Ingredients
1 cup all-purpose flour
1 cup yellow cornmeal
2 tablespoons sugar
2 teaspoons baking powder
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 cup buttermilk or plain yogurt
6 tablespoons melted butter
1 large egg, beaten to blend
1 cup fresh or frozen corn kernels
6 fresh jalapeno chiles, stemmed, seeded, cut into matchstick-size strips
Directions
Preheat oven to 425 degrees F. Butter 12-cup muffin pan. Whisk first 6 ingredients in large bowl to blend. Add buttermilk, melted butter and egg; Stir just until blended. Fold in corn. Divide batter among prepared muffin cups. Insert 5 or 6 strips of jalapeno chiles into center of each, standing upright.
Bake muffins until golden and tester inserted into center comes out clean, about 20 minutes. Cool muffins in pan on cooling rack 10 minutes. Serve muffins warm.
From http://www.cooking.com/recipes-and-more/recipes/spicy-corn-muffins-with-jalapenos-recipe-6290.aspx. Have not yet tried - found this one on the internet and marked it for future reference.
Nutritional Info
Serving size = 1 muffin. 177 calories; 7g total fat; 34mg cholesterol; 263mg sodium; 25g carbohydrates; 1g fiber; 4g protein
