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Breads

Southwest Cornmeal Muffins

Southwest Cornmeal Muffins recipe
photo by:kraft
time
prep:
15 min
total:
35 min
servings
total:
1 doz. or 12 servings, 1 muffin each
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what you need

1-1/4
cups  flour
2/3
cup  cornmeal
3
Tbsp.  sugar
2
Tbsp.  CALUMET Baking Powder
3/4
tsp.  salt
1/2
tsp.  ground cumin
1
 egg
1
cup  milk
1/3
cup  butter, melted
1
Tbsp.  finely chopped fresh parsley or cilantro
3/4
cup  KRAFT Shredded Sharp Cheddar Cheese
1
can  (8-3/4 oz.) whole kernel corn, drained

Make It

PREHEAT oven to 425°F. Mix flour, cornmeal, sugar, baking powder, salt and cumin in large bowl; set aside. Beat egg , milk, butter and parsley in small bowl with wire whisk until well blended. Add to flour mixture; stir just until moistened. (Batter will be lumpy.) Stir in cheese and corn.

SPOON batter into 12 greased or paper-lined medium muffin cups, filling each cup 3/4 full.

BAKE 20 min. or until lightly browned.

Kraft Kitchens Tips

Jazz It Up
For a touch of spicy heat, stir 1 chopped jalapeno pepper into prepared batter before spooning into prepared muffin cups.
How to Chop Fresh Leafy Herbs
To easily chop fresh leafy herbs, such as cilantro, parsley, basil, mint and sage, pick the leaves from the stems and place on a cutting board. Using a chef's knife and holding the tip end down, cut back and forth across the herbs. Be sure that your knife is sharp - a dull knife will bruise the leaves. Use the herbs as soon as possible after chopping.
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