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Corn Muffins Recipe

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This recipe for Corn Muffins, by , is from The LSPC Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Stevie Apple
Added: Monday, May 11, 2009


1 1/4 cups all-purpose flour
3/4 cup yellow cornmeal
1 T. sugar
2 tsp. baking powder
1/2 tsp. salt
1/4 tsp. ground red pepper
1 cup low-fat buttermilk
2 T. margarine, melted
1 large egg, lightly beaten
1/2 cup diced red bell pepper
1/3 cup thinly sliced green onions
1 T. minced seeded jalapeño pepper
Cooking spray

Preheat oven to 400º. Combine first 6 ingredients in a medium bowl; make a well in center of mixture. Combine buttermilk, margarine, and egg; add to dry ingredients, stirring just until moist. Fold in bell pepper, green onions, and jalapeño pepper.
Divide batter evenly among muffin cups coated with cooking spray. Bake in a 400º oven for 28 minutes or until golden. Remove from pans immediately.

Note:Can be stored in an airtight container at room temperature up to 2 days, or freeze up to 1 month.

Number Of Servings:
Number Of Servings:
12 muffins




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