Easy to make and freeze well. These savory muffins are great with any soup or stew.
2 cups self-rising cornmeal mix
1 tsp sugar
1/4 cup diced serrano or jalepeno chili peppers
4 oz shredded 2% sharp cheddar cheese
1 extra large egg
4 oz light sour cream
1/4 cup canola oil or coconut oil
1 1/4 cup low fat buttermilk
1. Preheat the oven to 425°. Spray a 12 muffin tin with baker’s spray.
2. In a large bowl, combine the cornmeal mix, sugar, peppers, and cheese. Make a well in the center.
3. In a medium bowl, combine the remaining ingredients, in listed order, mixing well at each addition. Add the wet ingredients to the dry ingredients, stirring until just combined. Let stand 5 minutes.
4. Divide evenly into the muffin tins and bake until golden brown, about 18-20 minutes. Cool in pan 10 minutes before serving.