GLUTEN-FREE BLACKBERRY-CORNMEAL MUFFINS
To make your own almond flour, pulse 1 cup of sliced or slivered almonds at a time in a food processor until finely ground.
Provided by Martha Stewart
Categories Breakfast & Brunch Recipes
Time 1h5m
Yield Makes one dozen
Number Of Ingredients 9
Steps:
- Preheat oven to 375 degrees. Line a standard 12-cup muffin tin with baking cups, or lightly brush with butter. In a small bowl, whisk together almond flour, cornmeal, baking powder, and salt. Beat butter with sugar and lemon zest on medium-high speed until pale and fluffy, about 5 minutes. Add eggs, one at a time, beating well after each addition. Add dry ingredients and beat until just combined. Fold in 1 cup blackberries.
- Divide batter evenly among muffin cups. Scatter remaining 1/2 cup blackberries on top; sprinkle with sugar. Bake until golden and tops spring back when lightly touched, about 25 minutes. Let cool 5 minutes in tin, then run an offset spatula around edges and transfer to a wire rack; let cool completely.
BERRY CORNMEAL MUFFINS
Very refreshing, fruity and delicious! These muffins will bring a smile to anyone's day! Share them with someone you love. You may substitute raspberries or blueberries for the strawberries if you wish and feel free to use either naturally flavored strawberry, banana, or vanilla yogurt.
Provided by Shelley Albeluhn
Categories Bread Quick Bread Recipes Muffin Recipes Corn Muffin Recipes
Time 40m
Yield 12
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease 12 muffin cups or use paper liners.
- In a large bowl, sift together the flour, cornmeal, sugar, baking powder, and salt. In a separate bowl gently toss strawberries in 1/2 cup of flour mixture.
- Whisk yogurt, melted butter, and egg together. Stir the yogurt mixture into the flour mixture; stir just to moisten. Fold in strawberries. Spoon batter into prepared muffin cups.
- Bake in preheated oven for 25 minutes, or until a tooth pick inserted into the center of a muffin comes out clean.
Nutrition Facts : Calories 161 calories, Carbohydrate 27.3 g, Cholesterol 26.1 mg, Fat 4.6 g, Fiber 1.2 g, Protein 3.1 g, SaturatedFat 2.6 g, Sodium 170.7 mg, Sugar 11.2 g
MAPLE CORNMEAL CUPCAKES WITH MAPLE-BUTTER FROSTING
Looking for a change-of-pace cupcake? Try these marvelous treats featuring the great flavor of maple!
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h45m
Yield 18
Number Of Ingredients 14
Steps:
- Heat oven to 350°F. Place paper baking cup in each of 18 regular-size muffin cups. In medium bowl, mix flour, cornmeal, baking powder and salt; set aside.
- In large bowl, beat 1/2 cup butter with electric mixer on medium speed 30 seconds. Gradually add granulated sugar, about 1/4 cup at a time, beating well after each addition, scraping bowl occasionally. Beat 2 minutes longer. Beat in 1 teaspoon maple flavor and the eggs. On low speed, alternately add flour mixture, about one-third at a time, and 3/4 cup milk, about half at a time, beating just until blended.
- Divide batter evenly among muffin cups, filling each with about 3 tablespoons batter or until about two-thirds full.
- Bake 20 to 25 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes. Remove cupcakes from pans; place on cooling racks. Cool completely, about 30 minutes.
- In medium bowl, beat frosting ingredients, adding enough milk, until frosting is smooth and spreadable. Frost cupcakes. Garnish each with maple leaf candy.
Nutrition Facts : Calories 280, Carbohydrate 50 g, Cholesterol 40 mg, Fat 1, Fiber 0 g, Protein 2 g, SaturatedFat 4 1/2 g, ServingSize 1 Cupcake, Sodium 180 mg, Sugar 38 g, TransFat 0 g
BLACKBERRY-CORN MUFFINS
Provided by Food Network Kitchen
Time 25m
Number Of Ingredients 10
Steps:
- 1. Preheat oven to 375 degrees F. Line a 12-cup muffin pan with baking papers and set aside.
- 2. Stir flour, cornmeal, sugar, baking powder, and salt together in a medium bowl using a whisk. Set aside. Whisk eggs, buttermilk, butter, and vanilla together in a medium bowl. Fold egg mixture into dry ingredients using a rubber spatula, mixing just until batter forms but remains slightly lumpy. Fold in blackberries.
