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Clare Masyada of Woodbridge, New Jersey reports, "These are so quick to stir up, and they bake in just 15 minutes! They come out oh-so-tender but don't crumble like many corn muffins do."
This recipe is:
Quick
Nutritional Facts 1 serving (1 each) equals 270 calories, 15 g fat (2 g saturated fat), 19 mg cholesterol, 233 mg sodium, 32 g carbohydrate, 1 g fiber, 3 g protein.
Originally published as Coffee Shop Corn Muffins in Quick Cooking May/June 1998, p19
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Reviewed on Jan. 10, 2012 by chocolatecookies
These are very good muffins - lightly sweet and somewhat moist. They keep well at room temperature so they are great to send in a "care package" to college students, especially when you include a small container of honey with them.
Reviewed on Jan. 02, 2011 by luv2cook44
These are the best! I make them with powdered buttermilk, just add it to the dry ingredients. Add water in place of the buttermilk.
Reviewed on Nov. 02, 2010 by mgreenfield
This is a family favorite. They are awesome!
Reviewed on Sep. 05, 2010 by linzerbug
To die for.
Reviewed on Jun. 11, 2010 by rmjjjamadori
Have made these many times. I recently discovered that canola oil makes them even better. AA++
Reviewed on Apr. 13, 2010 by dfwwlinda
these muffins are moist and flavorful and they do not crumble. i use this recipe a lot
Reviewed on Jun. 30, 2008 by Napc
I tried these muffins and just loved them,they are fast to mix up and bake quick also, the flavor of the cornmeal is good. this recipe is a keeper. thank you Napc
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