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Jalapeno Corn Muffins

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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.