True Grit Jalapeño Cornbread Muffins
From choclytcandy 13 years agoIngredients
- 8 tablespoons unsalted butter, melted shopping list
- 3/4 cup nonfat skim yogurt shopping list
- 2 large eggs shopping list
- 1/2 cup sour cream shopping list
- 1 cup yellow cornmeal shopping list
- 1 cup all-purpose flour shopping list
- 1/2 cup packed light-brown sugar shopping list
- 2 tablespoons baking powder shopping list
- 1 teaspoon coarse salt shopping list
- 2 jalapenos, seeded and finely chopped shopping list
- 1/4 cup plus 2 tablespoons fresh or frozen (thawed) corn kernels shopping list
How to make it
- 1) Preheat oven to 375. Place liners in your muffin cups, or brush with some extra butter. Set aside.
- 2) Whisk together your yogurt, eggs, and sour cream in a medium bowl until combined. Set aside. In a larger bowl, whisk together the cornmeal, flour, sugar, baking powder, salt, jalapenos, and corn until evenly combined.
- 3) With a spatula, fold the yogurt mixture into the cornbread mixture until well combined. Fold in the melted butter. Scoop the batter into your muffin tin and bake for about 25 minutes (or until your cake tester comes out clean). Let the muffins cool, then turn out into a basket to keep warm. Serve right away with butter and salsa. Yee-haw!
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