DIY Corn Muffin Mix
Corn muffins are great for breakfast, they are tasty, healthy and nutritious. It is so easy to make your own corn muffin mix, then store it into an air-tight container, whenever you feel like some corn muffins, there they are!
Yield
12 servingsPrep
15 minCook
20 minReady
38 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ¼ | cups |
cornmeal
yellow |
|
| 1 ¼ | cups |
all-purpose flour
|
|
| ⅓ | cup |
sugar
|
|
| 1 | tablespoon |
baking powder
|
|
| 1 | teaspoon |
salt
|
|
| 2 | large |
eggs
beaten |
|
| 1 ½ | cups |
milk
low fat or whole fat |
|
| 1 ½ | stick |
butter
melted |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 296 | ml |
cornmeal
yellow |
|
| 296 | ml |
all-purpose flour
|
|
| 79 | ml |
sugar
|
|
| 15 | ml |
baking powder
|
|
| 5 | ml |
salt
|
|
| 2 | large |
eggs
beaten |
|
| 355 | ml |
milk
low fat or whole fat |
|
| 169.5 | g |
butter
melted |
|
Directions
Whisk together cornmeal, flour, sugar, baking powder and salt in a large mixing bowl, until well blended.
Store in airtight containers.
Whenever you want to have some muffins:
Preheat oven to 350℉ (180℃).
Stir the mix with eggs, milk and butter in a large mixing bowl until just incorporated.
Fill the cups of a greased muffin tin halfway and bake for about 20 minutes until a wooden stick inserted comes out clean.
Cool in the tin on a wire rack for 5 minutes. remove the muffins from tin.
Serve warm or cool completely on a wire rack and store at an air-tight container or freeze the muffins.
