Jalapeno Corn Muffins With Honey Butter

• 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

1. Preheat oven to 400u0b0F.
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 jalapeno and corn.
4. Coat muffin cups with nonstick spray, fill 2/3s full with batter. Bake at 400u0b0F for 14-16 minutes until tester comes out clean.
5. In a small bowl combine honey and butter; serve with warm muffins.

muffins, flour, cornmeal, brown sugar, baking powder, salt, baking soda, pepper, egg, sour cream, milk, canola oil, whole kernel corn, pepper, honey butter, butter, honey

Taken from www.food.com/recipe/jalapeno-corn-muffins-with-honey-butter-253678 (may not work)