cooked as small “cupcakes” – makes a lot
Years back, when we were eating dinner at Legal Seafood Harborside’s 2nd floor dining, they served these muffins as part of their bread basket assortment. I rarely eat bread when I am out to dinner, but I ate every single of these muffins and asked for more, which they brought me. I didn’t want to ask for even more muffins, so I asked if they could please share the recipe with me and they did!
Ingredients
- 3 cups flour
- 1 cup sugar
- 1 cup cornmeal
- 2 TBL baking powder
- ½ TBL salt
- ½ pound butter
- ¼ cup jalapeños, chopped small (2 good sized ones)
- 1½ cup milk
- 2 eggs
Instructions
- Preheat oven to 350
- Sift together dry ingredients
- Melt together and let cool the butter and jalapeños
- Mix/Beat together the milk and eggs
- Fold WET into DRY – don’t over mix!
- I cook in mini cup-cake pans
- You need to eye-ball when muffins are done. I wait for them to start turning golden brown around the edge where they hit the pan and the tops are not still “white”.