- Prep Time
- 10 mins
- Total Time
- 30 mins
- Makes
- 12 muffins
Ingredients
- 1 cup
- all-purpose flour
- 250 mL
- 1 1/4 cups
- cornmeal
- 310 mL
- 4 tsp
- baking powder
- 20 mL
- 1
- egg, lightly beaten
- 1/2 cup
- sour cream or plain yogourt
- 125 mL
- 1 1/4 cups
- milk
- 310 mL
- 2 tbsp
- butter, melted
- 30 mL
- 1 can
- whole kernel corn, drained
- 341 mL
- 4
- jalapeño peppers, seeded and finely minced
- 1 cup
- finely shredded Tex-Mex cheese blend, divided
- 250 mL
Method
Step 1
Preheat oven to 425°F (220°C). Lightly oil or spray a 12-cup muffin pan and place in oven while preheating.
Step 2
In a medium bowl, whisk together flour, cornmeal and baking powder. In a smaller bowl, lightly whisk together egg, sour cream and milk. Pour liquid mixture over dry mixture; stir with a wooden spoon just until dry ingredients are moistened. Add butter, corn, jalapeño and 1/2 cup (125 mL) of the cheese. Stir lightly but evenly.
Step 3
Carefully remove pan from oven. Spoon batter into cups; sprinkle with remaining cheese. Bake 20 min. or until a toothpick inserted in centre comes out clean. Let cool in pan on wire rack for 5 min. Remove muffins from pan to cool ompletely.
Tips
Disclaimer: We seek to be accurate with respect to the ingredients, nutritional information, product images and descriptions listed on our website, however, this information may change from time to time. Please always refer to the product package for the most current and accurate ingredient and nutrition information or other product information.
Nutritional Facts Per Serving
- Nutrition Description:
- 1 muffin
- Calories:
- 190
- Fat:
- 9 g
- Carbs:
- 23 g
- Protein:
- 7 g
