Jalapeno Mexican Corn Muffins - cooking recipe

Ingredients

1/2 cup flour
1 tablespoon baking powder
1/2 teaspoon salt
1 1/2 cups yellow cornmeal
2 eggs
1 cup nonfat sour cream
1 cup grated cheddar cheese (I use light cheese)
1 (10 ounce) can creamed corn
1/4 cup seeded and chopped jalapeno pepper
1/2 cup butter, melted

Preparation

Sift flour, baking powder and salt together.
Add cornmeal, eggs, sour cream, cheese, corn, jalapeno peppers and butter; mix well.
Spray a medium muffin tin or use paper liners and fill with the mixture.
Bake at 450 for 15-20 minutes.