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    You are in: Home / Recipes / Cheddar Corn Muffins Recipe
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    Cheddar Corn Muffins

    Average Rating:

    3 Total Reviews

    Showing 1-3 of 3

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    • on January 20, 2013

      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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    • on October 05, 2011

      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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    • on March 31, 2008

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

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    Nutritional Facts for Cheddar Corn Muffins

    Serving Size: 1 (67 g)

    Servings Per Recipe: 12

    Amount Per Serving
    % Daily Value
    Calories 191.7
     
    Calories from Fat 84
    43%
    Total Fat 9.3 g
    14%
    Saturated Fat 5.5 g
    27%
    Cholesterol 40.8 mg
    13%
    Sodium 280.9 mg
    11%
    Total Carbohydrate 21.3 g
    7%
    Dietary Fiber 1.0 g
    4%
    Sugars 4.3 g
    17%
    Protein 6.0 g
    12%

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