SALSA MUFFINS

1 cup all-purpose flour
1 cup yellow cornmeal
3 tablespoons sugar
1 tablespoon baking powder
1/2 teaspoon salt
6 tablespoons butter or margarine, softened
3/4 cup bottled chunky salsa
1/2 cup milk
1 egg

Preheat oven to 400 degrees F Grease or paper-line 12 (2-inch) muffin cups; set aside.

Combine flour, cornmeal, sugar, baking powder and salt in large bowl. Cut in butter with pastry blender or 2 knives until mixture resembles fine crumbs.

Combine salsa, milk and egg in small bowl until blended. Stir into flour mixture just until moistened. Spoon evenly into prepared muffin cups.

Bake 25 to 30 minutes or until golden brown and wooden pick inserted in center comes out clean. Remove from pan. Cool on wire rack 10 minutes. Serve warm or cool completely.

Makes 12 muffins
From: Recipelink.com
Source: Recipe pamphlet: Muffins and Quick Breads for Every Occasion, Best Recipes Magazine, Vol. 1, April 18, 1995, No. 50