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The Quilt Inn Country Cookbook
Aliske Webb
ingredients until just moistened. Fold in half the pecans. Spoon into greased muffin
pans, sprinkle with remaining pecans. Bake 25 minutes or until firm to the touch. Cool
before removing from pan.
Cheesey Corn Muffins
These make a great luncheon roll served with soup.
1
1
4
1
1
2
1
1
1
1
2/3 cups all purpose flour
1/3 cups cornmeal
tsp. baking powder
tsp. baking soda
tsp. salt
eggs
1/2 cups buttermilk
can (14oz.) creamed corn
/4 cup melted butter
1/2 cups shredded cheddar cheese
paprika to garnish
Preheat oven to 375F and grease 16 muffin pans. Stir together flour, cornmeal,
baking powder and soda, and salt. In separate bowl, beat eggs, blend in buttermilk,
creamed corn and butter. Blend wet ingredients into dry ingredients. Sprinkle with 1
cup cheese and mix until moistened. Spoon into greased muffin pans. Sprinkle with
remaining cheese. Dust with paprika. Bake for 25 minutes or until firm. Cool before
removing from pans.
High Fiber “Good For You” Muffins
2
1
1
1
1
2
cups all purpose flour
1/2 cups raisins
cup Muesli
cup natural bran
cup packed brown sugar
tsp. baking soda
©
Aliske Webb 1999. All rights reserved.
Published by Bookmice.com
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