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Fresh Summer Corn Muffins

3/4 c Cornmeal
1/2 c Flour
2 ts Baking powder
1/2 ts Baking soda
1/4 ts Salt
3/4 c Fresh corn kernels
1/4 c Diced red bell pepper
1 c Plain nonfat yogurt
1/4 c Canola oil
2 tb Molasses
2 tb Honey
1 Egg; lightly beaten


(hot pepper can be added)

Line 12-cup muffin tin with muffin papers.

Stir together cornmeal, flour, baking powder, baking soda and salt in large bowl. In another bowl, mix together corn, red bell pepper, yogurt, oil, molasses, honey and egg. Mix together contents of both bowls, stirring just until blended. Spoon batter into paper liners. Bake at 400 degrees 15 minutes or until lightly browned and springy to the touch. Makes 12 muffins.


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