Cheesy Jalapeno Sour Cream Corn Muffins

8
Servings
5m
Prep Time
15m
Cook Time
20m
Ready In


"Recipe source: Cooking Light (October 2016)"

Original recipe yields 8 servings
OK

Nutritional

  • Serving Size: 1 (49 g)
  • Calories 155.2
  • Total Fat - 8.8 g
  • Saturated Fat - 2.4 g
  • Cholesterol - 57.6 mg
  • Sodium - 158.2 mg
  • Total Carbohydrate - 14.1 g
  • Dietary Fiber - 1 g
  • Sugars - 1.8 g
  • Protein - 5.3 g
  • Calcium - 100.9 mg
  • Iron - 0.8 mg
  • Vitamin C - 0 mg
  • Thiamin - 0.1 mg

Step 1

Preheat oven to 400 degrees F.

Step 2

Coat 8 muffin cups with cooking spray

Step 3

In a bowl combine cornmeal and the dry ingredients (cornmeal - baking soda).

Step 4

In another bowl whisk together the wet ingredients (sour cream - eggs). Add the wet mixture to the dry mixture, stirring just until combined and then fold in the jalapeños and cheese.

Step 5

Divide mixture among the prepared muffin cups.

Step 6

Bake for 12-15 minutes or until wooden pick inserted in center comes out clean. Cool in pan for 5 minutes.

Tips & Variations


No special items needed.

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