Tiny Chili and Corn Muffins

Notes: Bake muffins 1 day ahead, cool, package airtight, and hold at room temperature. Or freeze to store longer; thaw wrapped. Reheat unwrapped muffins on a baking sheet in a 350º oven until warm, about 5 minutes.


Makes 4 dozen

Recipe from


Nutritional Information

Calories 64
Caloriesfromfat 53 %
Protein 1.2 g
Fat 3.8 g
Satfat 1.9 g
Carbohydrate 6.6 g
Fiber 0.4 g
Sodium 72 mg
Cholesterol 12 mg


1/2 cup pine nuts
About 1/2 cup (1/4 lb.) butter or margarine, melted
1 cup yellow cornmeal
1 cup all-purpose flour
1/3 cup sugar
2 1/2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup canned cream-style corn
1/2 cup sour cream
1/2 cup chopped fresh jalapeño chilies
1 large egg


1. Bake nuts in a 9-inch-wide pan in a 375° oven until golden, stirring occasionally, 4 to 6 minutes. Pour from pan into a large bowl.

2. Butter about 4 dozen muffin cups (1 1/4 in. across bottom). Bake in sequence if you don't have enough pans.

3. To nuts, add cornmeal, flour, sugar, baking powder, and salt. Mix.

4. In a small bowl, whisk corn with sour cream, chilies, egg, and 1/2 cup melted butter until mixed. Add wet ingredients to dry and stir just until batter is moistened.

5. Fill muffin cups three-quarters full.

6. Bake in a 375° oven until lightly browned, 12 to 15 minutes. Cool in pans for 2 minutes. Tip out of pans into a cloth-lined basket or onto a rack to cool. Serve hot or warm.

Nutritional analysis per muffin.