Corn bread or corn muffins top the list for my favorite muffins with bran muffins coming in a close second. I used to make Jiffy cornbread a lot but now I use this recipe and prefer it. Like everything, it is a matter of taste. My cornbread muffins Makes 12 regular sized muffins. ingredients 1 cup flour 1 cup cornmeal yellow or white 1 tbsp baking powder pinch of salt 1 tbsp granulated sugar 2 eggs 1 half stick butter melted 1 cup milk preheat oven to350 melt half stick in microwave and then put it in the refrigerator for a couple of minutes to cool off before you need it. While butter is cooling, mix corn meal, flour, baking powder sugar and salt in large bowl. If you are using self-rising flour, leave out the baking powder. combine milk and eggs with now cooled butter. Combine wets and dries and combine but do not overmix as they always say. grease a 12 cup muffin pan and transfer batter with weapon of choice. I generally use an ice cream scoop. Bake at 350 for about 15 minutes or a couple of minutes less if they smell done. I keep these in my freezer for a great breakfast or crumbled up in milk.
Sent from my iPhone > On Sep 10, 2016, at 10:16 AM, Regina Marie via Cookinginthedark > <[email protected]> wrote: > > Can make a lot ahead and store in tight freezer strong container in the > freezer to keep fresh. Or tupperware at room temp for a shorter time. > *smile* > Regina Marie > > > -----Original Message----- > From: Kathy Brandt via Cookinginthedark > [mailto:[email protected]] > Sent: Saturday, September 10, 2016 10:03 AM > To: [email protected] > Cc: Kathy Brandt > Subject: [CnD] Jiffy Corn Muffin Mix, homemade > > > Could become more useful to make up various mixes. Just today noticed that > the Duncan Heins are now down to 16 ounces rather than what used to be 18.5 > ounces, and probably costing the same as the other. Was bad enough when they > went down to 17 ounces. > > Anyway: > > > Total Time > 25 > mins > Prep 10 mins > Cook 15 mins > Makes 8.5 ounces (equal to 1-box of Jiffy Corn Muffin Mix), 1-1/2 cups of > mix, or > 6 corn muffins. > Ingredients > > 2/3 > cup > all-purpose flour > 1/2 > cup > yellow cornmeal > 3 > tablespoons > granulated sugar > 1 > tablespoon > baking powder > 1/4 > teaspoon > salt > 2 > tablespoons vegetable oil > To make muffins add > 1 > egg > 1/3 > cup > milk > Optional Ingredients > 1/2 > cup grated > cheddar cheese > (optional) > 2 > ounces canned chilies (optional) > 1/4 > cup drained > chopped pimiento > (optional) > 1/2 > cup chopped > onion > (optional) > ideas/breakfast-muffins-6058 > Muffins, 50 Ways > Directions > Combine first 5 ingredients in a bowl, mix well. > Whisk in vegetable oil and mix until dry mixture is smooth and lumps are gone. > If another recipe is calling for a box of Jiffy Corn Muffin Mix, add the > above mixed ingredients to that recipe. > To make Corn Muffins, preheat oven to 400F, spray muffin pan with non-stick > cooking spray. > OPTIONAL: To mix, add any combination of optional ingredients you prefer. > Combine mix with egg and milk, mixing well. > Fill muffin pan 1/2 full, bake for 15-20 minutes. > _______________________________________________ > Cookinginthedark mailing list > [email protected] > http://acbradio.org/mailman/listinfo/cookinginthedark > > _______________________________________________ > Cookinginthedark mailing list > [email protected] > http://acbradio.org/mailman/listinfo/cookinginthedark _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark
