It makes more sense to substitute Hi-maize resistant starch for flour in muffin recipes. Hi-maize has about 5.5 grams of fiber/tablespoon, so baking it into muffins make them better-for-you very easily and very quickly. And the resistant starch shifts your metabolism to burning fat and increased insulin sensitivity.
Certain types of cornstarch can help the texture of muffins when used at low levels, but Hi-maize is used for nutritional and health purposes.
No, corn muffin mix probably have all the ingredients to make a muffin and cornstarch is just a starch added with a little bit of liquid to thicken a soup, sauce etc kinda like flour
Yes, we can substitute buttermilk for milk in recipe.
yes just substitute with mayo.. 3 tbsp
-oil -applesauce - mashed bananas - margarine, although it is not recommended Not all options mentioned above will create a good tasting muffin, so you have to try until you get the right muffin for you.
No, they are not interchangeable. I am not sure about the rising each would produce, but the taste would definitely be different.
The corn muffin is the official state muffin of Massachusetts. The blueberry muffin is the official state muffin of Minnesota. The apple muffin is the official state muffin of New York.
Oh do you know the muffin man,The muffin man, the muffin man?Oh do you know the muffin man,That lives in Drury Lane?Yes I know the muffin man,The muffin man, the muffin man.Yes I know the muffin man,That lives in Drury Lane.
The cranberry muffin is New Jersey's state muffin.
: First Person: : : "Do you know the muffin man, the muffin man, the muffin man? : Do you know the muffin man who lives in Drury Lane?" Second Person: : "Yes, I know the muffin man, the muffin man, the muffin man; : Oh, yes, I know the muffin man, who lives in Drury Lane." Together: : "Then two of us know the muffin man, the muffin man,"
Hard to believe, but no state claims the chocolata muffin as its state muffin.
In 1988, Minnesota designated the blueberry muffin as their state muffin.
That's not a good idea. Powdered sugar often contains corn starch which will affect the consistency of the muffin batter.