Shelly's Recipe

SPICY CHEESE MUFFINS

Category: Bread

1 1/4 cups flour
3/4 cornmeal
2 tbsp sugar
2 tsp baking powder
1/2 tsp chili powder
1 cup milk
1/4 cup oil
1 egg
1 can (11 ounces) corn with red and green peppers, drained.
2 cups sharp Cheddar cheese

Combine flour, cornmeal, sugar, baking powder and seasoning. Stir in milk, oil and egg mixing until dry ingredients are just moistened. Stir in corn and cheese. Spoon into greased mini muffin tins or regular sized tins, filling almost full.

Bake at 400 for 9-11 minutes for mini, 15 for regular or until toothpick comes out clean from center of muffin. Cool 5 minutes; remove from pan. Can be made ahead and frozen. Makes 36 mini muffins. Note: For serving place in a large wicker basket lined with a colorful napkin.