Corn Muffin Mix
Way back in 1996, when the Magnolia Bakery opened on Bleecker Street, before cupcake-mad crowds packed every inch of the place, it actually served breakfast. At tables. These muffins, no longer served at the bakery, are relics from that time, incomparable in flavor and butteriness. Most mixes include lard, which I don't mind in principle, but don't want to eat in its shelf-stable form.
Hiroko Masuike for The New York Times
To make your own muffin mix, weigh out 6 ounces yellow cornmeal (if you don't have a scale, you can measure 1 1/4 cups), 5 ounces all-purpose flour (1 1/4 cups) and 3 ounces sugar ( 1/3 cup). Add 1 tablespoon baking powder and 1 teaspoon salt and mix well. Store in airtight plastic bags or containers. When you want to bake muffins, combine the mix in a bowl with 2 beaten eggs; 1 1/2 cups milk (not skim) and 1 1/2 sticks butter (6 ounces), melted. Halfway fill the cups of a buttered (or nonstick) muffin tin and bake at 350 degrees for 18 to 20 minutes.
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