Zesty Jalapeno Corn Muffins

• 1-1/4 cup Flour
• 1-1/4 cup Yellow Cornmeal
• 2 Tablespoons Sugar
• 1 Tablespoon Baking Powder
• 1 teaspoon Salt
• 1 teaspoon Ground Cumin
• 1-1/4 cup Skim Milk
• 1/2 cups Chopped Red Bell Pepper
• 1 whole Diced Unseeded Jalapeno
• 3 Tablespoons Melted Butter
• 2 Tablespoons Minced Freshed Cilantro
• 8-1/2 ounces, weight Canned Whole Kernel Corn, Drained

1. First preheat your oven to 400F and grease your muffin pan with butter or cooking spray.
2. In a large bowl, combine the flour, cornmeal, sugar, baking powder, salt and ground cumin. Stir it around a bit with your whisk to mix all the ingredients together. Then add the rest of the ingredients to the bowl and stir it all to combine until just moistened.
3. Scoop the batter into the muffin pan about 3/4 full and bake for 20 minutes or until a toothpick inserted comes out clean. Place the muffin pan on a cooling wrack and allow to cool for 5 minutes before enjoying!
4. Serve with any Mexican or hearty dish for a fun side!

flour, cornmeal, sugar, baking powder, salt, ground cumin, milk, red bell pepper, jalapeno, butter, cilantro

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