Jalapeno-Cheddar Corn Muffins
Created by KittenCal on November 29, 2011
- Servings: 8-9
- Prep Time: 15m
- Cook Time: 16-18m
- Recipe #3222
Ingredients
- 1/2 cup all-purpose flour
- 1/2 cup cornmeal
- 1 1/2 tablespoons sugar (can use white or brown sugar)
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/4 teaspoon baking soda
- 1/8 teaspoon black pepper
- 1/2 to 1 jalapeno pepper, seeded and minced
- 1/2 cup (packed) shredded old cheddar cheese
- 1 large egg, lightly beaten
- 1/3 cup sour cream
- 1/4 cup milk
- 1 tablespoon melted butter (can use oil)
- 1 (8-3/4 ounce) can whole kernel corn, drained
How to Make
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Step 1: Preheat oven to 375 degrees F. Grease 8-9 muffin tins.
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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.
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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.
Nutritional Facts
- 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