Jalapeno Corn Muffins with Savory Cream Cheese Frosting

• 1 1/2 cups cornmeal
• 1 cup flour, all-purpose
• 2 1/2 teaspoons baking powder
• 2 tablespoons sugar
• 1/2 teaspoon salt
• 2 large eggs
• 3/4 cup milk whole fat
• 1/4 cup butter, unsalted melted, 4 tablespoons
• 1/2 cup jalapeno pepper or to taste, canned and chopped
• 12 ounces cream cheese 1 container
• 3 tablespoons chives minced, or green parts of scallions
• 1 x sweet bell peppers red, orange, and yellow, for garnish

1. Preheat oven to 350F (180C).
2. Line a standard sized muffin tin (12 muffins) with paper cups or coat with cooking spray.
3. In a large bowl, add the cornmeal, flour, baking powder, sugar, and salt in a large bowl, whisk until mix well.
4. In another bowl, whisk the eggs, then whisk in the milk, melted butter, and jalapenos until well blended.
5. Pour the wet ingredients into the dry ingredients and stir until just incorporated.
6. Put the batter evenly among the prepared muffin tin.
7. Bake for 20 minutes or until lightly browned with a tooth pick or wooden stick inserted in the center comes out clean.
8. Transfer on a wire rack, and let cool for about 10 minutes.
9. Remove the muffins on wire rack, and allow to cool completely.
10. Add the cream cheese in a bowl, stir until smooth.
11. Stir in the chives until evenly mix.
12. Frost the muffins and sprinkle chopped bell peppers on top of each muffin.
13. Serve and enjoy.

cornmeal, flour, baking powder, sugar, salt, eggs, milk, butter, jalapeno pepper, cream cheese, chives, sweet bell peppers red

Taken from recipeland.com/recipe/v/jalapeno-corn-muffins-savory-cr-51824 (may not work)