Jalapeno Corn Muffins

Course : Cajun
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1 tablespoon softened butter
4 large eggs
2 tablespoons seeded and minced
2 medium jalapeno peppers
2 cups corn kernels -- (at room temp)
1 cup all purpose flour
1 cup yellow cornmeal
1 tablespoon baking powder
1 teaspoon salt
3/4 cup milk
1 tablespoon veg oil

Preparation / Directions:

Preheat oven to 375. Grease a 12 muffin tin with the softened butter. In large bowl, whisk the eggs - add the jalapenos and corn. Stir in the flour, cornmeal, baking powder and the salt. Add the milk and oil. Stir just enough to mix well. Evenly divide mixture into 12 muffin cups. Bake until gold about 25 mins. Cool slightly before serving. New Orleans Cookbook == Courtesy of Dale and Gail Shipp, Columbia Md.

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