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Double Corn Muffins

1 c All-purpose flour
1 c Yellow cornmeal
1/4 c Sugar
1 tb Baking powder
1/2 ts Salt
1/8 ts Ground red pepper
1 c Milk
1/4 c Butter or margarine -- melted
1 lg Egg
1 cn (8-3/4 oz) corn -- drained

Preheat oven to 425F. Grease 12 muffin-pan cups.

In large bowl, combine flour, cornmeal, sugar, baking powder, salt, and red pepper. In medium bowl, whisk together milk, butter, and egg. Stir into dry ingredients just until combined. Stir in corn. Spoon into prepared pans. Bake 20 minutes. Unmold and serve warm. Yield: 1 dozen

Note: Can also add 1 can chopped chiles, drained, or a chopped jalapeno or two.

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