Sour cream jalapeno corn muffins

Sour Cream Jalapeno Corn Muffins recipe


By A recipe of Sour cream jalapeno corn muffins. Click here to read more.
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Wonderful with ribs or other barbecued meat. The larger the amount of jalapeno makes a very peppery muffin. Serve at any temperature.

Ingredients
1-1/2 cups yellow corn meal
1/2 cup all-purpose flour
1 Tablespoon granulated sugar
1 Tablespoon baking powder
1 teaspoon salt
2 large eggs
1 cup sour cream
1 to 1-1/2 teaspoons minced and seeded jalapeno pepper, fresh or canned

Instructions:

Heat oven to 350 degrees. Grease muffin cups, or use paper or foil baking cups. Thoroughly mix corn meal, flour, sugar, baking powder, and salt in a large bowl. Beat eggs and sour cream with a whisk or fork in a small bowl. When smooth, stir in jalapeno pepper. Pour over flour mixture. Fold in with a rubber spatula until well mixed; batter will be very stiff. Scoop batter into muffin cups. Bake 20 to 25 minutes, or until firm to the touch in the center. Let cool 5 minutes in pan before turning out onto a cooling rack.


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