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


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Makes 12 muffins.

• 1-1/4 cups all-purpose flour
• 3/4 cup yellow corn meal
• 2/3 cup dried tart cherries
• 1/2 cup granulated sugar
• 2 teaspoons baking powder
• 1/4 teaspoon salt
• 1 cup milk
• 1/4 cup vegetable oil
• 1 egg, slightly beaten
• 1 teaspoon vanilla extract

Combine flour, corn meal, cherries, sugar, baking powder and salt in a medium mixing bowl; mix well.

Stir in milk, vegetable oil, egg and vanilla just until dry ingredients are moistened.

Fill paper-lined muffin cups 3/4 full with batter.

Bake in a preheated 400-degree oven 20 to 25 minutes, or until wooden pick inserted in center comes out clean.

Let cool in pan 5 minutes.

Remove from pan and serve warm or at room temperature.

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