Cornmeal Raisin Muffins Recipes

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CORNMEAL RAISIN MUFFINS



Cornmeal Raisin Muffins image

This makes muffin baking as easy as possible with a prepared dry mix you add on to when it is time to bake.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes

Yield Makes 1 dozen

Number Of Ingredients 10

1 cup all-purpose flour
1 cup yellow cornmeal
1 cup light-brown sugar, packed
1/2 cup raisins
1 tablespoon baking powder
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
4 tablespoons butter, melted, plus more for muffin tin
2 large eggs, lightly beaten
1 cup buttermilk

Steps:

  • Mix all of the dry ingredients in a resealable plastic bag, and set aside until ready to prepare the muffins.
  • Heat oven to 400 degrees. Butter a muffin tin, and set aside.
  • Place the dry-ingredient mixture in a medium bowl. Add the eggs, buttermilk, and melted butter. Mix to combine; the mixture should be lumpy.
  • Spoon the mixture evenly into the muffin tin, and bake until golden, 12 to 15 minutes. Remove from oven, and serve.

CORNMEAL RAISIN MUFFINS



Cornmeal Raisin Muffins image

Make and share this Cornmeal Raisin Muffins recipe from Food.com.

Provided by Megohm

Categories     Quick Breads

Time 30m

Yield 12 muffins

Number Of Ingredients 11

1/2 cup raisins
boiling water
1 cup cornmeal
1 1/2 cups buttermilk
1 1/3 cups flour
1 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon baking soda
1 egg
1/2 cup oil
1/2 cup honey

Steps:

  • Scald raisins with boiling water and drain well.
  • Combine cornmeal and 2/3 of the butter milk and set aside.
  • Mix together flour, baking powder, salt and baking soda.
  • Beat eggs and add oil, honey and remaining buttermilk.
  • Add to cornmeal-buttermilk mixture and then to flour mixture. Add raisins.
  • Place in greased muffin tins and bake at 400 for twenty minutes.

Nutrition Facts : Calories 247.2, Fat 10.3, SaturatedFat 1.7, Cholesterol 18.9, Sodium 275.1, Carbohydrate 36.4, Fiber 1.4, Sugar 16.8, Protein 4

BASIC CORN MUFFINS



Basic Corn Muffins image

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

1 cup cornmeal
1 cup all-purpose flour
⅓ cup white sugar
2 teaspoons baking powder
½ teaspoon salt
1 egg, beaten
¼ cup canola oil
1 cup milk

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

CORNMEAL MUFFINS



Cornmeal Muffins image

Corn bread is very popular in this part of the country as a complement to soup. These muffins are really easy to make and have good texture and flavor!

Provided by Taste of Home

Time 30m

Yield 1 dozen.

Number Of Ingredients 10

1 cup all-purpose flour
1 cup yellow cornmeal
1/3 cup sugar
3 teaspoons baking powder
1 teaspoon salt
1 cup cream-style corn
1/2 cup mayonnaise
3 tablespoons vegetable oil
1 large egg
2 tablespoons finely chopped onion

Steps:

  • In a small bowl, combine the dry ingredients. Make a well in the center. Add the remaining ingredients; stir just until blended. Spoon into greased muffin cups. , Bake at 400° for 20 minutes or until a toothpick comes out clean. Remove to a wire rack; serve warm.

Nutrition Facts : Calories 189 calories, Fat 7g fat, Cholesterol 2mg cholesterol, Sodium 434mg sodium, Carbohydrate 29g carbohydrate, Fiber 3g protein.

UNBELIEVABLY MOIST CORNMEAL MUFFINS



Unbelievably Moist Cornmeal Muffins image

From a Gay Lea recipe flyer. Definitely not a low fat recipe. Tried numerous recipes previously with mixed results (too dry, too crumbly), but these are always mmmm....perfect! Enjoy with soup, salad, chili. Add grated cheese if you wish. Can be frozen.

Provided by fluffystew

Categories     Quick Breads

Time 35m

Yield 12 muffins

Number Of Ingredients 8

1 1/4 cups cornmeal
1 cup all-purpose flour
1/3 cup white sugar
1 tablespoon baking powder
3/4 teaspoon salt
2 eggs
1 1/2 cups gay lea sour cream (light)
3/4 cup butter, melted and cooled

Steps:

  • Preheat oven to 400 degrees.
  • Grease or put muffin cups into a 12-muffin pan. (or use a 9-inch square baking pan).
  • Combine dry ingredients in a bowl: cornmeal, flour, sugar, baking powder, salt.
  • In another bowl, combine wet ingredients: eggs, sour cream and melted butter.
  • Add wet ingredients into the dry and mix well.
  • Put into muffin cups or baking pan.
  • Bake 15-20 minutes or until a toothpick comes out clean.

Nutrition Facts : Calories 275.1, Fat 18.5, SaturatedFat 10.9, Cholesterol 76.5, Sodium 377, Carbohydrate 24.4, Fiber 1.2, Sugar 6.7, Protein 3.9

SWEET CORNMEAL MUFFINS



Sweet Cornmeal Muffins image

My husband, Axtell, was a fan of the cornmeal muffins from a restaurant we visited. I found a similar recipe and cut it down to serve two. These muffins are his favorite.-Marie Kramer, Kirkwood, Missouri

Provided by Taste of Home

Time 25m

Yield 4 muffins.

