Jalapeno Corn Muffins

Ingredients:

• 2 cups yellow cornmeal
• 1 cup all-purpose flour
• 1 1/2 tablespoons baking powder
• 1 1/2 teaspoons salt
• 2 tablespoons dark brown sugar, firmly packed
• 3 large eggs
• 1 1/3 cups milk
• 1/2 cup unsalted butter, melted
• 1 cup canned sweet corn, drained
• 1/2 cup grated cheddar cheese
• 1/2 cup grated carrots
• 1/2 cup grated onion
• 1/4 cup fresh jalapeno peppers, finely chopped

Instructions:

Mix together the cornmeal, flour, baking powder, salt and brown sugar in a large bowl. Whisk together the eggs, milk and melted butter in a medium-sized bowl and pour, stirring gently into the dry ingredients. Add the corn, cheese, carrots, onion and peppers to mixture and thoroughly combine. Lightly grease a 12-cup muffin tin and fill half-full with batter. In a preheated oven at 400°, bake for 20 to 25 minutes or until the tops spring back slightly when pressed. Let cool in the pan for 5 minutes before unmolding.