Chile Cheese Corn Muffins

  • 12-Muffins--Can be served as a spicy party snack or a side dish.

    1 cup of cornmeal

    1 cup of all purpose flour

    1 tablespoon of baking power

    1 1/2 cups milk

    1 large egg, beaten

    1/2 teaspoon garlic salt or salt

    2 tablespoons of oliver oil

    4 ounces of shredded cheddar or colby cheese

    1 tablespoon of crushed chiles

    1 tablespoon of dried oregano

    1/2 teaspoon ground cumin

    preheat oven to 400 and grease muffin pan

    Mix the cornmeal, flour, and baking powder together and sift together into a bowl. Slowly add the milk, egg, garlic salt, and oil and blend. Now add the cheese, chiles, oregano, and cumin and MIX WELL. Pour into prepared mufin pan. The cups should be NO MORE then TWO THIRDS FILLED. Bake for 30 minutes, until springy and light brown. Cool a few moments and serve. You can also cool completely and freeze until needed.