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Scott Blanchard's Cape Cod Canal Corn Muffins
Corn Muffins
1 1/2 cups sifted flour
2 1/4 tsp. baking powder
3/4 tsp. salt
2 Tbls. sugar
3/4 cup cornmeal
2 eggs, well beaten
1 cup milk
1/4 cup melted butter

 

Sift flour then measure; add baking powder, salt and sugar, then sift again.

Add cornmeal and mix well.

Combine eggs, milk, and melted butter; add to the flour mixture, blending just until ingredients are moist.

Bake in greased muffin cups at 425 degrees F. for about 25 minutes.

Delicous Corn Muffins to enjoy!!

Preparation Time: 25 minures Serves: 12
Recipe Origin: United States
Submitted by:
Keith Leblanc
Massachusetts
United States
This recipe has been viewed 2641 times.
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