Sour Cream Jalapeno Corn Muffins recipe

4.7189

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.