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Favorite Jalapeno Corn Muffins

Favorite Jalapeno Corn Muffins
Honey butter tastes so yummy spread over these hot and snappy muffins from Mary Thomas of Hugo, Minnesota. “They're delicious with soups, stews and chili,” says Mary.
8 ServingsPrep: 20 min. Bake: 15 min.

Ingredients

  • 1/2 cup all-purpose flour
  • 1/2 cup cornmeal
  • 4-1/2 teaspoons brown sugar
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon baking soda
  • Dash pepper
  • 1 egg
  • 1/3 cup sour cream
  • 1/4 cup 2% milk
  • 1 tablespoon canola oil
  • 1 can (8-3/4 ounces) whole kernel corn, drained
  • 1/2 to 1 jalapeno pepper, minced
  • HONEY BUTTER:
  • 1/4 cup butter, softened
  • 2 tablespoons honey

Directions

  • 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 at 400° for 14-16 minutes or until a toothpick
  • inserted near the center comes out clean. In a small bowl, combine
  • honey butter ingredients. Serve with warm muffins. Yield: 8 muffins.
© Taste of Home 2013

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Favorite Jalapeno Corn Muffins (continued)

Directions (continued)

Nutrition Facts: 1 muffin with 2 teaspoons honey butter (prepared with reduced-fat sour cream and reduced-fat butter) equals 175 calories, 7 g fat (3 g saturated fat), 40 mg cholesterol, 277 mg sodium, 24 g carbohydrate, 1 g fiber, 4 g protein.
© Taste of Home 2013