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Corn Muffins Recipe

   
 

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     Corn Muffins

Category   Desserts - Breads
Sub Category   None
Servings   24 mini muffins
Preptime   15 Minutes

Ingredients
1 1/4 c Cornmeal
1 c All-Purpose Flour
1/4 c Sugar
1 1/4 tsp Salt
2 tsp Baking Powder
2 Eggs - Lightly Beaten
1/4 c Vegetable Oil
1/4 tsp Hot-Pepper Sauce
1 c Milk
 
1 c Pepper-Jack Cheese - Shredded (about 4 oz)
1 c Fresh Corn Kernels (or frozen & prepared)

Instructions
Heat oven to 425 degrees. Coat 2 mini-muffin pans with nonstick cooking spray.
Blend cornmeal, flour, sugar, salt and baking powder in a large bowl.
Stir together eggs, oil, hot pepper sauce, milk, 1/2 cup of the cheese and the corn in a small bowl. Stir into the cornmeal mixture just until dry ingredients are moistened. Divide evenly among prepared muffin cups, 1/3 cup per indentation. Sprinkle muffins evenly with remaining cheese.
Bake at 425 degrees for 15 to 17 minutes or until a wooden toothpick inserted in center comes out slightly moist with crumbs attached. Run a thin knife around edge of muffins and remove to a wire rack to cool. Serve slightly warm.
Serving Suggestions
Serve with Red Beans, Chili, Etc.


Originally Submitted
11/3/2008





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