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Double Corn Muffins

1 1/4 c. flour
3/4 c. yellow cornmeal
1 tbsp. baking powder
1 tbsp. sugar
1 tsp. salt
2 eggs, slightly beaten
1 c. milk
1/4 c. margarine, melted
1 c. whole kernel corn, drained
1 tbsp. minced green onion, optional


Stir together flour, cornmeal, baking powder, sugar, salt. Add remaining ingredients, stir to moisten. Spoon into 12 well greased 2 1/2 inch muffin cups. Bake 20 to 25 minutes at 400 degrees until golden brown. Serves 12.


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