Dinner: Green Chili Corn Muffins

These savory muffins go great with chili.

Ingredients

1/2 cup canola oil
1 (4oz) can green chilies, canned, chopped
1 cup sour cream
1 (8oz) can cream-style corn
1 cup sharp cheddar cheese, shredded
2 teaspoons baking powder
1/2 teaspoon salt
1 1/4 cups cornmeal, stone-ground
2 eggs, lightly beaten

Instructions

Preheat the oven to 400 °. Spray miniature muffin tins with vegetable oil cooking spray.
In a small mixing bowl, combine the cornmeal, salt and baking powder, stirring with a metal spoon. Add the cheese, corn, sour cream and chilies. Stir until lightly combined. Add the oil and eggs and stir until everything is just combined; do not over mix. The batter will be very stiff.
Place about 1/2 tablespoon of batter into each muffin cup. Bake for 18 to 20 minutes. Serve warm. Makes about 4 dozen mini-muffins.

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