Recipe - Alamo Muffins

1 One half cup Yellow cornmeal
1 tablespoon Sugar
1 tablespoon Baking powder;
(doubleacting)
One half teaspoon Baking soda
One half teaspoon Salt
One half cup Shortening
2 Eggs; , slightly beaten
1 cup Yogurt; , plain
1 cn Creamstyle corn; (83/4
ounce)
One fourth cup Green chili peppers*; ,
seeded and minced

Preheat oven to 450F. Mix together the cornmeal, sugar, baking powder,
baking soda, and salt. Using pastry blender, cut in the shortening until
the consistency is grainy. Beat the eggs into the yogurt, then add to the
cornmeal mixture. Add the creamstyle corn and chili peppers, mixing just
until moistened.

Divide the batter evenly among 18 greased or paperlined muffin cups. Bake
until lightly browned, about 12 to 15 minutes.

NOTES : A nice change from tacos or tortillas to accompany Mexican meals.
Makes 1One half doz. *Carolyn's Note: I would just use a can of chopped green
chilies, drained, if fresh ones are not convenient.
Recipe by: From Yogurt, Yoghurt, Youghourt, an International Cookbook

Posted to BakeryShoppe Digest V1 #246 by C4 c4@groupz.net on Sep 17,
1997