GLUTEN-FREE CORNMEAL MOLASSES MUFFINS
Strong molasses provides a good source of iron in an easy-to-make muffin. One of my favorite breads is a steamed brown bread called Boston brown bread. It is made with cornmeal and flour, and is the inspiration for these muffins, which are easier to make. The strong molasses, which is a good source of iron, flavor will mask the bean flavor of commercial gluten free mixes, so feel free to use one.
Provided by Martha Rose Shulman
Categories breakfast, weekday, appetizer
Time 45m
Yield 12 muffins (1/3 cup tins)
Number Of Ingredients 13
Steps:
- Preheat the oven to 375 degrees with a rack in the middle. Oil or butter muffin tins. Sift together the cornmeal, gluten-free flour mix, soy flour, ginger, baking powder, baking soda and salt into a medium bowl. Pour in any grainy bits that remain in the sifter.
- In a separate large bowl whisk the eggs with the buttermilk, molasses, vanilla and oil. Quickly whisk in the cornmeal mixture. Fold in the raisins.
- Using a spoon or ice cream scoop, fill muffin cups to the top. Place in the oven and bake 25 to 30 minutes, until lightly browned and well risen. Remove from the heat and if the muffins come out of the tins easily, remove from the tins and allow to cool on a rack. If they don't release easily, allow to cool and then remove from the tins.
Nutrition Facts : @context http, Calories 179, UnsaturatedFat 6 grams, Carbohydrate 23 grams, Fat 8 grams, Fiber 1 gram, Protein 4 grams, SaturatedFat 1 gram, Sodium 211 milligrams, Sugar 13 grams, TransFat 0 grams
CORN AND MOLASSES MUFFINS
These are sweet cornmeal muffins (not too sweet), with a cake-like texture. They'd be good with some currants or raisins added, too, I'd bet. I like them unadulterated and unadorned, though...I don't even think they need butter. I got this from "Enchanted Broccoli Forest," by the way.
Provided by Aunt Cookie
Categories Quick Breads
Time 30m
Yield 12 serving(s)
Number Of Ingredients 11
Steps:
- Preheat the oven 375°F Lightly grease 12 muffin cups.
- Whisk together the dry ingredients in a medium sized bowl. Make a well in the center.
- In a separate container, beat together the remaining ingredients. Pour this mixture into the dry ingredients, and stir just enough to combine thoroughly.
- Fill the muffin cups just up to the edge of the pan. Bake for 15-20 minutes, or until a toothpick inserted in the center comes out clean.
- Remove the muffins from the pan right away, and cool on a rack for at least 10 minutes before eating.
CORNMEAL-MOLASSES MUFFINS
These muffins are a nod to two traditional New England specialties, Anadama bread and Indian pudding, both of which are primarily made with cornmeal and molasses.
Provided by Cooking Channel
Time 1h20m
Yield 12 regular muffins
Number Of Ingredients 15
Steps:
- 1. Preheat the oven to 350 degrees F. Cut parchment paper into twelve 5-by-5-inch squares. Lightly grease the inside of a 12-cup muffin tin. Center a square of parchment paper over 1 of the cups and use your fingers to press the parchment into the cup, so that it sticks to the sides and bottom. Crease the paper as needed to fit and repeat with the remaining parchment (regular muffin liners work just as well but the parchment looks pretty).
- 2. Combine the cornmeal, flour, sugar, baking powder, cinnamon, salt and baking soda in a large bowl.
- 3. Whisk together the yogurt, applesauce, molasses, orange zest, eggs and butter in a separate small bowl.
- 4. Fold the wet ingredients into the dry until just combined (don't fret if the batter is lumpy, this means your batter isn't over-mixed).
- 5. Fill each liner almost to the top of the tin (an ice-cream scoop lightly greased with nonstick spray will help). Sprinkle each muffin with the toasted oats.
- 6. Bake, rotating about halfway through, until a toothpick inserted in the muffins comes out clean and the tops are just slightly puffed and spring back when touched, 20 to 24 minutes. Let rest in the hot muffin pan 3 minutes, then transfer to a cooling rack and let cool 30 minutes. Store the cooled muffins in an airtight container for up to 3 days.
