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Cheesy Jalapeño-Sour Cream Corn Muffins

Photo: Brian Woodcock
Yield

Serves 8 (serving size: 1 muffin)

What is chili without corn muffins? Pickled jalapeños add a little extra zip and dimension without too much heat. You can omit them or substitute minced cilantro if you like. The addition of sour cream makes these muffins incredibly tender--they won't dry out if made in advance. Looking for a spooky spin? Use blue cornmeal; it'll turn the muffins a greenish blue. We love pairing these slightly spicy muffins with chili, classic soups, and even pulled pork. Be sure to let them cool for a few minutes before turning them out, but definitely don't over bake them.

Ingredients

  • Cooking spray
  • 3/4 cup fine yellow cornmeal
  • 1/4 cup all-purpose flour
  • 1 tablespoon sugar
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 3 tablespoons light sour cream
  • 3 tablespoons canola oil
  • 2 large eggs
  • 1 tablespoon chopped pickled jalapeños
  • 2 ounces preshredded reduced-fat cheddar cheese (about 1/2 cup)

Nutrition Information

  • calories 163
  • fat 9.9 g
  • satfat 2.5 g
  • monofat 4.6 g
  • polyfat 1.9 g
  • protein 5 g
  • carbohydrate 14 g
  • fiber 2 g
  • cholesterol 56 mg
  • iron 1 mg
  • sodium 274 mg
  • calcium 84 mg
  • sugars 2 g
  • Est. Added Sugars 2 g

How to Make It

  1. Preheat oven to 400°F. Lightly coat 8 muffin cups with cooking spray.

  2. Combine cornmeal and next 5 ingredients (through baking soda) in a large bowl. Combine sour cream, oil, and eggs in a bowl, stirring with a whisk. Add sour cream mixture to cornmeal mixture, stirring just until combined. Fold in jalapeños and cheese.

  3. Divide batter evenly among prepared muffin cups. Bake at 400°F for 12 to 15 minutes or until a wooden pick inserted in center comes out clean. Cool in pan for 5 minutes.