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Print this Recipe    Chili Corn

Chili Corn Muffins

1 1/2 cups all-purpose flour
1/2 cup cornmeal
1/4 cup sugar
1/4 cup brown sugar, packed
3 teaspoons baking powder
1/4 teaspoon salt
1/2 cup skim milk or soy milk
1/4 cup vegetable oil
1 large egg, lightly beaten
4 ounces green chiles, canned and chopped

Preheat oven to 400. Spray a standard muffin pan with cooking
spray. In medium bowl, whisk flour, cornmeal, both sugars, baking
powder and salt. In medium bowl, mix remaining ingredients. Make
well in dry ingredients. Add milk mixture and stir until just
blended. Divide batter among prepared muffin cups. Bake 15 to 20
minutes, or until top springs back when lightly pressed. Let cool
in pan 5 minutes, them loosen edges and turn out on rack and cool
completely.

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