Chili almond corn muffins

12 Servings

Ingredients

Quantity Ingredient
1½ cup Yellow cornmeal
½ cup All-purpose flour
1 tablespoon Baking powder
2 teaspoons Chili powder
1 teaspoon Salt
¼ teaspoon Red pepper flakes; or more
1 cup Light sour cream
2 Eggs
¼ cup Butter; melted
1 12 ounces wh kernel corn; drained
1 cup Shredded sharp Cheddar cheese
½ cup Sliced green onions
½ cup Slivered almonds; toasted *

Directions

Heat oven to 350 degrees. Coat twelve 2¾-inch muffin tin cups with vegetable cooking spray. In large bowl mix cornmeal, flour, baking powder, chili powder, salt and pepper flakes. In another bowl mix sour cream, eggs and butter to blend thoroughly; mix into cornmeal mixture just to moisten.

Mix in remaining ingredients just to blend thoroughly. Spoon into muffin cups, dividing equally. Bake in center of oven 25 to 30 minutes until pick inserted into centers comes out clean and muffins are springy to touch.

Cool in pan 5 to 10 minutes. Serve warm or at room temperature.

Servings: 12 muffins

* To toast almonds, spread in an ungreased baking pan. Place in 350 degree oven and bake 5 to 10 minutes or until almonds are light brown; stir once or twice to assure even browning. Note that almonds will continue to brown slightly after removing from oven.

See >Hanneman/Buster/MasterCook 1998/Ap Recipe by: Almond Board of California Posted to MC-Recipe Digest by KitPATh <phannema@...> on Apr 08, 1998

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