Are you tired of those boring old cornbread muffins? I’ve got some delicious creamed corn muffins that offer a lot of flavor and moisture too. The creamed corn adds the moisture which kicks up the taste of the muffins. Happy Cooking

Preparation time: 10-15 min

Cooking Time: 20 minutes per 12

Serving Size 24 muffins

Ingredients

1 3/4 cups All purpose flour, sifted

1 1/4 cups Butter milk

1/4 cup Very cold margarine or butter

2 large Eggs slightly beaten

2 1/2 cups Cream corn

2 teaspoons Baking powder

1 teaspoon salt

2 tablespoons White sugar

1 small Jalapeno, finely minced seeds removed

1/2 teaspoon Baking soda

2 cups Cornmeal

Vegetable oil or non stick spray

Directions

1. Preheat oven 425 degrees

2. In an extra large bowl mix flour, baking soda, cornmeal, sugar, salt, baking soda, jalapeno (optional) together.

3. Cut margarine into small pieces, add into flour mixture and mix well.

4. Next, add buttermilk, cream corn, and eggs. Then stir mixture until slightly moist, pour spoonfuls batter into well oiled muffin. Bake muffins for 20 minutes or until toothpick comes back clean.

Tip #1: You can also make into cornbread, bake in square pan well greased.

Tip #2: Top with your favorite jelly, jam or cheese.