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    Big-Batch Corn Muffins


    Source of Recipe


    RC

    Recipe Introduction



    Here's the crowd-size version of muffins for your next chili
    gathering. You'll get 32 muffins laden with cornmeal and whole
    kernel corn.

    List of Ingredients











    2 cups cornmeal
    2 cups Gold Medal® all-purpose flour
    1/4 cup sugar
    2 cups milk
    1/2 cup vegetable oil
    2 tablespoons baking powder
    1/2 teaspoon salt
    4 eggs
    2 cups Green Giant® Niblets® frozen whole kernel corn, thawed




    1. Heat oven to 425ºF. Grease bottoms only of 32 regular-size
    muffin cups, or place paper baking cup in each muffin cup.
    2. Stir all ingredients except corn in large bowl about 20 seconds
    or until dry ingredients are moistened. Beat vigorously 1 minute.
    Stir in corn.
    3. Fill muffin cups two-thirds full. Bake about 15 minutes or
    until golden brown. Immediately remove from pan.

    Recipe




 

 

 


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