Spicy Corn Muffins with Jalapenos

Jalapeños are the most popular chile peppers in the US. This is probably due to the availability and versatility of the chile. Jalapeños have a balanced combination of flavor and heat. The demand for these have caused breeders to develop a broad range of varieties.

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1 cup all-purpose flour
1 cup yellow cornmeal
2 tablespoons sugar
2 teaspoons baking powder
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 cup buttermilk or plain yogurt
6 tablespoons melted butter
1 large egg, beaten to blend
1 cup fresh or frozen corn kernels
6 fresh jalapeno chiles, stemmed, seeded, cut into matchstick-size strips

DIRECTIONS
Preheat oven to 425 degrees F. Butter 12-cup muffin pan. Whisk first 6 ingredients in large bowl to blend. Add buttermilk, melted butter and egg; Stir just until blended. Fold in corn. Divide batter among prepared muffin cups. Insert 5 or 6 strips of jalapeno chiles into center of each, standing upright.

Bake muffins until golden and tester inserted into center comes out clean, about 20 minutes. Cool muffins in pan on cooling rack 10 minutes. Serve muffins warm.

Recipe by Susan Feniger, Mary Sue Milliken and Helene Siegel.