Sourdough mexican muffins
12 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| -CHRIS CASTILLO (HJDD64B) | ||
| 1¾ | cup | All purpose flour, |
| 2 | tablespoons | Sugar, |
| ¼ | teaspoon | Salt, |
| ½ | cup | Sourdough starter, |
| ⅓ | cup | Milk, |
| 1 | Egg, beaten, | |
| 1 | can | Cream-style corn, (8 oz.) |
| ¼ | cup | Cooking oil; or melted shortening, |
| ⅛ | teaspoon | Chili powder, |
| ⅛ | teaspoon | Baking soda, and |
| 2 | teaspoons | Baking powder. |
| ½ | cup | Grated Cheddar cheese, |
| 1 | tablespoon | Green chiles, chopped |
| 2 | tablespoons | Pimiento, chopped and |
| 2 | Slices of bacon, fried and crumbled. | |
Directions
MIX TOGETHER
IN SEPARATE BOWL MIX TOGETHE
Add all at once to dry ingredients, stirring just till moistened. Fill greased muffin pans ⅔ full. Bake at 400F for 20 to 25 minutes.
Makes 12 muffins. MORE LATER!
Formatted by Elaine Radis BGMB90B; October, 1993