Double-Corn Muffins
recipelink.com Chat Room Recipe Swap - 2001-08-26
Yield: 1 dozen

1 cup all-purpose flour
1 cup yellow cornmeal
1/4 cup sugar
1 tablespoon baking powder
1/2 teaspoon salt
1/8 teaspoon ground red pepper
1 cup milk
1/4 cup butter or margarine, melted
1 large egg
1 can (8-3/4 oz) corn, drained

Preheat oven to 425F. Grease 12 muffin-pan cups.

In large bowl, combine flour, cornmeal, sugar, baking powder, salt, and red pepper. In medium bowl, whisk together milk, butter, and egg. Stir into dry ingredients just until combined. Stir in corn. Spoon into prepared pans. Bake 20 minutes. Remove from pan and serve warm.

Note: Can also add 1 can chopped chiles, drained, or a chopped jalapeno or two.