Corn Muffins

Ingredients:

• 1-1/4  cups  cornmeal
• 1  cup  all-purpose flour
• 1/4  cup  sugar
• 1-1/4  teaspoons  salt
• 2  teaspoons  baking powder
• 2  eggs, lightly beaten
• 1/4  cup  vegetable oil
• 1/4  teaspoon  hot-pepper sauce
• 1 cup  milk
• 1 cup  shredded pepper-Jack cheese (about 4 ounces)
• 1 cup  fresh corn kernels

Directions:

• Heat oven to 425°F. Coat 2 mini-muffin pans with nonstick cooking spray.
• Blend cornmeal, flour, sugar, salt and baking powder in a large bowl.
• Stir together eggs, oil, hot pepper sauce, milk, 1/2 cup of the cheese and the corn in a small bowl. Stir into cornmeal mixture just until dry ingredients are moistened. Divide evenly among prepared muffin cups, 1/3 cup per indentation. Sprinkle muffins evenly with remaining cheese.
• Bake at 425°F for 15 to 17 minutes or until a wooden toothpick inserted in center comes out slightly moist with crumbs attached. Run a thin knife around edge of muffins and remove to a wire rack to cool. Serve slightly warm.

Author: FamilyCircle.com
Nutritional Facts:

• Calories - 116
• Yields - 24 mini muffins

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