ingredients

  •  
    • 1.25 lbs pastry flour
    • 1.25 lbs cornmeal
    • 6 ounces sugar
    • 2 ounces baking powder
    • 3 ounces nonfat milk solids
    • .75 ounces salt
  •  
    • 4 eggs, beaten (.5lb=4eggs)
    • 2 ounces corn syrup
    • 12 ounces butter, melted
    • 2.125 lbs water
  •  
    • 4 jalapeno peppers, minced

directions

1. Sift together the dry ingredients.
2. Combine the liquid ingredients.
3. Add the liquid to the dry.
4. Mix until just moisten.
5. Fold in the jalapeno peppers.
6. Pan and bake at 425 F. Bake 15-20 minutes.

(24 muffins using Gray #8 scoop, 2" wrapper)

Keywords

Kevin DeHetre, gnvdc

MacGourmet downloadCorn Muffins. To import, drag image to your MacGourmet recipe box.

source

Kevin DeHetre

servings/yield

24 servings