TO POOR MUMS: SAVORY, BARRIO, CORN BREAD FAIRY CAKES:

WHEN MAKING CORN BREAD MUFFINS, TUCK THREE, PRE-BAKED, SPICY, ORGANIC, LOW-FAT, CHORIZO SLICES INTO EACH MUFFIN BEFORE BAKING. USE MEXICAN PESTO ICE CUBES, THAWED, AND BLENDED INTO ORGANIC, CORN FLOUR, CORN SALSA, WITH FAT-FREE, PLAIN, GREEK YOGURT, FOR THE BATTER. FROST EACH CORN BREAD MUFFIN WITH THE FOLLOWING, PRE-SIMMERED INGREDIENTS: THE MEXICAN PESTO ICE CUBES, CHOCOLATE KAHLUA LIQUOR, AND MEXICAN MOLE SAUCE.

TOP EACH MUFFIN WITH A FRESH, HALVED, RED, JALAPENO PEPPER, STUFFED WITH PASTEURIZED, FAT-FREE, SHREDDED, MEXICAN, AND FAT-FREE, RICOTTA CHEESE. AFTER THE PEPPERS ARE BROILED, HALF-DIP EACH ONE INTO MEXICAN MOLE, AND SPICY CHOCOLATE HYBRID SAUCE. ADD A BACON ROSE NEXT TO THE JALAPENO PEPPER ALSO.

***TRY TO DEVELOP A VEGAN, FAT-FREE, SUGAR-FREE VERSION OF THIS CORNBREAD.***