Jalapeno Cheddar Corn Muffins

Jalapeno Cheddar Corn Muffins

• • 1 cup whole wheat flour

  • 1 cup ground yellow cornmeal

  • 3 tablespoons granulated sugar

  • 1 tablespoon baking powder

  • 1/2 teaspoon baking soda

  • 1 teaspoon salt

  • 1/4 teaspoon ground black pepper

  • 1 cup nonfat Greek yogurt or sour cream

  • 1/4 cup vegetable oil

  • 1/2 cup skim milk

  • 1 egg

  • 1 1/4 cups grated cheddar cheese, divided

  • 2 jalapenos, 1 seeded and diced, and 1 sliced into rings

Preheat the oven to 400 F. Spray a muffin pan with non-stick spray.

In a large bowl, combine the flour, cornmeal, sugar, baking powder, baking soda, salt and pepper. In a separate bowl, whisk together the yogurt, oil, milk and egg. Pour the wet ingredients over the dry and stir just until moistened. Stir in 1 cup of the cheddar cheese and the diced jalapeno.

Divide batter between 12 muffin cups. Bake for 15 minutes. Top each with the remaining 1/4 cup cheese and the sliced jalapenos. Bake for an additional 4-5 minutes until a toothpick inserted comes out clean.

Transfer to a wire rack to cool slightly and serve warm.

Yields 12 muffins.

Adapted from Savory Corn and Pepper Muffins by Dorie Greenspan, Baking, page 6.