Jalapeño Corn Muffins

Makes 12 regular or 36 miniature muffins

Source: Bon Appetite

These are wonderfully rich and moist, with an added kick of jalapeño peppers!

1½

cups

stone ground cornmeal

6

ounces

170

grams

½

cup

flour

2½

ounces

70

grams

1

Tbs

sugar

15

ml

2

tsp

baking powder

10

ml

½

tsp

baking soda

2.5

ml

½

tsp

salt

2.5

ml

2

large

eggs

1

cup

sour cream or creme fraiche

250

ml

1

tsp

minced jalapeño peppers

ml

Preheat oven to 350 ° F [175 °C], prepare pans by greasing or lining with papers.

In large bowl, combine cornmeal, flour, sugar, baking powder & soda & salt.
In small bowl, combine sour cream, eggs & peppers until blended.
Add dry mix to wet mix until just combined.
Spoon into pans & bake for 20-25 minutes for regular-size muffins, 12-15 minutes for mini muffins.
Great served with an omelet or with chili. For the very adventuresome, use as a base for turkey stuffing!

If you find typographical errors or have any other problems when looking at the site please send the Webmaster e-mail describing the problem and the page involved.