CORN MUFFINS
Steps:
- Preheat the oven to 350 degrees F.
- Line 12 muffin cups with paper liners. In the bowl of an electric mixer fitted with a paddle attachment, mix the flour, sugar, cornmeal, baking powder, and salt. In a separate bowl, combine the milk, melted butter, and eggs. With the mixer on the lowest speed, pour the wet ingredients into the dry ones and stir until they are just blended. Spoon the batter into the paper liners, filling each one to the top. Bake for 30 minutes, until the tops are crisp and a toothpick comes out clean. Cool slightly and remove from the pan.
SWEET CORN MUFFINS WITH REAL CORN
Corn muffins with actual corn...delicious dessert-type muffin that we have when it's burrito night at our house.
Provided by Bob Manasco
Categories Bread Quick Bread Recipes Muffin Recipes Corn Muffin Recipes
Time 45m
Yield 18
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease 18 muffin cups.
- Mix flour, sugar, cornmeal, baking powder, and salt together in a large mixing bowl. Add cream-style corn, eggs, applesauce, and 1/2 cup milk to the flour mixture and beat with an electric hand mixer for 1 minute. Pour remaining milk into the batter and beat until just blended. Fill muffin tins 3/4 full of batter.
- Bake in the preheated oven until a toothpick inserted into the center of a muffin comes out clean, 25 to 30 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.
Nutrition Facts : Calories 133.5 calories, Carbohydrate 28.6 g, Cholesterol 21.8 mg, Fat 1.2 g, Fiber 1 g, Protein 3 g, SaturatedFat 0.4 g, Sodium 200.3 mg, Sugar 13.3 g
CORN MUFFINS
Tried these out during Thanksgiving. They were a big hit!
Provided by Anne O. Nymous
Categories Bread Quick Bread Recipes Muffin Recipes Corn Muffin Recipes
Time 40m
Yield 12
Number Of Ingredients 8
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Grease 12 muffin cups.
- Mix flour, cornmeal, sugar, baking powder, and salt in a large bowl. Add buttermilk, butter, and egg; mix well. Spoon the batter into the prepared muffin cups.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 12 to 15 minutes. Cool in the pans 10 to 15 minutes before removing from pan to cool completely on a wire rack.
Nutrition Facts : Calories 194.9 calories, Carbohydrate 26.6 g, Cholesterol 36.7 mg, Fat 8.6 g, Fiber 0.7 g, Protein 3.2 g, SaturatedFat 5.1 g, Sodium 357.8 mg, Sugar 9.6 g
SAVORY CORN MUFFINS
This recipe yields a bread that's moist and savory and tastes distinctly of corn. Unlike many corn muffins, these stay moist, thanks to canned creamed corn.
Provided by USA WEEKEND columnist Pam Anderson
Categories Bread Quick Bread Recipes Muffin Recipes Savory Muffin Recipes
Yield 12
Number Of Ingredients 10
Steps:
- Adjust oven rack to middle position and heat oven to 450 degrees. Put a 12-cup muffin tin (with standard-sized molds of 12-cup capacity) in oven to heat while preparing batter.
- Microwave creamed corn in a 1-quart Pyrex-type measuring cup to a full boil (or in a medium saucepan over medium heat). Stir in 1 cup of the cornmeal to make a very thick, pasty mush. If the mush is not stiff, microwave an additional 30 seconds or so. Whisk in buttermilk, then eggs and finally butter.
- Mix remaining cornmeal with flour, sugar, salt, baking powder and soda in a medium bowl. Pour wet ingredients into dry and stir until just combined.
- Remove muffin tin from oven; coat with non-stick cooking spray. Divide batter evenly among cups (a spring-action ice cream scoop works well).
- Bake until golden brown on sides and bottom, about 15 minutes. Turn onto a wire rack; let cool 5 minutes. Serve.
Nutrition Facts : Calories 240 calories, Carbohydrate 34.7 g, Cholesterol 52.2 mg, Fat 9.3 g, Fiber 1.6 g, Protein 5.1 g, SaturatedFat 5.3 g, Sodium 611.9 mg, Sugar 3.6 g
BASIC CORN MUFFINS
A simple but delicious muffin recipe that can easily be dressed up by adding jalapenos, honey or anything else.
Provided by Doug Matthews
Categories Bread Quick Bread Recipes Muffin Recipes Corn Muffin Recipes
Time 30m
Yield 12
Number Of Ingredients 8
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Grease muffin pan or line with paper muffin liners.
- In a large bowl, mix together corn meal, flour, sugar, baking powder and salt. Add egg, oil and milk; stir gently to combine. Spoon batter into prepared muffin cups.
- Bake at 400 degrees F (200 degrees C) for 15 to 20 minutes, or until a toothpick inserted into a muffin comes out clean.
