Recipes - Corn Muffin Mix
BASIC CORN MUFFINS
Mix 2 parts mix to 1 part water. Pour into well greased sheet pan or muffin tins. Bake at 385 degrees for 12-15 minutes. Brush tops with margarine or butter to keep soft.
TRAIL MIX/CRAN-RAISIN CORN MUFFINS
6 c ADLUH complete cornbread/muffin mix
1 c mashed ripe bananas
1 c trail mix or cran-raisins
½ t vanilla
½ c sugar
3 c water
Combine all ingredients just enough to blend. Spoon into muffin pans filling ¾ full. Bake at 350° for approximately 25 minutes. Cool 10 minutes before removing from pans. Yield: 36 large muffins.
ORANGE-CRANBERRY CORNBREAD/MUFFINS
6 c ADLUH complete cornbread/muffin mix
7 T dried cran-raisins (craisins)
½ c orange juice
2 ½ c water
Add cran-raisins to dry corn bread mix and stir to blend. Add orange juice to water and add this to dry mix. Stir until all dry ingredients are wet.
For loaf: Pour batter into greased or sprayed baking pan to a depth of ½ to ¾ inches. Bake at 400 (350 convection) for 15-18 minutes until golden brown. Remove from oven, brush with melted butter or margarine and cut into squares.
For muffins: fill greased or sprayed cups 2/3 full with batter and bake as above.
**Batter will hold refrigerated for up to 2 days.
ADLUH MEXICAN CORNBREAD
4 c ADLUH complete cornbread/muffin mix
15 oz can cream-style corn
4 oz can chopped green chile peppers (or to taste)
1 c Mexican cheese blend (cheddar & monterrey jack)
1 c cold water
Mix muffin mix with cheese and set aside. Combine corn, peppers and cold water. Stir to blend. Pour this mixture into dry mixture and mix thoroughly. Pour batter into lightly greased or sprayed 9x13 inch baking dish. Bake at 300° (250° convection) for one hour or until toothpick inserted in center comes out clean. Brush top with melted margarine or butter. Cut into squares and serve. Serves 18-24 people.
CAJUN CORN MUFFINS
2 cups ADLUH complete cornbread/muffin mix
¾ cup buttermilk
2 large eggs, beaten
½ cup frozen corn
¼ cup finely chopped green onion
2 tablespoons vegetable oil
¼ teaspoon hot pepper sauce
Preheat oven to 425°. Grease a 12-cup muffin tin or line with baking cups. In a large bowl, mix together buttermilk, beaten eggs, corn, green onion, vegetable oil and hot pepper sauce. Mix in corn muffin mix and mix well. Pour into muffin cups, filling ¾ full. Bake until browned, about 18 minutes. The centers should feel firm and spring back when lightly touched. Let cool for 5 minutes in the tins. Serve warm. Makes 1 dozen muffins.
RASPBERRY CORN MUFFINS
2 cups ADLUH compete cornbread/muffin mix
1 large egg
¼ cup butter, melted
½ cup buttermilk
½ cup orange juice
1 cup fresh raspberries
¼ teaspoon finely grated orange peel
½ cup brown sugar
Preheat oven to 400°. Grease 12 muffin cups if you want small muffins; grease only 6 if you like larger ones. In a large mixing bowl, add muffin mix and make a well in the center of the mix. In another bowl, combine brown sugar, egg, butter, buttermilk and orange juice. Beat well. Pour egg mixture into muffin mix. Begin mixing with simple, smooth strokes. When partially blended, add raspberries and orange peel. Continue to mix sparingly, just until dry ingredients are incorporated. Do NOT over mix. Distribute batter among muffin cups. Fill any vacant cups with water. Bake for 15 minutes for small muffins and 20 minutes for large muffins. Cool in pan for 10 minutes before removing. Makes 6 large or 12 small muffins.
BLUEBERRY CORN MUFFINS
2 cups ADLUH complete cornbread/muffin mix
½ cup unsalted butter, melted and cooled
1 large egg
1/3 cup honey
1/3 cup sugar
¾ cup milk
2 cups blueberries
1 tablespoon ADLUH plain flour
Heat oven to 425°. Grease and flour a 12-cup muffin tin or line with paper liners. Put muffin mix in a medium bowl. Make a well in the center of the mix. In another bowl, whisk together the butter, egg, honey, sugar and milk. Pour mixture into muffin mix. Mix batter until just moistened. Do no over mix. Toss blueberries with flour and gently fold into batter. Fill prepared muffin cups 2/3 full. Bake 18-20 minutes or until done. Cool in pan on a wire rack. Makes 1 dozen muffins.
CHEESY CORN MUFFINS
1 cup sour cream
¼ cup chopped fresh cilantro
3 cups ADLUH complete cornbread/muffin mix
2 large eggs
1 cup cheddar cheese, shredded
Heat oven to 400°. Combine all ingredients except cheese in a medium bowl. Stir until just moistened. Gently stir in cheese. Spoon batter into paper-lined muffin cups. Bake for 15-20 minutes or until lightly browned. Makes 16 muffins.
PUMPKIN CORN MUFFINS
2 ½ cups ADLUH complete cornbread/muffin mix
2 large eggs
1 ¼ cup canned pumpkin
1/3 cup milk
¼ cup vegetable oil
Preheat oven to 375°. Grease or paper-line 12 muffin cups. Beat eggs, pumpkin, milk and oil in a medium bowl. Add muffin mix and mix thoroughly. Spoon batter into muffin cups. Bake for 25-30 minutes or until toothpick inserted in center comes out clean. Serve warm. Makes 12 muffins.
SOUR CREAM CORNBREAD MUFFINS
¼ cup butter or margarine, softened
3 tablespoons sugar
2 large eggs
½ cup sour cream
½ cup milk
2 cups ADLUH compete cornbread/muffin mix
Heat oven to 425°. Combine butter and sugar in a small mixing bowl. Beat at medium speed, scraping the bowl often, until creamy. Add eggs, one at a time, beating well after each addition. Stir in sour cream and milk. Reduce speed to low and add muffin mix. Beat until just mixed. Spoon batter into 12 greased or paper-lined muffin cups. Bake for 15-18 minutes or until golden brown. Makes 1 dozen muffins.
CHEESE CORN BISCUITS
3 cups ADLUH complete cornbread/muffin mix
1 ½ cups ADLUH pancake mix
1 cup sharp cheddar cheese
2 ½ cups buttermilk
Mix all ingredients together. Pour into muffin tins and bake at 400° until brown.
CHEESE GARLIC CORN BISCUITS
3 cups ADLUH complete cornbread/muffin mix
1 ½ cups ADLUH pancake mix
1 cup sharp cheddar cheese
3 teaspoons garlic powder
2 ½ cups buttermilk
Mix all ingredients together. Pour into muffin tins and bake at 400° until brown.
CHEESE ITALIAN CORN BISCUITS
3 cups ADLUH complete cornbread/muffin mix
1 ½ cups ADLUH pancake mix
1 cup sharp cheddar cheese
3 teaspoons Italian seasoning
2 ½ cups buttermilk
Mix all ingredients together. Pour into muffin tins and bake at 400° until brown.