DIY Corn Muffin Dry Mix

One of the ways I attempt to save time when preparing meals is to make homemade dry mixes ahead of time. That way, all I have to do is add the liquid ingredients to the already prepared dry ingredients for a quick bread, side or dessert.

Kirk, my husband, loves chili and cornbread, so I decided to make up a corn muffin dry mix for those days when I just don’t have quite enough time to make these tasty little guys from scratch.

DIY Corn Muffin Dry Mix (adapted from Rachael Ray)

6 cups bread flour (I use a combo of whole wheat and all-purpose flour)

1 cup sugar

4 cups cornmeal

1/4 cup baking powder

1/2 Tbsp. salt

2 tsp. cinnamon

Stir together all ingredients and store in an airtight container. This recipe makes enough for 5 dozen muffins.

To make one dozen muffins:

Whisk together 1 cup milk, 2 eggs and 4 Tbsp. melted butter into 2 1/4 cups of the muffin mix just until combined. Put into muffin tins and bake at 400 degrees F for 15 minutes.

What’s your favorite “make-ahead” recipe?