Corn is starting to go out of season, but since I live in Indiana it is still in abundance. I recently made a corn and crab chowder with locally grown bi-color corn.

I found that I had a surprisingly large amount of corn kernels left unused…guess I over estimated a bit!  I couldn’t let that beautiful corn go to waste, so muffins became the next thing on my “to-make” list.

Sometimes I get a little crazy with a recipe. I add a bit more butter or sugar, and I’ve been known to make a few additions to the recipe.

This time was particularly bad… I noticed some left over shredded cheddar cheese and a few jalapeños lurking around my fridge. I couldn’t help myself. I chopped up the jalapeños and mixed in the cheese.

The batter turned out to be a little bit thicker than it probably should have been, but the muffins still baked up nicely. They definitely had the heat from the jalapeño and were perfect for dipping in soup. [Read more...]