Recipe for Sweet Corn Chili Muffins 
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Yield:
1 Servings
Ingredients:
Amount Ingredient
1 cup Ground red, yellow, or white cornmeal, medium grin
1 cup All-purpose flour
1 tbl Baking powder
1 tbl Finely ground mild chili powder (like Chimayo)
1 cup Milk
6 tbl Butter, melted
2 tbl Dark molasses
2 x Eggs, beaten
1 tbl Minced orange or lemon zest
1 tbl Dried oregano
1 cup Fresh or dried sweet corn kernels
1 x Poblano chili, roasted, seeded and chopped fine
1 x Anaheim chili OR
Instructions:
Instructions: Preheat the oven to 400 degrees and grease the cups of a muffin pan or insert paper lines into the cups.

Sift together the dry ingredients into a large bowl. Beat together the milk, butter, molasses and eggs and add to the flour mixture.

Fold in the orange zest, oregano, corn kernels, and chilies and scoop the batter into the muffin cups. Bake for 12 to 15 minutes, until crusty and lightly browned. Eat hot or freeze for future use.

Betty Fussell.

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