Mini Corn Muffins With Smoked Turkey
Serving Size : 36
Ingredients for prepare Mini Corn Muffins With Smoked Turkey
:
| Amount | Measure | Ingredient - Preparation Method |
Martha Stewart Hors d'
mini corn muffins with smoked turkey |
| 1 1/2 | c | Yellow cornmeal |
| 1 | c | Flour, sifted all-purpose |
| 1/3 | c | Sugar |
| 1 | tb | Baking powder |
| 1 | t | Salt |
| 1 1/2 | c | Milk |
| 3/4 | c | Butter, melted, cooled |
| 2 | | Eggs, slightly beaten |
| 1/2 | lb | Smoked turkey breast, |
thinly sliced
mini corn muffins with smoked turkey |
| 1/2 | c | Cranberry relish |
recipe Mini Corn Muffins With Smoked Turkey
Preheat oven to 400 degrees. Butter mini-muffin tins. Combine cornmeal,
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flour, sugar, baking powder and salt in large bowl. Mix milk, butter
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and eggs together in medium bowl. Stir milk mixture into cornmeal mixture until just moistened. Spoon
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batter into mini muffin tins. Bake until golden, 14-16 minutes. Let cool
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on wire rack for five minutes. Remove from pans and let cool completely. To serve,
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put a small amoung of smoked turkey on a sliced muffin that's been spread with
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cranberry relish or honey mustard. Formatted by Theresa Grant, HWWK11B, From Martha Stewart Entertaining.
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