Sweet Corn Mini Muffins - cooking recipe

Ingredients

1 lb butter, room temperature
2 cups sugar
8 large eggs
3 red jalapenos, diced
8 ounces cheddar cheese, shredded
8 ounces mozzarella cheese, shredded
1 quart kernel corn, drained
2 cups flour
2 cups yellow cornmeal
3 tablespoons baking powder
1 teaspoon salt
Pam cooking spray, baking with flour spray

Preparation

Preheat oven to 350 degrees.
Cream butter and sugar together, then add eggs one at a time, mixing thoroughly after each egg.
Stir in jalapenos, corn and cheeses. Mix well.
Blend dry ingredients in a bowl flour, cornmeal, baking powder and salt. Add dry ingredients mixture to butter/sugar mixture, mix well and refrigerate for 10 minutes. Spray metal mini-muffin pans well with baking non stick spray(baking/flour). Fill muffin 3/4ths full.
Put into preheated oven @ 300 degrees. Bake for 1 hour.
Remove and place on stove top for 15 minutes. Knock out onto a towel.
Garnish with fine diced cilantro. Serve with chips.