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Richmond Corn Muffins

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.
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