Corn Muffins

2 cups        AP flour

2 cups        Corn meal

½  cups     Sugar

2 Tbsp.       Baking powder

2 tsp.           Salt

2 each         Fine dice jalapeno

½  tsp         Dry mustard

2cups           Shredded cheddar cheese (or diced)

4 each          Eggs slightly beaten

2 cups           Buttermilk

½ cup           Vegetable oil

1 cup              Frozen Corn

Method: Combine dry ingredients first and then combine eggs, milk, and vegetable oil, Corn and Jalapenos and stir together. Bake at 375 degrees F. Makes enough for one muffin tin.