Jalapeño Corn Muffins
Jalapeño Corn Muffins
Servings 12 Muffins
Calories
Ingredients
- 1½ cups yellow cornmeal
- ½ cup all-purpose flour
- 1 tbsp granulated sugar
- 1 tbsp baking powder
- 1 tsp salt
- 2 ea large eggs
- 1 cup Sour Cream
- 1-1½ tsp fresh or canned jalapeno pepper, minced and seeded
Instructions
- Preheat oven to 350°
- Grease muffin cups or line paper baking cups
- Thoroughly mix cornmeal, flour, sugar, baking powder, and salt in a large bowl
- Beat eggs and sour cream with a whisk or fork in a small bowl
- When smooth, stir jalapeño
- Pour over flour mixture.
- Fold with a rubber spatula until mixed well; batter will be very stiff.
- Scoop batter into muffin cups
- Bake 20-25 minutes or until firm to the touch in the center.
- Let cool 5 minutes in the pan before turning out onto a rack to cool.