Corn Bread Or Muffins
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | Breads, Cakes | 1 | Servings | |
INGREDIENTS
| 1 | Corn bread mix, see MM#: 31 | |
| 2 | Eggs | |
| 1 | c | Milk |
| 4 | T | Melted butter, 1/2 stick |
INSTRUCTIONS
Preheat oven to 400 F. Grease or spray with food release 1 eight inch square pan or 12 muffin cups. Empty mix into a mixing bowl. In separate bowl beat liquid ingredients until well mixed, and stir into dry ingredients until just moistened. Don't overmix. Spoon batter into prepared pan or muffin cups. A #12 food dipper (ice cream scoop) works nicely for muffins, cupcakes, etc. Bake muffins for 20 min., bread for 25 to 30 min. Variations: use 1 1/4 cups biscuit mix (MM#: 27) and 1 1/4 cups Cornmeal. Add sugar as desired. Substitute buttermilk in place of sweet milk + pinch or 2 of baking soda. Yield: 1 pan or 12 muffins. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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Nutrition (calculated from recipe ingredients)
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Calories: 672
Calories From Fat: 533
Total Fat: 60.4g
Cholesterol: 513.6mg
Sodium: 262.9mg
Potassium: 493.2mg
Carbohydrates: 12.5g
Fiber: 0g
Sugar: 12.8g
Protein: 21.1g