• Preparation Time 20 minutes
  • Baking Time 20 minutes
  • Makes 10 large or 12 medium muffins
  • Freezing Excellent

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Ingredients

  • 1 cup Robin Hood® Original All Purpose Flour
  • 1 cup cornmeal
  • 3 tbsp granulated sugar
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 1/2 tsp dried basil leaves
  • 1 egg
  • 1 cup milk
  • 1/4 cup Crisco® Vegetable or Canola Oil
  • 1 cup cooked corn kernels
  • 1/3 cup chopped black olives
  • 1/4 cup chopped sun-dried tomatoes

Serving Size: 10 large or 12 medium muffins

Directions

Serving Size: 10 large or 12 medium muffins

  • Preheat oven to 400°F (200°C). Grease muffin cups or line with paper liners.
  • Preheat oven to 400°F (200°C). Grease muffin cups or line with paper liners.
  • Beat egg, milk and oil in large bowl. Add flour mixture, mixing lightly just until blended. Stir in corn, olives and sun-dried tomatoes. Spoon into prepared muffin cups, filling about ¾ full.
  • Bake in centre of preheated oven for 15 to 20 minutes or until toothpick inserted in centre comes out clean.

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