Jalapeño and Corn Cornbread Muffins

Jalapeño and Corn Cornbread Muffins (Adapted from CL)

1 cup all-purpose flour
1 cup yellow cornmeal
2 tablespoons sugar
1 teaspoon baking soda
3/4 teaspoon salt
1 cup buttermilk
2 tablespoons canola oil
2 eggs, lightly beaten
1 cup frozen whole kernel corn
1/2 cup sliced green onions
3 tablespoons minced jalapeño pepper
1 garlic clove, minced

Preheat oven to 375

In a large bowl, whisk together flour, cornmeal, sugar, baking soda and salt.

In a small bowl, stir together buttermilk, oil and eggs - mix in the corn, green onions, chopped jalapeño and garlic. Pour into the dry ingredients and stir just until moist.

Evenly divide mixture between 10 wells of a 12 cup muffin tin lightly coated with nonstick spray.

Bake until golden and a toothpick comes out mostly clean when inserted in the center - about 18-23 minutes. Remove from the oven and let sit 5 minutes before taking the muffins out of the tin to serve.

Makes 10 muffins.

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