Eggless Corn Muffins

Eggless Corn Muffins

1 review, 5 star(s). 100% would make again

Ready in 1h

Try this Eggless Corn Muffins recipe, or contribute your own.


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



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.

Verified by stevemur
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Comment or review

I've made them several times and they were quite yummy. Thanks for the recipe.
nashabaileys8s2 3m ago

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 7y ago

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