Muffins au maïs et aux jalapeños
Ingrédients
- 1 tasse de farine tout usage
- 1 cup yellow corn meal
- 2 cuillères à café de poudre à pâte Fleischmann's®
- 1/4 c. à thé de sel
- 2 œufs
- 1/2 tasse de sirop de maïs Crown® Lily White®
- 1/4 tasse d'huile de maïs Mazola®
- 1 cup canned whole kernel corn, drained
- 1 cup (4 ounces) shredded Monterey Jack cheese
- 2 tablespoons seeded chopped jalapeño peppers, fresh or pickled*
PRODUITS
Méthode
- Préchauffer le four à 400 °F.
- Combine flour, cornmeal, baking powder and salt in a medium bowl.
- Combine eggs, corn syrup and corn oil in a large bowl. Stir in flour mixture until just blended. Fold in corn, cheese and peppers.
- Spoon batter evenly into 12 greased (2-1/2-inch) muffin 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.
