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Cheesy Mini Corn Muffins

Cheesy Mini Corn Muffins

These miniature cheesy corn muffins are perfect to serve with a bowl of warm soup.


Serves: 28 mini muffins
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Ingredients
1/4 cup plain nonfat yogurt
1/4 cup vegetable oil
1 egg
6 Tbsp sugar
1 can (8.5 oz.) cream style corn
1/2 cup (2 oz.) shredded Cheddar cheese
1/2 cup all-purpose flour
1 cup yellow cornmeal
1 Tbsp baking powder
1/2 tsp salt
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Method
Preheat oven to 350 degrees F. Mix yogurt and oil in a mixing bowl. Add eggs, sugar and mix. Add corn, cheese, flour, cornmeal, baking powder and salt. Mix until all ingredients are moistened.

Lightly spray muffin cups. Fill each cup with about 1 tablespoon of mixture. Bake for 13 to 15 minutes at 325 degrees F or until toothpick comes out clean. Remove from pans.

Recipe Courtesy of the American Dairy Association.

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