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Deliciously Sweet and Savory Corn Muffins

February 01, 2015

We like our cornbread moist, flavorful and just a touch on the sweet side and these muffins truly deliver!  I added chilies and a handful of grated cheese to push them right over the top.  The perfect accompaniment to a hearty homemade Chili!!

Sweet and Savory Corn Muffins
source: Lightly adapted from a recipe by  America's Test Kitchen
Makes 12 muffins

2 cups all-purpose flour
1 cup yellow cornmeal
1 cup shredded cheese {I use a monterey jack-cheddar mix}
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
2 large eggs
3/4 cup granulated sugar
1 can chopped green chilies
8 Tablespoons {1 stick} unsalted butter, melted
3/4 cup sour cream
1/2 cup milk

Preheat oven to 400 degrees Fahrenheit.  Generously coat a 12-cup muffin tin with vegetable spray or line with paper cupcake liners.

Whisk the flour, cornmeal, cheese, baking powder, baking soda, and salt together in a large bowl.  In a medium bowl, whisk together the eggs, sugar, and chilies until combined.  Whisk in the melted butter, sour cream and milk until smooth.  Gently fold the egg mixture into the flour mixture with a rubber spatula until just combined.  Be careful not to overmix.

Using a large ice cream scoop or measuring cup, divide the batter evenly among the muffin cups.  Do not level or flatten the surface.

Bake about 18 minutes, or until light golden brown and a toothpick inserted in the center comes out with just a few crumbs attached.

Let cool 3 minutes before removing them from the pan.

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