12 servings (serving size: 1 muffin and 1 teaspoon spread)

No time to stop and chop? Substitute 2 to 3 tablespoons of jarred chopped jalapeños for the fresh peppers.

How to Make It

Step 1

Preheat oven to 425°.

Step 2

Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour and next 5 ingredients in a bowl.

Step 3

Combine buttermilk, corn, peppers, and egg. Add buttermilk mixture to flour mixture; stir just until moist.

Step 4

Spoon batter into 12 muffin cups coated with cooking spray, filling three-fourths full. Bake at 425° for 15 to 17 minutes or until lightly browned. Remove from pans immediately; place on a wire rack. Serve warm with spread.

Oxmoor House Healthy Eating Collection

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