Sweet Corn Muffins
3 cups whole wheat pastry flour (aka.. soft white wheat)
1 ½ cups cornmeal
2 cups cane juice crystals or white sugar
2T baking powder
1 cup olive oil
2 cups milk
In a large bowl combine flour, cane juice crystals (or white sugar), baking powder and salt. Mix well. In a smaller bowl combine eggs, olive oil and milk. Pour into first bowl and mix well.
Grease 24 muffin tins very well. Fill each muffin cup with about ¼ to 1/3 cup batter. Bake at 350 for 25 to 30 minutes.
The Homestead Kitchen
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