Deliciously rich and buttery, these muffins are well-suited for serving with savory chili because they’re not overly sweet. For an even better texture and more corn flavor, make them with stone-ground cornmeal.

1 teaspoon vegetable oil
2 jalapeño chiles, seeded, deveined
1 1/4 cups yellow cornmeal
3/4 cup all-purpose flour
2 tablespoons sugar
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 eggs, beaten
1 cup buttermilk
1/2 cup sour cream
1/4 cup unsalted butter, melted

1. Heat oil in small skillet over medium heat until hot. Add chiles; cook and stir 2 minutes or until softened and beginning to brown. Remove chiles; cool. Finely chop.

2. Heat oven to 400°F. Grease bottoms of 12 muffin cups or line with paper liners. Whisk cornmeal, flour, sugar, baking powder, baking soda and salt in medium bowl until well-blended. Combine all remaining ingredients in large bowl. Stir cornmeal mixture into buttermilk mixture just until dry ingredients are moistened. Gently stir in chiles.

3. Spoon batter into muffin cups. Bake 15 to 18 minutes or until toothpick inserted in center comes out clean. Cool on wire rack 10 minutes; remove from pan. Serve warm or at room temperature.

12 muffins

PER MUFFIN: 165 calories, 7.5 g total fat (4 g saturated fat), 4 g protein, 21 g carbohydrate, 55 mg cholesterol, 250 mg sodium, 1 g fiber