Shelly's Recipe

JALAPENO CHEDDAR CORN MUFFINS

Category: Muffins

1-1/2 cups all-purpose flour
1/2 cup yellow cornmeal
2 tablespoons sugar
1 tablespoon baking powder
1/4 teaspoon salt
1/4 teaspoon ground cumin
1 large egg
1/2 cup milk
1/4 cup sour cream (do not use fat-free sour cream)
3/4 cup shredded cheddar cheese (or can use a Mexi blend)
2/3 cup chopped roasted sweet red peppers (pat dry using paper towels)
1 (4 ounce) can diced jalapeno peppers, drained

Preheat oven to 350 degrees. Set oven rack to second-lowest position. Grease 12 regular-size muffin tins.

In a large bowl combine the first six ingredients.

In another bowl whisk the egg with milk and sour cream; stir into dry ingredients just until moistened. Fold in the cheese, red peppers and jalapenos.

Divide the batter into muffin tins filling about fill three-fourths full with batter. Bake for 18-22 minutes or until a toothpick inserted near the center comes out clean.

Cool for 5 minutes before removing from pan to a wire rack. Serve warm.