BUTTERMILK CORNMEAL MUFFINS
These are my sister-in-law's favorite "plain" muffin and can put bakery corn muffins to shame! Cut them in half, toast them lightly, and spread with honey butter. Bite and smile:)
Provided by JamesDeansGirl
Categories Quick Breads
Time 33m
Yield 12 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 400*F.
- Have ready 12 greased and or paper-lined muffin cups.
- In a large bowl, combine the buttermilk and cornmeal; set aside.
- In another bowl, combine the flour, baking powder, baking soda, salt, and sugar.
- In another bowl, whisk together the egg and melted butter; add the cornmeal mixture and mix well.
- Add to the flour mixture just until combined; do not overmix.
- Fill prepared muffin cups 2/3 cup full; bake 15 minutes.
- Serve warm.
Nutrition Facts : Calories 180.2, Fat 6.3, SaturatedFat 3.6, Cholesterol 30.3, Sodium 431.1, Carbohydrate 27.7, Fiber 1.1, Sugar 9.9, Protein 3.8
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
FRESH RASPBERRY MINI CORN MUFFINS
I can't write a cookbook about comfort food without including corn muffins; they're my guilty pleasure. Corn muffins can be dry and tasteless but allowing the batter to sit for 15 minutes gives the dry ingredients time to absorb the wet ones and results in moister muffins. This is a variation on my favorite Raspberry Corn Muffins from The Barefoot Contessa Cookbook made with fresh raspberries instead of raspberry jam.
Provided by Ina Garten Bio & Top Recipes
Time 50m
Yield 48 muffins
Number Of Ingredients 11
Steps:
- Preheat the oven to 375 degrees F. Arrange two racks evenly spaced in the oven. Generously spray two mini muffin pans (24 mini muffins each) with the baking spray, including the tops of the pans.
- In a large bowl, whisk together the flour, granulated sugar, cornmeal, baking powder, and salt. In a separate bowl whisk together the milk, eggs, and butter. Make a well in the middle of the dry ingredients, pour the wet ingredients into the well, and stir with a rubber spatula, just until combined. (Don't worry if it's a little lumpy.) Set the batter aside for 15 minutes.
- When the batter has rested, fold the raspberries into the batter with the spatula. With a small (1 3/4-inch) ice cream scoop (you can also use a spoon), fill each muffin cup with a rounded scoop of batter, making sure each one contains some raspberries. Sprinkle the full 2 tablespoons of turbinado sugar on the muffins.
- Bake for 20 minutes, until the muffins spring back when gently touched and a cake tester comes out clean. Serve warm or at room temperature.
- Make ahead: Prepare the batter completely, cover, and refrigerate. Scoop and bake the next day.
SPICED MINI CORN MUFFINS
Provided by Valerie Bertinelli
Time 25m
Yield 24 muffins
Number Of Ingredients 16
Steps:
- Preheat the oven to 375 degrees F. Spray a 24-cup nonstick mini muffin pan with cooking spray.
- Whisk the cornmeal and flour together with the sugar, baking powder, paprika, salt, cinnamon, coriander, cumin, cayenne and baking soda in a large bowl and set aside.
- Whisk the buttermilk, egg, butter and oil together in a small bowl, then add the liquid to the dry ingredients. Mix until just incorporated.
- Divide the batter among the muffin cups (about 1 tablespoon per cup) and bake until puffed and golden and a wooden toothpick inserted into the center of a muffin comes out clean, about 11 minutes. Serve warm.
MINI BUTTERMILK CORN MUFFINS
Steps:
- Preheat oven to 400 degrees. Coat 16 mini muffin cups with nonstick spray. Whisk flour, cornmeal, sugar, baking powder and salt in medium bowl. Whisk sour cream, buttermilk and egg in another medium bowl. Whisk in melted butter. Stir in dry ingredients. Add corn kernels and dill; fold just to incorporate. Divide among prepared muffin cups (about generous 1 Tbsp. per cup). Bake mini muffins until puffed and brown around edges, 13 to 15 minutes (tops will not brown). Cool slightly. Remove muffins from pan. Serve slightly warm or at room temperature.
