CORN AND JALAPENO JELLY MUFFINS

[Teresa]

This recipe.. like a few others that I have posted.. have come from the Cowboy Action Shooters recipe forum. There is  a lot of men who can flat cook and I like trying their recipes and I thought that you might too.

   
CORN AND JALAPENO JELLY MUFFINS

1 cup all purpose flour
1 cup yellow cornmeal
1/4 cup sugar
1 tablespoon baking powder
1 teaspoon crushed hot red pepper
1 egg
1/2 cup plus 1 tablespoon milk
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4 tablespoons unsalted butter, melted or 1/4 cup corn oil
1 (10 ounce.) pkg. frozen corn kernels, defrosted
1/4 cup jalapeno pepper jelly

Preheat the oven to 375 degrees.
Generously butter 12 muffin cups each 2 1/2 inches in diameter.
In a large bowl mix together the flour cornmeal sugar baking powder and hot pepper.
In a medium bowl whisk together the egg milk melted butter and corn.
Pour the liquid mixture over the dry ingredients and stir lightly using no more than 15-20 strokes to combine.
Fill each muffin cup about half full with batter; reserve 1/3 of the batter.
With the back of a teaspoon make a small depression in the center of each muffin and drop in the center of each muffin 1 teaspoon of jalapeno jelly.
Divide the reserved batter over the tops to cover the jelly (do not spread the batter).
Bake in the middle of the oven for 25 minutes or until light golden on top.
Let the muffins rest in the pan for about 2 minutes.
Using a blunt knife ease the muffins out onto a wire rack and let cool for about 20 minutes.