Jalapeno Corn Muffins
Ingredients
For the Jalapeno Corn Muffins:
- ½ cup all-purpose flour
- ½ cup cornmeal
- ½ cup brown sugar
- ½ tsp. baking powder
- ¼ tsp. salt
- ¼ tsp. baking soda
- Dash pepper
- 1 egg
- 1/3 cup sour cream
- ¼ cup 2% milk
- 1 tbsp. canola oil
- 1 8.75-ounce can whole kernel corn, drained
- 1/2 to 1 jalapeno pepper, minced
For the Honey Butter:
- 1/4 cup butter, softened
- 2 tbsp. honey
Instructions
- Pre-heat oven to 400°F.
- 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 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.