| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
Muffins, Cookbook |
12 |
Servings |
INGREDIENTS
| 2 |
tb |
Shortening |
| 1/4 |
c |
Butter, softened |
| 1/4 |
c |
Sugar |
| 2 |
lg |
Eggs |
| 1/4 |
c |
Buttermilk |
| 2 |
tb |
Jalapeno peppers, minced |
| 1/2 |
c |
Kernel corn |
| 1/2 |
c |
Monterey jack cheese, grated |
| 1/2 |
c |
Cheddar cheese, grated |
| 1/2 |
c |
All-purpose flour |
| 1/2 |
c |
Yellow cornmeal, or white cornmeal |
| 1 |
ts |
Baking powder |
| 1/2 |
ts |
Salt |
INSTRUCTIONS
1. Preheat oven to 375F. Generously grease a muffin pan.
2. In a medium-size bowl, cream shortening, butter and sugar until smooth.
3. In a separate bowl, whisk the eggs and buttermilk together
4. Slowly add the egg and milk mixture to the creamed butter mixture;
continue to mix until combined well.
5. Add the jalapeno pepper corn and cheeses; mix well.
6. In a separate bowl, combine the flour cornmeal, baking powder and salt.
7. Slowly add the dry ingredients to the wet ingredients and blend together
well.
8. Pour into prepared muffin pans, filling three quarters full. Bake in
preheated oven about 18 minutes.
9. Serve warm with butter.
Makes 10 to 12 muffins
MC formatted by Brenda Adams Source: New Mexico Cooking, by Clyde Casey;
the recipe orginated with Chef Jeff Pufal of the Pecos River Learning
Center; mc 5/11/97
Recipe by: Chef Jeff Pufal of the Pecos River Learning Center Posted to
MC-Recipe Digest V1 #605 by Badams <adamsfmle@sprintmail.com> on May 11,
1997
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