1 ½ cups all-purpose flour
½ cup cornmeal
¼ cup sugar
1 Tbsp. baking powder
½ tsp. salt
¼ tsp. ground chipotle chile
1 cup sharp cheddar cheese, shredded
1/3 cup turkey bacon, cooked and diced
2 eggs, slightly beaten
1 cup frozen pineapple chunks, partially thawed
1/3 cup green chiles, canned, diced, drained
¼ cup vegetable oil
¼ cup pineapple juice
1. Combine flour, cornmeal, sugar, baking powder, salt and chipotle chile in large bowl. Stir in cheese and bacon.
2. Combine eggs, pineapple, green chiles, oil and pineapple juice in medium bowl. Stir into flour mixture just until blended.
3. Spoon batter into muffin pans, sprayed with cooking spray, about 2/3 full.
4. Bake at 400°F, 17 to 20 minutes. Loosen muffins from pan with knife.
Photo and recipe: Dole Food Company, Inc.
