Favorite Jalapeno Corn Muffins
Honey butter tastes so yummy spread over these hot and snappy jalapeno cornbread muffins. They're delicious with soups, stews and chili.
Prep time:
Cook time:
Serves: 8
Calories per serving: 150
Ingredients:
Cook time:
Serves: 8
Calories per serving: 150
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 egg, 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, seeded and minced
honey BUTTER:
1/4 cup butter, softened
2 tablespoons honey
Directions:
Preheat oven to 400°. In a small bowl, combine first 7 ingredients. In another bowl, combine 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 until a toothpick inserted in the center comes out clean, 14-16 minutes. In a small bowl, combine butter and honey. Serve with warm muffins.
Source: tasteofhome.com
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 butter and honey. Serve with warm muffins.
Source: tasteofhome.com
Recipe formatted with the Cook'n Recipe Software from DVO Enterprises.