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Associate.com - Share Your Recipe!

Recipe Name: Double-corn Muffins Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/23/2014
Base: Breads Comments:
Course:  
Difficulty:
Preparation Time:
Number of Servings: 12

Ingredients:
1 Cup(s) All-Purpose Flour
1 Cup(s) Yellow cornmeal
1/4 Cup(s) Sugar
1 Tablespoon(s) Baking Powder
1/2 Teaspoon(s) Salt
1/8 Teaspoon(s) Ground red pepper
1 Cup(s) Milk
1/4 Cup(s) Butter or margarine
Melted
1 Egg
1 8-3/4 oz corn drained
Directions:
Preheat oven to 425F. Grease 12 muffin-pan cups.In large bowl, combine
flour, cornmeal, sugar, baking powder, salt, andred pepper. In medium
bowl, whisk together milk, butter, and egg. Stirinto dry ingredients
just until combined. Stir in corn. Spoon intoprepared pans. Bake 20
minutes. Unmold and serve warm. Yield: 1 dozenPer muffin: Cal 175 / Fat
6g (Sat 3g) / Chol 33mg / Sodium 318mg / Carb27 g / Prot 4gNote: Can
also add 1 can chopped chiles, drained, or a chopped jalapenoor
two.Recipe By : magazine clippingFile
ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 141
Calories From Fat: 45
Total Fat: 5.1g
Cholesterol: 27.3mg
Sodium: 238.6mg
Potassium: 76.1mg
Carbohydrates: 21.3g
Fiber: 1g
Sugar: 5.3g
Protein: 3.1g


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