Cheesy Corn Muffins

Igredients

• MAZOLA® Simplicity? Canola or Olive Oil Cooking Spray
• 1 cup all-purpose flour 250 mL
• 1 cup yellow cornmeal 250 mL
• 2 tsp baking powder 10 mL
• 1/4 tsp salt 1 mL
• 2 eggs
• 1/2 cup CROWN LILY WHITE® Corn Syrup or
• BEEHIVE® Golden Corn Syrup 125 mL
• 1/3 cup MAZOLA® Corn Oil 75 mL
• 1 cup canned or frozen corn, drained 250 mL
• 1 cup shredded Monterey Jack or cheddar cheese 250 mL
• 2 tbsp finely chopped jalapeno peppers optional 30 mL

Preparation

1. Spray muffin pan with cooking spray. Combine in medium bowl, flour, cornmeal, baking powder and salt. Whisk together in large bowl, eggs, corn syrup and oil.
2. Stir in flour mixture just until combined. Stir in corn, cheese and peppers. Spoon batter into muffin pan. Bake in 400°F (200°C) oven 15 to 20 minutes, or until lightly browned and firm to touch. Cool in pan on wire rack 5 minutes; remove.