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Cooking tips

Corny Corn Muffins

Ingredients:

  • 1 cup whole wheat flour
  • 1 cup corn meal
  • 4 tsp. baking powder
  • ½ tsp. salt
  • 1/4 cup. sugar
  • 2 eggs, lightly beaten
  • ½ cup milk
  • 3 tsp. butter, melted
  • 1 cup cream-style corn

Directions:

  1. Preheat oven to 425 degrees.
  2. Mix the whole wheat flour, corn meal, baking powder, salt, and sugar in one bowl.
  3. Mix the eggs, milk, butter, and cream-style corn in a separate bowl.
  4. Add the whole wheat flour mixture to the egg mixture and stir until well mixed.
  5. Spoon the mixture into 12 greased muffin cups and bake 20-25 minutes.

 

 

 

Orange raisin muffins

Ingredients:

  • 1 medium orange
  • 1 c. raisins
  • 2 c. flour
  • 1 tsp. baking soda
  • ½ tsp. salt
  • 1 c. Splenda
  • 1 c. buttermilk
  • ½ c. melted margarine
  • 2 egg substitutes
  • 1 tbsp. powdered sugar

Directions:

  1. Preheat oven to 400 degrees F.
  2. Peel orange and scrape off the white portion of rind.
  3. Set aside.
  4. Process orange rind and raisins in a food processor or blender just until minced.
  5. Combine orange rind mixture, flour and next three ingredients in a large bowl, make a well in center of mixture.
  6. Combine buttermilk, margarine and eggs and add to flour mixture, stirring just until moist. Spoon into greased muffin tins, filling 2/3 full.
  7. Bake at 400 degrees F for 12-15 minutes. Remove from pans immediately.
  8. Squeeze orange sections, reserving juice.
  9. Brush muffins with juice and sprinkle evenly with powdered sugar.
  10. Makes 18 muffins.

Great with our cranberry jelly

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