Double Corn Muffins Recipes

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DOUBLE-CORN MUFFINS



Double-Corn Muffins image

Cornmeal muffins have a slight sweet taste that's enhanced with whole kernel corn. Delicious!

Provided by Betty Crocker Kitchens

Categories     Side Dish

Time 30m

Yield 8

Number Of Ingredients 9

2/3 cup milk
3 tablespoons vegetable oil
1 egg
3/4 cup Gold Medal™ all-purpose flour
3/4 cup cornmeal
2 tablespoons sugar
1 teaspoon baking powder
1/2 teaspoon salt
1 can (7 oz) whole kernel corn, drained, or 1 cup frozen (thawed) whole kernel corn

Steps:

  • Heat oven to 400°F. Grease bottoms only of 8 regular-size muffin cups with shortening, or line with paper baking cups.
  • In medium bowl, beat milk, oil and egg with spoon. Stir in remaining ingredients except corn just until flour is moistened. Fold in corn. Divide batter evenly among muffin cups (about 3/4 full).
  • Bake 18 to 20 minutes or until golden brown. Immediately remove from pan to wire rack. Serve warm or cool.

Nutrition Facts : Calories 180, Carbohydrate 26 g, Cholesterol 30 mg, Fat 1, Fiber 1 g, Protein 4 g, SaturatedFat 1 g, ServingSize 1 Muffin, Sodium 260 mg, Sugar 5 g, TransFat 0 g

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

BEST EVER CORN MUFFINS



Best Ever Corn Muffins image

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

¼ cup butter, softened
9 tablespoons white sugar
2 eggs
1 tablespoon vanilla extract
1 ½ cups biscuit baking mix
¼ cup yellow cornmeal
⅔ cup milk

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

DOUBLE-CHOCOLATE MUFFINS



Double-Chocolate Muffins image

Whole wheat flour and high-fiber cereal are the goodies tucked in a chocolate-lover's sweet muffin.

Provided by By Betty Crocker Kitchens

Categories     Side Dish

Time 35m

Yield 12

Number Of Ingredients 12

1 cup Fiber One™ original bran cereal
1 1/3 cups buttermilk
1/4 cup canola or vegetable oil
1 egg
3/4 cup packed brown sugar
1/2 cup Gold Medal™ whole wheat flour
1/2 cup Gold Medal™ all-purpose flour
1/2 cup unsweetened baking cocoa
1 teaspoon baking soda
1 teaspoon vanilla
1/4 teaspoon salt
1/3 cup miniature semisweet chocolate chips

Steps:

  • Heat oven to 375°F. Place paper baking cup in each of 12 regular-size muffin cups. Place cereal in resealable food-storage plastic bag; seal bag and crush with rolling pin or meat mallet (or crush in food processor).
  • In medium bowl, mix crushed cereal and buttermilk; let stand 5 minutes. Stir in oil and egg. Stir in remaining ingredients except chocolate chips. Stir in chocolate chips. Divide batter evenly among muffin cups.
  • Bake 15 to 20 minutes or until toothpick inserted in center comes out clean. Immediately remove from pan. Serve warm.

Nutrition Facts : Calories 250, Carbohydrate 32 g, Cholesterol 20 mg, Fat 2 1/2, Fiber 5 g, Protein 4 g, SaturatedFat 4 1/2 g, ServingSize 1 Muffin, Sodium 210 mg, Sugar 17 g, TransFat 0 g

DOUBLE CORN MUFFINS



Double Corn Muffins image

Make and share this Double Corn Muffins recipe from Food.com.

Provided by ratherbeswimmin

Categories     Quick Breads

Time 55m

Yield 10 muffins

Number Of Ingredients 10

softened unsalted butter, for the pan
1 1/4 cups unbleached all-purpose flour
1/4 cup stone-ground yellow cornmeal
1 tablespoon baking powder
1/4 teaspoon fine sea salt
8 tablespoons unsalted butter, chilled and cut into 1/2-inch cubes
1/2 cup superfine sugar
2 large eggs, at room temperature, beaten
1/4 cup whole milk
1 (7 ounce) can vacuum-packed corn, well drained

Steps:

  • Position oven rack in the center of the oven; preheat to 400°.
  • Brush the insides of 10 muffin cups with softened butter, then brush the top of the pan.
  • Whisk the flour, cornmeal, baking powder, and salt together in a bowl.
  • Beat the butter and sugar in the bowl of a heavy-duty stand mixer fitted with the paddle attachment on high speed, scraping the sides of the bowl often with a silicone spatula, until the mixture is very light in color and texture, about 5 minutes.
  • Gradually beat in the eggs, beating well after each addition.
  • Decrease mixer speed to low; in thirds, beat in the flour mixture, alternating with two equal additions of the milk, scraping down the sides of the bowl often, and mix until smooth.
  • Stir in the corn.
  • Using a 2 1/2 inch diameter ice-cream scoop, portion the batter, rounded side up, into the cups.
  • Bake for 10 minutes; decrease oven temperature to 375° and continue baking until the tops of the muffins are golden brown and a cake tester comes out clean, about 15 minutes more.
  • Cool in the pan set on wire rack for 10 minutes; remove muffins to wire rack and cool completely.

