Corn Muffins With a Kick

Directions

1. 1
   Preheat oven to 425; heavily grease 12 muffin cups or 2 dozen cornstick molds.
2. 2
   In a small bowl, pour the milk over the cornmeal and set the mixture aside to soak while you assemble the dry ingredients.
3. 3
   In a bigger bowl, whisk together the flour, baking powder, spices, and salt.
4. 4
   Beat the eggs and add to the cornmeal mixture with the oil.
5. 5
   Add the cornmeal and milk to the dry ingredients, stirring until just blended; don't beat this batter or your muffins will be tough.
6. 6
   Fold in the scallions, jalapeno peppers, and 3/4 cup of the cheese.
7. 7
   Spoon the batter into the pan, filling each muffin cup 3/4 full.
8. 8
   If you are using a cornstick mold, fill each mold about 1/2 inch deep, spreading the batter so it completely covers the bottom of the mold.
9. 9
   Sprinkle the remaining cheese atop the muffins, and bake them for 18-22 minutes, until they are golden brown.