Jalapeno Mexican Corn Muffins

Submitted by Graybert

• Ready In: 30mins
• Ingredients: 10
• Yields: 18 muffins

ingredients

• 118.29 ml flour
• 14.79 ml baking powder
• 2.46 ml salt
• 354.88 ml yellow cornmeal
• 2 eggs
• 236.59 ml nonfat sour cream
• 236.59 ml grated cheddar cheese (I use light cheese)
• 283.49 g can creamed corn
• 59.14 ml seeded and chopped jalapeno pepper
• 118.29 ml butter, melted

directions

1. Sift flour, baking powder and salt together.
2. Add cornmeal, eggs, sour cream, cheese, corn, jalapeno peppers and butter; mix well.
3. Spray a medium muffin tin or use paper liners and fill with the mixture.
4. Bake at 450 for 15-20 minutes.

Reviews

[Margie Brock]

Have tried a lot of Mexican Cornbreads and Muffins and this one is the best by far. Reminds me of the one in Picadilly Cafeterias. Thanks

 

[Diana 2]

For us, these were just 'ok'. I've never actually had corn in my muffins before, so that was a little different for us. Not sure I cared for it. They were moist, but to the point of being mushy. I put them back into the oven to dry out a bit, and it was better, but I think maybe it was the corn itself that kinda put me off. I guess I'm one of those 'northern' girls that likes it the other way. I did love the idea of the peppers and the cheese, so I think I'll add them to my regular corn muffin recipe. Thanks for posting. It's always good to try something new. :)

 

[Cereal Killer]

These are very good. It replaces my current recipe! I like zaar. lol

 

[troy defrane]

I thought that these would be dry but they were very moist and tasty. I did add some bacon that I had in the frige though. (cooked!)