Skip to Content
A message to our customers on COVID-19 Read More
Prep Time
10 mins
Total Time
30 mins
Makes
12 muffins

Ingredients

1 cup
all-purpose flour
250 mL
1 1/4 cups
cornmeal
310 mL
4 tsp
baking powder
20 mL
1
egg, lightly beaten
1/2 cup
sour cream or plain yogourt
125 mL
1 1/4 cups
milk
310 mL
2 tbsp
butter, melted
30 mL
1 can
whole kernel corn, drained
341 mL
4
jalapeño peppers, seeded and finely minced
1 cup
finely shredded Tex-Mex cheese blend, divided
250 mL

Method

Step 1
Preheat oven to 425°F (220°C). Lightly oil or spray a 12-cup muffin pan and place in oven while preheating.
Step 2
In a medium bowl, whisk together flour, cornmeal and baking powder. In a smaller bowl, lightly whisk together egg, sour cream and milk. Pour liquid mixture over dry mixture; stir with a wooden spoon just until dry ingredients are moistened. Add butter, corn, jalapeño and 1/2 cup (125 mL) of the cheese. Stir lightly but evenly.
Step 3
Carefully remove pan from oven. Spoon batter into cups; sprinkle with remaining cheese. Bake 20 min. or until a toothpick inserted in centre comes out clean. Let cool in pan on wire rack for 5 min. Remove muffins from pan to cool ompletely.
Share This

Nutritional Facts Per Serving

Nutrition Description:
1 muffin
Calories:
190
Fat:
9
Carbs:
23
Protein:
7