Cornbread Muffins

• 2/3 cup all-purpose flour
• 1/2 cup yellow cornmeal
• 1 tablespoon sugar
• 1 1/2 teaspoons baking powder
• 1/4 teaspoon salt
• 1/2 cup sharp cheddar cheese, shredded
• 1/2 cup reduced-fat sour cream
• 1/4 cup green onion, thinly sliced
• 1 (8 3/4 ounce) can cream-style corn
• 1 dash hot sauce
• 1 large egg, lightly beaten
• cooking spray

1. Preheat oven to 375u0b0F.
2. Lightly spoon the flour into dry measuring cups; level with a knife. Combine the flour, corn meal, sugar, baking powder, and salt in a large bowl.
3. Combine cheese, sour cream, onions, cream-style corn, hot sauce, and egg in a small bowl; stir with a whisk.
4. Add the cheese mixture to the flour mixture and stir just until moistened. (it should be lumpy).
5. Coat muffin cups with cooking spray. Divide batter evenly among 12 standard sized muffin cups. Bake at 375u0b0F for 17 1/2 minutes or until golden brown. Cool in cups for 2 minutes on wire racks; remove from pans to finish cooling.

allpurpose, yellow cornmeal, sugar, baking powder, salt, cheddar cheese, sour cream, green onion, creamstyle, hot sauce, egg, cooking spray

Taken from www.food.com/recipe/cornbread-muffins-258241 (may not work)