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Jalapeno Mexican Corn Muffins


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1 (10 ounce) can creamed corn

1 cup grated cheddar cheese (I use light cheese)

1/2 teaspoon salt

2 eggs

1/2 cup flour

1/2 cup butter , melted

1 tablespoon baking powder

1 1/2 cups yellow cornmeal

1/4 cup seeded and chopped jalapeno pepper

1 cup nonfat sour cream

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