Corn and Wheat Muffins

Grains, Breakfast, Snack/Side, Vegetarian.

Yield: 96 Servings

One serving (1 muffin):

Bread: 1 3/4 servings

Ingredients

8 cups Cornmeal, yellow, enriched 

8 cups Flour, whole wheat 

3 tbsp 1 tsp Baking powder 

4 tsp Table salt 

2 qt Milk, skim 

8 each Eggs, large 

2 cups Honey 

1 cup  Oil, olive or canola 

Method

  1. Preheat the oven to 375° F. Line muffin tins or spray them with cooking spray. 

  2. Combine the cornmeal, whole wheat flour, baking powder, and salt in a large mixing bowl. 

  3. In a separate bowl, combine the milk, egg(s), honey, and oil. Add this mixture to the cornmeal mixture (from step 2). Stir together by hand or on low speed in a mixer until evenly moistened. 

  4. Use a No. 16 scoop to portion the batter into the prepared muffin tins. Bake until golden brown, 15 to 20 minutes. Cool in the pans on racks before removing the muffins from the tins. Serve warm or room temperature.

Source: Jeremy West, Greeley-Evans Weld County School District 6