Page 10 - firstpresbyterian1976cookbook
P. 10
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COLONIAL CORN MUFF'INS
1 cup cornmeal
1 cup sifted flour
1/3 cup sugar
4 teas. baking powder
1 teas. salt
1 cup grated raw carrots
1/3 cup chopped peanuts
1-1/4 cup milk
1 egg
1/4 cup butter, melted
Combine above together, except for peanuts.
Bake at h25° for 15 to 20 minutes. Brush
when baked with light corn syrup. Sprinkle
with peanuts. Serve warm. Makes 18 muffins. [
Irene McConnell
Acts 2:46,47 And they •••• did eat their meat
with gladness and singleness of heart,
praining God.
2
