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Bread Recipes 3MUFFINS pg 1 'A' to 'G' >>>>> >  Corn, Blue Cornmeal Muffins



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Betty Tip: Corn was an important year-round staple for Native Americans, and it played a major role in the early days of American history. Today there are six varieties of corn available—white, yellow, red, blue, black and speckled. Choose whichever you like—the blue cornmeal makes a beautiful muffin.
Prep Time 15 Minutes
Start To Finish 35 Minutes
12 Muffins
Whole Grain Serving 1/2


• 1 cup whole-grain blue or yellow cornmeal
• 1 cup all-purpose flour
• 1/4cup sugar
• 1 cup buttermilk
• 1/4 cup canola oil
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 egg

Heat oven to 400°F. Spray 12 regular-size muffin cups with cooking spray.

In large bowl, stir all ingredients with spoon just until ingredients are blended. Divide batter among muffin cups (about 3/4 full).

Bake 18 to 21 minutes or until light golden brown. Immediately remove from pan. Serve warm.

1 Muffin: Calories 150 (Calories from Fat 50), Total Fat 6g (Saturated Fat 1 g, Trans Fat 0g); Cholesterol 20mg, Sodium 320mg; Total Carbohydrate 22g (Dietary Fiber 0g; Sugars 5g); Protein 3g
% Daily Value: Vitamin A 0%, Vitamin C 0%, Calcium 4%, Iron 6%
Exchanges: 1 Starch, 1/2 Other Carbohydrate, 1 Fat
Carbohydrate Choices: 1 1/2


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