Breads & Breakfast
Corn Bread Muffin Mix
|
Recipes: |
1 |
2 |
3 |
4 |
5 |
6 |
|
Makes: |
12-3/4 C. Mix |
25-1/2 C. Mix |
38-1/4 C. Mix |
51 C. Mix |
63-3/4 C. Mix |
76-1/2 C. Mix |
|
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
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.
This page was last updated on Monday, June 02, 2008.
Copyright 2008 - 30 Day Gourmet. All rights reserved.