Reggiano's Bakery's Jalapeño Corn Muffins

11 ounces (about 2 cups) high gluten (bread) flour

4 ounces (about ¾ cup) all-purpose flour

6 1/2 ounces (about 1 cup) stone ground yellow cornmeal

10 ounces (about 1¼ cups) sugar (reduce to 7 ounces, if not using jalapeños)

1½ ounces (3 tablespoons) baking powder

0.4 ounces (scant tablespoon) fine sea salt

2½ ounces (1/2 cup plus 2 tablespoons) milk powder

1½ cups water

1 egg

4.8 ounces (about ½ cup plus 2 tablespoons) vegetable oil

7 ounces (about 1½ cups plus 2 tablespoons) whole kernel sweet corn (fresh or frozen)

5 to 7 ounces jalapeño peppers, or to taste (optional)

Preheat oven to 350 degrees. Butter or spray molds of standard muffin pans measuring 2¾ inches in diameter, or line with paper muffin liners. You will need enough molds or liners to make 30 muffins.

In large bowl, combine bread flour, all-purpose flour, cornmeal, sugar, baking powder, salt and milk powder. Whisk to ensure the ingredients are well mixed. Add water, egg, oil, corn and jalapeños all at once and stir quickly by hand or, using a mixer, mix very briefly on low speed. Do not over mix, as this will make the muffins tough.

Fill molds about ¾ full and bake for 20 to 25 minutes, or until toothpick inserted in center of muffin comes out clean. Remove from molds. Repeat with remaining batter. Serve warm or at room temperature. The muffins are best the day they're made, but wrapped airtight, they freeze beautifully.

Makes 30 muffins.

Approximate nutritional values per serving: 160 calories, 3 g protein, 27 g carbohydrate, 1 g dietary fiber, 6 g fat, 10 mg cholesterol.