The Bread Basket

 

Make these muffins with either stoneground cornmeal (must be stored in the fridge as it contains natural oils) or the more common shelf stable de-germinated cornmeal. See below for other uses for this mix. 

"Jiffy" Corn Muffins

 

The Mix......(makes 6 muffins or many other uses):

1 T. dry milk powder

2/3 c. flour (unbleached or all purpose)

1/2 c. cornmeal

1 T. sugar

1 T. baking powder

1/2 tsp, salt 

Mix and put into a small container or sandwich bag. Store as instructed above, depending upon the cornmeal used.

 

For 6 Muffins:

3 T. oil or melted butter

1 large egg, beaten

1/3 c. water

Mix these liquids. Stir in the dry mixture from above; do not over-mix. Have 6-muffin tin ready: either greased, spray oil,

or use cupcake liners. Divide batter evenly into muffin tins. Bake in pre-heated 400° oven, for 15 to 18 minutes until top

bounces back at touch.

 

 

Ideas for using this mix: 

Cornbread (use 2 bags of the above mix)

Jalapeno cheese corn muffins

Cornbread stuffing

Lemon Blueberry corn muffins

Creamy corn casserole

Cornbread taco bake

Easy Chili cornbread bake

Orange Cakes 

Sloppy Joe casserole

Slow cooker tamale pie

Cinnamon corn rolls

Mini corn dog muffins

Waffles 

Pancakes

Breaded Pork tenderloin

Chicken chili rellenos bake

Bacon cornbread