RYE AND CORNMEAL MUFFINS WITH CARAWAY
I like to serve these savory muffins, whose flavors are reminiscent of black bread and pumpernickel, with hearty borscht-type soups, smoked fish or cheese.
Provided by Martha Rose Shulman
Categories breakfast, brunch, quick, main course, side dish
Time 25m
Yield 12 muffins
Number Of Ingredients 11
Steps:
- Preheat the oven to 375 degrees with the rack positioned in the upper third. Oil or butter muffin tins.
- Sift together the rye and whole-wheat pastry flours, baking powder, baking soda and salt. Stir in the cornmeal and the caraway seeds.
- In a separate bowl, beat together the eggs, oil, blackstrap molasses and buttermilk. Using a whisk or a spatula, stir in the dry ingredients, and mix until well combined. Do not beat; a few lumps are fine, but make sure there is no flour at the bottom of the bowl.
- Spoon into muffin cups, filling them to just below the top (about 4/5 full). Place in the oven, and bake 25 minutes until lightly browned and well risen.
Nutrition Facts : @context http, Calories 154, UnsaturatedFat 5 grams, Carbohydrate 21 grams, Fat 6 grams, Fiber 2 grams, Protein 5 grams, SaturatedFat 1 gram, Sodium 236 milligrams, Sugar 4 grams, TransFat 0 grams
CORNBREAD MUFFINS WITH MAPLE BUTTER
Provided by Jessica Strand
Categories Bread Mixer Dairy Egg Breakfast Brunch Side Bake Easter Vegetarian Maple Syrup Hominy/Cornmeal/Masa Bon Appétit Kidney Friendly Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 12 muffins
Number Of Ingredients 12
Steps:
- For maple butter:
- Using electric mixer, beat butter in medium bowl until creamy. Gradually beat in maple syrup until well blended and smooth. DO AHEAD Can be made 1 week ahead. Cover and refrigerate.
- For muffins:
- Preheat oven to 375°F. Butter 12 regular (1/3-cup) muffin cups. Sift cornmeal, flour, sugar, baking powder, and salt into medium bowl. Whisk buttermilk and egg in another medium bowl; whisk in melted butter. Add buttermilk mixture to dry ingredients; stir just until incorporated (do not overmix). Divide batter equally among prepared muffin cups. Bake muffins until tester inserted into center comes out clean, about 15 minutes (muffins will be pale). Cool on rack 10 minutes. Serve with maple butter.
CORNMEAL MUFFINS
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
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.
OLD-FASHIONED MOLASSES MUFFINS
The spicy aroma of these muffins in the oven is truly mouthwatering! I've fixed batches for Christmas breakfast...frozen more to snack on later...and sent plenty to school with our youngsters.
Provided by Taste of Home
Time 30m
Yield 9 muffins.
Number Of Ingredients 9
Steps:
- In a large bowl, combine the dry ingredients. In another bowl, beat egg, water, oil and molasses. Stir into dry ingredients just until moistened. , Fill greased or paper-lined muffin cups two-thirds full. Bake at 325° for 20-25 minutes or until muffins test done. Cool in pan for 5 minutes before removing to a wire rack to cool completely.
Nutrition Facts : Calories 172 calories, Fat 7g fat (1g saturated fat), Cholesterol 24mg cholesterol, Sodium 146mg sodium, Carbohydrate 25g carbohydrate (11g sugars, Fiber 1g fiber), Protein 3g protein.
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
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
CORN MUFFIN
Atlanta chef Scott Peacock provides a buttery corn muffin recipe that's guaranteed to please.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Yield Makes 12
Number Of Ingredients 7
Steps:
- Preheat oven to 425 degrees. Generously butter a standard 12-cup muffin tin; set aside.
- In a medium bowl, whisk together cornmeal, baking soda, and salt. Whisk in 2 1/4 cups buttermilk, eggs, and melted butter until smooth; batter should be loose and pourable. If not, whisk in additional 1/4 cup buttermilk.
- Pour batter into prepared muffin tin and transfer to oven. Bake until golden brown, 12 to 20 minutes. Immediately turn muffins out onto a wire rack to cool slightly.
- Place softened butter on a small plate and drizzle with molasses or honey; serve with warm muffins.
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
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