Jalapeno Corn Muffins With Honey Butter - cooking recipe

Ingredients

Muffins
1/2 cup flour
1/2 cup cornmeal
4 1/2 teaspoons brown sugar (or Splenda brown blend)
1/2 teaspoon baking powder
1/4 teaspoon salt
1/4 teaspoon baking soda
1 dash pepper
1 egg
1/3 cup sour cream
1/4 cup 2% low-fat milk
1 tablespoon canola oil
1 (8 3/4 ounce) can whole kernel corn, drained
1 jalapeno pepper (minced, and use 1/2 if less of a kick is wanted)
Honey Butter
1/4 cup butter
2 tablespoons honey

Preparation

Preheat oven to 400\u00b0F.
In a small bowl combine first 7 ingredients.
In another bowl, combine the egg, sour cream, milk and oil. Stir into dry ingredients just until moistened. Stir in jalapeno and corn.
Coat muffin cups with nonstick spray, fill 2/3s full with batter. Bake at 400\u00b0F for 14-16 minutes until tester comes out clean.
In a small bowl combine honey and butter; serve with warm muffins.