Corn muffins with jalapeno jelly in the middle. Moist and perfect, just spread with butter for a melt-in-your-mouth experience.
In a large bowl, mix together flour, cornmeal, sugar, baking powder and pepper flakes.
Whisk together egg, milk, oil and creamed corn.
Pour liquid mixture over dry ingredients and stir lightly, using no more than 15 - 20 stroked to mix.
Generously butter or PAM spray muffin pan.
Fill each muffin cup 1/2 full with the batter, reserving 1/3 of the batter.
With the back of a teaspoon, make a small depression in the center of the batter of each muffin. Drop in a meager teaspoon of the jelly.
Divide reserved batter over the muffins to cover the jelly.
Bake in a preheated 375 degree oven for 25 minutes, or until light golden brown.
Let muffins rest in pan for 2 minutes. Using a knife, ease muffins out onto wire rack and let cool for 20 minutes.
I used muffin tin papers to bake these muffins. And gave them a quick spray of PAM before adding batter.
Presentation Tip: Lightly dust the tops of the muffins with chili powder or paprika for a little color.