Cheesy Jalapeno Cornbread Muffins

Cheesy Jalapeno Cornbread Muffins
Recipe slightly adapted from Elly Says Opa originally from Cooks Illustrated
Makes 18 muffins

1 1/2 cups all purpose flour
1 cup yellow cornmeal (I used Martha White)
2 tsp baking powder
3/4 tsp salt
1/4 tsp baking soda
1/4 cup brown sugar
3/4 cup frozen corn kernels
1 cup buttermilk
2 large eggs
1/2 cup butter, melted
1/2 cup shredded Mexican blend cheese (Monterrey jack, colby, and cheddar)
1-2 jalapeno peppers, finely diced

Preheat oven to 400 degrees and spray muffin tins with baking spray. Combine flour, cornmeal, baking powder, salt, and baking soda in a large bowl and whisk together. Make a well in the center.

In a food processor, combine, corn, sugar and buttermilk and pulse several times. Add eggs and blend until well mixed, the batter will be lumpy from the corn. Pour wet ingredients into well in dry ingredients and begin to gently combine. Add melted butter and continue mixing just until dry ingredients are all mixed in. Stir in cheese and jalapenos.

Spoon into muffin tins, filling each about 2/3 of the way full and bake about 20-25 minutes until the tops spring back when touched. Cool in pans for about 5 minutes and then transfer to wire racks to cool completely. Serve warm with chili and butter or store in an airtight container.

*From http://www.homemadebyholman.com/