| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
Canadian |
Appetizers, Holidays |
30 |
Servings |
INGREDIENTS
| 3/4 |
c |
All-purpose flour |
| 1/2 |
c |
Cornmeal |
| 1 |
tb |
Granulated sugar |
| 1 |
ts |
Baking powder |
| 1/2 |
ts |
Each chili powder and salt |
| 3/4 |
c |
Milk |
| 3 |
tb |
Butter, melted |
| 1 |
|
Egg, lightly beaten |
| 30 |
|
Pimiento-stuffed olives |
INSTRUCTIONS
Grease or line mini-muffin cups with 1 1/4 inch base with paper; set
aside.
In large bowl, whisk together flour, cornmeal, sugar, baking powder,
chili powder and salt. Whisk together milk, butter and egg; pour
over dry ingredients and stir together just until blended.
Spoon into prepared pans, filling each about three-quarters full.
Push 1 olive, pimiento side up, into each, so top of olive is
showing. Bake in top and bottom thirds of 400°F oven, rotating and
switching pans halfway through, for 8 to 10 minutes or until light
golden. Let cool on racks. Make-ahead: Store in airtight container
for up to 2 days.) Makes 30 mini-muffins. Tip: If you don't have
enough mini-muffin pans to bake batter all at once, it will hold for
you to bake in batches. Typed in MMFormat by cjhartlin@email.msn.com
Source: Canadian Living: Holiday Best
Posted to MM-Recipes Digest by "Cindy Hartlin"
<cjhartlin@email.msn.com> on Oct 20, 1999
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