Corn Bread Special
Ingredients:
1. 1 C sour cream
2. 2 eggs
3. ½ C corn oil
4. 1 can cream style corn (small)
5. 1 C corn meal
6. 1 ½ t salt
7. 3 t baking powder
Instructions:
1. Beat eggs
2. Blend in sour cream, oil & corn.
3. Blend corn meal, salt & baking powder.
4. Add to mixture, blend, pour into a greased 8” square pan.
5. Bake 375 degrees for 30-45 min.
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Maple Oatmeal Muffins
By: Romona Jessup
Prep: 15 min
Bake: 15 min
Cool: 10 min
Makes 12 muffins
Ingredients:
1. 1 C oats (quick or regular)
2. ½ C milk
3. 1 C all-purpose flour
4. 2 t baking powder
5. ¼ t salt
6. ¼ t ground cinnamon
7. ¾ C pure maple syrup
8. ¼ C butter, melted
9. 1 egg, lightly beaten
10. ½ C chopped pecans
Instructions:
1. Grease twelve 2 ½” muffin cups or line w/ paper bake cups; set aside.
2. In medium bowl, combine oats & milk; let stand for 5 min
3. In a large bowl, combine flour, baking powder, salt & cinnamon.
4. Make a well in center of flour mixture; set aside.
5. Stir maple syrup, melted butter & egg into oats mixture all at once.
6. Stir just until moistened (batter should be lumpy)
7. Fold half of the pecans into the batter.
8. Spoon batter into prepared muffin cups, filling each 2/3 full.
9. Sprinkle with remaining nuts.
10. Bake in 400 degree oven for 15 to 18 min or until tops are golden and a wooden toothpick inserted in centers comes out clean.
11. Cool in muffin cups on a wire rack for 10 min.
12. Remove from muffin cups; serve warm.
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