I'm going to try something new, and let the pictures speak for themselves. Recipe at the end of the post.
Jalapeno Corn Muffins with Cheesy Centers, by Bonzo Bean
3/4 cup flour
4 t baking powder
3/4 t salt
1 1/4 cups yellow corn meal
1 cup milk
1/4 cup butter, softened
1, 4 oz can diced jalapeno peppers
12 cubes of cheese; cheddar or pepper jack, approx 1 " in size
Preheat oven to 425 degrees. Grease muffin pan with melted butter, using a pastry brush. In a large bowl, mix flour, baking powder and salt. Add cornmeal to bowl, and whisk until combined. In another bowl, mix wet ingredients. First, beat the eggs. Then add milk, and stir. Add the softened butter, and whisk until butter is broken into pea-size chunks. Add wet ingredients to dry, and mix until combined. Fold jalapeno peppers into the batter according to taste; 2-3 T will make a milder muffin, while the entire can will make a spicy muffin, with a lingering pepper taste. I used the whole can.
Spoon about a tablespoon of batter into greased muffin cups. Add a cube of cheese to each cup, but do not press the cheese down. You want it to rest on top of the layer of batter. Spoon the rest of the batter carefully over the cheese cubes, being careful to distribute the batter around the cube of cheese. Bake for 9-11 minutes. Let muffins rest in the pan for 5 minutes before removing to a wire rack to cool. Serve muffins while hot, or store in the refrigerator until they're gone (which won't take long). To reheat, microwave for about 30 seconds, until cheese gets melty and gooey.
*This is a Bonzo Bean original recipe. Special credit goes to my husband Al, for lending me the use of his hands for one of the pictures in this post.