Chewin'

the News

March 2008

Corn Bread Muffin Mix

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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.

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