Fresh Jalapeno Corn Muffins(Mandel)
1/2 cup sugar 1/2 cup oil 1 egg 1 cup buttermilk 1 cup corn kernels -- cut from two ears 1 jalapeno -- seeded and minced 1 tablespoon minced shallot 1 1/2 cups flour 1/3 cup cornme...
Ingredients
- 1/2cupsugar
- 1/2cupoil
- 1egg
- 1cupbuttermilk
- 1cupcorn kernels -- cut
- 1tablespoonminced shallot
- 11/2 cups flour
- 1/3cupcornmeal
Directions
- 1
1/2 cup sugar 1/2 cup oil 1 egg 1 cup buttermilk 1 cup corn kernels -- cut from two ears 1 jalapeno -- seeded and minced 1 tablespoon minced
- 2
Stir in buttermilk
- 3
Add corn, jalapeno, shallot, flour, cornmeal, baking soda and salt and stir until well mixed
- 4
Let batter rest 15 minutes
- 5
Ladle batter into 12 paper-lined or greased muffin cups 7/8ths full
- 6
Bake at 375 degrees until lightly browned and toothpick inserted in center comes out clean, about 20 minutes
- 7
Let cool in pan 5 minutes before turning out on rack to cool to room temperature
- 8
Muffins can be made several hours ahead or frozen up to 1 month.) To serve, reheat on baking sheet at 300 degrees 10 minutes