Jalapeno Corn Muffins

• 8 tablespoons (1 stick) unsalted butter, plus more for the tin, melted
• 3/4 cup nonfat buttermilk
• 2 large eggs
• 1/2 cup sour cream
• 1 cup yellow cornmeal
• 1 cup all-purpose flour
• 1/2 cup packed light-brown sugar
• 2 tablespoons baking powder
• 1 teaspoon coarse salt
• 2 jalapeno peppers, seeded and finely chopped
• 1/4 cup plus 2 tablespoons fresh or frozen (thawed) corn kernels
• Unsalted butter, for serving

1. Preheat the oven to 375F.
2. Brush the cups of a standard 12-cup muffin tin with melted butter, and set aside.
3. Whisk together the buttermilk, eggs, and sour cream in a medium bowl until combined, and set aside.
4. Whisk together the cornmeal, flour, sugar, baking powder, salt, jalapenos, and corn in a large bowl until combined.
5. With a rubber spatula, fold the buttermilk mixture into the cornmeal mixture until well combined.
6. Fold in the melted butter.
7. Divide the batter among the muffin cups, filling each three-quarters full.
8. Bake until a cake tester inserted into the centers comes out clean, about 25 minutes.
9. Let the muffins cool in the tin 5 minutes.
10. Turn out into a basket or bowl lined with a clean kitchen towel; cover to keep warm.
11. Serve with butter.

unsalted butter, nonfat buttermilk, eggs, sour cream, yellow cornmeal, flour, lightbrown sugar, baking powder, coarse salt, peppers, corn kernels, butter

Taken from www.epicurious.com/recipes/food/views/jalapeno-corn-muffins-393325 (may not work)