- 1 cup all-purpose flour
- 1 cup cornmeal
- 3 tablespoons sugar
- 3 teaspoons baking powder
- 1/4 teaspoon salt
- 3/4 cup chunky salsa
- 1/2 cup half-and-half cream
- 6 tablespoons butter, melted
- 1 egg, lightly beaten
- In a large bowl, combine the flour, cornmeal, sugar, baking powder and salt. In another bowl, combine the salsa, cream, butter and egg. Stir into dry ingredients just until moistened.
- Fill greased muffin cups three-fourths full. Bake at 400° for 15-18 minutes or until a toothpick inserted near the center comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm. Yield: 1 dozen.
Originally published as Spicy Salsa Muffins in Taste of Home Christmas Annual Annual 2011, p95
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