Jalapeno Mexican Corn Muffins |
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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Ingredients:
1/2 cup flour |
1 tablespoon baking powder |
1/2 teaspoon salt |
1 1/2 cups yellow cornmeal |
2 eggs |
1 cup nonfat sour cream |
1 cup grated cheddar cheese (i use light cheese) |
1 (10 ounce) can creamed corn |
1/4 cup seeded and chopped jalapeno pepper |
1/2 cup butter, melted |
Directions:
1. Sift flour, baking powder and salt together.
2. Add cornmeal, eggs, sour cream, cheese, corn, jalapeno peppers and butter; mix well.
3. Spray a medium muffin tin or use paper liners and fill with the mixture.
4. Bake at 450 for 15-20 minutes.
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