Sour Cream Jalapeno Corn Muffins

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Heat oven to 350 degrees. Grease muffin cups, or use paper or foil baking cups. Thoroughly mix corn meal, flour, sugar, baking powder, and salt in a large bowl. Beat eggs and sour cream with a whisk or fork in a small bowl. When smooth, stir in jalapeno pepper.

Pour over flour mixture. Fold in with a rubber spatula until well mixed; batter will be very stiff. Scoop batter into muffin cups. Bake 20 to 25 minutes, or until firm to the touch in the center. Let cool 5 minutes in pan before turning out onto a cooling rack.

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