Jalapeno Corn Muffins
Cooking for 2
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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.
SERVINGS: 8
CATEGORY: Lower Fat
METHOD: Baked
TIME: Prep: 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 the 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 comes out clean. In a small bowl, combine honey butter ingredients. Serve with warm muffins. Yield: 8 muffins.