Alamo Muffins
Keys: Brunch Muffins Breads Baked
Yield: 18 Servings
Ingredients:
1 1/2 cup Yellow cornmeal
1 tbl Sugar
1 tbl Baking powder, (double-acting)
1/2 tsp Baking soda
1/2 tsp Salt
1/2 cup Shortening
2 x Eggs, , slightly beaten
1 cup Yogurt, , plain
1 can Cream-style corn, (8-3/4 ounce)
1/4 cup Green chili peppers*, , seeded and minced
Method:
Preheat oven to 450F. Mix together the cornmeal, sugar, baking powder,
baking soda, and salt. Using pastry blender, cut in the shortening until
the consistency is grainy. Beat the eggs into the yogurt, then add to
the cornmeal mixture. Add the cream-style corn and chili peppers, mixing
just until moistened.
Divide the batter evenly among 18 greased or paper-lined muffin cups.
Bake until lightly browned, about 12 to 15 minutes.
NOTES : A nice change from tacos or tortillas to accompany Mexican
meals.
Makes 1-1/2 doz.
*Carolyn's
Note: I would just use a can of chopped green chilies, drained, if fresh
ones are not convenient.--~--~---------~--~----~------------~-------~--~----~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~----------~----~----~----~------~----~------~--~---
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