Corn and jalapeno jam muffins
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Corn and jalapeno jam muffins
  Corn    Muffins  
Last updated 6/12/2012 1:17:49 AM. Recipe ID 48378. Report a problem with this recipe.
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      Title: Corn and jalapeno jam muffins
 Categories: None
      Yield: 1 Servings
 
  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
 
  I made these muffins recently and they are great! They are from my
  present favourite cookbook - Texas Home Cooking by Cheryl Alters
  Jamison and Bill Jamison. Tons of amazing recipes.
  
  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.
  




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Recipe ID 48378 (Apr 03, 2005)

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