Jalapeno Corn Muffins Mary Thomas of Mary, , <ST1>Mi. "They're delicious with soups, stews and chili,"says Mary. 1/2 cup all-purpose flour 1/2 cup cornmeal 4-1/2 teaspoons brown sugar 1/2 teaspoon baking powder 1/4 teaspoon salt 1/4 teaspoon baking soda Dash pepper 1 egg 1/3 cup sour cream 1/4 cup 2% milk 1 tablespoon canola oil 1 can (8-3/4 ounces) whole kernel corn, drained 1/2 to 1 jalapeno pepper, minced HONEY BUTTER: 1/4 cup butter, softened 2 tablespoons honey In a small bowl, combine the first seven ingredients. In another bowl, combine the egg, sour cream, milk and oi: Stir into dry ingredients just until moistened. Stir in the corn and jalapeno. Coat muffin cups with nonstick cooking spray; fill two-thirds full with batter. Bake at 400° for 14-16 minutes or until a toothpick comes out clean. In a small bowl combine honey butter ingredients. Serve with warrr muffins. Yield: 8 muffins.
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