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
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- Sift the dry ingredients together several times. Add water and oil. Pour into
a paper-lined muffin tin.
- Bake at 350 degrees F for 15 to 20 minutes.
Makes 6 small muffins.
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