Cornbread-walnut muffins

INGREDIENTS	LBS.	OZS.		METHOD
Cornmeal	1	2		Whisk together; set aside.
Pastry flour		14
Walnuts, finely chopped, toasted	1
Sugar	1	9
Low sodium baking powder		1.5
Kosher salt			2 tsp.
Black pepper, freshly ground			1 tsp.
Nonfat milk	1 pint			Combine and mix well. Add to cornmeal mixture, and mix until combined.
Eggs		13.3
Walnut oil		7
Corn kernels, fresh, chopped	1			Add and mix lightly.
Total appr. wt.	6	14.8

INSTRUCTIONS

Spoon mixture into prepared muffin pans. Bake at 425°F for about 15 minutes or until golden brown.

Yield: four dozen muffins

• Contributed by the California Walnut Board