Jalapeno Corn Muffins With Honey Butter |
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Prep Time: 20 Minutes Cook Time: 15 Minutes |
Ready In: 35 Minutes Servings: 1 |
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These are yummy, no cheese in this one but the honey or maple butter fits perfectly here, even with the jalapeño. Recipe makes 8 muffins so for small families it wont be to much. Just double the amounts for more. From TOH Ingredients:
1/2 cup flour |
1/2 cup cornmeal |
4 1/2 teaspoons brown sugar (or splenda brown blend) |
1/2 teaspoon baking powder |
1/4 teaspoon salt |
1/4 teaspoon baking soda |
1 dash pepper |
1 egg |
1/3 cup sour cream |
1/4 cup 2% low-fat milk |
1 tablespoon canola oil |
1 (8 3/4 ounce) can whole kernel corn, drained |
1 jalapeno pepper (minced, and use 1/2 if less of a kick is wanted) |
1/4 cup butter |
2 tablespoons honey |
Directions:
1. Preheat oven to 400°F.
2. In a small bowl combine first 7 ingredients.
3. In another bowl, combine the egg, sour cream, milk and oil. Stir into dry ingredients just until moistened. Stir in jalapeño and corn.
4. Coat muffin cups with nonstick spray, fill 2/3s full with batter. Bake at 400°F for 14-16 minutes until tester comes out clean.
5. In a small bowl combine honey and butter; serve with warm muffins.
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