Instructions: Preheat the oven to 400F. Oil a standard 12-cup muffin tin (or two 6-cup tins).

In a large bowl, beat together the buttermilk, brown sugar, sour cream, egg and oil until well blended.

In a medium-sized bowl, stir together the cornmeal, flour, baking powder, baking soda, salt and chili powder.

Gradually add the flour mixture to the buttermilk mixture, stirring until blended. Fold in the green onion, red onion, cheese and cilantro.

Divide the batter among the muffin cups, filling each one three-fourths full.

Bake for approximately 15 minutes, or until browned and firm to the touch.

Let cool in the pan briefly, then turn out of the pan. Serve warm.

Makes 12
muffins.

Notes: Makes 5 to 6 pints. "Moist and flavorful. Serve with chorizo,

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.