JALAPENO CORN MUFFINS

1 cup flour
1 cup yellow corn meal
2 teaspoons baking powder
1/4 teaspoon salt
2 eggs
1/2 cup light corn syrup
1/4 cup corn oil
1 cup cream-style corn
1 cup (4 oz.) shredded Monterey Jack cheese
2 Tablespoons seeded chopped jalapeno peppers, fresh or pickled*

Preheat oven to 400 degrees F. Spray 12 (2 1/2-inch) muffin pan cups with cooking spray.

In medium bowl combine flour, corn meal, baking powder and salt.

In large bowl combine eggs, corn syrup and corn oil. Stir in flour mixture until well blended. Stir in corn, cheese and peppers. Spoon into prepared muffin pan cups.

Bake 15 to 20 minutes or until lightly browned and firm to touch. Cool in pan on wire rack 5 minutes; remove from pan.

*Wear rubber gloves when working with hot peppers or wash hands in warm soapy water after handling. Avoid touching face or eyes.

Makes 12 muffins