Chilis Rellenos Puffs 8/06 #805

Categories:
breads, muffin, New 2006

3/4 cup water
1/4 cup Butter
1/2 cup flour
1/4 cup cornmeal
1/2 teaspoon Salt
3 eggs; beaten
3/4 cup shredded cheddar
1 4.5 oz can chopped green chilies; drained

Preheat oven to 400°F. Spray 12 muffin cups with Pam. In a saucepan, heat water and butter to a full rolling boil. Remove from heat. Stir in flour, cornmeal, and salt until mixture forms a dough and all lumps have disappeared. Gradually stir in beaten eggs until well blended. Stir in the cheese and chiles. Spoon dough evenly into muffin cups, filling each 3/4 full. Bake for 25 minuttes or until golden brown. Cool 2 minuttes and remove from muffin cups.

Contributor: Old El Paso small cookbook

Yield: 12 muffins