Fresh corn muffins

8 muffins

Ingredients

Quantity Ingredient
1 cup Plain cornmeal
½ cup A-p flour
1 tablespoon + 1 ts baking powder;
1 teaspoon Salt;
1 cup Fresh corn
1 Egg; slightly beaten
¼ cup Vegetable oil;
1 cup Buttermilk;

Directions

Combine first 4 ingredients in medium mixing bowl. Add corn, egg, oil, and buttermilk, stirring well. Pour batter into 8 nonstick muffin cups. Bake at 475 degs for 20-25 mins or until brown.

From: Cookbook for Diabetics and their Families Each serving: 1 Muffin; Each serving may be exchanged for: 2 bread; 1 fat

Reformated 4 you and yours via Nancy O'Brion and her Meal-Master (From JUNGLE.BOY via GEnie)

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