| 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 |
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