Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1                cup  cornmeal
  1                cup  flour
  1         tablespoon  sugar
  1           teaspoon  baking powder
     1/4           cup  diced sun-dried tomatoes
  1         tablespoon  chopped fresh basil
     1/2      teaspoon  ground cumin
  2             cloves  garlic -- chopped
  1                     fresh jalapeno -- diced
  1                cup  milk
     1/4           cup  vegetable oil
  2              large  eggs

Preparation:

Preheat oven to 350 degrees. Place cornmeal, flour, sugar, baking powder, sun-dried tomatoes, basil, cumin, garlic, and jalapeno in a large bowl and stir together. In a small bowl, combine milk, oil, and eggs and mix well. Pour egg mixture into flour mixture and mix just until the batter comes together. Grease a muffin tin and fill the cups about half full. Bake until golden brown, 20 to 25 minutes. Let cool 10 minutes before removing muffins from tin. Makes 1 dozen muffins. Note: these muffins are both great for breakfast and as an accompaniment to chili. They also freeze well.

Nutritional Information:

1787 Calories (kcal); 75g Total Fat; (38% calories from fat); 44g Protein; 231g Carbohydrate; 407mg Cholesterol; 728mg Sodium