Cornmeal Raisin Muffins Recipes

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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

RAISIN APPLE MUFFINS



Raisin Apple Muffins image

Apple, cinnamon and raisins combine to treat your taste buds in these tender muffins suggested by Dorothy Schierbeek of Grand Rapids, Michigan.

Provided by Taste of Home

Time 30m

Yield 1 dozen.

Number Of Ingredients 16

1-1/2 cups all-purpose flour
1/2 cup sugar
2 teaspoons baking powder
1 teaspoon ground cinnamon
1/2 teaspoon salt
1 egg
1/2 cup fat-free milk
1/4 cup canola oil
1 cup chopped peeled tart apple
1/4 cup raisins
CRUMB TOPPING:
2 tablespoons all-purpose flour
2 tablespoons quick-cooking oats
2 tablespoons brown sugar
1 teaspoon ground cinnamon
1 tablespoon cold butter

Steps:

  • In a bowl, combine the flour, sugar, baking powder, cinnamon and salt. Combine the egg, milk and oil; stir into dry ingredients just until moistened. Fold in the apple and raisins. , Coat muffin cups with cooking spray or use paper liners; fill two-thirds full with batter. For topping, in a bowl, combine the flour, oats, brown sugar and cinnamon; cut in butter until crumbly. Sprinkle over batter. Bake at 375° 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 180 calories, Fat 6g fat (1g saturated fat), Cholesterol 21mg cholesterol, Sodium 159mg sodium, Carbohydrate 28g carbohydrate, Fiber 1g fiber), Protein 3g protein.

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.

CORN BRAN MUFFINS



Corn Bran Muffins image

A very crunchy and fibrous muffin with bits of cornmeal and oat bran for added fibre to your meal or brunch.

Provided by Slocan cook

Categories     Oatmeal

Time 40m

Yield 12 muffins, 12 serving(s)

Number Of Ingredients 12

2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 cup oat bran
1/3 cup cornmeal
1 cup water
1/4 teaspoon salt
1/2 cup granulated sugar
1/2 cup brown sugar
1 cup milk or 1 cup light cream
2 eggs, lightly beaten
1/4 cup canola oil

Steps:

  • Preheat oven to 375 degrees Fahrenheit
  • Grease a 12 cup muffin pan. Set aside
  • In a small saucepan sprinkle cornmeal and salt over the surface of the water and bring to a boil stirring constantly and continue to cook on low until desired consistency is reached. Allow to cool
  • Combine milk, eggs and oil in a large mixing bowl and stir with a wire whisk until light and creamy
  • To cornmeal porridge add sugars and mix together until corn becomes glutinous and gels together
  • Add cornmeal to egg mixture and blend together until cornmeal dissolves and is nice and smooth
  • Slowly stir in dry ingredients and mix all ingredients together to form a light batter
  • With a large spoon take a small amount and fill greased muffin cups 2/3 full
  • Bake in preheated oven for 20 minutes until lightly browned on top
  • Remove from oven and allow to cool before placing on serving plate.

Nutrition Facts : Calories 230.3, Fat 6.7, SaturatedFat 1.2, Cholesterol 33.9, Sodium 188.2, Carbohydrate 39.6, Fiber 1.4, Sugar 17.4, Protein 4.8

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

BLUEBERRY-ORANGE CORNMEAL MUFFINS



Blueberry-Orange Cornmeal Muffins image

Combine blueberries with nutty cornmeal, then add a sunny burst of orange for wholesome treats that are perfect for breakfast or as a snack. Tangy, creamy low-fat yogurt provides moisture and helps leaven and tenderize these egg-free muffins.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes

Time 35m

Yield Makes 12

Number Of Ingredients 11

1 cup plus 1 tablespoon all-purpose flour (spooned and leveled)
1 cup fine yellow cornmeal
1/3 cup granulated sugar
1 tablespoon baking powder
1/2 teaspoon fine salt
1 cup low-fat plain yogurt
3 tablespoons unsalted butter, melted and cooled
1 teaspoon pure vanilla extract
2 teaspoons finely grated orange zest, plus 2 teaspoons orange juice
1 1/4 cups blueberries (7 ounces)
1/3 cup confectioners' sugar

Steps:

  • Preheat oven to 400 degrees. Line 12 standard muffin cups with paper liners. In a large bowl, whisk together 1 cup flour, cornmeal, granulated sugar, baking powder, and salt. In a small bowl, whisk together yogurt, butter, vanilla, and orange zest. Add to flour mixture, stirring until combined (do not overmix).
  • In a medium bowl, toss blueberries with 1 tablespoon flour to coat, then fold into batter. Divide batter among muffin cups. Bake until puffed and set, about 20 minutes, rotating pan halfway through. Let muffins cool in pan on a wire rack.
  • Stir together orange juice and confectioners' sugar. Drizzle over muffins and let glaze set, about 10 minutes, before serving. Muffins can be stored in an airtight container at room temperature up to 2 days.

Nutrition Facts : Calories 156 g, Fat 4 g, Fiber 1 g, Protein 3 g, SaturatedFat 2 g

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.

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