San Jose Muffins (untested)

This recipe is written in ballpoint pen in my Grammy's handwriting. It looks like it may have been a recipe she got from a Betty Crocker product package or a magazine clipping since it features Betty Crocker pancake mix. With ingredients that give a nod to Southwest and/or Mexicali cuisine, I think these muffins might be a great side to a big bowl of chili.

Makes 10 muffins

Ingredients:

• 1 cup Betty Crocker pancake mix
• 1 egg
• 1 tablespoon chopped pimento pepper
• 1 tablespoon chopped green pepper
• 1-7 ounce can of whole kernel corn, well-drained (1 cup)
• 1/3 cup milk
• 1 tablespoon sugar
• 1 tablespoon oil
• 1/4 teaspoon chili powder
• 1/4 teaspoon ground cumin

Instructions:

1. Pre-heat oven to 400°F
2. Grease bottoms of 10 medium muffin cups
3. Measure pancake mix, egg, sugar, and oil into a bowl
4. Blend for 15 second on low speed, scraping bowl constantly
5. Beat 1/2 minute at high speed, scraping bowl frequently
6. Stir in remaining ingredients
7. Fill muffin cups 2/3 full
8. Bake for 15-20 minutes or until golden