Title: Sourdough Mexican Muffins
Categories: Muffins Tex Sourdough Bread Vegetarian
Yield: 12 Servings
| CASTILLO (HJDD64B |
| MIX TOGETHER |
| 1 3/4 | c | All purpose flour |
| 2 | tb | Sugar |
| 1/4 | ts | Salt |
| 1/8 | ts | Chili powder |
| 1/8 | ts | Baking soda, and |
| 2 | ts | Baking powder. |
| IN SEPARATE BOWL MIX TOGETHE |
| 1/2 | c | Sourdough starter |
| 1/3 | c | Milk |
| 1 | | Egg, beaten |
| 1 | cn | Cream-style corn, (8 oz.) |
| 1/4 | c | Cooking oil, or |
| | | Shortening |
| 1/2 | c | Grated Cheddar cheese |
| 1 | tb | Green chiles, chopped |
| 2 | tb | Pimiento, chopped and |
| 2 | sl | Bacon, fried and |
Add all at once to dry ingredients, stirring just till moistened. Fill
greased muffin pans 2/3 full. Bake at 400F for 20 to 25 minutes. Makes 12
muffins. MORE LATER! Formatted by Elaine Radis BGMB90B; October, 1993