Recipe - Double-Corn Muffins

1 cup Allpurpose flour
1 cup Yellow cornmeal
One fourth cup Sugar
1 tablespoon Baking powder
One half teaspoon Salt
1/8 teaspoon Ground red pepper
1 cup Milk
One fourth cup Butter or margarine
Melted
1 lg Egg
1 cn (8Three fourths oz) corn drained

Preheat oven to 425F. Grease 12 muffinpan cups.

In large bowl, combine flour, cornmeal, sugar, baking powder, salt, and red
pepper. In medium bowl, whisk together milk, butter, and egg. Stir into dry
ingredients just until combined. Stir in corn. Spoon into prepared pans.
Bake 20 minutes. Unmold and serve warm. Yield: 1 dozen

Per muffin: Cal 175 / Fat 6g (Sat 3g) / Chol 33mg / Sodium 318mg / Carb
27 g / Prot 4g

Note: Can also add 1 can chopped chiles, drained, or a chopped jalapeno or
two.

Recipe By : magazine clipping

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip