Cheese Corn Mini-Muffins

YIELDS: 36 mini muffins

COOK TIME: 15 Min

Give your bread basket a flavor kick with our Cheese Corn Mini-Muffins. Try serving these with a garlic spread or a chili or jalapeno spread. Even plain butter will taste extra special topping these.

What You'll Need

1 cup yellow cornmeal
1 cup all-purpose flour
1/2 cup shredded Jarlsberg cheese
1/4 cup sugar
2 tablespoons minced green bell pepper
2 tablespoons minced red bell pepper
2 teaspoons baking powder
1 1/2 teaspoon salt
1 cup (8 ounces) sour cream
2 eggs
4 tablespoons (1/4 cup) butter, melted

What to Do

Preheat oven to 425ï¿½F.
In a large bowl, combine the cornmeal, flour, cheese, sugar, peppers, baking powder, and salt; mix well.
In another large bowl, beat together the sour cream, eggs, and butter. Stir in the dry ingredients and mix well. Divide mixture evenly among 3 generously greased mini-muffin pans, filling cups almost to the top.
Bake for 10 to 15 minutes or until golden. Cool in pans on a wire rack for 5 minutes. Serve warm.