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Grease or line mini-muffin cups with 1 1/4 inch base with paper; set aside. In large bowl, whisk together flour, cornmeal, sugar, baking powder, chili powder and salt. Whisk together milk, butter and egg; pour over dry ingredients and stir together just until blended. Spoon into prepared pans, filling each about three-quarters full. Push 1 olive, pimiento side up, into each, so top of olive is showing. Bake in top and bottom thirds of 400F oven, rotating and switching pans halfway through, for 8 to 10 minutes or until light golden. Let cool on racks. Make-ahead: Store in airtight container for up to 2 days.) Makes 30 mini-muffins. Tip: If you dont have enough mini-muffin pans to bake batter all at once, it will hold for you to bake in batches. Typed in MMFormat by firstname.lastname@example.org Source: Canadian Living: Holiday Best Posted to MM-Recipes Digest by "Cindy Hartlin"
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|Serving Size: 1 Serving (9g)|
|Recipe Makes: 30|
|Calories from Fat: 13 (46%)|
|Amt Per Serving||% DV|
|Total Fat 1.4g||2 %|
|Saturated Fat 0.8g||4 %|
|Monounsaturated Fat 0.4g|
|Polyunsanturated Fat 0.1g|
|Cholesterol 10.2mg||3 %|
|Sodium 63.4mg||2 %|
|Potassium 10.6mg||0 %|
|Total Carbohydrate 3.3g||1 %|
|Dietary Fiber 0.1g||1 %|
|Sugars, other 3.2g|
|Protein 0.6g||1 %|
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Calories per serving: 28
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