Well it looks like summer might be finally over here in PA and that means bring on soup and chili weather! I made a new soup recipe over the weekend and whipped up a batch of these muffins to do along with it. They’re not your traditional corn muffin as they have a little sour cream in them to make them soft and tender and they’re dotted with pieces of pickled jalapenos.
3/4 cup fine yellow cornmeal
1/4 cup flour
1 Tbsp sugar
1/2 tsp salt
1/2 tsp baking powder
1/4 tsp baking soda
3 Tbsp sour cream
3 Tbsp canola oil
1 Tbsp chopped pickled jalapenos
2 oz shredded cheddar cheese
Preheat oven to 400 degrees. Line 8 muffin cups with a parchment baking cup or lightly spray with nonstick cooking spray. In a large bowl, mix together the cornmeal, flour, sugar, salt, baking powder and baking soda. In a small bowl, whisk together the sour cream, oil and eggs. Add the wet ingredients into the dry ingredients and mix until just combined. Fold in the jalapenos and cheese.
Divide the batter between the 8 muffin cups. Bake for 12 to 15 minutes or until a toothpick inserted in the center comes out clean. Allow to cool for 5 minutes before cutting in half and smear with butter.
Source: Cooking Light Magazine, October 2016