Jalapeno Cheddar Corn Muffins
Preheat the oven to 400 F. Spray a muffin pan with non-stick spray.
In a large bowl, combine the flour, cornmeal, sugar, baking powder, baking soda, salt and pepper. In a separate bowl, whisk together the yogurt, oil, milk and egg. Pour the wet ingredients over the dry and stir just until moistened. Stir in 1 cup of the cheddar cheese and the diced jalapeno.
Divide batter between 12 muffin cups. Bake for 15 minutes. Top each with the remaining 1/4 cup cheese and the sliced jalapenos. Bake for an additional 4-5 minutes until a toothpick inserted comes out clean.
Transfer to a wire rack to cool slightly and serve warm.
Yields 12 muffins.
Adapted from Savory Corn and Pepper Muffins by Dorie Greenspan, Baking, page 6.