STEP 1 Preheat oven to 400°. Place 1/2 teaspoon oil in each section of a 12-cup large muffin tin.
STEP 2 Place dry ingredients in large mixing bowl; mix well. Add eggs and oil to dry mixture. Slowly add in milk just until lumps are gone.
STEP 3 Place 2-3 tablespoons mixture in each muffin section; make a well and add 1 tablespoon jalapeño peach preserves. Top off with 1-2 more tablespoons cornmeal mixture, sealing edges and completely covering preserves.
STEP 4 Bake 20 minutes or until the tops are set and golden. Note that they will not dome. These muffins taste best when served right out of the oven.
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This blend of sweet peaches with the heat of jalapeños make for an irresistible combination you never expected. Handcrafted 7.75 oz...