Red Pepper Jalapeno Muffins

• 1-1/2 cups all-purpose flour
• 1/2 cup yellow cornmeal
• 2 tablespoons sugar
• 1 tablespoon baking powder
• 1/4 teaspoon salt
• 1/4 teaspoon ground cumin
• 1 large egg
• 1/2 cup fat-free milk
• 1/4 cup reduced-fat sour cream
• 2/3 cup shredded reduced-fat Mexican cheese blend
• 2/3 cup chopped roasted sweet red peppers, patted dry
• 1 can (4 ounces) diced jalapeno peppers, drained

1. In a large bowl, combine the first six ingredients. In another bowl, combine the egg, milk and sour cream. Stir into dry ingredients just until moistened. Fold in the cheese, red peppers and jalapenos. Coat muffin cups with cooking spray; fill three-fourths full with batter.
2. Bake at 375u0b0 for 18-22 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm.

flour, yellow cornmeal, sugar, baking powder, salt, ground cumin, egg, milk, sour cream, shredded reducedfat mexican cheese blend, sweet red peppers, jalapeno peppers

Taken from www.tasteofhome.com/recipes/red-pepper-jalapeno-muffins/ (may not work)