Jalapeno Corn Muffins

Ingredients

1C            All Purpose Flour

1C            Yellow corn meal

1T            Sugar

1T            Baking powder

1t             Salt

2              Large eggs

1/3C         Whole milk

1T            Corn oil

1T            Jalapeno pepper diced

1T            Serrano pepper diced

1can        Cream style corn

Process

Preheat oven to 375F

Butter a 12 cup muffin pan

Whisk flour, cornmeal, sugar, baking powder and salt together in a medium bowl

Whisk eggs, milk, corn oil, and peppers together in a large bowl

Add dry ingredients to the egg mixture, stirring until evenly moistened (Do not overmix)

Fold in corn

Divide batter evenly into the muffin cups

Bake until golden and tester comes out dry (about 25 minutes)

Turn out of pan and serve warm or at room temperature. Preferably within 6 hours.