Tex-Mex Corn Muffins

Categories: Breads, Muffins
Yield: 18 Servings

---------------------------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

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