True Grit Jalapeño Cornbread Muffins |
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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 12 |
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Ingredients:
8 tablespoons unsalted butter, melted |
3/4 cup nonfat skim yogurt |
2 large eggs |
1/2 cup sour cream |
1 cup yellow cornmeal |
1 cup all-purpose flour |
1/2 cup packed light-brown sugar |
2 tablespoons baking powder |
1 teaspoon coarse salt |
2 jalapenos, seeded and finely chopped |
1/4 cup plus 2 tablespoons fresh or frozen (thawed) corn kernels |
Directions:
1. 1) Preheat oven to 375. Place liners in your muffin cups, or brush with some extra butter. Set aside.
2. 2) Whisk together your yogurt, eggs, and sour cream in a medium bowl until combined. Set aside. In a larger bowl, whisk together the cornmeal, flour, sugar, baking powder, salt, jalapenos, and corn until evenly combined.
3. 3) With a spatula, fold the yogurt mixture into the cornbread mixture until well combined. Fold in the melted butter. Scoop the batter into your muffin tin and bake for about 25 minutes (or until your cake tester comes out clean). Let the muffins cool, then turn out into a basket to keep warm. Serve right away with butter and salsa. Yee-haw!
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