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 dont have enough mini-muffin pans to bake batter all at once, it will hold for you to bake in batches.

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