JALAPENO-ROSEMARY CORN MUFFINS

1 ounce butter
3 small jalapenos, fresh or roasted, chopped fine
1 cup frozen, whole kernel corn
2 teaspoons chopped fresh rosemary
1 1/4 cup cornmeal
1 cup flour
1/4 cup sugar
1/4 cup packed brown sugar
1 teaspoon baking soda
1/4 teaspoon salt
1 cup buttermilk
2/3 cup oil
1 egg

Preheat oven to 425 degrees. Grease a 12-cup muffin tin.

In skillet, heat the butter and saute the peppers for one minute. Add corn and rosemary and stir to warm. Set-aside until cool.

Sift together all of the dry ingredients until well blended; set aside.

Mix together the buttermilk, oil, and egg. Quickly stir into the dry ingredients, but do not mix all the way. Stir in the corn, jalapeno and rosemary mixture until incorporated. A few small lumps should remain. Divide the dough evenly in the prepared muffin tin.

Bake for 25 minutes at 425 degrees.

Makes 12 muffins
Adapted from source: KMOV-4 (St. Louis)