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Combine first 4 ingredients in medium mixing bowl. Add corn, egg, oil, and buttermilk, stirring well. Pour batter into 8 nonstick muffin cups. Bake at 475 degs for 20-25 mins or until brown. From: Cookbook for Diabetics and their Families Each serving: 1 Muffin; Each serving may be exchanged for: 2 bread; 1 fat Reformated 4 you and yours via Nancy OBrion and her Meal-Master (From JUNGLE.BOY via GEnie) File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/diabetic.zip
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