How to Make Instant Corn Muffin Mix

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Corn muffins are easy to make and complement almost any meal. Having your own instant corn muffin mix on hand will make it easier than ever to have fresh corn muffins with your meals. Below are options for regular and milk-free mixes, and instructions to make either 6 or 12 muffins.

Things You'll Need

  • 4 cups cornmeal
  • 4 cups flour
  • 1 tsp. salt
  • 1 1/2 cups sugar
  • 1/3 of a cup baking powder
  • 1 1/3 cups nonfat dry milk powder
  • To Make Regular Corn Muffin Mix
    Step 1: Mix all ingredients together.
    Step 2: Blend thoroughly.
    Step 3: Store mix in an air-tight container.

  • To make 6 muffins:
    Step 1: Combine 1 1/3 cups mix with 1 egg, 1/8 cup melted butter, melted margarine or vegetable oil and ½ cup water.
    Step 2: Mix until just moistened.
    Step 3: Place paper baking cups in muffin pan and fill cups about ¾ full.
    Step 4: Bake 15 to 20 minutes at 425°F.

  • To make 12 muffins:
    Step 1: Combine 2 3/4 cups mix with 2 eggs, 1/4 cup melted butter, melted margarine or vegetable oil, and 1 cup water.
    Step 2: Mix until just moistened.
    Step 3: Place paper baking cups in muffin pan and fill cups about ¾ full.
    Step 4: Bake 15 to 20 minutes at 425°F.

  • To Make Milk-free Corn Muffin Mix
    Step 1: Mix cornmeal, flour, salt, sugar and baking powder together.
    Step 2: Blend thoroughly.
    Step 3: Store mix in an air-tight container.

  • To make 6 milk-free muffins:
    Step 1: Combine 1 1/4 cups mix with 1 egg, 1/8 cup melted milk-free margarine or vegetable oil and ½ cup soy milk or rice milk.
    Step 2: Mix until just moistened.
    Step 3: Place paper baking cups in muffin pan and fill cups about ¾ full.
    Step 4: Bake 15 to 20 minutes at 425°F.

  • To make 12 milk-free muffins:
    Step 1: Combine 2 ½ cups mix with 2 eggs, 1/4 cup melted milk-free margarine or vegetable oil and 1 cup soy milk or rice milk.
    Step 2: Mix until just moistened.
    Step 3: Place paper baking cups in muffin pan and fill cups about ¾ full.
    Step 4: Bake 15 to 20 minutes at 425°F.

Tips & Warnings

  • Tip: Let batter sit for 3 or 4 minutes before putting batter into muffin pan. Tip: Sprinkle about ¼ tsp. of cinnamon-sugar on top of each muffin before baking.

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References

  • Cooking Without Milk; Florence Schroeder; 2002
  • Photo Credit Roxann Schroeder
Promoted By Zergnet

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