Jalapeno Corn Muffins With Honey Butter

These are yummy, no cheese in this one but the honey or maple butter fits perfectly here, even with the jalapeño. Recipe makes 8 muffins so for small families it wont be to much. Just double the amounts for more. From TOH

• Ready In: 35 mins
• Yields: 8 muffins

Ingredients

• Muffins

• 1⁄2 cup flour
• 1⁄2 cup cornmeal
• 4 1⁄2 teaspoons brown sugar (or Splenda brown blend)
• 1⁄2 teaspoon baking powder
• 1⁄4 teaspoon salt
• 1⁄4 teaspoon baking soda
• 1  dash pepper
• 1  egg
• 1⁄3 cup sour cream
• 1⁄4 cup 2% low-fat milk
• 1  tablespoon canola oil
• 1 (8 3/4ounce) can whole kernel corn, drained
• 1  jalapeno pepper (minced, and use 1/2 if less of a kick is wanted)

• Honey Butter

• 1⁄4 cup butter
• 2  tablespoons honey

Directions

1. Preheat oven to 400°F.
2. In a small bowl combine first 7 ingredients.
3. In another bowl, combine the egg, sour cream, milk and oil. Stir into dry ingredients just until moistened. Stir in jalapeño and corn.
4. 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.
5. In a small bowl combine honey and butter; serve with warm muffins.