Food Network: Jalapeno Corn Cuffins (Cupcake-Muffins)

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Jalapeno Corn Cuffins (Cupcake-Muffins)
Recipe courtesy George Duran

Ingredients
Cuffins:
1 1/2 cups cornmeal
1 cup all-purpose flour
2 1/2 teaspoons baking powder
2 tablespoons sugar
1/2 teaspoon salt
2 large eggs
3/4 cup whole milk
4 tablespoons melted unsalted butter
1/2 cup chopped canned jalapenos

Frosting:
1 (12-ounce) container whipped cream cheese
Green food coloring
2 tablespoons finely chopped chives
Finely chopped, red, orange, and yellow peppers, for garnish

Instructions
Heat oven to 350 degrees F. Prepare a standard sized
muffin tin with paper muffin cups.

Whisk together the cornmeal, flour, baking powder, sugar, and salt in a large
bowl. In another bowl, beat the eggs, then add the milk, melted butter, and
jalapenos and stir well. Pour the wet ingredients into the dry ingredients and mix
until just blended. Divide the batter evenly among the muffin cups. Bake for 20

minutes or until lightly browned. Cool completely.

Put the cream cheese in a bowl and mix in a few drops of food coloring until it is
evenly tinted the shade of green you like. Fold in the chives. Frost the muffins
and garnish with the chopped peppers.