Fresh Jalapeno Corn Muffins(Mandel)

* Exported from MasterCook Buster *

Fresh Jalapeno Corn Muffins (Mandel)

Recipe By : GOOD COOKING By ABBY MANDEL 8/26/98 LaTimes
Serving Size : 12 Preparation Time :
Categories : Breads

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 cup sugar
1/2 cup oil
1 egg
1 cup buttermilk
1 cup corn kernels -- cut
from two ears
1 jalapeno -- seeded and minced
1 tablespoon minced shallot
1 1/2 cups flour
1/3 cup cornmeal
1 teaspoon baking soda
3/4 teaspoon salt

Combine sugar, oil and egg in mixing bowl and stir until well mixed. Stir
in buttermilk. Add corn, jalapeno, shallot, flour, cornmeal, baking soda
and salt and stir until well mixed. Let batter rest 15 minutes.

Ladle batter into 12 paper-lined or greased muffin cups 7/8ths full. Bake
at 375 degrees until lightly browned and toothpick inserted in center comes
out clean, about 20 minutes. Let cool in pan 5 minutes before turning out
on rack to cool to room temperature. (Muffins can be made several hours
ahead or frozen up to 1 month.)

To serve, reheat on baking sheet at 300 degrees 10 minutes. Serve warm.

[12 muffins. Each muffin: 205 calories; 177 mg sodium; 18 mg cholesterol;
10 grams fat; 26 grams carbohydrates; 3 grams protein; 0.19 gram fiber. ]


Notes: Leftover cooked corn can be substituted for the raw kernels, though
the crunch won't be the same.

8/30/98 kitpath@earthlink.net
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