This recipe is an absolute staple at our house. It is a wonderful mix to have on hand when you are in a hurry. We serve the muffins with Taco Chili, Beef Stew, and Ham and Lentil Soup. They are good buttered or with a little bit of honey on them. This is one of our family favorites.
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| Recipes |
1 |
2 |
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4 |
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| Servings |
72 |
144 |
216 |
288 |
360 |
432 |
| Makes |
12-3/4 C. |
25-1/2 C. |
38-1/4 C. |
51 C. |
63-3/4 C. |
76-1/2 C. |
| Ingredients | ||||||
| Flour |
6 C. |
12 C. |
18 C. |
24 C. |
30 C. |
36 C. |
| Corn meal |
4-1/2 C. |
9 C. |
13-1/2 C. |
18 C. |
22-1/2 C. |
27 C. |
| Sugar |
2 C. |
4 C. |
6 C. |
8 C. |
10 C. |
12 C. |
| Baking powder |
1/4 C. |
1/2 C. |
3/4 C. |
1 C. |
1-1/4 C. |
1-1/2 C. |
Assembly Directions:
Sift all the ingredients together at least three times, or stir with a large spoon VERY well. Store the mix in a covered container at room temperature. Label the container.
To Make Muffins:
Preheat oven to 350 degrees. In a bowl, stir together: 3/4 C. milk, 1 egg, and 1/4 C. oil. Add 2 C and 2 T. Corn Bread Muffin Mix. Stir just until moistened. Spoon the batter into greased muffin tins or paper liners and bake for 20 – 25 minutes. Makes 12 muffins.
Nutritional Info: per muffin
Per Serving: 145 Calories; 5g Fat (33.9% calories from fat); 3g Protein; 21g Carbohydrate; 1g Dietary Fiber; 17mg Cholesterol; 94mg Sodium.
Exchanges: 1 Grain (Starch); 1 Fat; 1/2 Other Carbohydrates.
Carol Santee
Carol is the co-author of the Big Book of Freezer Cooking and the author of 30 Day Gourmet’s Slow Cooker Freezer Favorites, Freezer Lunches To Go and Healthy Freezer Cooking eBooks. She is a computer information specialist and works for a computer software company.
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