Ingredients
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1/2 cup flour
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1/2 cup cornmeal
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4 1/2 teaspoons brown sugar (or Splenda brown blend)
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1/2 teaspoon baking powder
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1/4 teaspoon salt
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1/4 teaspoon baking soda
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1 egg
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1/3 cup sour cream
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1/4 cup 2% low-fat milk
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1 tablespoon canola oil
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1 (8 3/4 ounce) can whole kernel corn, drained
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1 jalapeno pepper (minced, and use 1/2 if less of a kick is wanted)
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1 dash pepper
Instructions
- Preheat oven to 400°F.
- In a small bowl combine first 7 ingredients.
- In another bowl, combine the egg, sour cream, milk and oil. Stir into dry ingredients just until moistened. Stir in jalapeño and corn.
- Coat muffin cups with nonstick spray, fill 2/3s full with batter. Bake at 400°F for 14-16 minutes until tester comes out clean.
- In a small bowl combine honey and butter; serve with warm muffins.