Cheesy Jalapeño-Sour Cream Corn Muffins

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Spicy muffins with chili!

Ingredients:

  • Cooking spray
  • 3/4 cup fine yellow cornmeal
  • 1/4 cup all-purpose flour
  • 1 tablespoon sugar
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 3 tablespoons light sour cream
  • 3 tablespoons canola oil
  • 2 large eggs
  • 1 tablespoon chopped pickled jalapeños
  • 2 ounces preshredded reduced-fat cheddar cheese (about 1/2 cup)

How to Make It:

Step 1

Preheat oven to 400°F. Lightly coat 8 muffin cups with cooking spray.

Step 2

Combine cornmeal and next 5 ingredients (through baking soda) in a large bowl. Combine sour cream, oil, and eggs in a bowl, stirring with a whisk. Add sour cream mixture to cornmeal mixture, stirring just until combined. Fold in jalapeños and cheese.

Step 3

Divide batter evenly among prepared muffin cups. Bake at 400°F for 12 to 15 minutes or until a wooden pick inserted in center comes out clean. Cool in pan for 5 minutes.

 



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