Corn Muffin Minis

• 3 cups yellow cornmeal
• 3 cups flour
• 1 cup sugar
• 1/3 cup baking powder
• 3 Tbsp. salt
• 3 cups corn oil
• 1 doz. eggs, beaten
• 2 cups canned cream-style corn
• 1-1/2 cups GREY POUPON Country Dijon Mustard
• 1 cup milk
• 8 each jalapeno peppers, diced
• 2/3 cup ground cumin, toasted

1. Heat 7 miniature muffin pans (or heat 2 pans for trial recipe) in 375 degrees F convection oven while preparing batter.
2. Mix cornmeal, flour, sugar, baking powder and salt in mixer bowl.
3. Combine remaining ingredients in separate bowl; add to dry ingredients.
4. Beat with mixer on low speed 1 to 2 min.
5. or just until blended.
6. (For trial recipe, batter can be stirred by hand, if desired.)
7. Line heated muffin cups with miniature paper liners.
8. Use #40 scoop to portion batter into cups.
9. Bake 6 to 8 min.
10. or until tops are lightly browned and toothpick inserted in centers comes out clean.
11. Cool 5 min.
12. ; remove from pans to wire racks.
13. Cool completely.

yellow cornmeal, flour, sugar, baking powder, salt, corn oil, eggs, corn, poupon, milk, jalapeno peppers, ground cumin

Taken from www.kraftrecipes.com/recipes/corn-muffin-minis-125421.aspx (may not work)