Instructions: Bake nuts in a 9-inch-wide pan in a 375 degree oven until golden, stirring occasionally, 4 to 6 minutes. Pour from pan into a large bowl.

Butter about 4 dozen muffin cups (1 1/4 inches across bottom). Bake in sequence if you dont have enough pans.

To nuts, add cornmeal, flour, sugar, baking powder, and salt. Mix.

In a small bowl, whisk corn with sour cream, chilies, egg, and 1/2 cup melted butter until mixed. Add wet ingredients to dry and stir just until batter is moistened.

Fill muffin cups three-quarters full.

Bake in a 375 degree oven until lightly browned, 12 to 15 minutes. Cool in pans for 2 minutes. Tip out of pans into a cloth-lined basket or onto a rack to cool. Serve hot or warm.

This recipe yields 4 dozen.

Comments: Bake muffins 1 day ahead, cool, package airtight, and hold at room temperature. Or freeze to store longer; thaw wrapped. Reheat unwrapped muffins on a baking sheet in a 350 degree oven until warm, about 5 minutes.

Yield: 4 dozen

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