Fresh Jalapeno Corn Muffins(Mandel) -

1/2 cup oil

1 egg

1 cup buttermilk

1 cup corn kernels -- cut from two ears 1 jalapeno -- seeded and minced

1 tablespoon minced shallot

1 1/2 cups flour

1/3 cup cornmeal

1 teaspoon baking soda

3/4 teaspoon salt

Combine sugar, oil and egg in mixing bowl and stir until well mixed. Stir in buttermilk. Add corn, jalapeno, shallot, flour, cornmeal, baking soda and salt and stir until well mixed. Let batter rest 15 minutes.

12 paper-lined or greased muffin cups

7/8ths full. Bake at

375 degrees until lightly browned and toothpick inserted in center comes out clean, about 20 minutes. Let cool in pan

5 minutes before turning out on rack to cool to room temperature. (Muffins can be made several hours ahead or frozen up to 1 month.)

300 degrees

10 minutes. Serve warm.

12 muffins. Each muffin:

205 calories;

177 mg sodium;

18 mg cholesterol;

10 grams fat;

26 grams carbohydrates;

3 grams protein;

0.19 gram fiber.

Notes: Leftover cooked corn can be substituted for the raw kernels, though the crunch won't be the same.

8/30/98 kitpath