|
Jalapeño
Corn Muffins
These are good served
with an orange flavored butter.
| 4
fresh jalapeño chiles, seeded, chopped |
1
c cornmeal |
| 2
c milk |
3/4
c flour |
| 1
c buttermilk |
4
T sugar |
| 3
eggs |
3
T baking powder |
| |
1
1/2 t salt |
Preheat
oven to 375°F. Grease 2 12-each muffin tins.
Mix chiles,
milk, buttermilk and eggs. Sift dry ingredients and add to the
liquid. Whisk the batter together. Pour into prepared muffin pans
and bake for 20 to 30 minutes until done.
Source:
Clipped and adapted from Chili Pepper magazine May/June,
1992.
Copyright
© 2004-2009 Beach Cuisine®, Inc.
All Rights Reserved.
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