Corn Muffins With A Kick

Total Time: 52 mins Preparation Time: 30 mins Cook Time: 22 mins

Ingredients

• 1 cup milk
• 1 cup cornmeal
• 1 1/2 cups unbleached all-purpose flour
• 1 tablespoon baking powder
• 1 teaspoon ground cumin
• 1/4 teaspoon cayenne
• 1/2 teaspoon ground black pepper
• 1/2 teaspoon salt
• 2 large eggs
• 1/2 cup vegetable oil
• 3/4 cup minced scallion
• 3 tablespoons jalapeno peppers, minced
• 1 cup shredded monterey jack pepper cheese

Recipe

• 1 preheat oven to 425°; heavily grease 12 muffin cups or 2 dozen cornstick molds.
• 2 in a small bowl, pour the milk over the cornmeal and set the mixture aside to soak while you assemble the dry ingredients.
• 3 in a bigger bowl, whisk together the flour, baking powder, spices, and salt.
• 4 beat the eggs and add to the cornmeal mixture with the oil.
• 5 add the cornmeal and milk to the dry ingredients, stirring until just blended; don't beat this batter or your muffins will be tough.
• 6 fold in the scallions, jalapeno peppers, and 3/4 cup of the cheese.
• 7 spoon the batter into the pan, filling each muffin cup 3/4 full.
• 8 if you are using a cornstick mold, fill each mold about 1/2 inch deep, spreading the batter so it completely covers the bottom of the mold.
• 9 sprinkle the remaining cheese atop the muffins, and bake them for 18-22 minutes, until they are golden brown.