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"My perfect last meal would be: shrimp cocktail, lasagna, steak, creamed spinach, salad with bleu cheese dressing, onion rings, garlic bread, and a dessert of strawberry shortcake."
Joan Rivers (1933-2014) American actress, comedian, writer, producer, and television host

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These muffins go well with just about any meal. They also make great snacks when heated in the microwave and buttered.

Preparation Time: 25 Minutes    Serving Size: 12 muffins

  • 1 cup all-purpose flour
  • 1/4 cup sugar
  • 4 teaspoons baking powder
  • 3/4 teaspoon Salt
  • 1 cup plain cornmeal
  • 2 eggs
  • 1 cup milk
  • 1/4 cup oil

Preheat oven to 425°. In a large bowl, sift together flour, sugar and baking powder. Stir in the salt and cornmeal. In a small bowl, lightly beat the eggs and add the milk and oil. Stir to combine. Pour the liquid in to the dry mix and combine just until smooth. Do not over beat the batter. Pour in muffin tins sprayed with no-stick spray. Bake 12-15 minutes. May be halved.

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