Monday, October 8, 2012

Corn Bread Muffins

I've mentioned before my love of Maki's Pumpkin Yogurt Corn Muffins, because they're tasty and freeze well.  Simple convenience food, and goes well with a lot of soups.

I made pumpkin turkey chili last week, and decided that pumpkin muffins wouldn't work.  Obviously, pumpkin+pumpkin is a little repetitive.  More importantly, my last can of pumpkin puree went into the chili; I won't buy more until after Thanksgiving, probably, because then it goes on sale.  So I got out Grandma's corn bread recipe:

  • 1 cup yellow cornmeal
  • 1 cup flour
  • 1/3 cup sugar
  • 1 T baking powder
  • 1/2 tsp. salt
  • 1/4 cup oil (I used canola)
  • 1 cup milk
  • 2 eggs, slightly beaten
To make one pan (Grandma's instructions)
  • Preheat oven to 425 degrees F
  • Grease an 8x8" or 9x9"pan
  • Combine dry ingredients
  • Add milk, oil, & eggs with a few strokes
  • Bake for 20-25 minutes, until it begins to brown
To make ~18 muffins (instructions mostly taken from Maki at Just Bento)
  • Preheat oven to 360 degrees F
  • Line two muffin tins with silicone liners (I only needed a tin and a half for 19 muffins)
  • Combine dry ingredients
  • Combine wet ingredients
  • Mix wet and dry ingredients with a spatula until just mixed
  • Fill liners halfway
  • Bake for 20-25 minutes
To freeze the muffins, allow to cool on a rack until they are about room temperature.  Then pack in a freezer bag, squeeze out the air, and freeze.  To reheat, just microwave for 45-60 seconds if they're frozen, or 30 seconds if they've thawed in the refrigerator for a few hours.

Tastes like home :)

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