Jalapeno Corn Muffins
A spicy twist on a tasty Southern staple.
Equipment
- Preheat oven to 400°.
- In a small bowl, combine the first seven ingredients.
- In another bowl, combine the egg, sour cream, milk, and oil. Stir into dry ingredients just until moistened. Stir in corn and jalapeno.
- Coat muffin cups with cooking spray; fill two-thirds full with batter. Bake 14–16 minutes or until a toothpick inserted in the center comes out clean.
Ingredients
- 1/2 cup all-purpose flour
- 1/2 cup cornmeal
- 4 teaspoons sugar
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/4 teaspoon baking soda
- Dash of pepper
- 1 large egg
- 1/3 cup sour cream
- 1/4 cup 2% milk
- 1 tablespoon oil
- 1 can 8.75 ounces whole kernel corn, drained
- 1/2 to 1 jalapeno pepper minced
Instructions
- Preheat oven to 400°.
- In a small bowl, combine the first seven ingredients.
- In another bowl, combine the egg, sour cream, milk, and oil. Stir into dry ingredients just until moistened. Stir in corn and jalapeno.
- Coat muffin cups with cooking spray; fill two-thirds full with batter. Bake 14–16 minutes or until a toothpick inserted in the center comes out clean.
Notes
Yield: 8 regular-size muffins, 18 to 24 mini muffins