Fresh okra muffins
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | cups | Self-rising cornmeal |
| 1 | tablespoon | Sugar |
| ½ | teaspoon | Salt |
| 1¼ | cup | Milk |
| 2 | larges | Eggs, lightly beaten |
| ¼ | cup | Vegetable oil |
| 1 | teaspoon | Worchstershire sauce |
| ¼ | teaspoon | Hot sauce |
| 2 | cups | Thinly sliced fresh okra (about 1/2 pound) |
| ¼ | cup | Chopped onion |
Directions
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: 1-½ dozen