Cornmeal Strawberry Muffins Recipes

CORNMEAL MUFFINS

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.

BERRY CORNMEAL MUFFINS

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.

CORNMEAL STRAWBERRY MUFFINS

Steps:

• In a medium bowl combine flour, cornmeal, sugar, baking powder, baking soda, and salt.
• In another bowl beat eggs, stir in milk, butter and strawberries.
• Make well in the dry ingredients, add the egg mixture all at once and stir until just combined.
• Spoon into greased or paper lined muffin tins and bake at 375 degrees F. for 20 minutes.

CRANBERRY-CORNMEAL MUFFINS

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.

STRAWBERRY CORN MUFFINS

Steps:

• Heat oven to 350 degrees. Line a 12-cup muffin tin with paper liners; set aside. Place strawberries and 1 tablespoon flour in a bowl; toss to combine; set aside. In a medium bowl, combine milk, melted butter, and eggs; set aside.
• In the bowl of an electric mixer fitted with the paddle attachment, combine the remaining 3 cups flour, sugar, cornmeal, baking powder, and salt. Add the milk mixture; mix on low speed until just blended. Add reserved dried strawberries; mix to combine. Spoon batter into prepared tin, making sure all batter is used. Brush muffin tops with water, and sprinkle with sugar.
• Place in oven; bake until golden brown and a cake tester inserted in the middle of a muffin comes out clean, about 30 minutes. Cool slightly on a wire rack. Remove muffins from pan, and place on a wire rack to cool.

CORNMEAL TOWERS WITH STRAWBERRIES & CREAM

Steps:

• Place egg whites in a small bowl; let stand at room temperature 30 minutes. Meanwhile, in a small bowl, beat cream until soft peaks form; refrigerate, covered, until serving., In a large bowl, whisk cornmeal, flour, baking powder, cardamom and salt. In another bowl, mix milk, ricotta cheese, orange juice, honey and extract until blended. Add to cornmeal mixture; stir just until moistened. With clean beaters, beat egg whites on high speed until stiff but not dry; fold into batter., Heat a griddle or large nonstick skillet over medium heat; grease with butter. Filling a 1/4-cup measure halfway with batter, pour batter onto griddle or skillet. Cook until edges begin to dry and bottoms are golden brown. Turn; cook until second side is golden brown. Cool pancakes slightly. , In a bowl, toss strawberries with sugar. For each serving, stack three pancakes, layering each pancake with strawberries and whipped cream.

CORNMEAL STRAWBERRY SHORTCAKES

Steps:

• Heat oven to 425°F. In medium bowl, stir cornbread mix, melted butter and egg until stiff dough forms. Onto ungreased cookie sheet, drop dough in 6 mounds (about 1/3 cup each).
• Bake 10 to 12 minutes or until golden brown. Remove from cookie sheet to cooling rack. Cool completely, about 30 minutes.
• Meanwhile, in small bowl, mix strawberries, 2 tablespoons of the sugar and the basil. Let stand 30 minutes.
• In chilled medium bowl, beat whipping cream and remaining 2 tablespoons sugar with electric mixer on high speed until soft peaks form. To serve, split shortcakes. Fill and top with strawberry mixture and whipped cream.

STRAWBERRY-RHUBARB MUFFINS

Steps:

• Heat the oven to 400 degrees and line a standard muffin tin with paper liners. (If not using a nonstick pan, spray the exposed metal with nonstick cooking spray.)
• Combine the strawberries and rhubarb in a medium bowl. Add 1 tablespoon sugar; toss and set aside. Place the rest of the sugar (1 cup plus 3 tablespoons), along with the melted butter and eggs, in a large bowl. Whisk vigorously for about 30 seconds, until the yolks are pale and the mixture is smooth and glossy. Add the sour cream, vanilla and lemon zest, and whisk just until smooth.
• In another medium bowl, whisk together the flour, cornmeal, baking powder, salt, baking soda and cinnamon. Add the dry ingredients to the wet ingredients and mix until just combined. (Be careful not to overmix.)
• Transfer the fruit mixture to a strainer set over a bowl or the sink. Toss with a spoon, allowing any excess liquid to drain. (The amount will vary depending on the ripeness of the berries.) Discard the liquid and add the fruit to the batter, folding it in until just combined.
• Using an ice cream scoop or large spoon, divide the batter among the 12 muffin cups. (The cups will be very full and slightly heaping.) Sprinkle the tops with the Demerara sugar and bake for 18 to 23 minutes, until a toothpick comes out clean and the muffins spring back when lightly pressed.
• Let the muffins cool for 10 minutes in the pan, then carefully transfer them to a rack to cool completely. The muffin tops may spread into each other slightly as they bake; simply cut the tops apart with a paring knife when the muffins come out of the oven and immediately run the knife very gently under the edges of the muffin tops to release them from the pan, being careful not to separate them from the bottoms.