Instant Pot Moist Cornbread Muffins Recipes
INSTANT POT BLUEBERRY CORN MUFFIN BITES
These mini muffin bites quickly come together in your Instant Pot®, thanks to corn muffin mix and a silicone egg bites mold. With only five ingredients and thirty minutes to spare, you can have a delicious blueberry muffin at the ready for breakfast or snack time.
Provided by Food Network Kitchen
Time 30m
Yield 7 muffin bites
Number Of Ingredients 5
Steps:
- Whisk together the corn muffin mix, egg and milk in a medium bowl until just combined and smooth. Use a rubber spatula to fold in the blueberries and lemon zest until evenly dispersed.
- Divide the batter evenly among the egg bite mold cups (each cup will be about three-quarters full; a small spoon works best). Cover tightly with aluminum foil, then place on the rack.
- Add 1 1/2 cups of water to the Instant Pot®, then carefully lower the rack using the handles into the pot. Follow the manufacturer's guide for locking the lid and preparing to cook. Set to pressure-cook on high for 9 minutes (see Cook's Note).
- After the pressure-cook cycle is complete, let the pressure release naturally for 3 minutes, then follow the manufacturer's guide for quick release of the remaining pressure. Being careful of any remaining steam, unlock and remove the lid. Carefully remove the tray and let stand 5 minutes before popping the muffin bites out of the mold. Run a small offset spatula around the edge of the mold if there's any sticking.
MOIST CORNBREAD MUFFINS
We don't like cornbread per se, so I was looking around and found these today (12/19/06) .. I made them. Oh my gosh!! Moist isn't the word! The batter is VERY liquidy. They ARE almost like a spoon pudding.
Provided by Amberngriffinco
Categories Quick Breads
Time 24m
Yield 24 serving(s)
Number Of Ingredients 11
Steps:
- Heat oven to 425°F.
- Grease two 12 muffin tins or line with liners.
- Put all dry ingredients in large bowl and mix well.
- Add buttermilk, mayonnaise, butter and shortening to dry ingredients.
- Mix well.
- Add eggs and blend thoroughly.
- Pour into prepared muffin tins and bake 10-12 minutes till lightly browned.
- Use toothpick to test for doneness.
- NOTE: I added 1 C shredded cheddar cheese on some and cinnamon sugar on some.
Nutrition Facts : Calories 135.1, Fat 5.7, SaturatedFat 1.9, Cholesterol 39.3, Sodium 257.7, Carbohydrate 17.9, Fiber 0.9, Sugar 5.8, Protein 3.5
BUTTERMILK CORNBREAD MUFFINS
Honey makes these muffins moist and sweet. This recipe is from The WEBB Cooks, articles and recipes by Robin Webb, courtesy of the American Diabetes Association.
Provided by Robyn Webb
Categories Bread Quick Bread Recipes Muffin Recipes Corn Muffin Recipes
Yield 12
Number Of Ingredients 8
Steps:
- Preheat the oven to 375 degrees F (190 degrees C).
- In a large bowl, combine the cornmeal, flour, baking powder, and soda. Combine eggs, buttermilk, honey, and oil; add slowly to the dry ingredients. Mix until blended. Pour into non-stick muffin cups, making them about two-thirds full.
- Bake until golden, about 20 to 25 minutes. Remove the muffins from the pan and cool completely.
Nutrition Facts : Calories 134.9 calories, Carbohydrate 22.6 g, Cholesterol 31.6 mg, Fat 3.7 g, Fiber 1 g, Protein 3.5 g, SaturatedFat 0.7 g, Sodium 217.9 mg, Sugar 6.7 g
MOIST CORNBREAD MUFFINS
The secret is soaking the cornmeal in the buttermilk for at least 1 hour (included in prep time). It makes it nice and soft and moist. Enjoy with chili, or butter and honey for dessert.
Provided by Yummy Tummy
Categories Quick Breads
Time 1h30m
Yield 24 muffins, 24 serving(s)
Number Of Ingredients 8
Steps:
- At least one hour before you bake these, mix the cornmeal with the buttermilk and soak in the refrigerator. This can also be done the night before.
- Preheat oven to 425 and grease muffin tins.
- Beat eggs with olive oil and sugar. Add cornmeal-buttermilk mixture.
- Mix flour, baking soda and salt in a bowl. Add liquid ingredients and stir until just blended.
- Spoon into well-greased muffin tins, filling about 3/4 full.
- Bake 15 minutes or until tops are golden brown and spring back to the touch. Cool slightly before removing from pan - they are especially crumbly when hot.
Nutrition Facts : Calories 207.6, Fat 10.4, SaturatedFat 1.7, Cholesterol 24.3, Sodium 242.4, Carbohydrate 25.5, Fiber 1.1, Sugar 6.9, Protein 3.6
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