Corn Muffins

• From: "Joan L. Evans"
• Date: November 2, 2013 at 2:54:46 PM EDT
• To: cherylc@jeld-wen.com
• Subject: Corn Muffins
• Bake ahead & Freeze Ham & cheese corn muffins
• 7 1/2 oz flour (about 1 2/3 cups)
• 1 cup yellow cornmeal
• 1 Tbls sugar
• 1 1/4 tsp. baking soda
• 1/2 tsp salt
• 1/8 tsp red pepper ( I substitued a mixed pepper?)
• 1 1/4 cups low fat buttermilk
• 3 Tbls canola oil
• 1/2 cup egg substitute ( I used two whole eggs, couldn't fine egg substitue?)
• 3/4 cup reduced fat shredded cheddar cheese (3 oz.)
• 1/2 cup finely chopped green onions (about 1 bunch)
• 1/2 cup frozed whole kernel corn , thawed
• 1/3 cup (3oz) extra lean ham (you can leave

1. 1. Preheat oven to 350
2. 2. Lightly spoon flour & combine next five inged.( cornmeal thru
3. pepper) in medium bowl. Stir. Combine buttermilk, oil & eggs. Make a
4. well & add to dry mix stirring just until moist. Fold in cheese, gr
5. onions ,corn & ham.
6. 3. Spoon batter into 12 muffin cups coated with spray. Bake at 350
7. for 23 mins or until a pick comes out clean. Makes 12. Calories 204

evans, november, subject, ahead, flour, yellow cornmeal, sugar, baking soda, salt, red pepper, buttermilk, canola oil, egg substitute, cheddar cheese, green onions, kernel corn, extra lean ham

Taken from www.epicurious.com/recipes/member/views/corn-muffins-52537421 (may not work)