Eggless Corn Pudding Muffins Recipes

SHIRRED EGG CORN MUFFINS

Steps:

• Preheat oven to 375°. In a small bowl, combine muffin mix, buttermilk and sour cream just until moistened; fold in cheese and bacon. Spoon into 12 greased muffin cups. Crack an egg into each cup; sprinkle with salt and pepper., Bake until egg whites are completely set and yolks are still soft, 18-22 minutes. Cool 5 minutes before removing from pan., Meanwhile, in a small saucepan, melt butter over medium-low heat. Stir in flour until smooth; gradually whisk in milk. Bring to a boil, stirring constantly; cook and stir until thickened, 1-2 minutes. Remove from heat. Stir in 1 cup cheese, thyme and 1/8 teaspoon seasoned salt until cheese is melted., Serve muffins with sauce; sprinkle with the remaining cheese and seasoned salt. Serve immediately.

EGGLESS PEANUT BUTTER CHOCOLATE MUFFINS

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Line muffin cups with paper liners.
• Whisk flour, sugar, oats, cocoa powder, and baking powder together in a bowl.
• Combine milk and peanut butter in a saucepan; cook and stir over medium-low heat until mixture is smooth, about 5 minutes. Remove saucepan from heat and slightly cool peanut butter mixture, about 5 minutes. Stir peanut butter mixture into flour mixture until batter is just combined; fold in chocolate chips. Spoon batter into prepared muffin cups, about 2/3 full.
• Bake in the preheated oven until a toothpick inserted in the center of a muffin comes out clean, about 13 minutes.

EDNA LEWIS'S CORN MUFFINS

Steps:

• Preheat oven to 400. Generously grease the wells of the muffin pan with 2 tablespoons of lard or butter, leaving the extra fat in the wells. In a mixing bowl, sift together the corn flour, salt, baking soda and baking powder.
• When the oven is hot, place the muffin tin inside to preheat. Meanwhile, stir the buttermilk into the dry ingredients and mix well, then stir in the egg and 2 tablespoons melted butter. When the muffin pan is very hot (if using butter to grease, the butter should have just stopped sizzling), carefully remove it, and quickly fill each well with about 3 ounces of batter. Bake for 17-20 minutes, rotating once, until a toothpick comes out clean and the edges of the muffins are golden brown.
• Let the pan cool for 2 minutes on a rack, then remove the muffins. (If necessary, use a paring knife to release them.) Serve muffins hot, with butter.

CORN PUDDING MUFFINS

Steps:

• Preheat oven to 350 degrees.
• Spray muffin pans with non-stick coating. Combine all ingredients.
• Spoon into pans to about 3/4 full.
• Bake about 20 to 25 minutes, or until set.

EGGLESS GINGER PUDDING MUFFINS RECIPE BY TASTY

Steps:

• Preheat the oven to 200 °C.
• Combine the golden syrup, honey, ginger purée in a pot and bring to a boil. Then, cube the butter and add it to the mix, stir and take it off the heat.
• Add the cream and stir until all the butter has melted
• In a glass bowl, sift the flour, baking powder and baking soda. Add the breadcrumbs, ginger powder and allspice
• Add about 75% of the mix from the pot (keep the rest for the sauce) to it and mix well.
• Butter the muffin tins and fill them nearly to the top. Then, cover them with foil.
• Fill the oven tray with boiling water and put your muffin tins in the tray (at least ⅓ of the tin should be submerged in water - you're creating a water bath).
• Bake until a toothpick poked in the muffin comes out dry (about 30-45 mins, depending on your oven).
• Remove from the oven and let the muffins cool in the tins until you can handle the tins (I used silicon moulds)
• Remove from the tins and cool on a wire rack
• Mix the cream, ginger powder, lemon juice and the remaining liquid mix and lightly whip together.
• Serve muffins hot with cold glaze.
• Enjoy!

EGG-FREE SWEET CORN CASSEROLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Stir whole kernel corn, cream-style corn, and corn bread mix together in a large bowl. Pour melted margarine into the bowl; mix. Fold sour cream into the corn mixture until smooth. Pour into an 8-inch square baking dish.
• Bake in the preheated oven until the edges have browned and a toothpick inserted into the center comes out clean, 45 minutes to 1 hour. Cool in the pans for 5 minutes before serving.

EGGLESS CORN PUDDING MUFFINS

Steps:

• Preheat oven to 425°F, and grease a muffin tin well.
• Combine dry ingredients in a large bowl.
• In another bowl, combine wet ingredients.
• Add wet ingredients to dry ingredients, stirring until just moistened.
• Fill muffin tin. (The cups will be almost full. Don't worry, it doesn't rise too much.).
• Bake for 20-25 minutes until tops begin to brown.