JALAPENO CORN MUFFINS

INGREDIENTS:

• 8 tbsp butter, melted
• 1/4 cup nonfat buttermilk
• 2 large eggs
• 1/2 cup sour cream
• 1 cup yellow cornmeal
• 1 cup flour
• 1/2 cup light brown sugar
• 2 tbsp baking powder
• 1 tsp salt
• 2 jalapenos, seeded and finely chopped
• 1/4 cup plus 2 tbsp fresh or frozen (thawed) corn kernels

Preheat oven to 375*. Brush the cups of a standard 12-cup muffin tin with melted butter, and set aside. Whisk together buttermilk, eggs, and sour cream in a med. bowl until combined, and set aside. Whisk together cornmeal, flour, sugar, baking powder, salt, jalapenos, and 1/4 cup corn in a large bowl until combined.

With a rubber spatula, fold buttermilk mixture into conrmeal mixture until well combined. Fold in melted butter. Divide batter among muffin cups, filling each three-quarters full and topping with remaining 2 tbsp corn. Bake until a cake tester or tooth pick inserted into centers comes out clean, about 25 minutes. Let muffins cool in pan 5 minutes. Serve with butter.

Return from Jalapeno Corn Muffins to Recipes For Divine Living home.