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Serrano Chili and Cilantro Corn Bread Muffins

1 1/2 c Cake flour; sifted
1/2 c Yellow cornmeal
1 T Baking powder
2/3 c water
3 lg Eggs
1/3 c Vegetable oil
1/4 c Fresh cilantro; chopped
2 Serrano chilies; seeded, minced
3 T Brown sugar
1 ts ;salt

Preheat oven to 350 degrees F. Butter eight 2/3-cup custard cups. Place cups in oven 5 minutes. Mix first 3 ingredients in large bowl. Whisk remaining ingredients together in medium bowl. Add to dry ingredients and whisk until well combined. Divide batter among prepared cups. Bake until tester inserted into center comes out clean, about 18-20 minutes. Cool slightly. Turn muffins out. Serve warm or at room temperature.

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