Fresh jalapeno corn muffins(mandel)

 
                    Fresh Jalapeno Corn Muffins (Mandel)
 
 Recipe By     : GOOD COOKING By ABBY MANDEL 8/26/98 LaTimes
 Serving Size  : 12   Preparation Time :
 Categories    : Breads
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
      1/2  cup           sugar
      1/2  cup           oil
    1                    egg
    1      cup           buttermilk
    1      cup           corn kernels -- cut
                         from two ears
    1                    jalapeno -- seeded and minced
    1      tablespoon    minced shallot
    1 1/2  cups          flour
      1/3  cup           cornmeal
    1      teaspoon      baking soda
      3/4  teaspoon      salt
 
 Combine sugar, oil and egg in mixing bowl and stir until well mixed. Stir
 in buttermilk. Add corn, jalapeno, shallot, flour, cornmeal, baking soda
 and salt and stir until well mixed. Let batter rest 15 minutes.
 
 Ladle batter into 12 paper-lined or greased muffin cups 7/8ths full. Bake
 at 375 degrees until lightly browned and toothpick inserted in center comes
 out clean, about 20 minutes. Let cool in pan 5 minutes before turning out
 on rack to cool to room temperature. (Muffins can be made several hours
 ahead or frozen up to 1 month.)
 
 To serve, reheat on baking sheet at 300 degrees 10 minutes. Serve warm.
 
 [12 muffins. Each muffin: 205 calories; 177 mg sodium; 18 mg cholesterol;
 10 grams fat; 26 grams carbohydrates; 3 grams protein; 0.19 gram fiber. ]
 
 
 Notes: Leftover cooked corn can be substituted for the raw kernels, though
 the crunch won't be the same.
 
 8/30/98 kitpath@earthlink.net
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