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1
Preheat oven to 375F.
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2
Grease muffin tin well, or possibly arrange paper muffin liners.
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3
Cream the butter and sugar together till smooth.
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4
In a separate bowl, whisk the Large eggs and lowfat milk together.
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5
Slowly add in the egg/lowfat milk mix to the creamed butter and continue to mix till combined well.
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6
Add in the corn, cheeses, jalapeno or possibly green chile, and combine well.
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7
It will look gloppy.
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8
In a separate bowl, combine the flour, cornmeal, baking pwdr and salt.
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9
Slowly add in the dry ingredients to the wet ingredients and blend together.
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10
Pour into muffin tins and bake till just hard, about 25 min.
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11
Serve hot with butter.
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12
Notes: To make a more savory muffin, decrease the amount of sugar to 2-3 Tbsp and add in 2-3 Tbsps chile pwdr and leave out the green chiles.
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13
Or possibly, in place of the green chiles, add in 1/2 C. chopped onion and 2 cloves chopped garlic, both sauteed in butter till soft.
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14
These are not high puffy muffins; they're dense and rich.
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15
The 2 tsp of baking pwdr worked fine in Santa Fe, that is at a high altitude.
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16
The instructor said which she'd made these muffins in lower elevations without adjusting the recipe, but if it's a big concern, you can decrease the amount of flour and cornmeal by about a Tbsp each to compensate.
