Country Cornbread Muffins With Jalapeños

• 1 cup all-purpose flour
• 3/4 cup yellow cornmeal
• 2 tablespoons sugar
• 2 teaspoons baking powder
• 3/4 teaspoon salt
• 1/4 teaspoon baking soda
• 1 1/4 cups low-fat buttermilk
• 1 cup frozen whole-kernel corn, thawed
• 2 jalapeno peppers, seeded and finely chopped
• 1 large egg
• Cooking spray
• 1/4 cup yogurt-based spread (such as Brummel & Brown)

1. Preheat oven to 425u0b0.
2. Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour and next 5 ingredients in a bowl.
3. Combine buttermilk, corn, peppers, and egg. Add buttermilk mixture to flour mixture; stir just until moist.
4. Spoon batter into 12 muffin cups coated with cooking spray, filling three-fourths full. Bake at 425u0b0 for 15 to 17 minutes or until lightly browned. Remove from pans immediately; place on a wire rack. Serve warm with spread.

flour, yellow cornmeal, sugar, baking powder, salt, baking soda, lowfat buttermilk, corn, peppers, egg, cooking spray

Taken from www.myrecipes.com/recipe/country-cornbread-muffins-with-jalapeos (may not work)