Corn Muffins With Pumpkin, Green Chilies and Smoked Turkey

   This is like a mini meal in a muffin!  The muffins are sliced, spread with mustard and ham slices added for an appetizer or lunch entree.

   1  cup coarse yellow corn meal

1/2  cup flour

   1  tsp. baking powder

   1  tsp. baking soda

1/2  tsp. salt

1/2  tsp. ground sage

   2  egg whites, lightly beaten

3/4  cup buttermilk

1/2  cup pumpkin puree

   3  T.  corn oil

   1  4-ounce can diced green chilis, drained

1/4 cup Creole or Pommery mustard

1/2  pound smoked turkey, sliced

   Preheat oven to 400 F. Spray mini muffin tins with no-stick spray.

   Combine cornmeal, flour, baking powder, soda, salt and sage.

   In a separate bowl whisk egg whites, buttermilk, pumpkin, and oil; add to dry mixture along with

   chilies and blend well.

   Spoon into 36 into muffin tins and bake for about 15 minutes.

   Cool and remove from tins; slice spread with mustard and sandwich with turkey.