Yield: 6 Servings
Categories: Bread, Muffins
1 1/2 c Flour 3/4 c Ground popped corn 3 ts Baking powder 1 ts Salt 1 tb Sugar 2 tb Melted shortening 1 c Milk 1 Egg, well beaten Sift flour, measure, and sift with baking powder, salt, and sugar. Add milk, popped corn, egg, and shortening. Fill well-oiled muffin tins 2/3 full. Bake in hot oven (435 F) 25 minutes. 6 servings. Grace Viall Gray, Glen Ellyn, IL.