Chili-Almond-Corn Muffins

Ingredients 1 ½ cups yellow cornmeal ½ cup all-purpose flour 1 Tbs. baking powder 2 tsp. chili powder 1 tsp. salt ¼ to 1//2 tsp. red pepper flakes 1 cup light sour cream 2 eggs ¼ cup butter, melted 1 can (12 oz.) whole kernel corn, drained 1 cup shredded sharp Cheddar cheese ½ cup sliced green onions ½ cup slivered almonds, toasted* * 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. Directions Heat oven to 350 degrees. Coat twelve 2 ¾-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 the touch. Cool in pan 5 to 10 minutes. Serve warm or at room temperature. Makes 12 muffins.