Jalapeno Cornmeal Muffins

• 2 tablespoons plus 3/4 cup cornmeal, divided
• 1-1/4 cups all-purpose flour
• 2 tablespoons sugar
• 3 teaspoons baking powder
• 1 teaspoon salt
• 1/4 teaspoon cayenne pepper
• 2 eggs, lightly beaten
• 1 cup milk
• 1/4 cup butter, melted
• 4 jalapeno peppers, seeded and chopped

1. Grease 12 muffin cups and sprinkle with 2 tablespoons cornmeal; set aside. In a bowl, combine the flour, sugar, baking powder, salt, cayenne and remaining cornmeal. Combine the eggs, milk and butter; stir into dry ingredients just until moistened. Fold in jalapenos.
2. Fill prepared muffin cups two-thirds full. Bake at 400u0b0 for 20-25 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to wire rack. Serve warm.

cornmeal, flour, sugar, baking powder, salt, cayenne pepper, eggs, milk, butter, peppers

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