[CnD] preparing corn muffins.

Jude DaShiell jdashiel at panix.com
Sun Oct 15 11:23:17 EDT 2017


Drained canned corn can even replace the sugar if you like.  I mostly 
use stevia here now though to replace sugar.

On Sun, 15 Oct 2017, Janet Brown via Cookinginthedark wrote:

> Date: Sun, 15 Oct 2017 09:44:02
> From: Janet Brown via Cookinginthedark <cookinginthedark at acbradio.org>
> To: cookinginthedark at acbradio.org
> Cc: Janet Brown <jan4tal at icloud.com>
> Subject: Re: [CnD] preparing corn muffins.
> 
> Hi.
>
> I generally use an ice cream scoop which I dip in the batter, level off with my left hand and carefully bring the scoop to the first muffin cup on the pan. I have already greased the pan of course. I find I have trouble using little paper muffin cups because I tend to get some batter between paper cup and muffin pan. I hope you find what works for you. What muffin recipe do you use?
> I have found when making cornbread or muffins that I prefer them with only one tablespoon of sugar, more like southern corn muffins and not as much like cake.
>
> Sent from my iPhone
>
>> On Oct 15, 2017, at 5:09 AM, Jeffry Miller via Cookinginthedark <cookinginthedark at acbradio.org> wrote:
>>
>> Hello, I am Jeffry Miller, new to the list, I am totally blind, and, i was wondering about an easy way to prepare corn muffins.  i use aunt jemima self rising corn meal so making up the batter is not the problem. My problem is getting the mixture into the corn muffin pan.  Which is the best teknique?  Thanks for any help or suggestions.
>>
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