Cheddar Jalapeno Corn Muffins

• 1-1/2 cup All-purpose Flour
• 1 cup Medium Ground Cornmeal
• 2 Tablespoons Sugar
• 1 Tablespoon Baking Powder
• 1/4 teaspoons Baking Soda
• 1/4 teaspoons Smoked Paprika
• 1/4 teaspoons Salt
• 2 sticks Butter, Melted And Cooled
• 1-1/4 cup Milk
• 2 whole Eggs
• 2 whole Jalapeno Peppers, Seeded And Diced Small
• 1 cup Extra Sharp Shredded Cheddar Cheese

1. Preheat oven to 350u0b0F and line a 12-well muffin pan with paper liners.
2. Combine flour, corn meal, sugar, baking powder, baking soda, smoked paprika and salt together in a large mixing bowl. Whisk thoroughly to aerate.
3. Combine cooled melted butter, milk, and eggs together in another bowl and whisk them together thoroughly. Pour wet ingredients into bowl of dry ingredients and whisk into a smooth, thick batter. Switch to a rubber spatula and fold in diced jalapeno and cheddar cheese.
4. Scoop batter into lined muffin wells, filling each one to the top. Bake them for 20 minutes to let them get puffy, golden and completely baked through. Let them cool for 10-15 minutes, then serve immediately! They will also keep for a day or two sealed in an airtight container for yummy leftovers.

allpurpose, ground cornmeal, sugar, baking powder, ubc, ubc, ubc, butter, milk, eggs, peppers, cheddar cheese

Taken from tastykitchen.com/recipes/breads/cheddar-jalapeno-corn-muffins/ (may not work)