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perfect cornmeal muffins. I used soft whole wheat flour instead of the unbleached flour. Also used soymilk- I added about 1/4 cup extra. Decreased the sugar (I used organic cane sugar). These were so tasty and moist with just the right amount of sweetness and the cheddar was the perfect touch.

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pearlb January 20, 2013

I made these for Fall PAC 2011. They had good flavor, but mine came out really dry so I'm only giving them four stars. Probably my fault, I'm really not a baker. I did follow the recipe and let them cook for 17 minutes but they came out a little dark. Next time I'll try pulling them out a little sooner. Thanks AustinMama!

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Mrs. Regan October 05, 2011

Great corn muffins. These have a nice texture with a slight sweetness. Made for PAC Spring 2008.

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PaulaG March 31, 2008
Cheddar Corn Muffins