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Corn and Rye Muffins


This is a wheat-free recipe. It is NOT a gluten-free recipe.


  • 1/3 cup yellow cornmeal
  • 1/2 cup rye flour
  • 2 tablespoons granulated sugar
  • 3 tablespoons corn oil
  • 2 1/2 teaspoons baking powder
  • 1/2 cup water


  1. Sift the dry ingredients together several times. Add water and oil. Pour into a paper-lined muffin tin.
  2. Bake at 350 degrees F for 15 to 20 minutes.

Makes 6 small muffins.


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