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Breads

Corn Muffins

photo by:kraft
A can of corn added to the batter really boosts the flavor in these savory muffins. Serve them alongside a steaming bowl of soup or stew.
time
prep:
15 min
total:
35 min
servings
total:
1 doz. or 12 servings, 1 muffin each
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what you need

4
 eggs, separated
1/2
cup  milk
1/2
tsp.  salt
1
cup  creamy rice hot cereal, uncooked
1
can  (8 oz.) whole kernel corn, drained
2
Tbsp.  butter, melted
1
Tbsp.  CALUMET Baking Powder
2
Tbsp.  sugar

Make It

PREHEAT oven to 350°F. Beat egg yolks, milk and salt in medium bowl with wire whisk until well blended. Add cereal; mix well. Let stand 10 min. Stir in corn, butter and baking powder; set aside.

BEAT egg whites in separate medium bowl with electric mixer on high speed until foamy. Gradually add sugar, beating until stiff peaks form. Add to cereal mixture; stir gently until well blended. Spoon evenly into 12 greased or paper-lined medium muffin cups.

BAKE 18 to 20 min. or until toothpick inserted in centers comes out clean.

Kraft Kitchens Tips

Round Out The Meal
Serve warm muffins with a bowl of hot soup or stew.
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