Jalapeno Corn Muffins

• 1-1/2 cups yellow cornmeal
• 1-1/4 cups all-purpose flour
• 2 tablespoons sugar
• 1 tablespoon baking powder
• 1 teaspoon salt
• 1 teaspoon ground cumin
• 2 eggs
• 1 cup fat-free milk
• 3 tablespoons butter, melted
• 2 tablespoons minced fresh cilantro
• 1 can (8-3/4 ounces) whole kernel corn, drained
• 1/2 cup chopped sweet red pepper
• 1/2 cup chopped seeded jalapeno peppers

1. In a large bowl, combine the first six ingredients. In another bowl, combine the eggs, milk, butter and cilantro; stir into dry ingredients just until moistened. Stir in the corn, red pepper and jalapenos.
2. Coat muffin cups with cooking spray; fill two-thirds full with batter. Bake at 425u0b0 for 12-16 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pans to wire racks. Serve warm.

yellow cornmeal, flour, sugar, baking powder, salt, ground cumin, eggs, milk, butter, fresh cilantro, whole kernel corn, sweet red pepper, peppers

Taken from www.tasteofhome.com/recipes/jalapeno-corn-muffins/ (may not work)