Blue Corn Chile Cheese Muffins if you don't have blue corn available, substitute yellow cornmeal.
1 cup all-purpose flour 3/4 cup blue cornmeal 1/3 cup sugar 3 teaspoons baking powder 3/4 teaspoons salt 1 cup milk 1 egg, beaten 1/2 cup grated cheddar cheese 3 tablespoon melted margarine 1/4 cup jalapeño pulp Preheat an oven to 425 degrees F. Sift all the dry ingredients together in a large mixing bowl. In another bowl, combine all the remaining ingredients. Add the liquid to the dry ingredients and stir to just mix them. Lightly oil a muffin pan and divide the batter evenly among 12 to 15 muffin cups, filling up each one about halfway. Bake for 15 to 20 minutes or until a toothpick inserted into the middle of a muffin comes out clean. Cool the muffins on a rack and serve them warm or at room temperature. Yield: 12 to 15 muffins _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark
