I like me a good corn muffin. Don’t you? But not all corn muffins are created equal. When you buy a boxed mix at the store, for instance, you’re getting trans fats, additives, and ingredients that have been stripped of their nutritional value. When you make this recipe below, you’ll be offering your family a delicious and healthy muffin that takes almost no time to prepare. I included my notes for a dairy-free version, as well.
DIY Corn Muffin Mix
From: Every Day with Rachael Ray
Makes: dry mix for 5 dozen muffins
Ingredients:
- 6 cups flour (I used white whole wheat flour)
- 1 cup sugar (I used turbinado sugar, since it’s minimally processed)
- 4 cups cornmeal (I used Hodgson Mill whole grain yellow cornmeal)
- 1/4 cup baking powder
- 1 tablespoon salt
- 1 tablespoon cinnamon
Directions:
1) Whisk together all ingredients and store in airtight container— makes enough mix for 5 dozen muffins.
2) To make 1 dozen, whisk 1 cup milk (I used rice milk), 2 eggs, 4 tablespoons melted butter (I used melted coconut oil) and 1 teaspoon vanilla into 2 1/4 cups muffin mix just until blended; transfer to greased muffin pan and bake at 400° for 15 minutes.
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PinDescription
Avoid the unknown ingredient lists in the boxed varieties of corn muffins. Instead, try this very simple recipe for homemade, nutritious corn muffins.
Ingredients
- 6 cups flour (I used white whole wheat flour)
- 1 cup sugar (I used turbinado sugar, since it’s minimally processed)
- 4 cups cornmeal (I used Hodgson Mill whole grain yellow cornmeal)
- 1/4 cup baking powder
- 1 tablespoon salt
- 1 teaspoon cinnamon
Instructions
- Whisk together all ingredients and store in airtight container. Makes enough mix for 5 dozen muffins.
- To make 1 dozen muffins, whisk 1 cup milk (I used rice milk), 2 eggs, 4 tablespoons melted butter (I used melted coconut oil) and 1 teaspoon vanilla into 2 1/4 cups muffin mix just until blended; transfer to greased muffin pan and bake at 400° for 15 minutes.
