PERFECT CORN MUFFIN MIX
Way back in 1996, when the Magnolia Bakery opened on Bleecker Street, before cupcake-mad crowds packed every inch of the place, it actually served breakfast. At tables. These muffins, no longer served at the bakery, are relics from that time, incomparable in flavor and butteriness. Most mixes include lard, which I don't mind in principle, but don't want to eat in its shelf-stable form.
Provided by Julia Moskin
Categories breakfast, brunch, dinner, lunch, appetizer, side dish
Time 30m
Yield 12 standard-sized muffins
Number Of Ingredients 5
Steps:
- Store this mix in airtight plastic bags or containers. When you want to bake muffins, combine the mix in a bowl with 2 beaten eggs; 1 1/2 cups milk (not skim) and 1 1/2 sticks butter (6 ounces), melted. Halfway fill the cups of a buttered (or nonstick) muffin tin and bake at 350 degrees for 18 to 20 minutes.
Nutrition Facts : @context http, Calories 122, UnsaturatedFat 0 grams, Carbohydrate 27 grams, Fat 0 grams, Fiber 1 gram, Protein 2 grams, SaturatedFat 0 grams, Sodium 92 milligrams, Sugar 6 grams
HOMEMADE CORNBREAD OR MUFFINS MIX
An easy to make homemade substitute for store bought boxed cornbread or muffin mixes. Follow the baking instructions included or use 2 cups of the mix in place of boxed mix called for in your recipe.
Provided by Steve P.
Categories Quick Breads
Time 40m
Yield 16 cups mix
Number Of Ingredients 7
Steps:
- Stir together flour, cornmeal, dry milk powder, sugar, baking powder, and salt in an extra large mixing bowl.
- Cut in shortening with a pastry blender till mixture resembles coarse crumbs.
- Store in a covered airtight container or self sealing plastic bag for up to 6 weeks at room temperature.
- (For longer storage, place in freezer container and seal; store in freezer up to 6 months; to use, allow mix to come to room temperature).
- To use mix for corn bread or muffins, lightly spoon into a measuring cup; level with a straight edged spatula: Makes 16 cups of mix.
- To bake corn bread or muffins: Grease or spray an 8x8x2 inch baking pan or 10 2 1/2 inch muffin cups with nonstick spray coating.
- Place 2 cups Corn Bread Mix in a large mixing bowl; If desired, add 3/4 teaspoon dried basil or thyme, crushed; or dried chives, chili powder, or poultry seasoning.
- Make a well in the center of the dry mixture; combine 1 beaten egg and 3/4 cup water in a small bowl; add all at once to mix.
- Stir just till batter is smooth (do not over beat).
- Pour batter into prepared pan or spoon into prepared muffin cups, filling each 3/4 full.
- Bake in a 425°F degree over for 20-25 minutes for corn bread, and about 15 minutes for muffins or till golden brown and a toothpick inserted near the center comes out clean.
- Makes 10 muffins.
Nutrition Facts : Calories 3159, Fat 309.6, SaturatedFat 77.2, Cholesterol 3, Sodium 750.7, Carbohydrate 92.3, Fiber 4.6, Sugar 20.7, Protein 14
JIFFY CORN MUFFIN MIX COPYCAT
Makes 8.5 ounces (equal to 1-box of Jiffy Corn Muffin Mix), 1-1/2 cups of mix, or 6 corn muffins. Recipe Source: WWW
Provided by najwa
Categories Quick Breads
Time 25m
Yield 6 muffins
Number Of Ingredients 12
Steps:
- 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.
Nutrition Facts : Calories 192.2, Fat 6.3, SaturatedFat 1.2, Cholesterol 32.9, Sodium 397.8, Carbohydrate 30.8, Fiber 1.1, Sugar 11.2, Protein 3.8
CORN MUFFINS
Tried these out during Thanksgiving. They were a big hit!
Provided by Anne O. Nymous
Categories Bread Quick Bread Recipes Muffin Recipes Corn Muffin Recipes
Time 40m
Yield 12
Number Of Ingredients 8
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Grease 12 muffin cups.
- Mix flour, cornmeal, sugar, baking powder, and salt in a large bowl. Add buttermilk, butter, and egg; mix well. Spoon the batter into the prepared muffin cups.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 12 to 15 minutes. Cool in the pans 10 to 15 minutes before removing from pan to cool completely on a wire rack.
Nutrition Facts : Calories 194.9 calories, Carbohydrate 26.6 g, Cholesterol 36.7 mg, Fat 8.6 g, Fiber 0.7 g, Protein 3.2 g, SaturatedFat 5.1 g, Sodium 357.8 mg, Sugar 9.6 g
CORNBREAD MUFFINS I
These muffins are very similar to the ones found in a famous down-home cooking restaurant. They're so simple to make and taste great because they have real pieces of corn as well as corn meal.
Provided by Lisa K
Categories Bread Quick Bread Recipes Muffin Recipes Corn Muffin Recipes
Time 35m
Yield 12
Number Of Ingredients 10
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Grease or line 12 muffin cups.
- In a large bowl, cream together butter, sugar, honey, eggs and salt. Mix in flour, cornmeal and baking powder; blend thoroughly. Stir in milk and corn. Pour or spoon batter into prepared muffin cups.
- Bake in preheated oven for 20 to 25 minutes, or until a toothpick inserted into center of a muffin comes out clean.
Nutrition Facts : Calories 242.9 calories, Carbohydrate 37.4 g, Cholesterol 52.1 mg, Fat 9.2 g, Fiber 1.2 g, Protein 4 g, SaturatedFat 5.3 g, Sodium 191.1 mg, Sugar 17.9 g
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