Number Of Ingredients 8

2 tablespoons sugar
4 teaspoons canola oil
1 egg, beaten or 1/4 cup egg substitute
2 tablespoons milk
1/4 cup cornmeal
1/4 cup all-purpose flour
1/2 teaspoon baking powder
Pinch salt

Steps:

  • In a small bowl, combine the sugar, oil, egg, and milk. In another bowl, combine dry ingredients; stir in sugar mixture just until moistened. , Coat four muffin cups with cooking spray or use paper liners. Divide batter among muffin cups. Bake at 400° for 15-18 minutes or until lightly browned.

Nutrition Facts : Calories 153 calories, Fat 6g fat, Cholesterol 0 cholesterol, Sodium 87mg sodium, Carbohydrate 20g carbohydrate, Fiber 4g protein.

CRANBERRY-CORNMEAL MUFFINS



Cranberry-Cornmeal Muffins image

The smell of these fresh-baked muffins, filled with tart-sweet cranberries, will get everyone running to breakfast.

Provided by By Betty Crocker Kitchens

Categories     Side Dish

Time 35m

Yield 12

Number Of Ingredients 10

1 cup all-purpose flour
3/4 cup cornmeal
1/2 cup sugar
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup sweetened dried cranberries
1 egg
3/4 cup milk
1/3 cup vegetable oil
1/2 cup coarsely chopped pecans

Steps:

  • Heat oven to 400°F. Line 12 regular-size muffin cups with paper baking cups.
  • In large bowl, mix flour, cornmeal, sugar, baking powder and salt. In small bowl, mix 2 tablespoons flour mixture and the cranberries; set aside.
  • In medium bowl, beat egg with wire whisk until blended. Beat in milk and oil.
  • Make a well in center of dry ingredients. Add egg mixture to dry ingredients; stir just until dry ingredients are moistened (batter will be thin). Stir in cranberries and pecans. Divide batter evenly among muffin cups.
  • Bake 15 to 18 minutes or until lightly browned and toothpick inserted in center comes out clean. Cool 1 minute; remove from pan to cooling rack. Serve warm or at room temperature.

Nutrition Facts : Calories 230, Carbohydrate 30 g, Cholesterol 20 mg, Fat 2, Fiber 1 g, Protein 3 g, SaturatedFat 1 1/2 g, ServingSize 1 Muffin, Sodium 125 mg, Sugar 13 g, TransFat 0 g

CORNMEAL MUFFINS



Cornmeal Muffins image

Provided by Pierre Franey

Categories     easy, quick

Time 30m

Yield About 24 muffins

Number Of Ingredients 9

1 1/2 cups all-purpose flour
1/3 cup granulated sugar
4 teaspoons baking powder
1 teaspoon salt
1 1/2 cup cornmeal
2 eggs
1 1/2 cups milk
1 teaspoon vanilla extract
6 tablespoons melted butter, plus additional butter for greasing the mold

Steps:

  • Preheat oven to 375 degrees.
  • Sift the flour, sugar, baking powder and salt into a bowl. Add the cornmeal and stir.
  • In a separate bowl, beat the eggs until foamy. Add the eggs to the dry mixture, along with the milk, vanilla and melted butter. Beat just until smooth (do not overmix).
  • Grease the mold well, and fill the mold cavities to seven-eighths of capacity with the batter. Bake for 20 minutes, or until the muffins are lightly browned. (The pan has ''feet,'' so it is helpful to set it on a cookie sheet in the oven to avoid tipping.)

Nutrition Facts : @context http, Calories 116, UnsaturatedFat 1 gram, Carbohydrate 18 grams, Fat 4 grams, Fiber 1 gram, Protein 2 grams, SaturatedFat 2 grams, Sodium 102 milligrams, Sugar 4 grams, TransFat 0 grams

CARAMELIZED OATMEAL RAISIN MUFFINS



Caramelized Oatmeal Raisin Muffins image

Why can't oatmeal muffins taste more like oatmeal cookies? These do! The trick is to first caramelize the oatmeal. Enjoy the nice, deep oatmeal flavor.

Provided by Chantal Pare'

Categories     Bread     Quick Bread Recipes     Muffin Recipes

Time 40m

Yield 12

Number Of Ingredients 14

¼ cup butter
⅔ cup rolled oats
⅔ cup brown sugar, divided
¼ teaspoon ground cinnamon
¼ teaspoon ground allspice
⅔ cup water
1 ½ cups all-purpose flour
⅓ cup rolled oats
4 teaspoons baking powder
2 teaspoons wheat germ
1 egg, lightly beaten
1 cup evaporated milk
1 ⅓ cups raisins
1 tablespoon all-purpose flour

Steps:

  • Preheat oven to 375 degrees F (190 degrees C). Lightly grease a muffin pan, or use paper liners.
  • Heat butter in a skillet over medium heat. Cook 2/3 cup oats, 1/3 cup brown sugar, cinnamon and allspice until golden brown. Stir in 2/3 cup water and remaining 1/3 cup brown sugar. Cook until slightly thickened. Remove from heat and allow to cool.
  • In a large bowl, combine flour, 1/3 cup uncooked oats, baking powder and wheat germ. Whisk together egg and evaporated milk. Make a well in the center of flour mixture, and pour in egg mixture and cooked oatmeal. Mix just until combined. Dredge raisins in 1 tablespoon flour, then fold into batter. Spoon into muffin cups.
  • Bake in preheated oven for 25 to 30 minutes.

Nutrition Facts : Calories 256.4 calories, Carbohydrate 46.2 g, Cholesterol 31.8 mg, Fat 6.6 g, Fiber 1.9 g, Protein 5.2 g, SaturatedFat 3.6 g, Sodium 181.5 mg, Sugar 25 g

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