Jalapeno Corn Muffin Recipe

This is for my friend Tara who has been asking if I had a good recipe for corn muffins.

Jalapeno Corn muffins

Yellow corn meal             12 oz
All Purpose Flour             12 oz
Sugar                               3 oz
Baking Powder                1 tbsp
Baking Soda                    1 tsp
Salt                                  1 tsp
Buttermilk                         24 fl oz
Eggs                                 6 eggs
Olive Oil                          8 fl oz
Corn Kernels                    6 oz
Cheddar cheese, grated    6 oz
Diced Jalapeno                4 oz

Directions
Stir together the cornmeal, flour, sugar, baking powder, baking soda, and salt.
Stir together the buttermilk, eggs and oil.
Combine the dry and liquid ingredients. Mix only until just incorporated.
Gently fold in the corn, cheddar cheese and jalapenos*peppers.
Portion the batter into greased muffin cups filling 3/4 full.
Bake at 375 until the centers of the muffins have a bounce back when lightly pressed. About 20-25 minutes.

*(With the Jalapeno peppers, roast them first and take the skin off. They have a better flavor if they are roasted then mixed in. Let them cool before you put them in the batter. You don't want to put hot peppers into the batter.