MAKES TWO BATCHES
DIRECTIONS FOR 6 MUFFINS: Preheat oven to 400ºF. Beat together 1 egg (or 2 egg whites), 1/2 cup milk and 2 tablespoons of vegetable oil (or apple sauce). Add 1-1/4 cups Muffin Mix. Combine gently using 10-20 strokes. Pour batter into 6 greased muffin wells. Bake for 10-12 minutes. Test for doneness.
VARIATION: Add 1/2 cup of whole corn to batter.
DIRECTIONS FOR CORN BREAD: Pour above batter into a greased 4 1/2” x 8 1/2” x 4” loaf pan. Bake for 15-18 minutes. Test for doneness.
INGREDIENTS: Stoneground Yellow Corn, Wheat Flour, (Wheat Flour, Malted Barley Flour, Niacin, Reduced Iron, Thiamine Mononitrate, Riboflavin, Folic Acid), Cane Sugar, Corn Flour, Baking Soda, Monocalcium Phosphate, Calcium Acid Pyrophosphate and Sea Salt.
This product is manufactured in a facility that also processes Dairy, Egg and Soy.
Dimensions: 2.5 × 3.5 × 6 in