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Tiny chili & Corn Muffins
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    Tiny chili & Corn Muffins

  • 1/2 Cup Pine nuts
  • 1/2 Cup Butter -- melted
  • 1 Cup Yellow Cornmeal
  • 1 Cup All-purpose flour
  • 1/3 Cup Sugar
  • 2 1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1/2 cup creamed corn -- (canned)
  • 1/2 Cup sour cream
  • 1/2 Cup Jalapeno -- Fresh
  • 1 Large Egg
  • 1. Bake nuts in a 9 inch wide pan in a 375 oven until golden (5 min) stirr occasionally. Pour from pan into large bowl.

    2. Butter about 4 dozen muffin cups (1 1/4 in. across bottom). 3. To nuts, add cornmeal, flour, sugar, baking powder, and salt. Mix.
    4. In a small bowl, wisk corn with sour cream, chillies, egg, and 1/2 cup melted butter until mixed. Add wet ingredients to dry and stir just until batter is moistened.
    5. Fill muffin cups 3/4 full.
    6. Bake in a 375 oven until lightly browned, 12 to 15 minutes. Cool in pans for 2 minutes. Tip out and serve hot or warm.

    *Note: Use non stick baking cups & or spray with Non stick instead of butter.

    From: Sunset Magazine
    Posted By: R.L.
    Post Date: Dec 97

    *BACK TO BREAD*







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