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Corn Muffins

3/4 c. butter, softened
3/4 c. sugar
3 lg. eggs
1 2/3 c. flour
1 2/3 c. yellow cornmeal
4 tsp. salt
2 c. milk
4 tsp. baking powder
1 (8 3/4 oz.) can whole kernel corn, drained

Grease 2 dozen 2 1/2 inch muffin cups. Beat butter and sugar - beat in eggs, one at a time. Combine flour, cornmeal, baking powder and salt with mixer, at low speed - add dry ingredients to butter mixture - alternately with milk. Bake 20 minutes or until toothpick comes out clean. Cool.

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