Difference between revisions of "Fresh Corn Muffins"
RealRecipes (talk | contribs) m (Text replace - "Category:Central African Recipes" to "Category:Central African cuisine") |
RealRecipes (talk | contribs) m (Text replace - "\[\[Category:Central African ([^cC])(.*)\]\]" to "Category:Central African cuisine Category:$1$2 Recipes") |
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[[Category:Central African cuisine]] | [[Category:Central African cuisine]] | ||
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[[Category:Corn Recipes]] | [[Category:Corn Recipes]] | ||
Revision as of 10:51, 9 May 2012
Description
Ingredients
- 4 ears corn, fresh or frozen (about 1 1/2 cups)
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon salt
Directions
- Grate corn off the cob and measure to make 1 1/2 cups.
- Add baking powder and salt to corn.
- Mix quickly.
- Fill well greased muffin tins 1/2 full and bake in hot oven (425 degrees F.) 25 minutes or until a toothpick comes out clean.
- Serve hot with butter.
- Makes 6 to 8 muffins, depending on the size.
