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