Jalapeno Corn Muffins

INGREDIENTS

1/2 cup all-purpose flour

1/2 cup cornmeal

4-1/2 teaspoons brown sugar

1/2 teaspoon baking powder

1/4 teaspoon salt

1/4 teaspoon baking soda

Dash pepper

1 egg

1/3 cup sour cream

1/4 cup 2% milk

1 tablespoon canola oil

1 can (8-3/4 ounces) whole kernel corn, drained

1/2 to 1 jalapeno pepper, minced

HONEY BUTTER:

1/4 cup butter, softened

2 tablespoons honey

SERVINGS 8

CATEGORY Lower Fat

METHOD Baked

PREP 20 min.

COOK 15 min.

TOTAL 35 min.

DIRECTIONS

In a small bowl, combine the first seven ingredients. In another bowl, combine the egg, sour cream, milk and oil. Stir into dry ingredients just until moistened. Stir in the corn and jalapeno.
Coat muffin cups with nonstick cooking spray; fill two-thirds full with batter. Bake at 400° for 14-16 minutes or until a toothpick comes out clean. In a small bowl, combine honey butter ingredients. Serve with warm muffins. Yield: 8 muffins.

Sounds so yummy think I will have them tomorrow night as we are going to have some baby back ribs, creamy cole slaw be really good with that.

Have a great night and thanks for the delish. recipe.