Sweet Cornbread

(adapted from ourbestbites.com, link)

These are yummy... and addicting... and pretty easy. It's a win-win... uh win.

10 min|18 min

Ingredients

• 1 yellow cake mix (Duncan Heins is dairy-free)
• 2 Jiffy cornbread mixes (or double this recipe)
• Oil, milk (soy), and eggs according to package directions

Directions

1. Preheat oven according to directions on cake mix box.
   
2. Combine cake mix and cornbread mixes in a large bowl.
   
3. Add eggs, oil, and soymilk according to package directions (replace all water with soymilk).
   
4. Mix together according to cake mix directions.

Notes

1. This makes a lot of cornbread. Either 36 muffins or one 13X9 and one 8x8 baking dish of cornbread. So invite people over... or eat them all yourself.
2. This goes great with honey-butter. (Butter substitute of course.)
   

Homemade Jiffy Cornbread Mix

(from cdkitchen.com, link)

Jiffy muffin mix has animal shortening in it... so it's a no-no for my son. Here's a copycat recipe. It's delicious in this recipe.

10 min|15 min

Ingredients

• 2/3 cup all-purpose flour
• 1/2 cup yellow corn meal
• 3 tablespoons granulated sugar
• 1 tablespoon baking powder
• 1/4 teaspoon salt
• 2 tablespoons vegetable oil

Directions

1. Combine flour, corn meal, sugar, baking powder and salt. Mix well with whisk. Whisk in vegetable oil and mix until dry mixture is smooth and lumps are gone.
2. To make corn muffins: Preheat oven to 400 degrees F. Combine above mixture with 1 egg and 1/3 cup soymilk. Fill muffin tins 1/2 full. Bake 15-20 minutes Makes 6 muffins.

Notes

1. This recipe is equal to one 8.5 ounce box of Jiffy Corn Muffin Mix

Pumpkin Muffins

(from my Mother-in-law)

These muffins are versatile and delicious. I love that you can add whatever you are in the mood for: apples, carrots, nuts, flaxseed, craisins, raisins, etc. You can even substitute whole wheat flour for the white flour. You really can't go wrong... unless you forget the baking soda!

18-22 min bake | 20 min prep | yield 30 muffins

Ingredients

• 4 eggs
• 2 cups canned pumpkin
• 1 cup canola or vegetable oil (less if adding carrots and apples)
• 2/3 cup water
• 3 cups sugar
• 1/3-1/2 cup grated carrots (optional)
• 1/2-1 cup grated apple (optional)
• 3 1/2 cups flour
• 1 1/2 teaspoons salt
• 1 tsp cinnamon
• 1/2 teaspoon ginger
• 2 teaspoons baking soda
• 1/2 teaspoon cloves
• craisins, raisins, nuts, flaxseed, and/or chocolate chips to preference (optional)
  

Directions

1. Preheat oven to 350 degrees F.
2. Combine eggs, pumpkin, oil, and water in large mixing bowl.
3. Add sugar. If you choose to add apples and carrots, add those now as well. Mix well.
4. In separate bowl combine dry ingredients.
5. Add dry to wet and mix well.
6. Add in other optional ingredients such as craisins or chocolate chips.
7. Spoon into muffin tins and bake for 18-22 minutes. (the original recipe says 15-17 minutes but I filled my muffin tins quite full)
   

Notes

1. I used one apple and five baby carrots. I cut my oil back to 3/4 cup but I could have probably used even less. I substituted 1/4 ground flaxseed for 1/4 a cup of the flour. I used 1 1/2 cups white flour and 1 3/4 cup whole wheat flour. I left a dozen muffins plain for my son and added craisins, raisins, and nuts to the rest. Then I filled my muffin tins almost to the top and baked for about 21 min. This made 30 muffins.
2. You can also make pumpkin bread with this recipe. A large loaf should bake for 45-60 minutes and you can adjust the time down for smaller loafs.
   

Banana Crumb Muffins

(From allrecipes.com, link)

These muffins are great for those times when you have extra ripe bananas lying around... which I always seem to. They would make a yummy snack or even breakfast.

20 min bake | 15 min prep

Ingredients

• 1 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 3 bananas, mashed
• 3/4 cup white sugar
• 1 egg, lightly beaten
• 1/3 cup butter substitute, melted

for topping:

• 1/3 cup packed brown sugar
• 2 tablespoons all-purpose flour
• 1/8 teaspoon ground cinnamon
• 1 tablespoon butter substitute

Directions

1. Preheat oven to 375 degrees F. Lightly grease 10 muffin cups or line with muffin papers.
2. In a large bowl, mix together 1 1/2 cups flour, baking soda, baking powder and salt. In another bowl, beat together bananas, sugar, egg and melted butter substitute. Stir the banana mixture into the flour mixture just until moistened. Spoon batter into prepared muffin cups.
3. In a small bowl, mix together brown sugar, 2 tablespoons flour and cinnamon. Cut in 1 tablespoon butter substitute until mixture resembles coarse cornmeal. Sprinkle topping over muffins.
4. Bake in preheated oven for 18 to 20 minutes, until a toothpick inserted into center of a muffin comes out clean.

Notes

1. This makes a lot of topping so the "sprinkle" topping over muffins part is more like "dump". And you will still have some left over.
   
2. One of the comments on allrecipes.com says that you can double the recipe to make 4 mini loaves baked at 350 degrees F for 30 min.