Chili Corn Muffins

• 4-oz. can chopped green chilies
• 1 large egg, lightly beaten
• 1 1/2 cups unbleached white flour
• 1/2 cup cornmeal
• 1/4 cup sugar
• 1/4 cup packed brown sugar
• 3 tsp. baking powder
• 1/4 tsp. salt
• 1/2 cup soy milk or skim milk
• 1/4 cup vegetable oil

1. Preheat oven to 400F.
2. Lightly grease a standard 12-muffin pan.
3. In medium bowl, whisk flour, cornmeal, both sugars, baking powder and salt.
4. In medium bowl, mix remaining ingredients.
5. Make well in dry ingredients.
6. Add milk mixture and stir until just blended.
7. Divide batter among prepared muffin cups.
8. Bake 15 to 20 minutes, or until tops spring back when lightly pressed.
9. Let cool in the pan 5 minutes, then loosen edges and turn out onto a rack and cool completely.

green chilies, egg, unbleached white flour, cornmeal, sugar, brown sugar, baking powder, salt, soy milk, vegetable oil

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