Recipe for Harvest Corn Muffins

Harvest Corn Muffins

Ingredients

.....1 cup all purpose flour
.....1 cup cornmeal
.....1 tablespoon plus 1 teaspoon baking powder
.....1/4 teaspoon salt
.....2 tablespoons brown sugar
.....1/2 teaspoon dried whole oregano
.....1/4 teaspoon ground white pepper
.....1 cup milk
.....1 cup cooked mashed pumpkin
.....3 tablespoons diced pimiento
.....2 tablespoons vegetable oil
.....1 egg, lightly beaten
.....1 jalapeno pepper, seeded and minced
.....Vegetable cooking spray
.....1/2 cup (2 ounces) finely shredded Cheddar cheese

Preparation

Combine first 4 ingredients in a large bowl; add brown sugar, oregano, and white pepper. Make a well in center of mixture.

Combine milk, mashed pumpkin, diced pimiento, vegetable oil, egg whites, and jalapeno pepper; add to dy ingredients, stirring just until dry ingredients are moistened.

Spoon batter into muffin pans coated with vegetable cooking spray, filling two thirds full. Sprinkle finely shredded Cheddar cheese evenly over corn muffins. Bake at 400 degrees for 20 minutes or until muffins are lightly browned. Remove muffins from pans immediately.

Yield: 1 1/2 dozen