<+script type="text/javascript"
src="http://pagead2.googlesyndication.com/pagead/show_ads.js">
Some of My Favorite Things
Caramel Apple-Almond CrepesA great dish for dessert or breakfast, these filled crepes are quick and easy to make, full of wonderful flavor, and make any occasion special.
|
|
Fiesta Pumpkin Corn Muffins
These muffins are a really interesting flavor blend. They are great with almost any Mexican or Tex-Mex meal…and certainly make interesting leftovers. When I tried them for breakfast the morning after a party they certainly woke me up in a hurry!
1 cup yellow cornmeal
1 cup flour
1/2 teaspoon chili powder
2 tablespoons sugar
4 teaspoons baking powder
1/2 teaspoon salt
2 eggs
1 cup cooked mashed pumpkin or canned pumpkin
1 cup milk
2 tablespoons vegetable oil
1 4 ounce can chopped green chiles
1 small diced and seeded tomato
1 cup shredded cheddar cheese
Preheat oven to 400 degrees. In a large bowl mix the dry ingredients. In a smaller bowl, beat the eggs. Blend in the pumpkin, milk, and oil. Fold in the chiles and tomato. Blend the wet ingredients into the dry until the batter is just barely moistened. Spoon into greased or papered muffin cups. Sprinkle with the cheese and bake for 20-25 minutes or until a toothpick inserted in the middle comes out clean. Remove from the pan immediately and serve warm. Can be baked ahead and reheated before serving.
Makes 12 muffins.
Preparation Time: 10 minutes
Cooking Time: 20 minutes
Total Time: 30 minutes
|
| |
