Sourdough Mexican Muffins

-CHRIS CASTILLO (HJDD64B)

MIX TOGETHER

1 3/4 c All purpose flour,

2 tb Sugar,

1/4 ts Salt,

1/8 ts Chili powder,

1/8 ts Baking soda, and

2 ts Baking powder.

IN SEPARATE BOWL MIX TOGETHE
1/2 c Sourdough starter,

1/3 c Milk,

1 Egg, beaten,

1 cn Cream-style corn, (8 oz.)

1/4 c Cooking oil; or

-melted shortening, 1/2 c Grated Cheddar cheese,

1 tb Green chiles, chopped

2 tb Pimiento, chopped and

2 Slices of bacon, fried and

-crumbled. Add all at once to dry ingredients, stirring just till moistened. Fill greased muffin pans 2/3 full. Bake at 400F for 20 to 25 minutes. Makes 12 muffins. MORE LATER! Formatted by Elaine Radis BGMB90B; October, 1993