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Jalapeno Corn Muffins takes 10 minutes to prepare.

Jalapeno Corn Muffins takes 45 minutes to cook.

Jalapeno Corn Muffins makes 12 servings.

The ingredients for Jalapeno Corn Muffins are:

* 8 tablespoons (1 stick) unsalted butter, plus more for tin, melted
* 3/4 cup nonfat buttermilk
* 2 large eggs
* 1/2 cup sour cream
* 1 cup yellow cornmeal
* 1 cup all-purpose flour
* 1/2 cup packed light-brown sugar
* 2 tablespoons baking powder
* 1 teaspoon coarse salt
* 2 jalapenos, seeded and finely chopped
* 1/4 cup plus 2 tablespoons fresh or frozen (thawed) corn kernels
* Unsalted butter, for serving

Here is how you make Jalapeno Corn Muffins:

Makes 121. Preheat oven to 375 degrees. Brush the cups of a standard 12-cup muffin tin with melted butter, and set aside. Whisk together buttermilk, eggs, and sour cream in a medium bowl until combined, and set aside. Whisk together cornmeal, flour, sugar, baking powder, salt, jalapenos, and corn in a large bowl until combined.2. With a rubber spatula, fold buttermilk mixture into cornmeal mixture until well combined. Fold in melted butter. Divide batter among muffin cups, filling each three-quarters full. Bake until a cake tester inserted into centers comes out clean, about 25 minutes. Let muffins cool in tin 5 minutes. Turn out into a basket or bowl lined with a clean kitchen towel; cover to keep warm. Serve with butter.Number of Servings: 12Recipe submitted by SparkPeople user SICKELKA.

The nutritional information for Jalapeno Corn Muffins is:

• Servings Per Recipe: 12
• Amount Per Serving
• Calories: 222.0

• Total Fat: 11.2 g
• Cholesterol: 61.0 mg
• Sodium: 477.9 mg
• Total Carbs: 27.7 g
• Dietary Fiber: 1.2 g
• Protein: 4.0 g