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Cornmeal Muffins
Ingredients:
1 c. yellow cornmeal
1 c. flour
2 tsp. baking powder
1 tsp. baking soda
3/4 tsp. salt
2 to 4 Tbs. sugar
1 egg, beaten
1 1/4 c. sour cream
1/4 c. shortening, melted
1 c. yellow cornmeal
1 c. flour
2 tsp. baking powder
1 tsp. baking soda
3/4 tsp. salt
2 to 4 Tbs. sugar
1 egg, beaten
1 1/4 c. sour cream
1/4 c. shortening, melted
Directions:
Combine first 6 ingredients in a large bowl; make a well in the center of mixture. Combine egg, sour cream, and shortening; add to dry ingredients, stirring just until moistened. Spoon into greased muffin pans, filling 2/3 full. Bake at 425 for 15 minutes or until golden brown. Remove from pans immediately. Makes 1 1/2 dozen.
Combine first 6 ingredients in a large bowl; make a well in the center of mixture. Combine egg, sour cream, and shortening; add to dry ingredients, stirring just until moistened. Spoon into greased muffin pans, filling 2/3 full. Bake at 425 for 15 minutes or until golden brown. Remove from pans immediately. Makes 1 1/2 dozen.
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