Sour Cream Jalapeno Corn Muffins

• 1 1/2 c. yellow corn meal
• 1/2 c. all-purpose flour
• 1 Tbsp. granulated sugar
• 1 Tbsp. baking powder
• 1 tsp. salt
• 2 large eggs
• 1 c. sour cream
• 1 to 1 1/2 tsp. minced, seeded fresh or canned jalapenos

1. Heat oven to 350u0b0.
2. Grease muffin cups or use paper or foil baking cups.
3. Thoroughly mix corn meal, flour, sugar, baking powder and salt in a large bowl.
4. Beat eggs and sour cream with a whisk or fork in a small bowl.
5. When smooth, stir in jalapenos.
6. Pour over mixture.
7. Fold in with rubber spatula until well mixed; batter will be very stiff.
8. Scoop batter into muffin cups.
9. Bake 20 to 25 minutes or until firm to the touch in the center.
10. Let cool 5 minutes before turning out onto rack to cool.

yellow corn meal, allpurpose, sugar, baking powder, salt, eggs, sour cream, jalapenos

Taken from www.cookbooks.com/Recipe-Details.aspx?id=440220 (may not work)