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    Corn: Jalapeno Jack Corn Muffins

    Source of Recipe

    Pillsbury Holiday Parties 12/99

    List of Ingredients

    3/4 cup milk
    1/2 cup buttermilk
    2 tablespoons margarine or butter -- melted
    1 egg
    1 1/2 cups pillsbury best all purpose flour
    1/2 cup yellow cornmeal
    1 tablespoon sugar
    2 teaspoons baking powder
    1/2 teaspoon baking soda
    1/2 teaspoon salt
    3 ounces jalapeno monterey jack cheese
    cut into 12 (3/4-inch) cubes

    Recipe

    Heat oven to 425�F. Spray 12 muffin cups with nonstick cooking spray, or line with paper baking cups and spray paper cups. In medium bowl, combine milk, buttermilk, margarine and egg; blend well. Lightly spoon flour into measuring cup; level off. In large bowl, combine flour, cornmeal, sugar, baking powder, baking soda and salt; mix well.

    Push dry ingredients to sides of bowl to form well in center. Add milk mixture; stir just until dry ingredients are moistened. Spoon batter evenly into sprayed muffin cups, filling each 2/3 to 3/4 full. Press I cheese cube into center of each. Bake at 425�F. for 10 to 15 minutes or until golden brown and firm to the touch. Immediately remove muffins from pan. Cool slightly. Serve warm. 12 muffins.

 

 

 


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