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Buffy’s Corn Muffins

Preheat oven to 425*F

1 1/2 c. cornmeal
1/2 c. flour
2 tsps. baking powder
1 tbsp. sugar
1 tsp. salt
1/2 tsp. baking soda
1/4 c. shortening, softened
1 1/2 c. buttermilk
2 eggs

Mix all ingredients together in a greased mixing bowl. Pour batter into a greased muffin pan. Fill cups 1/8 full. Makes 12-16 muffins depending on additions to the batter.

Bake at 425*F for 20-25 mins. or until edges reach golden brown and a toothpick inserted into muffin comes out clean.

Bacon Corn Muffins: 4 slices of very crisp bacon crumbled into and mixed in the batter.

Cranberry Corn Muffins: Stir in 1 cup of cranberries that have been quartered and tossed in 1 tablespoon of flour.

Peppercorn Muffins: Finely dice 2 seeded jalapeno peppers and stir into batter.

Green Onion Corn Muffins: Stir in 3 finely sliced green onions into the batter.

Cheese Corn Muffins: Stir 2/3 c. shredded cheese into the batter.
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