Magnolia Cafe Corn Muffins Food
PERFECT CORN MUFFIN MIX
Way back in 1996, when the Magnolia Bakery opened on Bleecker Street, before cupcake-mad crowds packed every inch of the place, it actually served breakfast. At tables. These muffins, no longer served at the bakery, are relics from that time, incomparable in flavor and butteriness. Most mixes include lard, which I don't mind in principle, but don't want to eat in its shelf-stable form.
Provided by Julia Moskin
Categories breakfast, brunch, dinner, lunch, appetizer, side dish
Time 30m
Yield 12 standard-sized muffins
Number Of Ingredients 5
Steps:
- Store this mix in airtight plastic bags or containers. When you want to bake muffins, combine the mix in a bowl with 2 beaten eggs; 1 1/2 cups milk (not skim) and 1 1/2 sticks butter (6 ounces), melted. Halfway fill the cups of a buttered (or nonstick) muffin tin and bake at 350 degrees for 18 to 20 minutes.
Nutrition Facts : @context http, Calories 122, UnsaturatedFat 0 grams, Carbohydrate 27 grams, Fat 0 grams, Fiber 1 gram, Protein 2 grams, SaturatedFat 0 grams, Sodium 92 milligrams, Sugar 6 grams
MAGNOLIA CAFE CORN MUFFINS..
this is a light, moist and not too sweet corn muffin that is really good...the only one we use now..terrific with soups..
Provided by grandma2969
Categories Breads
Time 23m
Yield 9 muffins
Number Of Ingredients 8
Steps:
- Preheat oven to 350*.
- Grease well 9 cups of a 12 cup muffin tin.
- In a large bowl,mic together the dry ingredients, making a well in the center. Stir in the liquid ingredients until just combined, being careful not to overmix.
- The batter may be lumpy.
- Fill the muffin cups about three-quarters full.
- Bake for 18-20 minutes until lightly golden or a cake tester inserted into center of muffin comes out with moist crumbs attached.
- Do not overbake.some residual heat will finish muffin.
Nutrition Facts : Calories 331.9, Fat 18.7, SaturatedFat 11.1, Cholesterol 93.4, Sodium 530.1, Carbohydrate 36, Fiber 1.7, Sugar 7.7, Protein 6.1
MAGNOLIA CAFE OATMEAL MUFFINS
your kids will never know they are eating their oatmeal...this is an old fashioned treat..I sometimes add raisins, dried cherries etc..it is a good recipe to alter the ingredients as you choose..I have a little trick..when I decide to use raisins..I beat eggs lightly..add desired amount of dried fruit and let them sit in egg mixture for a little while on counter..I find that this plumps up fruit very well..
Provided by grandma2969
Categories Breads
Time 26m
Yield 12 muffins
Number Of Ingredients 10
Steps:
- Preheat oven to 400*.
- Grease well a 12 cup muffin tin.
- In a medium size bowl, mix the oats, and the milk and set aside for 10 minutes.
- Meanwhile,in a large bowl, mix together the dry ingredients, making a well in the center.
- Stir in the liquid ingredients and the oatmeal mixture until just combined, being careful not to overmix.
- Batter may be lumpy.
- Fill the muffin cups about three-quarters full.
- Bake for 16-18 minutes until lightly golden or a cake tester inserted in center of muffin comes with moist crumbs attached.
- Do not overbake!
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