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Print this Recipe    Corn 14

Salsa Corn Muffins

1 1/2 cups yellow cornmeal
2 tsp baking soda
1 Tbsp sugar
1/2 tsp salt
2 eggs
1/2 cup salsa sauce
1 cup buttermilk
1/4 cup oil

In a bowl combine and mix well the dry ingredients. In another bowl
combine the wet ingredients.Combine both mixture stirring only to
combine and moisten . Fill lined muffin cups about 2/3 full. Bake
in a preheated 375/400F oven about 20 minutes or tested done. Yield
10 to 12 regular size muffins. Serve hot or warm from the oven.
Great addition for chili.

Variation: Substitute some white flour for part of the cornmeal.

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