"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

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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