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“Camp” Corn Bread Muffins

  • Yield: 24 1x

Ingredients

Scale
  • 2 cups ground corn meal
  • 2 cups all purpose flour
  • 1/2 cup sugar
  • 8 teaspoons baking powder
  • 1 teaspoon salt
  • 2 cups soy milk
  • 2 large eggs
  • 1/2 cup canola oil

Instructions

  1. Preheat oven to 375°F.
  2. Place 24 muffin tins with paper baking cups.
  3. Set aside
  4. In a large bowl combine the dry ingredients.
  5. Add the soy milk, eggs, and canola oil and stir until combined.
  6. Using a large scoop evenly distribute the batter in the 24 cups.
  7. Place in oven and bake for 18 minutes until lightly browned.
  8. These are best served warm with butter.

Notes

Note

  • Store in an airtight container in the refrigerator or freezer. Warm for 15 seconds in the microwave for fresh out of the oven tasting muffins.

Ingredients

Ingredients was where

Share List

Heat a tablespoon of butter and a tablespoon of olive oil in a large pan. Wait until the pan is hot and the butter has fully melted.

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