Nutrition Facts : Calories 154 calories, Carbohydrate 22.5 g, Cholesterol 17.1 mg, Fat 5.9 g, Fiber 1 g, Protein 3.1 g, SaturatedFat 0.8 g, Sodium 196.1 mg, Sugar 6.6 g
CORNIEST CORN MUFFINS
These muffins are flat, firm-topped and cheerfully yellow; with an old-fashioned texture - grainy with small holes running through the crumb - and a wholesome, straight-from the farm flavor - they're tangy from the buttermilk and sweet from both the cornmeal (try to find stone-ground) and the corn kernels.
Provided by Emily Weinstein
Categories breakfast
Time 40m
Yield 12 muffins
Number Of Ingredients 13
Steps:
- Getting ready: Center a rack in the oven and preheat the oven to 400 degrees F. Butter or spray the 12 molds in a regular-size muffin tin or fit the molds with paper muffin cups. Alternatively, use a silicone muffin pan, which needs neither greasing nor paper cups. Place the muffin pan on a baking sheet.
- In a large bowl, whisk together the flour, cornmeal, sugar, baking powder, baking soda, salt and nutmeg, if you're using it. In a large glass measuring cup or another bowl, whisk the buttermilk, melted butter, oil, egg and yolk together until well blended. Pour the liquid ingredients over the dry ingredients and, with the whisk or a rubber spatula, gently but quickly stir to blend. Don't worry about being thorough - the batter will be lumpy and that's just the way it should be. Stir in the corn kernels. Divide the batter evenly among the muffin cups.
- Bake for 15 to 18 minutes, or until the tops are golden and a thin knife inserted into the center of the muffins comes out clean. Transfer the pan to a rack and cool 5 minutes before carefully removing each muffin from its mold.
Nutrition Facts : @context http, Calories 201, UnsaturatedFat 4 grams, Carbohydrate 29 grams, Fat 8 grams, Fiber 1 gram, Protein 4 grams, SaturatedFat 3 grams, Sodium 176 milligrams, Sugar 8 grams, TransFat 0 grams
DELUXE CORN MUFFINS
These tender corn muffins are the cream of the crop! Tender and moist, the muffins get a pleasing hint of sweetness from the easy homemade honey butter. -Angela Lively Baxter, Tennessee
Provided by Taste of Home
Time 35m
Yield 1 dozen (1/2 cup butter).
Number Of Ingredients 14
Steps:
- In a large bowl, combine the first six ingredients. In another bowl, combine the egg, egg yolk, buttermilk and oil. Stir into dry ingredients just until moistened. Fold in corn., Fill greased muffin cups three-fourths full. Bake at 400° for 18-23 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pan to a wire rack. , In a small bowl, beat butter and honey until blended. Serve with muffins.
Nutrition Facts :
CORNMEAL MUFFINS
Make and share this Cornmeal Muffins recipe from Food.com.
Provided by CoffeeMom
Categories Quick Breads
Time 30m
Yield 12 muffins
Number Of Ingredients 8
Steps:
- Preheat oven to 375º F.
- Grease muffin pan.
- Mix dry ingredients together.
- In a seperate bowl combine melted butter, egg and milk; mix well.
- Add dry mix to wet mix and stir until just combined.
- Spoon batter into muffin pan and bake for 15-20 minutes.
- Serve hot.
Nutrition Facts : Calories 191.3, Fat 9.1, SaturatedFat 5.4, Cholesterol 40.1, Sodium 259.2, Carbohydrate 25.1, Fiber 1, Sugar 8.5, Protein 3
SWEET CORN MUFFINS
I love to make cornbread and corn muffins, but often the results are not moist or sweet enough for my taste. So I experimented until I came up with these light, pleasantly sweet muffins. They ended up winning a blue ribbon at our county fair. —Patty Bourne, Owings, Maryland
Provided by Taste of Home
Time 35m
Yield 1 dozen.
Number Of Ingredients 8
Steps:
- In a bowl, combine the dry ingredients. Add eggs, shortening and 1/2 cup of milk; beat for 1 minute. Add remaining milk; beat just until blended. Fill 12 paper-lined muffin cups three-fourths full. Bake at 350° until muffins test done, 25-30 minutes.
Nutrition Facts : Calories 254 calories, Fat 10g fat (3g saturated fat), Cholesterol 33mg cholesterol, Sodium 241mg sodium, Carbohydrate 38g carbohydrate (18g sugars, Fiber 1g fiber), Protein 4g protein.
BEST EVER CORN MUFFINS
This recipe was handed down to me from my mother. It's easy to make and the ingredients are probably already in your kitchen. Enjoy!
