Country Cornbread Muffins With Jalapeños |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 12 |
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No time to stop and chop? Substitute 2 to 3 tablespoons of jarred chopped jalapeños for the fresh peppers. Ingredients:
1 cup all-purpose flour |
3/4 cup yellow cornmeal |
2 tablespoons sugar |
2 teaspoons baking powder |
3/4 teaspoon salt |
1/4 teaspoon baking soda |
1 1/4 cups low-fat buttermilk |
1 cup frozen whole-kernel corn, thawed |
2 jalapeño peppers, seeded and finely chopped |
1 large egg |
cooking spray |
1/4 cup yogurt-based spread (such as brummel & brown) |
Directions:
1. Preheat oven to 425°.
2. Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour and next 5 ingredients in a bowl.
3. Combine buttermilk, corn, peppers, and egg. Add buttermilk mixture to flour mixture; stir just until moist.
4. Spoon batter into 12 muffin cups coated with cooking spray, filling three-fourths full. Bake at 425° for 15 to 17 minutes or until lightly browned. Remove from pans immediately; place on a wire rack. Serve warm with spread.
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