Eggless Corn Muffins

Eggless Corn Muffins

Ready in 1 hour
1 review(s) averaging 5. 100% would make again

Top-ranked recipe named "Eggless Corn Muffins"

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Try this Eggless Corn Muffins recipe, or contribute your own. "Muffins" and "Penndutch" are two tags used to describe 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

Ingredients

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1/2 c Flour
1 c Cornmeal
1 c milk
2 tb Shortening; melted
2 ts Baking Powder
1/4 c Sugar
1 ts Salt

Original recipe makes 1

Servings  

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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Calories Per Serving: 1204 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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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 5 years ago
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