Mini Creamed Corn Muffins with Cheddar and Jalapeno

By lorik

Ingredients

• 1/2 cup each all-purpose flour and yellow cornmeal
• 1 Tbsp. sugar
• 1/2 tsp. each baking powder and kosher salt
• 1/4 tsp. baking soda
• 1/2 cup each sour cream, canned cream style corn, and shredded sharp white Cheddar
• 3 Tbsp. seeded and minced jalapeño
• 2 Tbsp. vegetable oil
• 1 egg, beaten

Details

Servings 24
Adapted from cuisineathome.com

Preparation

Step 1

Preheat oven to 425°. Coat mini muffin pans with nonstick spray. Whisk together flour, cornmeal, sugar, baking powder, salt, and baking soda. Combine sour cream, cream corn, Cheddar, jalapeño, oil, and egg, then add to dry ingredients, stirring just until combined. Pour batter into prepared pans. Bake muffins until golden brown and a toothpick inserted into centers come out clean, about 10 minutes. Let muffins cool briefly, then run a knife around edges, if necessary, to remove from pan.

Per muffin: 58 cal; 3g total fat (1g sat); 14mg chol; 88mg sodium; 6g carb; 0g fiber; 2g protein