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  • 1 pkg. (8.5 oz.) corn muffin mix
  • 2 cans (8 oz. each) cream style corn
  • 8 oz. low-fat or fat-free sour cream
  • ½ c. margarine, melted
  • 2 egg substitutes


  1. Preheat oven to 350 degrees F.
  2. Stir all ingredients together and pour into a greased 11 x 7 in. baking dish.
  3. Bake for 35 minutes at 350 degrees F.

Serves 12.




Crockpot whole wheat bread


  • 2 c. warm skim milk
  • 2 tbsp. olive oil
  • ¼ c. honey
  • ¾ tsp. salt
  • 1 pkg. yeast
  • 2 ½ c. whole wheat flour
  • 1 ¼ c. white flour


  1. Mix together milk, oil, honey, salt, yeast and half of the flour into a bowl.
  2. Beat with electric mixer for 2-3 minutes; add remaining flour and mix well.
  3. Place dough into well-greased bread pan that will fit into slow cooker.
  4. Cover with greased aluminum foil and let stand for 5 minutes.
  5. Place into slow cooker.
  6. Cover cooker and bake for 3 hours on high.
  7. Remove pan and uncover.
  8. Let stand for 5 minutes and serve warm.

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