Corn muffin mix

Stir the mix with the eggs, milk and any melted butter or oil specified on the packet, mixing only until no dry pockets remain. Divide into a greased muffin tin and bake at the packet temperature—often around 200 °C—for about 15–20 minutes, until risen and a skewer comes out clean.

Yes. Pour the prepared batter into a greased, preheated ovenproof pan and bake until the centre is set and golden; a shallow pan usually takes less time than a deep one. The result is often softer and sweeter than cornbread made from scratch.

Fold in grated cheddar, sliced spring onions, chopped jalapeños or cooked sweetcorn after mixing the wet and dry ingredients. Keep additions modest so the batter still rises; serve the muffins with chilli, soup or eggs.

Seal the dry mix in an airtight container and keep it in a cool, dry cupboard, away from steam and strong-smelling foods. If it smells stale or rancid, or has signs of moisture or pests, discard it.

Yes. Cool them completely, wrap individually or pack airtight, and freeze. Thaw at room temperature or warm from frozen in a moderate oven until heated through; wrapping helps prevent them drying out.

The names are often used for closely related mixes, but corn muffin mix is intended for individual, usually sweeter muffins, while cornbread mix is commonly baked as a savoury slab. Check the directions and sweetness of the particular mix before choosing.

Corn muffin mix has 7.4 g protein and 2.4 g fibre per 100 g, compared with 3.48 g protein and 1.4 g fibre in blueberry muffin mix. Corn muffin mix is built around cornmeal; blueberry mix is usually wheat-based and flavoured for fruit.

Not as a direct swap: corn muffin mix already contains cornmeal and usually raising agents, salt and sometimes sugar or fat. It works best in recipes designed for a corn-muffin-style batter, rather than as a flour replacement in cakes or sauces.