Cook the Book: Jalapeño-Cheddar-Corn Muffins

Preheat oven to 350° F. Line a 12-cup muffin pan with paper liners.

In a medium bowl, whisk together the dry ingredients.

In a small bowl, whisk together egg, vegetable oil, milk.

Pour egg mixture over the dry ingredients. Blend for 1 minute. (Use high speed with a handheld mixer or medium-high with a stand mixer.) Using a wooden spoon, stir in the cheddar cheese and jalapeño peppers.

Spoon the batter into muffin cups so that they are two-thirds full.

Bake for 20 to 25 minutes or until a tester into the center of a muffin comes out clean.

Place pan on a wire rack to cool, 2 to 3 minutes.

Remove muffins from pan and place directly on a rack to cool completely. Store in an airtight container.