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Jalapeno Corn Muffins

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  • Yield: 12 muffins
  • Prep Time: 0:15
  • Bake Time: 15 to 20 minutes

Ingredients

  • 1 cup all-purpose flour
  • 1 cup yellow corn meal
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 2 eggs
  • 1/2 cup Karo® Light Corn Syrup
  • 1/4 cup 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*

Directions

  1. Preheat oven to 400°F.
  2. Combine flour, cornmeal, baking powder and salt in a medium bowl.
  3. Combine eggs, corn syrup and corn oil in a large bowl. Stir in flour mixture until just blended. Fold in corn, cheese and peppers.
  4. 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.
  5. Cool in pan on wire rack 5 minutes; remove from pan.
  6. * Wear rubber gloves when working with hot peppers or wash hands in warm soapy water after handling. Avoid touching face or eyes.
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Jalapeno Corn Muffins

  • Yield: 12 muffins
  • Prep Time:  15 minutes
  • Bake Time: 15 to 20 minutes

Ingredients

  • 1 cup all-purpose flour
  • 1 cup yellow corn meal
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 2 eggs
  • 1/2 cup Karo® Light Corn Syrup
  • 1/4 cup 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*

Directions

  • 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.
  • * Wear rubber gloves when working with hot peppers or wash hands in warm soapy water after handling. Avoid touching face or eyes.