Fiesta Pumpkin Corn Muffins
In a large bowl mix the dry ingredients. In a smaller bowl, beat the eggs. Blend in the pumpkin, milk, and oil. Fold in the chiles and tomato.
Blend the wet ingredients into the dry until the batter is just barely moistened. Spoon into greased or papered muffin cups.
Sprinkle with the cheese and bake for 20-25 minutes or until a toothpick inserted in the middle comes out clean. Remove from the pan immediately and serve warm.
Can be baked ahead and reheated before serving.
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