Provided by CHAROLETTEKD
Categories Bread Quick Bread Recipes Muffin Recipes Corn Muffin Recipes
Time 38m
Yield 12
Number Of Ingredients 7
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Grease 12 muffin cups or line with paper muffin liners.
- In a large bowl, cream together the butter and sugar until light and fluffy. Stir in the eggs one at a time, beating well with each addition, then stir in the vanilla.
- In a separate bowl, stir together baking mix and cornmeal. Blend this mixture into the butter/egg mixture, alternately with the milk; stir just until combined. Spoon batter into prepared muffin cups.
- Bake in preheated oven for 20 to 30 minutes, until golden.
Nutrition Facts : Calories 163.8 calories, Carbohydrate 21.7 g, Cholesterol 42.3 mg, Fat 7.3 g, Fiber 0.4 g, Protein 2.8 g, SaturatedFat 3.5 g, Sodium 233.7 mg, Sugar 10.5 g
CORN MUFFINS WITH REAL CORN
I love the addition of the sweet corn in this recipe. This is on the sweeter side of corn muffins. They go wonderfully with tomato soup.
Provided by Chef Jean
Categories Quick Breads
Time 24m
Yield 24 muffins, 24 serving(s)
Number Of Ingredients 8
Steps:
- Sift the flour, cornmeal, sugar and salt into a large bowl.
- Make a well in the center and pour the buttermilk, buter and eggs inches.
- Stir just until combined.
- Fold in the corn.
- Pour into a lightly greased muffin pan, filling each cup half way.
- Bake for 6-8 minutes at 400 degrees then turn the pan and bake for 6 more mnutes.
Nutrition Facts : Calories 155.7, Fat 6.8, SaturatedFat 4, Cholesterol 31.6, Sodium 254, Carbohydrate 20.9, Fiber 1.1, Sugar 5.3, Protein 3.3
FRESH CORN MUFFINS
Whole kernels cut fresh from the cob add an unexpected texture and freshness to these moist muffins. They're wonderful served warm with butter.
Provided by LMillerRN
Categories Quick Breads
Time 31m
Yield 12 muffins, 12 serving(s)
Number Of Ingredients 9
Steps:
- Heat the oven to 375°. Place paper liners in a 12-cup muffin pan.
- Heat 1 teaspoon of the oil in a medium skillet. Add the corn and 1/4 teaspoon of the salt and cook over medium-high heat until barely tender, about 2 to 3 minutes. Then spread the corn onto a plate to cool slightly.
- In a medium bowl, whisk together the cornmeal, flour, sugar, baking powder, and remaining 1/4 teaspoon of salt.
- Add the buttermilk, egg, and remaining oil to the dry ingredients and stir until blended. Then stir in the corn mixture.
- Divide the batter among the muffin cups. Bake the muffins for about 16 minutes, or until a toothpick inserted into the center comes out clean. Serve warm or at room temperature. Makes 1 dozen.
- Tips: Choose ears of corn with bright green husks that are tightly closed. The ends of the corn silk should be golden brown, not pale -- an indication that the corn was picked too early.
- To easily remove corn silk from the kernels, hold the ear in one hand and rub downward with a wet paper towel.
- To remove corn kernels for a salad or salsa, stand an uncooked ear in a shallow bowl and use a sharp, thin-bladed knife. For chowder, add another step: reverse the knife and run the dull side down the ear to press out the rest of the corn and its milk.
Nutrition Facts : Calories 172.9, Fat 8, SaturatedFat 1.2, Cholesterol 18.4, Sodium 220.6, Carbohydrate 22.6, Fiber 1.4, Sugar 4.7, Protein 3.5
ROASTED CORN MUFFINS
I have never gone back to my old corn bread recipe after finding this one. Adding corn to the batter gives it color and extra flavor. -Dorinda Bruce Bixby, Oklahoma
Provided by Taste of Home
Time 30m
Yield 6 muffins.
Number Of Ingredients 10
Steps:
- In a small bowl, cream the butter and sugar. Beat in the egg, honey and salt. , Combine the flour, cornmeal and baking powder; add to the creamed mixture alternately with the milk. Fold in the frozen corn. , Fill greased or paper-lined muffin cups two-thirds full. Bake at 400° for 20-25 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm.
Nutrition Facts : Calories 261 calories, Fat 9g fat (5g saturated fat), Cholesterol 57mg cholesterol, Sodium 209mg sodium, Carbohydrate 41g carbohydrate (17g sugars, Fiber 2g fiber), Protein 4g protein.
PARMESAN CORN MUFFINS
Mary Pleasant of Humble, Texas needs just a few ingredients to make these fragrant corn muffins that start with a handy mix. "I found the recipe years ago," she comments. "It's been a favorite ever since."
