Jalapeño and fresh corn muffins #1 (experiment)

I had extra sweet corn, so I thought I'd try making a fresh corn muffin. These turned out good, but not great. Also a little difficult to eat because they're not very structurally stable.

I used parts of this recipe, my blueberry muffin recipe and my jalapeño skillet cornbread recipes as inspiration.

Make 5 muffins. I know, that's a weird quantity. I thought it might make 6, but the quantity came up a little short.

2 oz. butter at room temperature (half stick)
1 tbsp. sugar
1 tsp. salt

1/2 cup cornmeal
1/2 cup all-purpose flour (unbleached)
1/2 tbsp. baking powder
4 oz. buttermilk (1/2 cup)
1 egg, beaten (if doubling, you can probably still use 1 egg)

1/2 cup fresh sweet corn kernels (1 ear)
1 jalapeño, minced

Cream together the butter, sugar and salt. I used my Kitchen Aid mixer, but it's easy enough to do by hand.

Add the second group of ingredients and mix.

Cut the corn kernels off a cob of raw fresh sweet corn.

Mince a jalapeño pepper. I like things spicy, so I just stemmed it and minced the ribs and seeds as well. The end result didn't seem particularly hot to me, however.

Fold the corn and jalapeño into the batter.

Portion out into a muffin pan. I used paper muffin liners lightly oiled with spray oil, as well.

Bake at 375°F for 20 minutes.

Remove the muffins from the muffin pan (I find a tablespoon works best) and cool on a wire rack.

I split one of the muffins horizontally so I could butter it for a snack, and you can see the structural problem. It's probably safer to leave it whole and butter the top.

It was tasty, however.

I froze the last 4 for later.