Jalapeno-Cheddar Corn Muffins
Recipe: #3222
November 29, 2011
Categories: Side Dishes, Corn, Brunch, Christmas Oven Bake, Vegetarian, more
"Canned jalapenos will work great also for this. Amounts listed will yield 8-9 muffins"
Original is 8-9 servings
Ingredients
Nutritional
- Serving Size: 1 (83.3 g)
- Calories 251.6
- Total Fat - 8.1 g
- Saturated Fat - 3.6 g
- Cholesterol - 36.5 mg
- Sodium - 149.3 mg
- Total Carbohydrate - 37.8 g
- Dietary Fiber - 4.4 g
- Sugars - 0.5 g
- Protein - 7.7 g
- Calcium - 83.3 mg
- Iron - 0.9 mg
- Vitamin C - 2.8 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Preheat oven to 375 degrees F. Grease 8-9 muffin tins.
Step 2
In a small bowl combine the first 9 ingredients. In another bowl combine the egg with sour cream, milk and melted butter or oil; stir into dry ingredients just until moistened. Stir in corn.
Step 3
Divide the batter into muffin tins two-thirds full. Bake for 16-18 minutes or until a toothpick inserted near the center comes out clean.
Tips
No special items needed.
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