Mexican Muffins 2 cups all purpose flour 2 tablespoons sugar 1 tablespoon baking powder 1/8 teaspoon chili powder 1 beaten egg 1 8 ounce can cream style corn 1/3 cup milk 3 tablespoons cooking oil 2 tablespoons Old El Paso Chopped Green Chilies 2 tablespoons chopped canned pimiento
Stir together flour, sugar, baking powder and chili powder. Combine egg, cream style corn, milk, oil chilles and pimiento. Add to dry ingredients, stirring just till moistened. Fill greased muffin pans 2/3 full. Bake in 400 degrees oven for 20-25 minutes. Makes 12 muffins For a much zingy flavor, substitute Old El Paso Pickled Jalapeños for green chillies. _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark
