Jalapeno Corn Cuffins (Cupcake-Muffins)
- 1 1/2 cups cornmeal
- 1 cup all-purpose flour
- 2 1/2 teaspoons baking powder
- 2 tablespoons sugar
- 1/2 teaspoon salt
- 2 large eggs
- 3/4 cup whole milk
- 4 tablespoons melted unsalted butter
- 1/2 cup chopped canned jalapenos
- 1 (12-ounce) container whipped cream cheese
- Green food coloring
- 2 tablespoons finely chopped chives
- Finely chopped, red, orange, and yellow peppers, for garnish
- Heat oven to 350 degrees F. Prepare a standard sized muffin tin with paper muffin cups.
- Whisk together the cornmeal, flour, baking powder, sugar, and salt in a large bowl.
- In another bowl, beat the eggs, then add the milk, melted butter, and jalapenos and stir well.
- Pour the wet ingredients into the dry ingredients and mix until just blended.
- Divide the batter evenly among the muffin cups.
- Bake for 20 minutes or until lightly browned.
- Cool completely.
- Put the cream cheese in a bowl and mix in a few drops of food coloring until it is evenly tinted the shade of green you like.
- Fold in the chives.
- Frost the muffins and garnish with the chopped peppers.
cornmeal, flour, baking powder, sugar, salt, eggs, milk, butter, jalapenos, cream cheese, green food coloring, chives, red
Taken from www.foodnetwork.com/recipes/jalapeno-corn-cuffins-cupcake-muffins-recipe.html (may not work)