Jalapeno Corn Muffins

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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 222.0
  • Total Fat: 11.2 g
  • Cholesterol: 61.0 mg
  • Sodium: 477.9 mg
  • Total Carbs: 27.7 g
  • Dietary Fiber: 1.2 g
  • Protein: 4.0 g

View full nutritional breakdown of Jalapeno Corn Muffins calories by ingredient
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Number of Servings: 12


    * 8 tablespoons (1 stick) unsalted butter, plus more for tin, melted
    * 3/4 cup nonfat buttermilk
    * 2 large eggs
    * 1/2 cup sour cream
    * 1 cup yellow cornmeal
    * 1 cup all-purpose flour
    * 1/2 cup packed light-brown sugar
    * 2 tablespoons baking powder
    * 1 teaspoon coarse salt
    * 2 jalapenos, seeded and finely chopped
    * 1/4 cup plus 2 tablespoons fresh or frozen (thawed) corn kernels
    * Unsalted butter, for serving


Makes 12

1. Preheat oven to 375 degrees. 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 medium bowl until combined, and set aside. Whisk together cornmeal, flour, sugar, baking powder, salt, jalapenos, and corn in a large bowl until combined.

2. With a rubber spatula, fold buttermilk mixture into cornmeal mixture until well combined. Fold in melted butter. Divide batter among muffin cups, filling each three-quarters full. Bake until a cake tester inserted into centers comes out clean, about 25 minutes. Let muffins cool in tin 5 minutes. Turn out into a basket or bowl lined with a clean kitchen towel; cover to keep warm. Serve with butter.

Number of Servings: 12

Recipe submitted by SparkPeople user SICKELKA.

TAGS:  Side Items |

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