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Recipe Name: Alamo Muffins Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Comments:
Preparation Time:
Number of Servings: 18

1 1/2 Cup(s) Yellow cornmeal
1 Tablespoon(s) Sugar
1 Tablespoon(s) Baking Powder
1/2 Teaspoon(s) Baking soda
1/2 Teaspoon(s) Salt
1/2 Cup(s) Shortening
2 Eggs, slightly beaten
1 Cup(s) Yogurt, plain
1 Cream-style corn, 8-3/4
1/4 Cup(s) Green chili peppers*
seeded and minced
Preheat oven to 450F. Mix together the cornmeal, sugar, baking powder,
baking soda, and salt. Using pastry blender, cut in the shortening
until the consistency is grainy. Beat the eggs into the yogurt, then
add to the cornmeal mixture. Add the cream-style corn and chili
peppers, mixing just until moistened. Divide the batter evenly among
18 greased or paper-lined muffin cups. Bake until lightly browned,
about 12 to 15 minutes. NOTES : A nice change from tacos or tortillas
to accompany Mexican meals. Makes 1-1/2 doz. *Carolyn's Note: I would
just use a can of chopped green chilies, drained, if fresh ones are
not convenient. Recipe by: From Yogurt, Yoghurt, Youghourt, an
International Cookbook Posted to Bakery-Shoppe Digest V1 #246 by C4
<> on Sep 17, 1997

Nutrition (calculated from recipe ingredients)
Calories: 136
Calories From Fat: 64
Total Fat: 7.1g
Cholesterol: 25.5mg
Sodium: 295.3mg
Potassium: 138.8mg
Carbohydrates: 15.6g
Fiber: 1.1g
Sugar: 3.3g
Protein: 3.4g

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