| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
California |
|
12 |
Servings |
INGREDIENTS
| 1 |
c |
Milk |
| 1 |
|
Egg |
| 2 1/3 |
c |
Corn Bread Mix (see recipe) |
|
|
Chili Butter—– |
| 1/2 |
c |
Butter or margarine — at |
|
|
Room temperature |
| 1 |
ts |
Lime juice (optional) |
| 1/2 |
ts |
Cayenne pepper |
| 1/2 |
ts |
Ground cumin |
INSTRUCTIONS
1. Preheat oven to 425 degrees F. Beat together milk and egg. Add Corn
Bread Mix. Stir just until dry ingredients are moistened--mixture should be
lumpy.
2. Grease muffin cups or line with cupcake liners. Spoon mixture into cups,
filling two-thirds full.
3. Bake until a pick inserted in center comes out clean (12 to 18 minutes).
4. Serve warm with Chili Butter.
Makes 1 dozen muffins.
Chili Butter: Beat butter until light and fluffy. Beat in remaining
ingredients. Spoon butter into a crock. Serve at room temperature.
Makes 1/2 cup.
Recipe By : the California Culinary Academy
From: Date:
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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