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    Fresh Okra Muffins


    Source of Recipe


    Aunt Saunny

    2 c Self-rising cornmeal
    1 tb Sugar
    1/2 ts Salt
    1 1/4 c Milk
    2 lg Eggs, lightly beaten
    1/4 c Vegetable oil
    1 ts Worchstershire sauce
    1/4 ts Hot sauce
    2 c Thinly sliced fresh okra (about 1/2 pound)
    1/4 c Chopped onion

    Combine first 3 ingredients in a medium bowl; make a well in center of mixture. Combine milk and next 4 ingredients; add to dry ingredients, stirring just until moistened. Fold in okra and onion. Grease muffin pans, and place in a 400' oven for 5 minutes. Quickly spoon batter into prepared pans, filling two-thirds full; bake at 400' for 20 minutes
    or until lightly browned. Remove from pans immediately. Yield: 1-1/2 dozen
 

 

 

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