Title: Mini Corn Muffins with Smoked Turkey
Categories: Appetizer Bread
Yield: 36 Servings
| 1 1/2 | c | Yellow cornmeal |
| 1 | c | Flour, sifted all-purpose |
| 1/3 | c | Sugar |
| 1 | tb | Baking powder |
| 1 | ts | Salt |
| 1 1/2 | c | Milk |
| 3/4 | c | Butter, melted, cooled |
| 2 | | Eggs, slightly beaten |
| 1/2 | lb | Smoked turkey breast, thinly sliced |
| 1/2 | c | Cranberry relish or honey mustard |
Preheat oven to 400 degrees. Butter mini-muffin tins. Combine cornmeal,
flour, sugar, baking powder and salt in large bowl. Mix milk, butter and
eggs together in medium bowl. Stir milk mixture into cornmeal mixture until
just moistened. Spoon batter into mini muffin tins. Bake until golden,
14-16 minutes. Let cool on wire rack for five minutes. Remove from pans and
let cool completely. To serve, put a small amoung of smoked turkey on a
sliced muffin that's been spread with cranberry relish or honey mustard.
Formatted by Theresa Grant, HWWK11B, From Martha Stewart Entertaining.