Chile Corn Muffins

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Difficulty: easy

Ingredients

Vegetable oil cooking spray
1 1/4 cups stone-ground cornmeal
1/2 teaspoon salt
2 teaspoons baking powder
1 cup shredded sharp Cheddar
1 (8-ounce) can cream-style corn
1 cup sour cream
1 (4-ounce) can chopped green chiles
1/2 cup canola oil
2 large eggs, lightly beaten

Directions

Preheat the oven to 400F.
Spray miniature muffin tins with vegetable oil cooking spray.

In a small mixing bowl, combine the cornmeal, salt and baking powder, stirring with a metal spoon. Add the cheese, corn, sour cream, and chiles.
Stir until lightly combined.
Add the oil and eggs and stir until everything is just combined; do not over mix. The batter will be very stiff.