Jalapeno Corn Muffins

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1 cup cornmeal
1 cup sour cream
1 cup all-purpose flour
1/4 cup milk
1/4 cup sugar
2 eggs
1 teaspoon baking soda
1/4 cup butter, melted
2 teaspoons baking powder
1 ear corn, trim kernel off ear
1 1/2 teaspoons salt
1/2 red bell pepper, diced small
1 jalapeno pepper, diced small

Preheat oven to 325 degrees F. Combine dry and wet separately. Mix together. Fold in vegetables. Scoop into greased muffin tins. Bake 20 – 25 minutes or until done. Serve hot and enjoy