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Print this Recipe    Corn Jalapeno

Jalapeno Corn Muffins

1 1/2 cups corn meal
1/2 cup all-purpose flour
1 tablespoon granulated sugar
1 tablespoon baking powder
1 teaspoon salt
2 large eggs
1 cup sour cream
1 1/2 teaspoons jalapeno pepper, minced

Preheat oven to 350 degrees.

Grease muffin cups or line with paper baking cups. Thoroughly mix
corn meal, flour, sugar, baking powder, and salt in a large bowl.
Beat eggs and sour cream with a whisk or fork in a small bowl. When
smooth, stir in jalapeno. Pour over flour mixture. Fold with a
rubber spatula until mixed well; batter will be very stiff. Scoop
batter into muffin cups. Bake 20 to 25 minutes, or until firm to
the touch in the center. Let cool 5 minutes in pan before turning
out onto a rack to cool.

YIELD: 12 muffins

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