- 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
- 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
How to Make It
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.
Butter about 4 dozen muffin cups (1 1/4 in. across bottom). Bake in sequence if you don't have enough pans.
To nuts, add cornmeal, flour, sugar, baking powder, and salt. Mix.
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.
Fill muffin cups three-quarters full.
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.