Mexican Appetizer
CHEESY CHILE CORN MUFFINS
INGREDIENTS (makes about 18 muffins)
1/2 cup grated Four Mexican cheeses
7 ounces diced green chiles
1 2/3 cups all-purpose flour
1/2 cup yellow corn meal
1 tablespoon baking powder
1/2 teaspoon salt
1 1/4 cups milk
2 eggs lightly beaten
1/3 cup vegetable oil
3 tablespoons butter
SPECIAL EQUIPMENT
baking cups
cupcake pan
PREPARATION
Preheat oven to 350 degrees. Put all ingredients in large mixing bowl. Combine ingredients with blender set on “cake.” Put baking cups in cupcake pan. Pour mix into baking cups until each cup is 2/3 full.
Bake for 20 to 25 minutes or until fork inserted in muffin comes out clean and easily. Remove baking cups filled with muffin and let cool for five minutes.
Spread butter on top of muffin if desired.
TIDBITS
1) I’ve always enjoyed the phrase, “eggs lightly beaten.” Are there recipes with the phrases, “eggs thoroughly defeated,” or “eggs humiliated and thirsting for revenge?”
2) My baking powder’s brand is Clabber GirlTM. My mother used this brand. My grandmother used it as well. Clabber GirlTM has been around since 1879. Their website boasts of a peanut-free facility. Why would there be peanuts in a baking-powder factory?
3) However, Southwest AirlinesTM informs us the peanuts in their tiny snack bags are made in a facility where peanuts are present.
– Paul De Lancey, The Comic Chef
My cookbook, Following Good Food Around the World, with its 180 wonderful recipes, my newest novel, Do Lutheran Hunks Eat Mushrooms, a hilarious apocalyptic thriller, and all my other books, are available on amazon.com.
Paul De Lancey's Blog 