Sweet and Spicy Corn Muffins

Sweetand Spicy Corn Muffins

Makes12

Cooking Grease for Greasing Pan

1 Cup Unbleached All-PurposeFlour

1 Cup Yellow Cornmeal

6 Tablespoons Sugar

1 Tablespoon Baking Powder

1 Teaspoon Baking Soda

1 Teaspoons Salt

3 Eggs

1 Cup Sour Cream

Cup (1 Stick) Butter, Melted

1 Cup Canned Corn Kernels Packedin Water, Drained

4-Ounce Can Diced Green Chiles,Drained

1 Jalapeno Chile, Stemmed,Seeded, and Finely Chopped

Preheat the oven to 350F. Lightly grease a 12-hole standard muffin pan.
In a large bowl, whisk together the flour, cornmeal, sugar, baking powder, baking soda, and salt until combined.
In a medium bowl, whisk together the eggs, sour cream, and melted butter. Stir in the corn, green chiles, and jalapeno.
Pour the wet ingredients into the dry and stir until just combined. Do not over mix.
Fill each muffin tin three quarters full of batter and bake on the center rack of the oven until a toothpick inserted into the center of the center muffin comes out clean, 18 to 20 minutes.
Remove from the oven and let the muffins cool in the pan on a rack. Run a small, clean knife around the edge of each muffin, invert the tin, and tip out the muffins.

Recipe Credit: Mario Tailgates NASCAR Style