Corn Muffin Mix

Course: Breakfast, Snack

Keyword: corn meal, muffin, corn bread

Servings: Muffins

Calories: 139kcal

Author: www.seasaltgalleykat.com

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)

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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

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.

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