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Hodgepodge from The Geranium Farm

Debbie Sharp Loeb, teacher by training but full-time mom to a disabled son, craftsperson, bead artist, great cook, creative homemaker & terrific spotter of cool new products for everything under the sun, presents Hodgepodge: recipes, household hints, stories about children, friends & relatives, cool stuff, music, & much more.

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Thursday, May 31, 2007

Corn Muffin Mix

I like to make some of my recipes up into little mixes so they're all ready to make. For this recipe you'll need to leave the baking soda out of the mix. Also I use the "Brownulated" brown sugar - the kind you can pour. I made this recipe up after adjusting another recipe I had gotten off a package of corn meal.
To make the muffins:
Preheat oven to 350'.
Dump the dry ingredients in a bowl and whisk together.
In another bowl beat the sour cream and the 1/4 tsp. baking soda with the whisk until the sour cream thins out.
Add the already beaten egg and whisk some more.
Stir the sour cream and egg mixture into the dry ingredients with a spoon. Mixture will be thick. Then stir in the 1/4 c. milk.
Spoon into greased muffin tin and bake 16-18 minutes until lightly browned on bottoms.
By the way - if you have any leftovers refrigerate them in a Ziploc bag. To reheat one microwave for 25 seconds and they'll be warm and soft like they just came out of the oven!


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