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1 cup flour
1 cup cornmeal
2 tablespoons sugar
4 teaspoons baking powder
1/8 teaspoon cumin
3/4 teaspoon salt
2 eggs, beaten
1 cup milk
4 tablespoons vegetable oil
1 8-oz can corn with red pepper, drained
Spray a 12-muffin tin with nonstick cooking spray.
Stir together flour and cornmeal, sugar, baking powder, cumin and salt.
Blend 2 beaten eggs with milk, oil and corn.
Combine dry and wet ingredients, stirring just until moistened.
Spoon batter into prepared pan, filling muffin tins two-thirds full.
Bake in preheated 425 degree F. oven for 12-14 minutes.
Simple cornmeal muffins made special with a southwestern flair. Serve with recipes like Southwestern Tenderloin or Tex Mex Chops.
Calories 161 calories; Protein 4 grams; Fat 6 grams; Sodium 374 milligrams; Cholesterol 37 milligrams; Saturated Fat 1 grams; Carbohydrates 23 grams; Fiber 1 grams
Recipe courtesy of National Pork Board.
For more information about The Other White Meat, visit TheOtherWhiteMeat.com
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