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"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Creamy Corn Muffins Recipe

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This recipe for Creamy Corn Muffins is from Atlantic & Arlington Ward Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 pkgs. "JIFFY" Corn Muffin Mix
2 eggs
1 can (12 oz.) cream style corn
¼ C vegetable oil
½ t lemon juice
¾ C shredded cheddar cheese
Directions:
Directions:
Preheat oven to 375°F, grease muffin pans or use paper liners. Mix all ingredients together. Pour into prepared muffin pans, filling about 1/2 full. Bake 22-28 minutes. Let cool before removing from pan. Makes 2 dozen muffins.

 

 

 

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