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@acbradio.org>
To: cookinginthedark@acbradio.org
Cc: Janet Brown <jan4...@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@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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