CORN MUFFIN MIX – an update

CORN MUFFIN MIX – an update

Hi there folks.  I realize that I’ve been a wee bit absent lately.  I get that way sometimes, feeling my inspiration lacking but every time I start thinking about spring and what form it might take – specifically, picking up our little land trawler, RED II camper extrordinaire – I get motivated.

Planning is my thing and at the moment I’m making lists of what we’ll need.  Making mood boards is an easy way to visualize the ‘look’. You should see my Amazon wish list folders and every once in a while I order a thing or three. Since I have most of what we’ll need for my little land galley because of our past boating life, my focus has been our bathroom. Bath towels and a shower curtain with a few bits and pieces to organize should be here in time for spring staging. Nothing at all to do with recipes of course….just really excited about this next stage of our lives and wanted to share.

Bathroom Mood Board

I’ve also been working on dining on the road lists and menus and concocting mixes that can be transformed into a variety of options….such as this next recipe for Corn Muffin Mix.

 

Little cornmeal muffins are super easy and went so well with a pot of my veggie chilli.  They also are a fun and quick breakfast, warmed, buttered and smeared with a touch of butter, served with a couple of strips of crispy bacon.  My Mom used to call it Johnny Cake and would sometimes serve it for a light supper and a healthy drizzle of maple syrup.  Another time I added some chopped jalapeños, crumbled feta and sun-dried tomatoes and baked them stove top because that will likely be my way to go when on the road this summer.

The muffins were the main reason for the creating the mix but then, I had a recipe for chick pea stew with dumplings and I thought the mix would make a tasty addition instead of basic dough dumplings and wow!…were they ever good.  F commented without prompt that this was definitely a keeper. I loved how the addition of cornmeal added not only more flavour but a subtle texture to the dumplings…the perfect compliment to my veggie stew. I’ll post that stew recipe next so you have it to save separately.

More mixes for you to try..

UTTERLY AWESOME BROWNIE MIX

GALLEY CAKE MIX

TEX MEX RISOTTO with bonus TEX MEX SPICE MIX

PRESSURE COOKER ‘ROAST’ CHICKEN and BONE BROTH with bonus EASY GRAVY MIX

EASY MAKE AHEAD GRILLED CHEESE MIX

RANCH DRESSING MIX

TACO SEASONING MIX

Corn Muffin Mix

Easy, versatile and very adaptable. Perfect with chilli, as a breakfast with a smear of butter, drizzle of maple syrup and a couple of strips of crispy bacon. Use for dumplings in your next stew (see Galley Kat Notes)
Course Breakfast, Snack
Keyword corn meal, muffin, corn bread
Servings 18 Muffins
Calories 139kcal
Author www.seasaltgalleykat.com

Equipment

  • Muffin tins (for the conventional oven users)
  • Omnia stove top oven (for the ovenless)
  • Silicone muffin cups or the muffin insert for Omnia users

Ingredients

For make-ahead mix

  • 1 1/4 cups corn meal
  • 1 1/4 cups flour
  • 1/3 cup sugar
  • 1 tbsp baking powder
  • 1 tsp salt

When ready to bake

  • 1/2 cup melted butter or neutral oil like grapeseed or avocado
  • 2 eggs lightly beaten
  • 1 1/2 cups milk or milk substitute like oatmilk

Instructions

For the mix

  • Mix flour, corn meal, baking powder, sugar and salt together and store in an air tight container until ready to use.

When ready to bake

  • Whisk eggs and milk together then stir in cooled melted butter
  • Add wet ingredients to dry, stirring until there is no evidence of dry ingredients
  • Scoop mixture into prepared muffin cups (about two thirds full)

For conventional oven users

  • Bake muffins in preheated 350 ° oven for about 12 minutes or until lightly browned and tooth-pick test comes out clean

For Omnia stove top users

  • Place covered baking pan on preheated base plate and cook for 5 minutes on high
  • Reduce heat to medium low and continue cooking for another 10-12 minutes or until tooth-pick test comes out clean

Galley Kat Notes:

Options
1. The complete recipe of dry ingredients fits easily in a one quart (4 cup) mason jar or can be halved and stored in two half-quart jars for small batch muffins. To 1 egg, 3/4 cups milk and 1/4 cups melted butter stir in 1 1/4 cup of dry mix if halving the recipe.
2. Add 1/4 cup each crumbled feta, chopped jalapeños and/or chopped sun-dried tomatoes to the batter for added zing
3. Instead of milk use butter milk or if not available add 1-2 teaspoons of lemon juice to regular milk and let it curdle before whisking with eggs.
4. For dumplings add whisked egg and milk omitting the melted butter and stir into dry ingredients. Drop spoonfuls of batter into simmering soup or gravy as per directions above.

Nutrition

Calories: 139kcal | Carbohydrates: 16g | Protein: 3g | Fat: 7g | Saturated Fat: 4g | Trans Fat: 1g | Cholesterol: 34mg | Sodium: 191mg | Potassium: 147mg | Fiber: 1g | Sugar: 1g | Vitamin A: 217IU | Calcium: 58mg | Iron: 1mg

2 thoughts on “CORN MUFFIN MIX – an update

  1. I acquired an Omnia several weeks ago for use while camping. Thank you so much for all your recipes! I’ve been experimenting. Later this week I’m making the Lynne’s Baked Lebanese Kibbe. One question. I’ve baked biscuits and yeast rolls in the Omnia. Where the rolls touch the wall of the pan, they burn. I tried using the silicone liner, which mitigated the burning, but still the rolls/biscuits seem over baked where the touch the walls of the liner. Any tips? Casseroles come out great, BTW.

    1. Glad to have you stop by Jean. The Omnia, however handy isn’t always easy or perfect and does require some trial and error. Sometimes I too have burnt sides…usually when I’ve had the heat too high. The liner does help a lot as do little silicone muffin cups. I give the heat a kick at the beginning on high (preheated base plate is a must) for five minutes then turn down to medium low. Each stove top is different too. On the boat I used an alcohol fuel stove. At home base I use it on a ceramic cooktop, have used the bbq at times and lately in our camper it’s propane. With the propane I use a diffuser to disperse too much direct flame which takes a bit longer but cuts down on the burnt bits on the bottom. The low slow method seems to be the magic formula. Although it will never be the same as a conventional oven, it’s been my most treasured appliance hands down.

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