Sour cream jalapeno corn muffins
Sour Cream Jalapeno Corn Muffins recipe
Wonderful with ribs or other barbecued meat. The larger the amount of jalapeno makes a very peppery muffin. Serve at any temperature.
- 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
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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