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Pepper Jack Corn Muffins

These moist and delicious corn muffins go especially well with our many tasty healthy chili recipes. Plus, the recipe is designed to be non- GMO and can easily be made gluten free too.

Note: For the creamed corn ingredient in the recipe, use our previous recipe for Non-GMO Southern Style Creamed Corn.

Ingredients

Extra virgin olive oil to coat muffin tin
1 1/2 cups organic non-GMO yellow cornmeal
1 teaspoon Himalayan or sea salt
1/4 teaspoon baking soda
2 large eggs (preferably cage free organic)
3/4 cup sour cream*
1/4 cup extra virgin olive oil
1 can (17-ounces) creamed corn (or better still make your own non-GMO creamed corn**)
3/4 cup grated pepper jack cheese

*Make your own healthier sour cream with this recipe:

Homemade Sour Cream

**Make your own non-GMO creamed corn with this recipe:

Non-GMO Southern Style Creamed Corn

(As always, The Best Years in Life recommends choosing organic content and fresh content as much as possible for the healthiest recipe. Also, wash all fruits and vegetables before cutting or adding to the recipe.)

  

Instructions

1. Preheat oven to 400 degrees F. Generously coat a 12-cup muffin tin with olive oil. Set aside.

2. Make the batter: In a large bowl, combine cornmeal, salt, and baking soda and set aside. In a small bowl, combine eggs, sour cream, oil, creamed corn, and 1/2 cup of the cheese. Using a fork, stir the egg mixture into the flour mixture.

3. Bake the muffins: Evenly divide batter among the cups of the muffin tin. Top muffins with remaining cheese. Place muffin tin on middle rack of the oven and bake until golden brown -- about 25 minutes. Remove muffins from the tin and cool on a wire rack. Serve warm. Store in an airtight container for up to 2 days.

Makes 12 muffins.

Per serving: Calories 200, Total Fat 11.3g, Cholesterol, 48.2mg, Sodium 380mg, Dietary Fiber 1.60g. Protein 5.2

Original recipe and image source: http://www.countryliving.com/recipefinder/pepper-jack-corn-muffins-3044

    

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