Beer makes batters better, meat more tender, and sauces more flavorful.
Jalapeno Corn Muffins
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- #18286
serves/makes:
ready in:
under 30 minutes
under 30 minutes
ingredients
1 1/2 cup corn meal
1/2 cup all-purpose flour
1 tablespoon granulated sugar
1 tablespoon baking powder
1 teaspoon salt
2 large eggs
1 cup sour cream
1 1/2 teaspoon jalapeno pepper, minced
directions
Preheat oven to 350 degrees F. Grease muffin cups or line with paper baking cups.
Thoroughly mix corn meal, flour, sugar, baking powder and salt in a large bowl.
Beat eggs and sour cream with a whisk or fork in a small bowl. When smooth, stir in jalapeno. Pour over flour mixture. Fold with a rubber spatula until mixed well. Batter will be very stiff.
Scoop batter into muffin cups. Bake for 20 to 25 minutes or until firm to the touch in the center. Let cool for 5 minutes in pan before turning out onto a rack to cool.
added by
supersalad
nutrition data
140 calories, 5 grams fat, 20 grams carbohydrates, 4 grams protein per serving.
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