My Excellent Choices

If you enjoyed our recipe for Blueberry Muffins, you should try these cornbread muffins. These cornbread muffins are an excellent accompaniment to a hearty meal like roast beef & potatoes, or soup. (Be sure to save this recipe for cooler weather!)

We took a starter recipe for the blueberry muffins and these cornbread muffins and made a couple of changes to each. First, we substitute “1 for 1” our preferred “no sugar sweetener” (Xylitol) in place of brown sugar. We also substitute a powered milk & water instead of fresh milk. Then we make a similar substitute with gluten-free flour. (Click the “Paid Link” above, or this one, to find the original recipe on the back of “Brinser’s Best Yellow Corn Meal“).

Finally, we increase the recipe to make up to 36 muffins at a time. After eating a couple of these delicious muffins right out of the oven, we then placed the rest on parchment paper, freeze and then store in a resealable freezer bag.

To reheat, we just place on a microwave-safe plate with a damp paper towel on top and select “HIGH” for thirty seconds. Perfect! (Click the “paid ad” ingredient links below to see EXACTLY what brands we buy.)

Our Own Cornbread Muffin Recipe

#1: Assemble these utensils.

Utensils:

• 4 quart/16 Cup (or larger) mixing Bowl (For Dry Ingredients)
• 6 Cup (or larger) mixing bowl (For Wet Ingredients)
• 4 Cup Measuring Cup (For Water)
• 2 Cup Measuring Cup (For Butter)
• 1/2 and 1 Cup Measuring Cups (For Dry Ingredients & Milk Powder Optional: 8 Tbsp = 1/2 Cup)

• 1 Tbsp. (tablespoon) Measuring Spoon 
• 1 Large Mixing Spoon (For Final Mixture and Measuring batter into muffin cups)
• Muffin Pans for up to 36 Muffins and these (Paid Ad) reusable silicon muffin cups!

#2: Add one dry ingredient at a time in this order to the mixing bowl, and thoroughly mix with whisk each time an ingredient is added.

Dry Ingredients:

• 1 Tbsp. baking powder
• 1 Tbsp. baking soda
• 1/2 cup (8 Tbsp.) milk powder (Paid Ad)
• 2 cups Xylitol Sweetener (Paid Ad)
• 3 cups gluten free flour (Paid Ad)
• 3 cups Corn Meal (Paid Ad)

(Approximately 8 1/2 Cups Dry Ingredients)

#3: Melt Butter in microwave. Do not Overheat.
#4: Add and mix one wet Ingredient at a time in order to the 6-cup mixing bowl in this order.
#5: Confirm mixture temperature has cooled before adding eggs.

Wet Ingredients:

• 1 cup melted butter (16 Tbsp.)
• 2 1/2 cups cold water
• 4 eggs

(Approximately 4 Cups Liquid Ingredients)

#6: Combine and thoroughly mix the wet and dry ingredients. 
#7: Scoop into reusable muffin pans lined with the reusable silicon baking cups (above). Makes about 36 Standard size muffins.
#8: Bake at 325 degrees convection (350 Conventional) for 25 minutes.

(Approximately 13 Cups combined Ingredients)