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Corn Muffin Recipe Recipe

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This recipe for Corn Muffin Recipe, by , is from The Beach Club Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

The Hillyer Family
Added: Tuesday, April 22, 2008


1 ½ cup Swan’s Down Cake Flour
2/3 cup sugar
½ cup yellow corn meal
1 T. baking powder
rounded ½ tsp. salt
1 ¼ cup buttermilk
2 large eggs plus 1 yolk
1/3 cup vegetable oil
3 T. butter, melted
1 tsp. orange zest
1 tsp. vanilla extract
raspberry preserves (optional)

Preheat oven 350°. Spray muffin pan with Pam for baking (the one with flour). Combine all dry ingredients in medium bowl. Stir with whisk, set aside. Beat eggs in mixer, add buttermilk, melted butter, oil, vanilla, and zest. Add flour to wet mixture and mix until moist, don’t over mix. Let sit at room temperature for 10 min. before filling muffin tins & baking 18-20 min, rotating pans in the oven half way. For raspberry filling: fill muffin tins about 1/3 full, add 1 tsp of preserves, top with more batter.




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