Cheesy Jalapeno Sour Cream Corn Muffins
Recipe: #28401
October 09, 2017
Categories: Breads, Cheese, Southwest, Brunch, Sunday Dinner, Oven Bake, Vegetarian, Hot Peppers, Flour, Spicy, Muffins, Kosher Dairy, more
"Recipe source: Cooking Light (October 2016)"
Original is 8 servings
Ingredients
Nutritional
- Serving Size: 1 (49 g)
- Calories 155.2
- Total Fat - 8.8 g
- Saturated Fat - 2.4 g
- Cholesterol - 57.6 mg
- Sodium - 158.2 mg
- Total Carbohydrate - 14.1 g
- Dietary Fiber - 1 g
- Sugars - 1.8 g
- Protein - 5.3 g
- Calcium - 100.9 mg
- Iron - 0.8 mg
- Vitamin C - 0 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Preheat oven to 400 degrees F.
Step 2
Coat 8 muffin cups with cooking spray
Step 3
In a bowl combine cornmeal and the dry ingredients (cornmeal - baking soda).
Step 4
In another bowl whisk together the wet ingredients (sour cream - eggs). Add the wet mixture to the dry mixture, stirring just until combined and then fold in the jalapeños and cheese.
Step 5
Divide mixture among the prepared muffin cups.
Step 6
Bake for 12-15 minutes or until wooden pick inserted in center comes out clean. Cool in pan for 5 minutes.
Tips
No special items needed.
2 Reviews
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