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Corn and Jalapeno Jam Muffins

Recipe Introduction


posted by Dona 09-15-100 4:48 AM
from "Texas Home Cooking" by the Jamison's







List of Ingredients



• 1 1/4 Cups all purpose flour
  
• 3/4 cup stone ground cornmeal
  
• 1 tablespoon baking powder
  
• 1/2 teaspoon salt
  
• 1/4 teaspoon cayenne
  
• 3/4 cup buttermilk
  
• 1/4 cup unsalted butter, melted
  
• 3 tablespoons sugar
  
• 2 eggs
  
• 1 1/2 cup corn kernals
  
• 3/4 cup jalapeno jam or jelly
  






Instructions



1. Preheat over to 375. Grease the muffin pan.
   
   
2. Sift together the flour, cornmeal, baking powder, salt and 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.
   
   
3. Spoon about half of the batter (it will be a bit stiff) into the muffin pans, filling each just about 1/3 full. Drop a dollop of jelly, about 1 teaspoon, on top of the batter in each cup. Top with the remaining batter, covering the jelly completely for each muffin.
   
   
4. Spoon about half of the batter (it will be a bit stiff) into the muffin pans, filling each just about 1/3 full. Drop a dollop of jelly, about 1 teaspoon, on top of the batter in each cup. Top with the remaining batter, covering the jelly completely for each muffin.
   
   
5. Bake the muffins 22 - 24 minutes until they are deep golden.
   
   
6. Makes 12 muffins