Title: Chile Cheese Cornbread Muffins
Categories: Muffins Chile Quick
Yield: 12 Servings
| 1 | c | Cornmeal |
| | | (blue or yellow) |
| 1 | c | Flour |
| 1/4 | c | Sugar |
| 1 | tb | Baking powder |
| 1 | ts | Salt |
| 1 | | Egg, beaten |
| 1 | c | Milk |
| 1 1/2 | tb | Butter |
| 1 | | Onion, diced |
| 1/4 | c | Poppy seeds |
| 1 | | Can diced chiles, |
| | | Or fresh |
| 1/4 | lb | Cheddar cheese, |
| | | Shredded |
Melt butter in pan, add onions and saute until nicely brown. Take off
head, add poppy seeds. In bowl combine dry ingredients and cheese and
chiles. Combine egg and milk and add to dry stuff. Beat until mixed. Add
onions and poppy seeds. Put into 12 muffin papers and bake at 400 degrees
for 15-20 minutes or until brown. Additional cheese can placed on top of
muffins if desired. WALT From: Auntiefifi@aol.Com Date: Mon, 29 Apr 1996
22:12:54 -0400