Stuffed Monster Heads
Fiesta Pumpkin Corn Muffins
These muffins are a really interesting flavor blend. They are great fresh out of the oven, and make a nice change from the normal sweet pumpkin muffin. When I tried them for breakfast the next morning they certainly woke me up in a hurry!
1 cup yellow cornmeal
1 cup flour
1/2 teaspoon high quality chili powder
2 tablespoons sugar
4 teaspoons baking powder
1/2 teaspoon salt
1 cup cooked pureed 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.
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