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Linnea Rein of Topeka, Kansas uses two convenient mixes to create these sweet corn bread muffins. The yellow cake mix gives them a smoother texture than traditional corn bread.
This recipe is:
Quick
Nutritional Facts 1 serving (1 each) equals 177 calories, 6 g fat (2 g saturated fat), 35 mg cholesterol, 269 mg sodium, 27 g carbohydrate, 1 g fiber, 3 g protein.
Originally published as Sunshine Muffins in Quick Cooking March/April 1999, p38
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Reviewed on Dec. 08, 2011 by juliesinfort
I've been making these for a number of years now. My family prefers a sweeter cornbread and using 2 mixes is so nice and easy. I switch off between muffins and just pouring the batter in a 8" or 9" square cake pan.
Reviewed on Oct. 19, 2011 by farmlawrence
My family loves the slightly smoother texture and sweeter taste of these corn muffins. I make them almost everytime we have chili.
Reviewed on Jun. 27, 2011 by 1968Debra
My daughter-in-law ask for these at every family gathering. I love the smoother texture to the corn bread. I often freeze some since it makes a lot.
Reviewed on Jun. 21, 2011 by warren228
made these muffin for a church funtion and people have been asking for them ever since and that was two years ago
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