Recipe for Coach's Chili Corn Muffins

Hey there everybody it's me Tressel. Coach Jim Tressel, that is. I got a recipe for chili corn muffins that is gonna knock your socks off. This makes about 12 muffins, and only takes about an hour and a half. Perfect if you want a little snack for you friends when they come over to watch the Buckeyes.

• 1 1/2 cups all-purpose flour


• 1/2 cup cornmeal


• 1/4 cup sugar


• 1/4 cup brown sugar, packed


• 3 teaspoons baking powder


• 1/4 teaspoon salt


• 1/2 cup skim milk or soy milk


• 1/4 cup vegetable oil


• 1 large egg, lightly beaten


• 4 ounces green chilies, canned and chopped


• 1 teaspoon of TLC

1. Preheat oven to 400


2. Spray a standard muffin pan with cooking spray.


3. In medium bowl, whisk flour, cornmeal, both sugars, baking powder and salt. In medium bowl, mix remaining ingredients.


4. Make well in dry ingredients.


5. Add milk mixture and stir until just blended.


6. Divide batter among prepared muffin cups.


7. Bake 15 to 20 minutes, or until top springs back when lightly pressed.


8. Let cool in pan 5 minutes, them loosen edges and turn out on rack and cool completely.