Title: Sweet Corn Chili Muffins
Categories: Breads
Yield: 1 Servings

1 c Ground red, yellow, or white
-cornmeal, medium grin
1 c All-purpose flour
1 tb Baking powder
1 tb Finely ground mild chili
-powder (like Chimayo)
1 c Milk
6 tb Butter; melted
2 tb Dark molasses
2 Eggs; beaten
1 tb Minced orange or lemon zest
1 tb Dried oregano
1 c Fresh or dried sweet corn
-kernels
1 Poblano chili; roasted,
-seeded and chopped fine
1 Anaheim chili OR
2 Jalapenos; roasted, seeded,
-and chopped fine

Preheat the oven to 400 degrees and grease the cups of a muffin pan or
insert paper lines into the cups.
Sift together the dry ingredients into a large bowl. Beat together the
milk, butter, molasses and eggs and add to the flour mixture.
Fold in the orange zest, oregano, corn kernels, and chilies and scoop the
batter into the muffin cups. Bake for 12 to 15 minutes, until crusty and
lightly browned. Eat hot or freeze for future use. From Crazy for Corn by
Betty Fussell.

Formatted for MM by Pegg Seevers 6/5/96

Posted to MM-Recipes Digest V4 #9 by rpearson@snowcrest.net on Mar 13, 1999