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Jalapeno-Jack Corn Muffins Recipe

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Ingredients for 12 servings

1 jalapeno pepper, cut in 12 slices

1 cup buttermilk

2 eggs, lightly beaten

2 teaspoons baking powder

1 cup yellow cornmeal

1 teaspoon salt

1/2 teaspoon baking soda

1/4 cup melted unsalted butter

1 cup shredded Jack

2 jalapeno peppers, diced

1 cup all-purpose flour

2 tablespoons sugar

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