WHOLE KERNEL CORN MUFFINS

• 1 large egg
• 1 cup skim milk
• 1/4 cup cold water
• 1 cup cut corn, thawed
• 1-1/2 cups all purpose flour
• 1 cup white or yellow cornmeal
• 1-1/4 ts. salt
• 3-1/2 ts. baking powder

Preheat oven to 425⁰ F.

Beat egg, milk, and water together until well blended. Combine dry ingredients in another bowl and stir together. Then stir into egg-corn mixture, just until batter is blended.

Fill greased muffin cups about 1/2 to 2/3 full. Bake about 15 minutes -- until center of muffins pass the "clean knife" test.