Cheesy Jalapeño-Sour Cream Corn Muffins

By Gazelle

Ingredients

• Cooking spray
• 3/4 cup fine yellow cornmeal
• 1/4 cup all-purpose flour
• 1 tablespoon sugar
• 1/2 teaspoon kosher salt
• 1/2 teaspoon baking powder
• 1/4 teaspoon baking soda
• 3 tablespoons light sour cream
• 3 tablespoons canola oil
• 2 large eggs
• 1 tablespoon chopped pickled jalapeños
• 2 ounces preshredded reduced-fat cheddar cheese (about 1/2 cup)

Details

Servings 8
Adapted from cookinglight.com

Preparation

Step 1

Preheat oven to 400°F. Lightly coat 8 muffin cups with cooking spray.

Combine cornmeal and next 5 ingredients (through baking soda) in a large bowl. Combine sour cream, oil, and eggs in a bowl, stirring with a whisk. Add sour cream mixture to cornmeal mixture, stirring just until combined. Fold in jalapeños and cheese.

Divide batter evenly among prepared muffin cups. Bake at 400°F for 12 to 15 minutes or until a wooden pick inserted in center comes out clean. Cool in pan for 5 minutes.