Country Cornbread Muffins With Jalapeños

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Oxmoor House


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1 cup all-purpose flour

3/4 cup yellow cornmeal

2 tablespoons sugar

2 teaspoons baking powder

3/4 teaspoon salt

1/4 teaspoon baking soda

1 1/4 cups low-fat buttermilk

1 cup frozen whole-kernel corn, thawed

2 jalapeño peppers, seeded and finely chopped

1 large egg

Cooking spray

1/4 cup yogurt-based spread (such as Brummel & Brown)

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