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1 ½ cups Hodgson Mill White Corn Meal, Plain

1 cup Hodgson Mill Naturally White Flour

¼ tsp. chili powder or red cayenne pepper

1 ½ tsp. baking powder

¼ tsp. baking soda

¼ cup sugar

½ tsp. salt

1 cup buttermilk, lowfat

1 egg, beaten

¼ cup canola oil

1 – 4 oz. can chilies, undrained

½ cup chopped red pepper

 

Preheat oven to 400ºF. Grease muffin tin (for 12 muffins) with shortening or cooking spray. Place all dry ingredients in a medium sized mixing bowl and blend well. Add buttermilk, egg, vegetable oil, chopped pepper and canned chilies. Stir just until moistened. Pour into prepared muffin tin and fill ¾ full.

 

Bake muffins 15-20 minutes until golden brown. Serve hot with butter or margarine. Yield. 12 muffins.

If using 9- inch pan adjust baking time to 25-30 minutes.