| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Dairy, Eggs | Muffins, Grains | 1 | Servings | |
INGREDIENTS
| 2 | c | All-purpose flour |
| 2 | c | Yellow cornmeal |
| 1 | c | Dry milk powder |
| 1/4 | c | Sugar |
| 2 | tb | Baking powder |
| 1 | ts | Salt |
| 1/2 | ts | Baking soda |
| 2 2/3 | c | Water |
| 1/2 | c | Butter ormargarine, melted |
| 2 | Eggs, beaten 1 tablespoon lemon juice HONEY BUTTER: | |
| 2 | tb | Honey |
| 1/2 | c | Butter, softened (no substitutes) |
INSTRUCTIONS
In a bowl, combine flour, cornmeal, milk powder, sugar, baking powder, salt and baking soda. Add water, butter, eggs and lemon juice; stir until dry ingredients are moistened. Spoon into 24 greased muffin cups. Bake at 425! for 13-15 minutes. In a small mixing bowl, beat together honey and softened butter. Serve with the muffins. Yield: 2 dozen. From the files of Al Rice, North Pole Alaska. Feb 1994 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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