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Richmond Corn Muffins

25 Min(s)
What You Need
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1 serving
Original recipe yields 1 serving
1 can (17 ounce) whole kernel corn, well- drained
1/2 cup milk
2 eggs, beaten
2 teaspoon s sugar
3/4 cup all purpose flour
2 teaspoon s baking powder
1/8 teaspoon salt
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Let's Make It
1
Combine corn, milk, eggs, and sugar: beat well. Combine flour, baking powder, and salt; stir into corn mixture.
2
Spoon batter into greased muffin pans, filling two-thirds full.
3
Bake at 350°F for 20 to 25 minutes.
Nutrition
Calories
0
Calories From Fat
0
% Daily Value*
Total Fat 0g
Saturated Fat 0g
Trans Fat 0g
Cholesterol
Sodium
Total Carbohydrates
Dietary Fibers 0g
Sugars 0g
Protein 0g
Vitamin A
0%
Vitamin C
0%
Calcium
0%
Iron
0%
* Percent Daily Values are based on a 2,000 calorie diet.
Servings
0
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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