Jalapeno Corn Muffins With Honey Butter

Name: Jalapeno Corn Muffins With Honey Butter
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 8 muffins
Ingredients: 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 3/4 ounce) can whole kernel corn, drained; 1 jalapeno pepper (minced, and use 1/2 if less of a kick is wanted); 1/4 cup butter; 2 tablespoons honey

(16)

Recipe by MarraMamba

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

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READY IN: 35mins

YIELD: 8 muffins

UNITS: US

INGREDIENTS

Nutrition

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 3/4 ounce) 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

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.

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