October 09, 2017
Breads, Comfort Food, Dairy,
Cheese, Vegetables, Southwest, Budget-Friendly, Easy/Beginner Cooking, Quick Meals, Brunch, Entertaining, Fall/Autumn, Sunday Dinner, Winter, Oven Bake, Vegetarian, Make it from scratch, Hot Peppers, Flour, Spicy, Muffins, Kosher Dairy more
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"Recipe source: Cooking Light (October 2016)"
Preheat oven to 400 degrees F.
Coat 8 muffin cups with cooking spray
In a bowl combine cornmeal and the dry ingredients (cornmeal - baking soda).
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.
Divide mixture among the prepared muffin cups.
Bake for 12-15 minutes or until wooden pick inserted in center comes out clean. Cool in pan for 5 minutes.
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