Preparation / Directions:
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.
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