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.