Recipe - Jalapeno Corn Muffins

2 tablespoon Shortening
One fourth cup Butter, softened
One fourth cup Sugar
2 lg Eggs
One fourth cup Buttermilk
2 tablespoon Jalapeno peppers, minced
One half cup Kernel corn
One half cup Monterey jack cheese, grated
One half cup Cheddar cheese, grated
One half cup Allpurpose flour
One half cup Yellow cornmeal, or white
cornmeal
1 teaspoon Baking powder
One half teaspoon Salt

1. Preheat oven to 375F. Generously grease a muffin pan.

2. In a mediumsize bowl, cream shortening, butter and sugar until smooth.

3. In a separate bowl, whisk the eggs and buttermilk together

4. Slowly add the egg and milk mixture to the creamed butter mixture;
continue to mix until combined well.

5. Add the jalapeno pepper corn and cheeses; mix well.

6. In a separate bowl, combine the flour cornmeal, baking powder and salt.

7. Slowly add the dry ingredients to the wet ingredients and blend together
well.

8. Pour into prepared muffin pans, filling three quarters full. Bake in
preheated oven about 18 minutes.

9. Serve warm with butter.

Makes 10 to 12 muffins

MC formatted by Brenda Adams Source: New Mexico Cooking, by Clyde Casey;
the recipe orginated with Chef Jeff Pufal of the Pecos River Learning
Center; mc 5/11/97

Recipe by: Chef Jeff Pufal of the Pecos River Learning Center Posted to
MCRecipe Digest V1 #605 by Badams adamsfmle@sprintmail.com on May 11,
1997