Sour Cream Jalapeño Corn Muffins
Sour Cream Jalapeño Corn Muffins is an moderately easy dinner. Made with 1 1/2 c. yellow corn meal, 1/2 c. all-purpose flour, 1 tbsp. granulated sugar, 1 tbsp. baking powder and 1 tsp. salt, this recipe delivers authentic, satisfying flavors. Packed with nutrients and delicious flavors.
Heat oven to 350°.
Grease muffin cups or use paper or foil 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 jalapeños.
Pour over mixture.
Fold in with rubber spatula until well mixed; 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 before turning out onto rack to cool.
🍷 Perfect Pairings
Complete your meal with these
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