Preheat the oven to 375ºF. Grease a 12-cup muffin tin with the softened butter.
In a large bowl whisk the eggs with the jalapeños and corn. Stir in the flour, cornmeal, baking powder, and salt. Beat in the milk and oil. Pour the batter into the muffin tin.
Bake until golden, for about 25 minutes. Remove from the oven and cool slightly before serving.
Yield: 12 muffins