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Mini Jalapeno Muffins

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“This is out of my "KCTS Chefs 2002" cookbook...it was sent in by Chef & co-owner Matthew Marcus...the restaurant was (it is now closed) called..."From the Bayou"...hope you enjoy...”
READY IN:
22mins
SERVES:
6
YIELD:
24 muffins
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven to 375°F.
  2. Grease a 24-cup mini muffin tin with a nonstick spray.
  3. In a large bowl, combine flour, sugar, cornmeal, baking powder and slat.
  4. In a separate bowl, beat the eggs with the jalapeno, milk and honey.
  5. Add the dry mixture slowly to the wet mixture.
  6. If desired, add a little of the jalapeno liquid to make'em nice and spicy.
  7. Spoon the batter into the sprayed muffin tins.
  8. Bake for 10 to 12 minutes.
  9. Note: They are wonderful drizzled with creamed honey and butter.

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