Chili almond corn muffins
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Chili almond corn muffins
  Chili    Corn    Muffins    Almonds  
Last updated 6/12/2012 1:14:27 AM. Recipe ID 43339. Report a problem with this recipe.
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      Title: Chili almond corn muffins
 Categories: Almonds, Desserts
      Yield: 12 Servings
  1 1/2 c  Yellow cornmeal
    1/2 c  All-purpose flour
      1 tb Baking powder
      2 ts Chili powder
      1 ts Salt
    1/4 ts Red pepper flakes; or more
      1 c  Light sour cream
      2    Eggs
    1/4 c  Butter; melted
      1    12 ounces wh kernel corn;
      1 c  Shredded sharp Cheddar
    1/2 c  Sliced green onions
    1/2 c  Slivered almonds; toasted *
  Heat oven to 350 degrees. Coat twelve 2 3/4-inch muffin tin cups with
  vegetable cooking spray. In large bowl mix cornmeal, flour, baking
  powder, chili powder, salt and pepper flakes. In another bowl mix
  sour cream, eggs and butter to blend thoroughly; mix into cornmeal
  mixture just to moisten. Mix in remaining ingredients just to blend
  thoroughly. Spoon into muffin cups, dividing equally. Bake in center
  of oven 25 to 30 minutes until pick inserted into centers comes out
  clean and muffins are springy to touch. Cool in pan 5 to 10 minutes.
  Serve warm or at room temperature.
  Servings: 12 muffins
  * To toast almonds, spread in an ungreased baking pan. Place in 350
  degree oven and bake 5 to 10 minutes or until almonds are light
  brown; stir once or twice to assure even browning. Note that almonds
  will continue to brown slightly after removing from oven.

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Recipe ID 43339 (Apr 03, 2005)

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