Title: Serrano chili & cilantro corn bread muffins
 Categories: Muffins
      Yield: 8 Servings
 
           -JUDI M. PHELPS
  1 1/2 c  Cake flour; sifted
    1/2 c  Yellow cornmeal
      1 T  Baking powder
    2/3 c  ;water
      3 lg Eggs
    1/3 c  Vegetable oil
    1/4 c  Fresh cilantro; chopped
      2    Serrano chilies; seeded,
           -minced
      3 T  Brown sugar
      1 ts ;salt
 
  Preheat oven to 350 degrees F.  Butter eight 2/3-cup custard cups.
  Place cups in oven 5 minutes.  Mix first 3 ingredients in large bowl.
  Whisk remaining ingredients together in medium bowl.  Add to dry
  ingredients and whisk until well combined.  Divide batter among
  prepared cups. Bake until tester inserted into center comes out
  clean, about 18-20 minutes. Cool slightly.  Turn muffins out. Serve
  warm or at room temperature.
  
  Note:  The recipe makes 8 very large muffins.  For smaller size
  muffins, use standard muffin cups and make sure you reduce the baking
  time a little bit.
  
  Shared and MM by Judi M. Phelps jphelps@slip.net or jphelps@best.com