Jalapeno Corn Muffins
rec.food.cooking/Lucinda (Alex S Dunbar)

1 1/2 cups stone ground cornmeal
1/2 cup all-purpose flour
1 tablespoon sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup sour cream
2 eggs
1 to 2 teaspoons minced jalapeno peppers(my husband likes more)

Preheat oven to 350 degrees. Grease 12 (2 1/2-inch) muffin cups. In large bowl, combine cornmeal, flour, sugar, baking powder, baking soda and salt. In small bowl combine sour cream, eggs, and jalapeno peppers until blended. Stir into flour mixture just until moistened. Spoon into muffin cup. Bake 20 to 25 minutes. Great with chili!