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DOUBLE CORN AND CHEESE MUFFINS | |
1 1/2 c. flour 2/3 c. stone ground yellow corn meal 2 tbsp. sugar 1 tbsp. baking powder 1 tsp. salt 2 lg. eggs 1 c. milk 5 tbsp. unsalted butter, melted 1 c. canned, frozen or fresh corn kernels 1 c. grated cheddar cheese (about 3 oz. by weight) 1. Preheat oven to 400 degrees. Butter 12 large muffin cups. 2. In a mixing bowl, combine the flour, corn meal, sugar, baking powder, and salt. 3. In a separate bowl, beat the eggs lightly, then whisk in the milk and melted butter. Make a well in the dry ingredients and pour in the egg mixture. Stir gently, just until combined. Stir in the corn and cheese. 4. Spoon the mixture into the muffin cups, filling each about 3/4 full. 5. Bake the muffins for 15 minutes, then reduce the heat to 375 degrees and bake 10 minutes longer, until the tops are golden brown and spring back when touched lightly. 6. Cool the muffins in the pans on a rack for 5 minutes, then transfer to a basket and serve at once. Yields 12 servings. |
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