Corn and Jalapeno Jam Muffins 1 1/4 c All-purpose flour
3/4 c Medium grind cornmeal
1 tb Baking powder
1/2 Teas salt
1/4 Teas cayenne
3/4 c Buttermilk
1/4 c Unsalted butter
3 tb Sugar
2 Eggs
1 1/2 c Corn kernels
3/4 c Jalapeno jelly
Preheat oven to 375 F. Grease muffin tins. Sift flour together with
cornmeal, baking powder, salt, cayenne in a bowl, and set aside. In
another, larger bowl, beat together the buttermilk, butter, and sugar. Mix
in the eggs, followed by the corn, blending well after each addition. Add
the flour mixture, and stir to combine lightly.
Spoon about half the batter- it will be stiff- into the muffin tins,
filling each cup abut one0third full. Drop a dollop of jelly, about 1 teas,
on top of the batter in each cup. Top with the remaining batter, covering
the jelly completely for each muffin.
Bake the muffins 22 to 24 minutes until they are deep golden. Serve warm.
Corn and Jalapeno Jam Muffins printer friendly version located here. (Just the recipe. Nothing else.)
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