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Eggless Corn Muffins

Recipes »  Bread  »  Cornbread

Try this Eggless Corn Muffins recipe, or contribute your own. "Muffins" and "Penndutch" are two of the tags cooks chose for Eggless Corn Muffins.

 "When fresh out of the oven the crunchy crusty tops taste like corn flakes only better! These muffins are a little on the salty side so maybe 1/2 tsp. of salt should be used instead. I used butter instead of shortening so this probably increased the saltiness a bit.
This makes a small batch of six muffins.
I baked these for 15 min. in a NuWave convection oven and in individual aluminum muffin cups, this may be why they took less time to bake." - LillyMoon

Yield: 1 Ready in 30 minutes

Cuisine: AmericanMain Ingredient: Eggs

(5, 1) 100% would make again (reviews)

Favorite 13 people favorited
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Verified by stevemur

Servings          
Original recipe makes 1
1/2 cFlour
1 cCornmeal
1 cmilk
2 tbShortening; melted
2 tsBaking Powder
1/4 cSugar
1 tsSalt

Eggless Corn Muffins Preparation

Sift and mix together the dry ingredients. Add the milk and shortening. Pour into greased muffin tins and bake at 350-F for 30 minutes. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936.

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  • photo by LillyMoon LillyMoon

    • Calories Per Serving: 1204
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    Eggless Corn Muffins Reviews

    Give it a rating Would you make it again?   [please sign in to add your comment]
    When fresh out of the oven the crunchy crusty tops taste like corn flakes only better! These muffins are a little on the salty side so maybe 1/2 tsp. of salt should be used instead. I used butter instead of shortening so this probably increased the saltiness a bit.
    This makes a small batch of six muffins.
    I baked these for 15 min. in a NuWave convection oven and in individual aluminum muffin cups, this may be why they took less time to bake.
    4 years, 8 months, 2 weeks, 2 days, 6 hours, 45 minutes ago

    Tags

    1. Penndutch
    2. Muffins
    3. Corn
    4. Milk
    5. Eggs

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