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Fresh Okra Muffins

2 c Self-rising cornmeal

1 tb Sugar

1/2 ts Salt

1 1/4 c Milk

2 lg Eggs, lightly beaten

1/4 c Vegetable oil

1 ts Worchstershire sauce

1/4 ts Hot sauce

2 c Thinly sliced fresh okra

-(about 1/2 pound) 1/4 c Chopped onion

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. Yield: 1-1/2 dozen

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