Ingredients for Jalapeno Corn Muffins With Honey Butter
- 1 ½ cups all-purpose flour
- ¾ cup cornmeal
- Brown Sugar
- 2 teaspoons baking powder
- ½ teaspoon salt
- 1 teaspoon baking soda
- Pepper
- 1 large egg
- ½ cup sour cream
- 2% Low Fat Milk
- Canola Oil
- Whole Kernel Corn
- Jalapeno Pepper
- ¼ cup softened butter
- 2 tablespoons honey
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How to Make Jalapeno Corn Muffins With Honey Butter
- Preheat oven to 400°F (200°C). Line a muffin tin with paper liners or grease well.
- In a large bowl, whisk together 1 ½ cups all-purpose flour, ¾ cup cornmeal, ½ cup sugar, 2 teaspoons baking powder, 1 teaspoon baking soda, and ½ teaspoon salt.
- In a separate bowl, whisk together 1 large egg, ½ cup sour cream, ½ cup milk, and ¼ cup vegetable oil.
- Gently fold the wet ingredients into the dry ingredients until just combined. Do not overmix.
- Stir in 1 cup frozen corn kernels and ½ cup finely chopped jalapeños (adjust to your spice preference).
- Fill each muffin cup about ¾ full.
- Bake for 14-16 minutes, or until a toothpick inserted into the center comes out clean.
- While muffins bake, prepare the honey butter: In a small bowl, cream together ¼ cup softened butter and 2 tablespoons honey until smooth.
- Let muffins cool slightly in the tin before serving. Spread warm honey butter generously on top and enjoy!
Nutrition Information (Approximate per serving)
Sodium
13 g
Sugar
33g
Fat
26g
Carbs
8g
