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TRIPLE CORN MUFFINS

6 to 8 dried cornhusks (6-8 inches long)
1 cup yellow or blue cornmeal
1 cup all-purpose flour
1 Tbsp baking powder
1/4 tsp salt
3/4 cup milk
1/2 cup salsa verde
1/4 cup vegetable oil
2 Tbsp honey
1 egg
1/2 cup fresh or frozen whole kernel corn

Heat oven to 375 degrees F. Grease twelve (2 1/2 inch) muffin
cups. Separate cornhusks. In large bowl, pour boiling water over
cornhusks to cover. Soak about 10 minutes or until soft and pliable.
Drain; pat dry. Tear cornhusks lengthwise into 2-inch strips. Set
aside.

In large bowl, combine cornmeal, flour, baking powder, and salt.
In medium mixing bowl, beat milk, salsa verde, oil, honey, and egg
until well blended. Stir liquid ingredients into flour mixture;
mix just enough to moisten dry ingredients. Stir in corn. Place
2 to 3 cornhusk strips in each muffin cup, crossing centers in
bottom of cups so husk ends fan out around sides. As each cup is
lined, fill with batter. Bake 20 to 25 minutes or until tops are
golden brown. Remove muffin from cornhusks before eating. Makes
10 muffins.

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