Recipe - Corn And Jalapeno Jam Muffins

1 One fourth cup Allpurpose flour
Three fourths cup Medium grind cornmeal
1 tablespoon Baking powder
One half Teas salt
One fourth Teas cayenne
Three fourths cup Buttermilk
One fourth cup Unsalted butter
3 tablespoon Sugar
2 Eggs
1 One half cup Corn kernels
Three fourths cup Jalapeno jelly

I made these muffins recently and they are great! They are from my present
favourite cookbook Texas Home Cooking by Cheryl Alters Jamison and Bill
Jamison. Tons of amazing recipes.

Preheat oven to 375 F. Grease muffin tins. Sift flour together with
cornmeal, baking powder, salt, cayenne in a bowl, and set aside. In
another, larger bowl, beat together the buttermilk, butter, and sugar. Mix
in the eggs, followed by the corn, blending well after each addition. Add
the flour mixture, and stir to combine lightly.

Spoon about half the batter it will be stiff into the muffin tins,
filling each cup abut one0third full. Drop a dollop of jelly, about 1 teas,
on top of the batter in each cup. Top with the remaining batter, covering
the jelly completely for each muffin.

Bake the muffins 22 to 24 minutes until they are deep golden. Serve warm.

Posted to CHILEHEADS DIGEST V3 #168

Date: Mon, 25 Nov 1996 21:22:44 0500 (EST)

From: Karen Pepper kdpepper@cyberus.ca