I need help on quick corn bread muffin recipe
ok Im a 76 year old guy ,Ive made a few things in the kitchen,
but my late wife did much of this until recently,
I know some women knows the secret info to get this right!
here is the ingredients/recipe I know she used, but she added something else
heres what she had written down, and she made these for decades
heat oven to 350 f
get out two 12 muffin teflon coated muffin pans
spray with pam
(don't use muffin paper cups)
combine one pack of 11.36 oz RED LOBSTER HONEY BUTTER BISCUIT MIX
with two packs of 8.5 oz JIFFY CORN MUFFIN MIX
one well drained can of 16 oz kernel corn
3 large chicken eggs
1 cup of milk
1 stick of butter (chop up in 1/4 thick pieces)
blend in bowl with power mixer until well mixed
pour inmix until each muffin pan recess is 95% full
bake for 35-37 minutes
mix will expand above the cup recesses while its baking
after baking until muffin tops are showing they are just getting darker in color
remove and let cool am I cooking it at the wrong temp? what am I over looking
(btw use of muffin papers results in much more crumbly muffins)
after cooling ther muffins will fall out of the pan easily ,no sticking muffins
this results in very good corn muffins but they tend to be a bit (CRUMBLY)
like if you cut one in half to butter it its more likely to break up to some degree
what I want is more structurally firm muffin (think more like a typical brownie)
anyone got any ideas suggestions
ok Im a 76 year old guy ,Ive made a few things in the kitchen,
but my late wife did much of this until recently,
I know some women knows the secret info to get this right!
here is the ingredients/recipe I know she used, but she added something else
heres what she had written down, and she made these for decades
heat oven to 350 f
get out two 12 muffin teflon coated muffin pans
spray with pam
(don't use muffin paper cups)
combine one pack of 11.36 oz RED LOBSTER HONEY BUTTER BISCUIT MIX
with two packs of 8.5 oz JIFFY CORN MUFFIN MIX
one well drained can of 16 oz kernel corn
3 large chicken eggs
1 cup of milk
1 stick of butter (chop up in 1/4 thick pieces)
blend in bowl with power mixer until well mixed
pour inmix until each muffin pan recess is 95% full
bake for 35-37 minutes
mix will expand above the cup recesses while its baking
after baking until muffin tops are showing they are just getting darker in color
remove and let cool am I cooking it at the wrong temp? what am I over looking
(btw use of muffin papers results in much more crumbly muffins)
after cooling ther muffins will fall out of the pan easily ,no sticking muffins
this results in very good corn muffins but they tend to be a bit (CRUMBLY)
like if you cut one in half to butter it its more likely to break up to some degree
what I want is more structurally firm muffin (think more like a typical brownie)
anyone got any ideas suggestions
