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                  Jalapeno Corn Muffin

Jalapeno Corn Muffins makes 12 muffins

1 tablespoon softened butter
4 large eggs
2 tablespoons seeded and minced jalapeno peppers
2 cups fresh corn kernels, scraped from 3 or 4 blanched ears of corn
1 cup all-purpose flour
1 cup yellow cornmeal
1 tablespoon baking powder
1 teaspoon salt
3/4 cup milk
1 tablespoon vegetable oil

Preheat the oven to 375F. Grease a 12-cup muffin tin with the softened butter.
 In a large bowl, whisk the eggs with the jalapenos and corn.
Stir in the flour, cornmeal, baking powder, and salt. Beat in the milk and oil.
Pour the batter into the muffin tin. Bake until golden, for about 25 minutes.
 Remove from the oven and cool slightly before serving.

If we had no winter, the spring would not be so pleasant; if we did not sometimes taste adversity, prosperity would not be so welcome.

- Anne Bradstreet