Name: Jalapeno Corn Muffins
Prep time: 10 min
Cook time: 10 min
Yield: 4
Ingredients: 8 tbsp. unsalted butter -; 3/4 c. nonfat buttermilk -; 2 large eggs -; 1/2 c. sour cream -; 1 c. yellow cornmeal -; 1 c. all-purpose flour -; 1/2 c. light-brown sugar -; 2 tbsp. baking powder -; 1 tsp. Coarse salt -; 2 jalapeños -; 1/4 c. fresh or frozen (thawed) corn kernels -; 2 tbsp. fresh or frozen (thawed) corn kernels -; Unsalted butter -

Ingredients for - Jalapeno Corn Muffins

1. 8 tbsp. unsalted butter

2. 3/4 c. nonfat buttermilk

3. 2 large eggs

4. 1/2 c. sour cream

5. 1 c. yellow cornmeal

6. 1 c. all-purpose flour

7. 1/2 c. light-brown sugar

8. 2 tbsp. baking powder

9. 1 tsp. Coarse salt

10. 2 jalapeños

11. 1/4 c. fresh or frozen (thawed) corn kernels

12. 2 tbsp. fresh or frozen (thawed) corn kernels

13. Unsalted butter

How to cook deliciously - Jalapeno Corn Muffins

1 . Stage

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 . Stage

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.