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      RECIPE TITLE "Sweet Corn Muffins Recipe"
    Source: Albers®,
    Courtesy of: Cooking.com

    yields Makes 20 muffins time--- difficultyeasy

    Use the same fruit you’d put into a pie for these muffins: tart red cherries that hold up well in baking, such as Montmorency. Sweeter Bings can be used too, although they soften up much more. Chop the cherries coarsely to get some in every bite.

      RECIPE INGREDIENTS

    1 1/2 cups all-purpose flour
    2/3 cup granulated sugar
    1/2 cup Albers Yellow or White Cornmeal
    1 tablespoon baking powder
    1/2 teaspoon salt
    1 1/4 cups milk
    2 large eggs, lightly beaten
    1/3 cup vegetable oil
    3 tablespoons butter or margarine, melted

    Another 250 Best Muffin Another 250 Best Muffin
    Start your day with Blueberry Breakfast Gems or have a wonderfully satisfying meal on the run with a Meal in a Minute Muffin. Recipes created for the microwave like Refrigerator Micro-Bran Muffins and the Specially for Kids chapter is designed for and with children in mind. Not only can kids make these recipes themselves with a little help from Mom or Dad, but each recipe is sure to appeal. Perfect for busy households, the Mix-A-Mix chapter enables you to prepare batter in advance which can be refrigerated and then popped into the oven at a later time. Chocolate Lover's Delight and Fudgey Nut Muffins will certainly satisfy the craving for something sumptuous. Also includes recipes for buffins, cuffins and puffins (a little bit cupcake, a little bit muffin and a whole lot delicious!).

      RECIPE METHOD

    Preheat oven to 350 degrees F. Grease or paper-line 18 to 20 muffin cups.

    Combine flour, sugar, corn meal, baking powder and salt in medium bowls. Combine milk, eggs, vegetable oil and butter in small bowl; mix well. Add to flour mixture; stir just until blended. Pour into prepared muffin cups, filling 2/3 full.

    Bake for 18 to 20 minutes or until wooden pick inserted in center comes out clean. Cool in pans on wire racks for 5 minutes; remove to wire racks to cool slightly. Serve warm.

    FOR CORN BREAD:
    Pour batter into greased 8-inch-square baking pan. Bake for 35 minutes or until wooden pick inserted in center comes out clean.

    FOR HIGH ALTITUDE BAKING:
    Corn Muffins - Bake for 20 to 24 minutes.
    Corn Bread - No change needed.

    Serving size = 1 muffin

     

    Recipe reprinted by permission of Albers®. All rights reserved.

      Nutrition Facts
    Makes 20 muffins
    Facts per Serving
    Calories: 137 Fat: 6g Carbohydrates: 18g
    Cholesterol: 27mg Sodium: 107mg Protein: 2g
    Fiber: 0g % Cal. from Fat: 39% % Cal. from Carbs: 53%


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