Sunday, February 24, 2008

Corn Bread Muffins

This is a sweet corn bread- similar to the Jiffy muffin mix. They were really good- we had them with Chili the other night. And look- I used my new stoneware muffin pans! :-)

Corn Bread Muffins

2 c. flour
4 tsp. baking powder
1/2 tsp. salt
1 c. sugar
2/3 c. cornmeal
2 eggs
1 1/4 c. milk
1 c. butter, melted

Mix the dry ingredients and then add the wet ingredients and mix well. Spoon into greased muffin tins and bake at 350 degrees for 30 to 35 minutes. Let sit for 5 minutes before removing from pans.

3 comments:

The Pace Posse said...

Yeah for the new stoneware muffin pans. I read the other day how excited you were about getting stoneware. Did you think the muffins turned out better with them?

The only stoneware I have is a round stone - but I have never perfected it's use.

Rachel said...

I don't think the muffins turned out any better- I used them the next morning for my regular muffins and they were about the same. But I am hoping that once they're completely seasoned they will stick less than my teflon ones- which always seemed to need alot of cleaning after making muffins.
From what I understand, the more you use your stoneware, the better it becomes- and the plus, nothing ever burns in them, it just gets darker- but won't taste burnt. :-)

JAMIE said...

I am so jealous of your stoneware. I am trying to talk Slim into letting me get some.

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