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Serve these corn muffins with chili or other Southwestern meal.
Makes 12 (1 muffin) servings.
Prep Time: 10 minutesCook Time: 20 minutes
For 1 serving Calories: 193Sodium: 395mgFat: 9gCarbohydrates: 23gCholesterol: 41mgFiber: 1gProtein: 5g
1 1/4 cups flour2/3 cup cornmeal3 tablespoons sugar1 to 2 tablespoons McCormick® Gourmet Collection Jalapeño Peppers, Diced1 tablespoon baking powder3/4 teaspoon salt1 cup milk1/3 cup butter, melted1 egg1 can (8 3/4 ounces) whole kernel corn, drained1 cup shredded Cheddar cheese
1. Preheat oven to 400°F. Lightly grease or line 12 muffin cups with paper baking cups. Set aside.
2. Mix flour, cornmeal, sugar, jalapeño peppers, baking powder and salt in large bowl. Stir milk, butter and egg in medium bowl until well mixed. Add to flour mixture; stir just until moistened. Stir in corn and cheese. Spoon batter into prepared muffin cups, filling each cup 3/4 full.
3. Bake 15 to 20 minutes or until toothpick inserted into muffin comes out clean. Serve warm.
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