Source: dLife

Spicy creamed corn muffins with toasted pine nuts.

Servings

0.5 pine nuts
1 cup yellow cornmeal
1 cup white all purpose flour
0.33 cup sugar
2.5 tsp low sodium baking powder
0.25 tsp salt
0.5 cup canned sweet yellow corn, drained
0.5 cup sour cream
0.5 cup sliced jalapeno pepper , chopped
1 Eggs, large, raw
0.5 cup margarine , melted (or butter)

1 Toast nuts at 375 degrees for 4 to 6 minutes, mixing occasionally.
2 Grease 4 dozen muffin tins with butter.
3 Combine toasted nuts, cornmeal, flour, sugar, baking soda, and salt in a bowl.
4 Whisk together corn, sour cream, chilies, egg, and 1/2 cup melted butter. Mix corn mixture into pine nut mixture.
5 Spoon mixture into muffin tins, about 3/4 way full.
6 Bake 12 to 15 minutes or until golden brown. Let cool in pans for 2 minutes. Serve hot or warm.