Jalapeno Corn Muffins

Name: Jalapeno Corn Muffins
Total time: 2 h 10 min
Yield: 12 muffins
Ingredients: 1 cup all-purpose flour; 1 cup yellow corn meal; 2 teaspoons Fleischmann's® Baking Powder; 1/4 teaspoon salt; 2 eggs; 1/2 cup Crown® Lily White® Corn Syrup; 1/4 cup Mazola® Corn Oil; 1 cup canned whole kernel corn, drained; 1 cup (4 ounces) shredded Monterey Jack cheese; 2 tablespoons seeded chopped jalapeño peppers, fresh or pickled*

Beginner • 12 muffins • 2 hr 10 min

Preheat oven to 400°F. Combine flour, cornmeal, baking powder and salt in a medium bowl.

Ingredients

1 cup all-purpose flour
1 cup yellow corn meal
2 teaspoons Fleischmann's® Baking Powder
1/4 teaspoon salt
2 eggs
1/2 cup Crown® Lily White® Corn Syrup
1/4 cup Mazola® Corn Oil
1 cup canned whole kernel corn, drained
1 cup (4 ounces) shredded Monterey Jack cheese
2 tablespoons seeded chopped jalapeño peppers, fresh or pickled*

Method

Preheat oven to 400°F.
Combine flour, cornmeal, baking powder and salt in a medium bowl.
Combine eggs, corn syrup and corn oil in a large bowl. Stir in flour mixture until just blended. Fold in corn, cheese and peppers.
Spoon batter evenly into 12 greased (2-1/2-inch) muffin cups. Bake 15 to 20 minutes or until lightly browned and firm to touch.
Cool in pan on wire rack 5 minutes; remove from pan.