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Double Corn Muffins

Double Corn Muffins
Makes:
12 muffins
Prep Time:
10
minutes
Total Time:
45
minutes
Vegetarian
These Double Corn Muffins are a versatile addition to any meal or buffet.

In this recipe:


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Ingredients:

  • 1 package (12 oz.) STOUFFER'S Corn Souffle, defrosted according to package directions
  • 1/2 cup all-purpose flour
  • 3 tablespoons granulated sugar
  • 2 1/4 teaspoons baking powder
  • 3/4 teaspoon salt
  • 1 cup yellow cornmeal
  • 3/4 cup milk
  • 2 tablespoons butter, melted

Directions:

PREHEAT oven to 400° F. Grease or paper-line 12 muffin cups.

SIFT flour, sugar, baking powder and salt into large mixing bowl; stir in cornmeal. Add corn souffle, milk and butter to flour mixture; stir with fork just until moistened. Spoon into prepared muffin cups, filling 2/3 full.

BAKE for 25 minutes or until golden brown.

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Nutrition Facts

Serving Size: 1/12 of recipe

Servings Per Recipe: 12 

    *Percent Daily Values are based on a 2,000 calorie diet.

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    Double Corn Muffins

    Ingredients

    • 1 package (12 oz.) STOUFFER'S Corn Souffle, defrosted according to package directions
    • 1/2 cup all-purpose flour
    • 3 tablespoons granulated sugar
    • 2 1/4 teaspoons baking powder
    • 3/4 teaspoon salt
    • 1 cup yellow cornmeal
    • 3/4 cup milk
    • 2 tablespoons butter, melted

     

    Directions

    PREHEAT oven to 400° F. Grease or paper-line 12 muffin cups.

    SIFT flour, sugar, baking powder and salt into large mixing bowl; stir in cornmeal. Add corn souffle, milk and butter to flour mixture; stir with fork just until moistened. Spoon into prepared muffin cups, filling 2/3 full.

    BAKE for 25 minutes or until golden brown.

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