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Tiny Chili and Corn Muffins





Yields
Makes 4 dozen

Notes: Bake muffins 1 day ahead, cool, package airtight, and hold at room temperature. Or freeze to store longer; thaw wrapped. Reheat unwrapped muffins on a baking sheet in a 350º oven until warm, about 5 minutes.

 1/2 cup pine nuts
  About 1/2 cup (1/4 lb.) butter or margarine, melted
 1 cup yellow cornmeal
 1 cup all-purpose flour
 1/3 cup sugar
 2 1/2 teaspoons baking powder
 1/4 teaspoon salt
 1/2 cup canned cream-style corn
 1/2 cup sour cream
 1/2 cup chopped fresh jalapeño chilies
 1 large egg
Step 1
1

Bake nuts in a 9-inch-wide pan in a 375° oven until golden, stirring occasionally, 4 to 6 minutes. Pour from pan into a large bowl.

Step 2
2

Butter about 4 dozen muffin cups (1 1/4 in. across bottom). Bake in sequence if you don't have enough pans.

Step 3
3

To nuts, add cornmeal, flour, sugar, baking powder, and salt. Mix.

Step 4
4

In a small bowl, whisk corn with sour cream, chilies, egg, and 1/2 cup melted butter until mixed. Add wet ingredients to dry and stir just until batter is moistened.

Step 5
5

Fill muffin cups three-quarters full.

Step 6
6

Bake in a 375° oven until lightly browned, 12 to 15 minutes. Cool in pans for 2 minutes. Tip out of pans into a cloth-lined basket or onto a rack to cool. Serve hot or warm.

Step 7
7

Nutritional analysis per muffin.

Nutrition Facts

0 servings

Serving size

Amount per serving
Calories64
% Daily Value *
Total Fat 3.8g5%

Saturated Fat 1.9g10%
Cholesterol 12mg4%
Sodium 72mg4%
Total Carbohydrate 6.6g3%

Dietary Fiber 0.4g2%
Protein 1.2g

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.