Tiny Chili And Corn Muffins

• 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 jalapeno chilies
• 1 large egg

1. Bake nuts in a 9-inch-wide pan in a 375u0b0 oven until golden, stirring occasionally, 4 to 6 minutes. Pour from pan into a large bowl.
2. Butter about 4 dozen muffin cups (1 1/4 in. across bottom). Bake in sequence if you don't have enough pans.
3. To nuts, add cornmeal, flour, sugar, baking powder, and salt. Mix.
4. 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.
5. Fill muffin cups three-quarters full.
6. Bake in a 375u0b0 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.
7. Nutritional analysis per muffin.

pine nuts, butter, yellow cornmeal, flour, sugar, baking powder, salt, corn, sour cream, fresh jalapeufo chilies, egg

Taken from www.myrecipes.com/recipe/tiny-chili-corn-muffins (may not work)