Thursday, September 28, 2006
one cup - yellow corn meal
one cup all - purpose flour
two - four tablespoons - sugar or splenda
four teaspoons baking powder
one-half teaspoon salt
one cup milk
one beaten egg
one - fourth cup vegetable oil
one - half jalapeno pepper (chopped fine)
one - third cup sour cream
Preheat oven 425 F
In large bowl, combine corn meal,flour,sugar,baking powder and salt.
Add milk,egg, jalapeno pepper,sour cream and oil. Beat until fairly smooth, about one minute.
Pour corn bread batter into greased or paper-lined muffin cups.
Bake fifteen - eighteen minutes
Yield: Twelve Muffins
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