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Mix dry ingredients. Add lightly beaten egg, milk and butter. Bake in muffins tins lined with cupcake papers for 20 minutes at 400F *Be careful not to overbeat these (or any muffins) aor they will have air tunnels and pointed tops. Food Exchanges: 1 STARCH/BREAD EXCHANGE + ½ FAT EXCHANGE; CAL: 95
Your Muffins ( Diabetic Corn ) is ready. Good luck!
Related recipes: Diabetic, Breads, Abm
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