Sweet Corn Mini Muffins

• 1 lb butter, room temperature
• 2 cups sugar
• 8 large eggs
• 3 red jalapenos, diced
• 8 ounces cheddar cheese, shredded
• 8 ounces mozzarella cheese, shredded
• 1 quart kernel corn, drained
• 2 cups flour
• 2 cups yellow cornmeal
• 3 tablespoons baking powder
• 1 teaspoon salt
• Pam cooking spray, baking with flour spray

1. Preheat oven to 350 degrees.
2. Cream butter and sugar together, then add eggs one at a time, mixing thoroughly after each egg.
3. Stir in jalapenos, corn and cheeses. Mix well.
4. Blend dry ingredients in a bowl flour, cornmeal, baking powder and salt. Add dry ingredients mixture to butter/sugar mixture, mix well and refrigerate for 10 minutes. Spray metal mini-muffin pans well with baking non stick spray(baking/flour). Fill muffin 3/4ths full.
5. Put into preheated oven @ 300 degrees. Bake for 1 hour.
6. Remove and place on stove top for 15 minutes. Knock out onto a towel.
7. Garnish with fine diced cilantro. Serve with chips.

butter, sugar, eggs, red jalapenos, cheddar cheese, mozzarella cheese, kernel corn, flour, yellow cornmeal, baking powder, salt, baking with flour spray

Taken from www.food.com/recipe/sweet-corn-mini-muffins-417888 (may not work)