Fresh Okra Muffins
Yield
1 1/2 dozenPrep
35 minCook
25 minReady
60 minTrans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | each |
cornmeal
self-rising |
*
|
| 1 | tablespoon |
sugar
|
|
| ½ | teaspoon |
salt
|
|
| 1 ¼ | cups |
milk
|
|
| 2 | large |
eggs
lightly beaten |
|
| ¼ | cup |
vegetable oil
|
|
| 1 | teaspoon |
worcestershire sauce
|
|
| ¼ | teaspoon |
red hot pepper sauce
|
|
| 2 | cups |
okra
fresh, thinly sliced, (about 1/2 pound) |
|
| ¼ | cup |
onions
chopped |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | each |
cornmeal
self-rising |
*
|
| 15 | ml |
sugar
|
|
| 2.5 | ml |
salt
|
|
| 296 | ml |
milk
|
|
| 2 | large |
eggs
lightly beaten |
|
| 59 | ml |
vegetable oil
|
|
| 5 | ml |
worcestershire sauce
|
|
| 1.3 | ml |
red hot pepper sauce
|
|
| 473 | ml |
okra
fresh, thinly sliced, (about 1/2 pound) |
|
| 59 | ml |
onions
chopped |
|
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.
