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Measurements

Corn Muffins

makes 12 muffins

  • 1 cup flour
  • 1/2 cup yellow corn meal
  • 3/4 cup sugar
  • 3 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1 cup milk
  • 1/4 cup oil
  • 1 egg
  • 1 cup drained whole kernel corn OR cooked fresh corn off the cob ( more like 1 1/4 cups corn)

Preheat oven to 400F

Lightly spoon flour into a measuring cup; level off. In a medium bowl combine flour,cornmeal,sugar,baking powder and salt; blend well. In a separate bowl mix together the milk,oil and egg; blend well. Stir into flour mixture, stirring just until dry ingredients are moistened. Fold in corn kernels. Spoon into paper lined muffin tins. Bake 20-25 minutes or until golden brown. Serve warm store leftovers in fridge.


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