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Rating: 5/5 (1 vote cast)

Meal Type: Breakfast
Prep Time:
Cooking Time:
Total Time:
Cook Method: Oven
Difficulty: Easy
Cuisine: American
     Serving Size: 8 - Change
Nutritional Facts
Servings Per Recipe: 8

Amount Per Serving
Calories 308
% Daily Value**
Total Fat 1g
2%
Saturated Fat 0g
0%
Unsaturated Fat 1g
Cholesterol 0mg
0%
Sodium 194mg
8%
Total Carbohydrate 68g
23%
Dietary Fiber 3g
11%
Sugars 19g
Protein 7g
Vitamin A  1%Vitamin C  1%
Calcium  1%Iron  10%
Potassium  5%Vitamin E  0%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Cornmeal and Currant Muffin Mix

Recipe Tags: Muffin Recipes

Date Added: May 04, 2012
These golden muffins are good plain. Cornmeal and Currant Muffin has a characteristic sweet taste.

Ingredients:

1/2 Cup Sugar
1/2 Cup Currants
1/2 Teaspoon Baking Soda
1 1/2 Cups Yellow Cornmeal
2 Cups Flour
1/4 Teaspoon Salt coarse
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Directions:

1. Thoroughly combine all & pour into clean paper bag.

2. Attach a label with the following instructions: Preheat oven to 450 F.

3. Spray a muffin tin with nonstick spray. Empty the mix into a large bowl & add 1/4 c canola oil & 2 c buttermilk, blending swiftly with wooden spoon.

4. Pour batter into tins & bake for 20 minutes.

5. Note: Prepare this muffin mix as a gift by enclosing it inside a brown paper lunch bag decorated with rubber stamp prints or stickers.

6. Attach a pretty fabric ribbon to the top with a small wooden spoon through it.

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Dietary Notes:
This recipe is low-fat with 1.13g per serving, low-saturated fat with 0.13g per serving and low-cholesterol with 0mg per serving

Food Allergy Information:
This recipe contains potential food allergens and will effect people with Wheat, Gluten, Corn, Natural Sweeteners allergies.
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