- 3. Divide batter among muffin cups, sprinkle with sugar, and bake on top shelf of oven until muffins are golden and a wooden toothpick inserted in center tests clean, about 20 minutes. Release muffins from tin and transfer to a cooling rack; serve warm.
Nutrition Facts : Calories 241 calorie, Fat 9 grams, SaturatedFat 5 grams, Cholesterol 56 milligrams, Sodium 259 milligrams, Carbohydrate 35 grams, Fiber 3 grams, Protein 4 grams
BLACKBERRY CORNMEAL CAKE
We made this homey dessert with yellow cornmeal, which produces a rich, golden color, but you could use white cornmeal instead.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Time 1h35m
Number Of Ingredients 9
Steps:
- Preheat oven to 375 degrees. In a large bowl, whisk together flour, cornmeal, baking powder, salt, and 1 cup plus 2 tablespoons sugar. In another bowl, whisk together buttermilk, eggs, and melted butter; pour over flour mixture, whisking to combine.
- In a 10-inch skillet (preferably cast-iron), heat remaining tablespoon butter in the oven until melted and skillet is hot, about 5 minutes. Remove from oven; swirl to coat bottom of pan. Pour batter into skillet; scatter blackberries on top, and sprinkle with remaining 1/4 cup sugar.
- Bake, with a baking sheet on rack below (to catch any drips), until top is evenly browned, 45 to 50 minutes. Let cool slightly, about 30 minutes. Run a knife around the edge to loosen; cut into 8 wedges. Serve warm or at room temperature.
MINI CORNMEAL CUPCAKES WITH MAPLE BUTTER CREAM
These mini cupcakes with sour cream and cornmeal are frosted with maple butter cream and make a delicious snack or dessert. Recipe developed by Chef Billy Parisi.
Provided by Pam Cooking Spray
Categories Trusted Brands: Recipes and Tips
Time 1h
Yield 36
Number Of Ingredients 14
Steps:
- Preheat the oven to 350 degrees F. Spray mini muffin pans with baking spray.
- For the cupcakes: Mix together the flour, cornmeal, baking powder, baking soda, and salt in a large bowl until combined; set aside.
- Whip together the butter and sugar in a standing mixer with the paddle attachment on high speed until it becomes light and fluffy, about 6 to 8 minutes. Beat in 1 egg at a time until well blended; add in the milk and sour cream. Beat in the dry ingredients on low speed until completely mixed in.
- Bake for 20 to 25 minutes or until they are lightly browned and firm in the center. Cool to room temperature.
- For the butter cream: Whip the butter in a standing mixer with the paddle attachment on high speed until light and fluffy. Add in the powdered sugar and maple syrup on low speed until combined and then whip it on high speed for 2 to 3 more minutes. Frost cooled cupcakes with the butter cream and serve.
Nutrition Facts : Calories 124.6 calories, Carbohydrate 17.1 g, Cholesterol 24.9 mg, Fat 5.9 g, Fiber 0.2 g, Protein 1.2 g, SaturatedFat 3.6 g, Sodium 60 mg, Sugar 11.3 g
BLACKBERRY-CORNMEAL CUPCAKES
Succulent blackberries, picked fresh from a farm or bought at a local market, are baked into golden cornmeal cupcakes for a delicious taste of summer. Serve the cakes warm from the oven or at room temperature, and pair with ice cream, if desired. Oven temperature is crucial here: If it's any cooler than 375 degrees, the berries will sink to the bottom.
Yield makes 16
Number Of Ingredients 9
Steps:
- Preheat oven to 375°F. Line standard muffin tins with paper liners. Whisk together flour, cornmeal, baking powder, salt, and 1 cup plus 2 tablespoons sugar. In another bowl, whisk together buttermilk, eggs, and melted butter; pour over flour mixture, whisking to combine.
- Fill each lined cup with a scant 1/4 cup batter. Top batter with blackberries (3 to 4 berries per cup), then sprinkle evenly with remaining 2 tablespoons sugar.
- Bake, rotating tins halfway through, until evenly browned on top, 20 to 25 minutes. Transfer to a wire rack to cool completely before removing cupcakes. Cupcakes are best eaten the day they are baked, but will keep up to 2 days at room temperature in airtight containers.
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