Sourdough mexican muffins

12 servings

Ingredients

Quantity Ingredient
-CHRIS CASTILLO (HJDD64B)
1¾ cup All purpose flour,
2 tablespoons Sugar,
¼ teaspoon Salt,
½ cup Sourdough starter,
⅓ cup Milk,
1 Egg, beaten,
1 can Cream-style corn, (8 oz.)
¼ cup Cooking oil; or melted shortening,
⅛ teaspoon Chili powder,
⅛ teaspoon Baking soda, and
2 teaspoons Baking powder.
½ cup Grated Cheddar cheese,
1 tablespoon Green chiles, chopped
2 tablespoons Pimiento, chopped and
2 Slices of bacon, fried and crumbled.

Directions

MIX TOGETHER

IN SEPARATE BOWL MIX TOGETHE

Add all at once to dry ingredients, stirring just till moistened. Fill greased muffin pans ⅔ full. Bake at 400F for 20 to 25 minutes.

Makes 12 muffins. MORE LATER!

Formatted by Elaine Radis BGMB90B; October, 1993

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