Corn Bread Muffins

Please ignore the Halloween wraps; I thought we had a bunch of pan liners and these were the only ones I could find. Super tasty, it's very hard to eat just one. Based upon this recipe, I found appropriate mixes to make these.

Ingredients:
1 pkg Corn Muffin Mix
1 pkg yellow cake mix
2 Tbsp Ener-G Egg Replacer 
1/2 cup warm water
1/3 cup almond milk
1 1/3 cup water
1/3 cup vegetable oil

Directions:

1. Preheat oven to 375^o.
2. Mix 2 Tbsp Ener-G Egg Replaces with 1/2 cup warm water.
3. Blend all ingredients together.  Beat for 2 minutes.
4. Pour into lined muffin/cupcake pans.  
5. Bake for 20-25 minutes or until toothpick inserted into center of cupcake comes out clean.

Notes:

• Makes 20.

Bread: Corn Bread Muffins

I first had these corn bread muffins several years ago from a bake sale. I knew the person who made them, and she kindly gave me the recipe. Unfortunately, I don't recall who it was so I don't have an attribution for the recipe.

Ingredients:

1 pkg Jiffy Corn Muffin Mix
1 pkg yellow cake mix
4 eggs
1/3 cup milk
1 1/3 cup water
1/3 cup vegetable oil


Directions:

1. Preheat oven to 375^o.
2. Blend the mixes, eggs, milk, water, and oil.  Beat for 2 minutes.
3. Pour into lined muffin/cupcake pans.  
4. Bake for 20-25 minutes or until toothpick inserted into center of cupcake comes out clean.

Other Details:

• Makes about 24 muffins.
• (Original recipe said made 20, but I never have been able to get all the batter into only 20 muffin cups.)
• Approximately 175 Calories per muffin. 
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