Zesty Jalapeno Corn Muffins

This is what you need for 12 muffins:

-1-1/4 cup Flour

-1-1/4 cup Cornmeal

-2 tbsp Sugar

-1 tbsp Baking Powder

-1 tsp Salt

-1 tsp Ground Cumin

-1-1/4 cup Skim Milk

-1/2 cup chopped Red Bell Pepper

-1 diced unseeded Jalapeno (about 1/8 cup)

-3 tbsp melted Butter

-2 tbsp minced fresh Cilantro

-1 (8.5 oz) can of drained Whole-Kernel Corn


First preheat your oven to 400 degrees and grease your muffin pan with butter or cooking spray.

In a large bowl, combine the flour, cornmeal, sugar, baking powder, salt and ground cumin. Stir it around a bit with your whisk to mix all the ingredients together. Then add the rest of the ingredients to the bowl and stir it all to combine until just moistened.

Scoop the batter into the muffin pan about 3/4 full and bake for 20 minutes or until the toothpick inserted comes out clean. Place the muffin pan on a cooling wrack and allow to cool for 5 minutes before enjoying!

Serve with any Mexican or hearty dish for a fun side!