Preheat the oven to 400F. Oil a standard 12-cup muffin tin (or two 6-cup tins). In a large bowl, beat together the buttermilk, brown sugar, sour cream, egg and oil until well blended. In a medium-sized bowl, stir together the cornmeal, flour, baking powder, baking soda, salt and chili powder. Gradually add the flour mixture to the buttermilk mixture, stirring until blended. Fold in the green onion, red onion, cheese and cilantro. Divide the batter among the muffin cups, filling each one three-fourths full. Bake for approximately 15 minutes, or until browned and firm to the touch. Let cool in the pan briefly, then turn out of the pan. Serve warm. Makes 12 muffins. Notes: Makes 5 to 6 pints. "Moist and flavorful. Serve with chorizo, scrambled eggs and salsa." *REF "ONIONS: A Country Garden Cookbook," by Jesse Ziff Cool, Harper Collins, 1995). Sent by "Pat Hanneman"
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|Serving Size: 1 Serving (75g)|
|Recipe Makes: 12 Servings|
|Calories from Fat: 63 (39%)|
|Amt Per Serving||% DV|
|Total Fat 7g||9 %|
|Saturated Fat 2.5g||12 %|
|Monounsaturated Fat 3.1g|
|Polyunsanturated Fat 1.1g|
|Cholesterol 27.7mg||9 %|
|Sodium 196.3mg||7 %|
|Potassium 143.9mg||4 %|
|Total Carbohydrate 19.8g||6 %|
|Dietary Fiber 0.7g||3 %|
|Sugars, other 19.1g|
|Protein 4.8g||7 %|
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Calories per serving: 160
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