Pumpkin Corn Muffins

Ingredients

• 1 cup yellow cornmeal
• 1 cup flour
• 1/2 teaspoon chili powder
• 2 tablespoons sugar
• 4 teaspoons baking powder
• 1/2 teaspoon salt
• 2 eggs
• 1 cup cooked mashed pumpkin or canned pumpkin
• 1 cup milk
• 2 tablespoons vegetable oil
• 1 (4 oz) can chopped green chilies
• 1 small tomato seeded and diced
• 1 cup shredded cheddar cheese

Method

Preheat oven to 400°F. In a large bowl, mix the dry ingredients. In a smaller bowl, beat the eggs. Blend in the pumpkin, milk and oil. Fold in the chilies and tomato. Blend the wet ingredients into the dry until the batter is just barely moistened. Spoon into greased or papered muffin cups. Sprinkle with the cheese and bake for 20 to 25 minutes or until a toothpick inserted in the middle comes out clean. Remove from the pan immediately. Can be baked ahead and reheated before serving