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Richmond Corn Muffins

Yield 1 dozen

Ingredients

  • 1 (17-ounce) can whole kernel corn, well-drained
  • 1/2 cup milk
  • 2 eggs, beaten
  • 2 teaspoons sugar
  • 3/4 cup all-purpose flour
  • 2 teaspoons baking powder
  • 1/8 teaspoon salt

How to Make It

  1. Combine corn, milk, eggs, and sugar; beat well. Combine flour, baking powder, and salt; stir into corn mixture.

  2. Spoon batter into greased muffin pans, filling two-thirds full. Bake at 350° for 20 to 25 minutes.

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