Cheese & Pepper Muffin Mix
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A jar mix of flour, cornmeal, Parmesan, green onion and pepper flakes. Add eggs, water and oil to bake 12 savory muffins.
Ingredients
- 2 1/2 cups all-purpose flour
- 1/4 cup yellow cornmeal
- 1/4 cup sugar
- 1 tablespoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/4 teaspoon red pepper
- 1/2 cup grated Parmesan cheese
- 1/3 cup cultured buttermilk powder
- 1 tablespoon dried shredded green onion
- 1 1/2 teaspoons dried red pepper flakes
Equipment
- mixing bowl
- muffin pan
- airtight jar
Directions
- Add the dry mix in layers to a jar or vacuum-seal bag and close it.
Notes
To bake, add: 2 eggs, 1 1/2 cups water, 1/4 cup vegetable oil. Preheat oven to 400°F; grease a 12-cup muffin tin. Empty one jar of mix into a bowl; add eggs, water, and oil; stir only until combined. Divide among cups. Bake 20 to 22 minutes. Cool briefly in pan, then on a rack.
Storage: dry mix up to 6 months in a cool, dry place. Muffins 3 to 4 days refrigerated or up to 2 months frozen; refrigerate within 2 hours if not served right away.
Nutrition
Serving: 55g | Calories: 202kcal | Carbohydrates: 29g | Protein: 6.2g | Fat: 7g | Saturated Fat: 1.7g | Trans Fat: 0.1g | Cholesterol: 37mg | Sodium: 423mg | Potassium: 114mg | Fiber: 1g | Sugar: 6g | Vitamin A: 207IU | Vitamin C: 0.5mg | Calcium: 148mg | Iron: 1.6mg
Nutrition is an estimate per serving from USDA FoodData Central, as cooked, 12 servings from the whole mix with 2 eggs, 1 1/2 cups water, 1/4 cup vegetable oil; red pepper counted as cayenne, cultured buttermilk powder counted as dry buttermilk, dried shredded green onion counted as green onions, dried red pepper flakes counted as cayenne. Brands and portions vary, so use it only as an approximation.