Nutrition Facts : Calories 225.8, Fat 10.9, SaturatedFat 6.3, Cholesterol 62.2, Sodium 186.8, Carbohydrate 29.1, Fiber 1.1, Sugar 11.3, Protein 4.1

DOUBLE CORN AND CHEESE MUFFINS



Double Corn And Cheese Muffins image

Provided by Florence Fabricant

Categories     side dish

Time 45m

Yield 12 servings

Number Of Ingredients 10

1 1/2 cups flour
2/3 cup stone-ground yellow cornmeal
2 tablespoons sugar
1 tablespoon baking powder
1 teaspoon salt
2 large eggs
1 cup milk
5 tablespoons unsalted butter, melted
1 cup canned, frozen or fresh corn kernels
1 cup grated cheddar cheese (about 3 ounces by weight)

Steps:

  • Preheat oven to 400 degrees. Butter 12 large muffin cups.
  • In a mixing bowl combine the flour, cornmeal, sugar, baking powder and salt.
  • In a separate bowl beat the eggs lightly, then whisk in the milk and melted butter. Make a well in the dry ingredients and pour in the egg mixture. Stir gently, just until combined. Stir in the corn and cheese.
  • Spoon the mixture into the muffin cups, filling each about three-fourths full.
  • Bake the muffins for 15 minutes, then reduce the heat to 375 degrees and bake 10 minutes longer, until the tops are golden brown and spring back when touched lightly.
  • Cool the muffins in the pans on a rack for five minutes, then transfer to a basket and serve at once.

Nutrition Facts : @context http, Calories 210, UnsaturatedFat 3 grams, Carbohydrate 24 grams, Fat 10 grams, Fiber 1 gram, Protein 7 grams, SaturatedFat 6 grams, Sodium 189 milligrams, Sugar 4 grams, TransFat 0 grams

DOUBLE CORN CORNBREAD



Double Corn Cornbread image

Looking for a moist bread to dunk in a bowl of chowder or chili? Try this tasty recipe. -Silvana Nardone, New York, New York

Provided by Taste of Home

Time 55m

Yield 1 loaf (6 slices).

Number Of Ingredients 11

1 cup gluten-free all-purpose baking flour
1 cup cornmeal
1/4 cup sugar
1 tablespoon baking powder
1 teaspoon baking soda
1 teaspoon salt
2 eggs, lightly beaten
1 cup rice milk
1/4 cup canola oil
1 tablespoon cider vinegar
1 cup frozen corn, thawed

Steps:

  • In a large bowl, combine the flour, cornmeal, sugar, baking powder, baking soda and salt. In a small bowl, whisk the eggs, rice milk, oil and vinegar. Stir into dry ingredients just until moistened; stir in corn., Transfer to an 8x4-in. loaf pan coated with cooking spray. Bake at 350° for 40-45 minutes or until top is lightly browned and a toothpick inserted in the center comes out clean. Cool on a wire rack.

Nutrition Facts : Calories 334 calories, Fat 13g fat (1g saturated fat), Cholesterol 71mg cholesterol, Sodium 842mg sodium, Carbohydrate 51g carbohydrate (10g sugars, Fiber 4g fiber), Protein 7g protein.

DOUBLE-CORN AND CHEESE MUFFINS



Double-Corn and Cheese Muffins image

Categories     Bread     Cheese     Bake     Vegetarian     Mozzarella     Corn     Fall     Hominy/Cornmeal/Masa     Bon Appétit

Yield Makes 8 muffins

Number Of Ingredients 6

1/3 cup whole milk
1 large egg
1 8 1/2-ounce box corn muffin mix
1/3 cup (packed) shredded "pizza cheese" or mozzarella cheese
1/3 cup frozen corn kernels, thawed
3 tablespoons chopped fresh basil

Steps:

  • Preheat oven to 400°F. Line eight 1/3-cup muffin cups with paper liners. Blend milk and egg in small bowl. Place remaining ingredients in large bowl; add milk mixture. Stir until ingredients are just moistened (do not overmix). Divide batter among prepared muffin cups.
  • Bake muffins until golden and tester inserted into center comes out clean, about 20 minutes. Serve muffins warm.

DOUBLE CORN AND GREEN CHILE MUFFINS



Double Corn and Green Chile Muffins image

Make and share this Double Corn and Green Chile Muffins recipe from Food.com.

Provided by Michelle Berteig

Categories     Quick Breads

Time 40m

Yield 12 serving(s)

Number Of Ingredients 11

1 1/2 cups yellow cornmeal
1/2 cup flour
1 tablespoon baking powder
1 teaspoon salt
1/4 teaspoon pepper
2 eggs
1 cup sour cream
1/4 cup melted butter
12 ounces corn kernels, drained or 3 cups frozen corn kernels, thawed
1 cup grated sharp cheddar cheese
1/4 cup chopped canned green chili

Steps:

  • Heat oven to 350 Degrees F. Line muffins cups with paper liners.
  • Mix corn meal, flour, baking powder, salt and pepper in a large bowl. Whisk eggs and sour cream in another bowl until smooth. Mix in butter. Stir in corn, cheese and chiles. Pour over dry ingredients and mix just until blended.
  • Scoop batter into muffin cups. Bake 25 to 30 minutes or until no longer moist in the center. Cool a few minutes before serving.

Nutrition Facts : Calories 226.2, Fat 12.6, SaturatedFat 7.3, Cholesterol 63.7, Sodium 398.6, Carbohydrate 23.2, Fiber 2, Sugar 0.4, Protein 6.7

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