Tiny Chili and Corn Muffins |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Notes: Bake muffins 1 day ahead, cool, package airtight, and hold at room temperature. Or freeze to store longer; thaw wrapped. Reheat unwrapped muffins on a baking sheet in a 350º oven until warm, about 5 minutes. Ingredients:
1/2 cup pine nuts |
about 1/2 cup (1/4 lb.) butter or margarine, melted |
1 cup yellow cornmeal |
1 cup all-purpose flour |
1/3 cup sugar |
2 1/2 teaspoons baking powder |
1/4 teaspoon salt |
1/2 cup canned cream-style corn |
1/2 cup sour cream |
1/2 cup chopped fresh jalapeño chilies |
1 large egg |
Directions:
1. Bake nuts in a 9-inch-wide pan in a 375° oven until golden, stirring occasionally, 4 to 6 minutes. Pour from pan into a large bowl.
2. Butter about 4 dozen muffin cups (1 1/4 in. across bottom). Bake in sequence if you don't have enough pans.
3. To nuts, add cornmeal, flour, sugar, baking powder, and salt. Mix.
4. In a small bowl, whisk corn with sour cream, chilies, egg, and 1/2 cup melted butter until mixed. Add wet ingredients to dry and stir just until batter is moistened.
5. Fill muffin cups three-quarters full.
6. Bake in a 375° oven until lightly browned, 12 to 15 minutes. Cool in pans for 2 minutes. Tip out of pans into a cloth-lined basket or onto a rack to cool. Serve hot or warm.
7. Nutritional analysis per muffin.
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