Chili-Stuffed Corn Muffins

• 1 cup Yellow Cornmeal
• 1/2 cups White Sugar
• 1 cup Flour
• 1/2 teaspoons Salt
• 2 teaspoons Baking Powder
• 1 whole Egg
• 1 cup Buttermilk
• 1/3 cups Canola Oil
• 1 can (15 Oz. Size) Chili

1. Preheat oven to 400u0b0F.
2. Whisk together dry ingredients (cornmeal, sugar, flour, salt, and baking powder) in a small bowl. Set to the side.
3. Mix together wet ingredients (egg, buttermilk, and oil) in a medium-sized bowl. Slowly add in dry ingredients, mixing continuously (on low if using electric mixer) just until all the ingredients are combined.
4. Line a 12-count muffin pan with liners. Fill each liner 1/4 full with corn muffin mix. Then add about 1 teaspoon of chili into each liner and top with more corn muffin mixture. Try to fill the cups to about 3/4 full.
5. Bake at 400u0b0F for 13-15 minutes.

yellow cornmeal, white sugar, flour, salt, baking powder, egg, buttermilk, canola oil

Taken from tastykitchen.com/recipes/breads/chili-stuffed-corn-muffins/ (may not work)