Recipe

Tiny Chili And Corn Muffins Recipe

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Ingredients

Directions

Step #1 Bake nuts in a 9-inch-wide pan in a 375° oven until golden, stirring every once in awhile, 4 to 6 mins.
Step #2 Pour from pan into a large bowl.
Step #3 Butter about 4 dozen muffin c (1 1/4 in.
Step #4 across bottom).
Step #5 Bake in sequence if you don't have enough pans.
Step #6 To nuts, baking powder, flour, add cornmeal, sugar, & salt.
Step #7 Mix.
Step #8 In a small bowl, egg, chilies, whisk corn with sour cream, & 1/2 c melted butter until mixed.
Step #9 Add wet ingredients to dry & stir just until batter is moistened.
Step #10 Fill muffin c three-quarters full.
Step #11 Bake in a 375° oven until lightly browned, 12 to 15 mins.
Step #12 Cool in pans for 2 mins.
Step #13 Tip out of pans into a cloth-lined basket or onto a rack to cool.
Step #14 Serve hot or warm.
Step #15 Nutritional analysis per muffin.
Enjoy the Tiny Chili & Corn Muffins recipe