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Fresh Okra Muffins

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Recipe

 

Yield

1 1/2 dozen

Prep

35 min

Cook

25 min

Ready

60 min
Trans-fat Free, High Fiber

Ingredients

Amount Measure Ingredient Features
2 each cornmeal
self-rising
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1 tablespoon sugar
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½ teaspoon salt
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1 ¼ cups milk
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2 large eggs
lightly beaten
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¼ cup vegetable oil
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1 teaspoon worcestershire sauce
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¼ teaspoon red hot pepper sauce
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2 cups okra
fresh, thinly sliced, (about 1/2 pound)
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¼ cup onions
chopped
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Ingredients

Amount Measure Ingredient Features
2 each cornmeal
self-rising
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15 ml sugar
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2.5 ml salt
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296 ml milk
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2 large eggs
lightly beaten
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59 ml vegetable oil
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5 ml worcestershire sauce
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1.3 ml red hot pepper sauce
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473 ml okra
fresh, thinly sliced, (about 1/2 pound)
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59 ml onions
chopped
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Directions

Combine first 3 ingredients in a medium bowl; make a well in center of mixture.

Combine milk and next 4 ingredients; add to dry ingredients, stirring just until moistened.

Fold in okra and onion.

Grease muffin pans, and place in a 400' oven for 5 minutes.

Quickly spoon batter into prepared pans, filling two-thirds full; bake at 400' for 20 minutes or until lightly browned.

Remove from pans immediately.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 170g (6.0 oz)
Amount per Serving
Calories 43941% from fat
 % Daily Value *
Total Fat 20g 31%
Saturated Fat 4g 19%
Trans Fat 0g
Cholesterol 112mg 37%
Sodium 400mg 17%
Total Carbohydrate 19g 19%
Dietary Fiber 6g 22%
Sugars g
Protein 23g
Vitamin A 10% Vitamin C 13%
Calcium 14% Iron 16%
* based on a 2,000 calorie diet How is this calculated?
 

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