Fresh Corn Muffins (Cameroon) |
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Prep Time: 10 Minutes Cook Time: 25 Minutes |
Ready In: 35 Minutes Servings: 10 |
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This recipe was featured on week 46 of my food blog, Travel by Stove. I am attempting to cook one meal from every nation on Earth, and Cameroon is my 46th stop. This interesting take on corn muffins doesn't use flour - just baking soda and salt. The result is a very flavorful muffin that is great as a side dish. Ingredients:
4 ears fresh corn |
2 1/2 teaspoons baking powder |
1/2 teaspoon salt |
Directions:
1. Grate the corn off the cobs. (The original recipe said you could use frozen corn, but I don't think the results would be as good).
2. Add the baking powder and salt.
3. Preheat your oven to 425 degrees. Grease muffin cups (I used butter) and fill up about halfway with the corn mixture.
4. Bake for 25 minutes or until a toothpick comes out clean.
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