Heat oven to 350 degrees. Coat twelve 2 3/4-inch muffin tin cups with vegetable cooking spray. In large bowl mix cornmeal, flour, baking powder, chili powder, salt and pepper flakes. In another bowl mix sour cream, eggs and butter to blend thoroughly; mix into cornmeal mixture just to moisten. Mix in remaining ingredients just to blend thoroughly. Spoon into muffin cups, dividing equally. Bake in center of oven 25 to 30 minutes until pick inserted into centers comes out clean and muffins are springy to touch. Cool in pan 5 to 10 minutes. Serve warm or at room temperature. Servings: 12 muffins * To toast almonds, spread in an ungreased baking pan. Place in 350 degree oven and bake 5 to 10 minutes or until almonds are light brown; stir once or twice to assure even browning. Note that almonds will continue to brown slightly after removing from oven. See http://www.almondsarein.com/ >Hanneman/Buster/MasterCook 1998/Ap Recipe by: Almond Board of California Posted to MC-Recipe Digest by KitPATh
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|Serving Size: 1 Serving (103g)|
|Recipe Makes: 12 Servings|
|Calories from Fat: 128 (49%)|
|Amt Per Serving||% DV|
|Total Fat 14.2g||19 %|
|Saturated Fat 7.4g||37 %|
|Monounsaturated Fat 4.3g|
|Polyunsanturated Fat 1.1g|
|Cholesterol 202.8mg||62 %|
|Sodium 320.2mg||11 %|
|Potassium 159.8mg||4 %|
|Total Carbohydrate 22.3g||7 %|
|Dietary Fiber 1.2g||5 %|
|Sugars, other 21g|
|Protein 11g||16 %|
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Calories per serving: 261
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