These were delicious little muffins, with a great texture and plenty of corn!
2/3 cup all-purpose flour
1/2 cup yellow cornmeal
1 tablespoon sugar
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup shredded extra sharp cheddar cheese
1/2 cup reduced-fat sour cream
1 (8 3/4-ounce) can cream-style corn
1 dash of hot sauce
1 large egg, lightly beaten
Cooking spray
Preheat oven to 375°.
Lightly spoon the flour into dry measuring cups. Combine flour and next 4 ingredients (through the salt) in a large bowl. Combine the cheese and remaining ingredients (except for the cooking spray) in a small bowl; stir to combine. Add to flour mixture; stir just until moistened.
Divide batter evenly among the muffin cups coated with cooking spray. Bake at 375° for 10 minutes or until golden brown. Cool in cups for 2 minutes on wire racks, then remove from pans. Cool completely on wire racks.
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