"One of my friends gave me this delicious muffin recipe," Jennifer Fratiello writes. "It was such a big hit that I have other friends begging for the recipe."
GREEN CHILE-CHEESE-CORN MUFFINS
1 cup flour
4 teaspoons baking powder
2 tablespoons sugar
1 teaspoon salt
1 1/2 cups cornmeal
1 cup milk
2 to 3 tablespoons butter or margarine, melted
1/2 to 1 cup shredded sharp Cheddar cheese
1 (4-ounce) can chopped green chiles, drained
Sift together flour, baking powder, sugar and salt into mixing bowl. Stir in cornmeal.
Beat eggs well. Combine with milk and melted butter. Make well in center of dry ingredients and add liquid ingredients to well. Mix just to combine. Do not overmix.
Place half of batter in separate bowl. Divide other half evenly among 8 greased muffin cups, filling half-full. Sprinkle cheese and green chiles evenly among cups. Spoon remaining muffin batter over cheese and chiles, dividing equally among cups.
Lightly smooth out tops. Bake at 400 degrees 30 minutes or until golden brown. Serve hot with butter, if desired. Makes about 8 muffins.
Note: Hotter chiles may be added for spicier flavor.