Provided by Taste of Home
Time 25m
Yield 1 dozen.
Number Of Ingredients 5
Steps:
- In a large bowl, combine the cornbread mix, Parmesan cheese and rosemary. Add eggs and milk; stir just until moistened. Fill greased muffin cups half full. , Bake 400° for 15-20 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm.
Nutrition Facts : Calories 126 calories, Fat 4g fat (2g saturated fat), Cholesterol 44mg cholesterol, Sodium 254mg sodium, Carbohydrate 18g carbohydrate (6g sugars, Fiber 0 fiber), Protein 4g protein.
CORN MUFFINS
Corn's natural sweetness lets these simple muffins veer in to sweet or savory territory with ease.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Yield Makes 12
Number Of Ingredients 10
Steps:
- Preheat oven to 375 degrees. Butter a standard muffin tin. Combine cornmeal, flour, baking powder, baking soda, and salt in a large bowl; whisk to combine.
- In the bowl of an electric mixer fitted with the paddle attachment, cream butter and sugar until mixture is light and fluffy. Add egg; beat until it is fully incorporated. Add vanilla. Add flour mixture and sour cream in four alternating batches, starting with the flour; beat until mixture is just combined.
- Spoon 1/4 cup batter into each prepared cup. Bake until tops are nicely golden, 15 to 17 minutes. Remove from oven; let cool in pan 15 to 20 minutes before transferring to a wire rack. Serve warm or at room temperature.
CLASSIC CORNBREAD MUFFINS
Fast, easy and tasty -- perfect with a stew or chili. These also freeze well. I first found this recipe in an older Bonnie Stern cookbook many years ago and have been making these ever since.
Provided by Lennie
Categories Quick Breads
Time 35m
Yield 12 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 425 degrees.
- Spray muffin tin with nonstick spray or line with paper muffin cups.
- Combine cornmeal, flour, sugar, baking powder and salt.
- Stir well.
- Combine beaten egg, milk and melted butter (if using normal butter add less salt).
- Stir into the dry mixture and combine just until blended.
- Chopped jalapenos (from a tin) can also be added, as can chopped red pepper and/or tinned corn kernels.
- Scoop batter into prepared muffin pans.
- Sprinkle cheddar cheese on top of muffins before baking if desired.
- Bake for 20-25 minutes .
BUTTERY CORN MUFFINS
I love these corn muffins for their light texture and sweet, buttery taste. They're great served hot from the oven with butter and honey for breakfast, and I've even baked them in mini muffin pans and served them for tea.
Provided by Taste of Home
Time 25m
Yield 6 servings.
Number Of Ingredients 8
Steps:
- In a large bowl, combine the flour, cornmeal and sugar. In a small bowl, combine the egg, milk, oil, vanilla and butter flavoring. Stir into dry ingredients just until moistened., Fill greased muffin cups three-fourths full. Bake at 400° for 15-18 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.
Nutrition Facts : Calories 154 calories, Fat 6g fat (1g saturated fat), Cholesterol 37mg cholesterol, Sodium 182mg sodium, Carbohydrate 21g carbohydrate (5g sugars, Fiber 1g fiber), Protein 4g protein.
QUICK & EASY GOURMET CORN MUFFINS
I wanted a corn muffin recipe I could double and triple easily to bring to our Thanksgivings this year. Finances are tight so I wanted to make something that tasted and looked more expensive and gourmet than it really was. I remembered having some delicious gourmet corn muffins at a breakfast a few years ago with real corn kernels that were very sweet and moist and I wanted to make that deliciousness for everyone else. They turned out wonderful and picky DBF requested I make them again. Major compliments everywhere. A definite crowd pleaser!!!! (and very simple per Jiffy box). I recommend doubling the ingredients to make 16 because these are yummy and disappear fast! :) I made 5 batches for thanksgiving so $2.15 for the 5 Jiffy boxes $1.00 for the eggs (and I had extras to make breakfast for days) $1.50 for the cans of creamed corn and I had milk, honey, and spices on hand. I spent about $4.65 for 40 yummy corn muffins so not too shabby! I guess I'm sort of the "Frugal Gourmet." lol
Provided by Kikiloveshercop
Categories Quick Breads
Time 25m
Yield 8 muffins, 8 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 400 degrees.
- Mix all ingredients in a bowl and let the the batter rest in the bowl for 3-4 minutes.
- Re-stir batter and pour into muffin tins/cupcake papers or a well-greased muffin pan.
- Bake for 20 minutes or until the muffins are a gorgeous golden brown.
Nutrition Facts : Calories 169.8, Fat 4.8, SaturatedFat 1.4, Cholesterol 25.3, Sodium 339.9, Carbohydrate 28.7, Fiber 2.4, Sugar 9.2, Protein 3.7
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