Chile-Cheese-Corn Muffins (Rachael Ray)

• 2 12 cups flour
• 1 tablespoon baking powder
• 2 teaspoons baking powder
• 1 teaspoon salt
• 12 teaspoon cayenne pepper
• 34 cup frozen corn, thawed
• 1 (4 ounce) candiced mild green chilies, drained
• 12 cup plus 1 tbsp grated parmesan cheese
• 1 cup milk
• 12 cup mayonnaise

1. Preheat oven to 425.
2. In a large bowl, whisk together the flour, baking powder, salt and cayenne.
3. Stir in the corn, chiles, and 1/2 cup parmesan.
4. Stir in the milk and mayonnaise.
5. Spoon the mixture into a nonstick, 6 cup jumbo muffin pan.
6. Bake for 15 minutes, then sprinkle with the remaining 1 tablespoon cheese.
7. Bake until golden-brown, about 10 minutes more.

flour, baking powder, baking powder, salt, cayenne pepper, frozen corn, green chilies, parmesan cheese, milk, mayonnaise

Taken from www.food.com/recipe/chile-cheese-corn-muffins-rachael-ray-388670 (may not work)