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Holiday Corn Muffins

1/2 c. chopped onion
1/2 c. chopped celery
1 jar (2 oz.) pimiento, drained and chopped
1 tbsp. sugar
3/4 tsp. poultry seasoning
1/8 tsp. pepper
3/4 c. milk
1 egg
3 tbsp. vegetable oil
1 1/2 c. self-rising cornmeal mix

Preheat oven to 425 degrees. Grease 12 muffin cups; set aside. Combine all ingredients except the cornmeal mix. Add cornmeal mix and blend well. Fill muffin cups 1/2 to 3/4 full. Bake for 15 to 20 minutes or until browned. Remove muffins from tin and cool on a wire rack. Serve warm. Makes 12 muffins.

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