Yellow Corn Muffin Mix, Yellow Corn

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Shawnee Mills Yellow Corn Muffin MixBLEACHED WHEAT FLOUR, DEGERMINATED YELLOW CORN MEAL, SUGAR, PALM OIL, SOYBEAN OIL, SODIUM BICARBONATE, SALT, SODIUM ALUMINUM PHOSPHATE, MONOCALCIUM PHOSPHATE, MALTED BARLEY FLOUR, WHEY, NIACIN, REDUCED iron, THIAMINE MONONITRATE, RIBOFLAVIN, FOLIC ACID.Homesteading during the oklahoma land run years, the J. lloyd ford family built their original log cabin in 1895. preserved by his company the landmark still stands today. The mill, started in 1906, is a legacy To his insistence on quality products. He set the standards for shawnee mills, still operated by the third And fourth generations Of ford family millers. A favorite statement From the J. lloyd ford was, no one Of us would amount To much without the help And influence Of family And FRIENDS. Original recipe - since 1906 NO PRESERVATIVES JUST add milk And EGG MAKES 6 medium size muffins. Yellow corn muffin: preheat oven To 400f. grease muffin pan, 6-inchsquare pan or corn stick mold. (Pans or mold may be preheated for crispycornbread) . Empty mix into bowl, add 1 egg And about 1/3 cup milk. Stiruntil blended. Bake 15-20 minutes or until golden brown. Makes 6 mediummuffins, one 6-inch square pan or 8 corn sticks. Microwave corn muffins:prepare batter according To oven . Pour batter into paperliners in custard cups or a microwavable muffin dish. Cups should be 1/2full. Place in a circular pattern And microwave at 60% power (bake) for1 1/2 minutes. Then microwave at 100% power (normal) 2 1/2 minutes oruntil toothpick inserted in center comes out clean. Makes 6 muffins.

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