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Favorite Jalapeno Corn Muffins Exps Cwfm22 35266 E06 29 1b

Favorite Jalapeno Corn Muffins

TOTAL TIME: Prep: 20 min. Bake: 15 min. YIELD: 8 muffins.
Honey butter tastes so yummy spread over these hot and snappy jalapeno cornbread muffins. They're delicious with soups, stews and chili. —Mary Thomas, Hugo, Minnesota

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 large eggs, room temperature
  • 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

  • 1. 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.
  • 2. Coat muffin cups with cooking spray; fill two-thirds full with batter. Bake until a toothpick inserted in the center comes out clean, 14-16 minutes. In a small bowl, combine honey butter ingredients. Serve with warm muffins.

Nutrition Facts

1 muffin: 175 calories, 7g fat (3g saturated fat), 40mg cholesterol, 277mg sodium, 24g carbohydrate (9g sugars, 1g fiber), 4g protein.

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