Tex-Mex Corn Muffins
- ---------------------------LISA CRAWLEY TSPN00B---------------------------
- 1 1/2 c Yellow Cornmeal
- 1/2 ts Baking Soda
- 1/2 ts Salt
- 2 oz Pimiento; drained; diced
- 4 oz Cheddar Cheese; shredded
- 1/2 c Onion; finely chopped
- 1/4 c Green Chiles; chopped
- 1 cl Garlic; minced
- 2 lg Eggs; lightly beaten
- 1 c Milk
- 8 3/4 oz Cn Yellow Cream-Style Corn
Heat ungreased muffin pans in a 400 oven 10 min. or til hot. Combine
cornmeal, soda, and salt in lg. bowl. Stir in pimiento and next 4 ingred.
Make a well in center of mixture. Combne eggs, milk, and corn; add to dry
ingred., stiring just til moistened. Spoon into prepared muffin pans,
filling 3/4 full. Bake at 400 for 30 min. or til golden. Remove from pans
immediately. Yield: 1 1/2 dozen.
Posted to MM-Recipes Digest V4 #9 by rpearson@snowcrest.net on Mar 13, 1999
cornmeal, soda, and salt in lg. bowl. Stir in pimiento and next 4 ingred.
Make a well in center of mixture. Combne eggs, milk, and corn; add to dry
ingred., stiring just til moistened. Spoon into prepared muffin pans,
filling 3/4 full. Bake at 400 for 30 min. or til golden. Remove from pans
immediately. Yield: 1 1/2 dozen.
Posted to MM-Recipes Digest V4 #9 by rpearson@snowcrest.net on Mar 13, 1999
