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 jalapeno pepper

1. Preheat 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 whisk or fork in a small bowl.
5. When smooth, stir in jalapeno. Pour over flour mixture.
6. Fold in with a rubber spatula until well mixed.
7. Batter will be very stiff.
8. Scoop batter into muffin cups. Bake for 20 to 25 minutes or until firm to the touch in the center.
9. Let cool 5 minutes in pan before turning onto a rack to cool.
10. Serve at any temperature.
11. Makes 12 regular muffins.

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

Taken from www.cookbooks.com/Recipe-Details.aspx?id=567111 (may not work)