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In El Dorado, Arkansas, Dorothy Smith can throw together these tender treats in no time. She just adds egg and milk to her blend to bake these golden cornmeal muffins that are a nice accompaniment to most entrees.
This recipe is:
Quick
Nutritional Facts 1 serving (1 each) equals 160 calories, 6 g fat (2 g saturated fat), 21 mg cholesterol, 315 mg sodium, 23 g carbohydrate, 1 g fiber, 4 g protein.
Originally published as Cornmeal Muffins in Quick Cooking March/April 2002, p19
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