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Print this Recipe    Corn 04

Serrano Chili and Cilantro Corn Bread Muffins
Yield: 8 Servings

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 and 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.

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