Jalapeno Corn Muffins (wif CHEEESE)

A post from on muffins reminded me of these, which I always forget the recipe for. So I’m keeping it here, else I will have a much harder time googling it later, I have no doubt. Though I had thought I’d posted it before, but I can’t seem to find it for the life of me. I must continue with my tagging project obviously.

3/4 cup unsalted butter
1/4 cup sugar
4 large eggs
1/2 cup milk
1 to 2 fresh jalapenos, minced
3/4 cup grated Cheddar
3 ounces mild goat cheese
1 cup all-purpose flour
1 cup stone-ground cornmeal
2 1/2 teaspoons baking powder
1 teaspoon salt
2 tablespoons poppy seeds

Preheat the oven to 375 degrees F.

Grease the muffin tins. Cream together the butter and sugar with an electric mixer or food processor. Add the eggs, milk, jalapenos, and cheeses, mixing well after each addition. Sift together the flour, cornmeal, baking powder, and salt. Spoon the dry mixture into the batter about 1/3 at a time, again mixing well after each addition. Stir in the poppy seeds at the end. Bake for 22 to 25 minutes, or until a toothpick inserted in the center comes out clean. Serve warm or at room temperature.

Courtesy of Google, from some ancient now non-existant cooking show I saw in 2001.