Chili-Almond Corn Muffins

Source: America's Favorite Food Associations

Goes well with Chili or another main dish.

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Serves: 12 muffins
Prep Time: 5 minutes
Cook Time: 30 minutes

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1 1/2 cup yellow corn meal
1/2 cup all-purpose flour
1 Tablespoon baking soda
2 Teaspoon chili powder
1 Teaspoon salt
1/3 Teaspoon red pepper flakes
1 cup sour cream
2 eggs
1/4 cup butter, melted
1 can(12oz) whole kernel corn
1 cup Cheddar cheese, shredded
1/2 cup toasted almonds, silvered

Heat oven to 350 degrees. Coat twelve 2 3/4-inch muffin tin cups with vegetable cooking spray. In large bowl mix cornmeal, flour, baking powder, chili powder, salt and pepper flakes. In another bowl mix sour cream, eggs and butter to blend thoroughly; mix into cornmeal mixture just to moisten. Mix in remaining ingredients just to blend thoroughly. Spoon into muffin cups, dividing equally. Bake in center of oven 25 to 30 minutes until pick inserted into centers comes out clean and muffins are springy to touch. Cool in pan 5 to 10 minutes. Serve warm or at room temperature.

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