BUTTERMILK CORNMEAL MUFFINS
These muffins seem to be a little moister than most cornmeal muffins. I think soaking the cornmeal in the buttermilk is what makes a difference. I always use finely ground cornmeal, but you can use the regular cornmeal if you like the grittier texture it provides. I always use butter, not margarine, a personal preference. I never use Splenda, but imagine it would work for those with dietary restrictions. I will sometimes add some toasted wheat germ, no more than about 1/4 cup in this recipe, just to give it a bit of a nutritional boost. As with most cornmeal muffins, these are best served the day they are baked. I don't know how well they freeze, the kids eat them up too quickly. I can't remember where I found the recipe, but thought I would post it here for safe keeping. Update to this recipe. I have added honey on to the ingredient list. I usually use honey instead of sugar when I make these. It adds a bit of flavour as well as making them moister.
Provided by Demelza
Categories Quick Breads
Time 25m
Yield 12-18 large or medium muffins, 12 serving(s)
Number Of Ingredients 9
Steps:
- Combine cornmeal & buttermilk, set aside.
- Stir all dry ingredients together.
- Mix melted butter and beaten egg together, if using honey instead of sugar add it to the wet ingredients, then add to cornmeal mixture.
- Stir cornmeal mixture into dry ingredients, just until moistened.
- Scoop into paper lined muffin tins.
- Bake at 400 degrees for about 15 minutes.
- Cool slightly and enjoy with butter and honey or jam.
Nutrition Facts : Calories 180.1, Fat 6.3, SaturatedFat 3.6, Cholesterol 30.3, Sodium 334.1, Carbohydrate 27.7, Fiber 1.1, Sugar 9.9, Protein 3.8
BUTTERY CORN MUFFINS
I love these corn muffins for their light texture and sweet, buttery taste. They're great served hot from the oven with butter and honey for breakfast, and I've even baked them in mini muffin pans and served them for tea.
Provided by Taste of Home
Time 25m
Yield 6 servings.
Number Of Ingredients 8
Steps:
- In a large bowl, combine the flour, cornmeal and sugar. In a small bowl, combine the egg, milk, oil, vanilla and butter flavoring. Stir into dry ingredients just until moistened., Fill greased muffin cups three-fourths full. Bake at 400° for 15-18 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.
Nutrition Facts : Calories 154 calories, Fat 6g fat (1g saturated fat), Cholesterol 37mg cholesterol, Sodium 182mg sodium, Carbohydrate 21g carbohydrate (5g sugars, Fiber 1g fiber), Protein 4g protein.
BUTTERMILK CORN MUFFINS
The aroma of home-baked corn muffins is almost as good as eating them! Mmm!
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 25m
Yield 12
Number Of Ingredients 7
Steps:
- Heat oven to 400°F. Line 12 muffin cups with paper baking cups, or grease bottoms only of muffin cups with shortening.
- In large bowl, stir all ingredients until blended. Divide batter evenly among muffin cups.
- Bake muffins 14 to 17 minutes or until golden brown. Remove from pan to wire rack.
Nutrition Facts : Calories 230, Carbohydrate 28 g, Cholesterol 60 mg, Fat 2, Fiber 2 g, Protein 4 g, SaturatedFat 6 g, ServingSize 1 Muffin, Sodium 330 mg
MINI CORN MUFFINS
"When my great-grandson was a teenager, he and his friends could hardly wait for these muffins to come out of the oven. The aroma is heavenly as they bake," writes field editor Ruby Williams of Bogalusa, Louisiana. "I like them because they're not crumbly like some lighter corn muffins."
Provided by Taste of Home
Time 25m
Yield 16 muffins.
Number Of Ingredients 8
Steps:
- In a large bowl, combine the flour, cornmeal, sugar, baking powder and salt. In another bowl, combine the egg substitute, milk and oil; stir into dry ingredients just until moistened., Fill miniature muffin cups coated with cooking spray three-fourths full. Bake at 400° for 10-12 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pans to wire racks. Serve warm.
Nutrition Facts : Calories 58 calories, Fat 2g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 82mg sodium, Carbohydrate 8g carbohydrate, Fiber 0 fiber), Protein 2g protein.
SPICY CORNBREAD MINI-MUFFINS
These are perfect for making 3 dozen mini muffins to take to a potluck. Basting the muffin tin with melted butter and dusting with cornmeal are an essential step to getting a marvelous crispy exterior to the muffins. To add more kick, do not seed the jalapenos and add an extra one.
Provided by AnniecatMT
Categories Bread Quick Bread Recipes Muffin Recipes Savory Muffin Recipes
Time 40m
Yield 36
Number Of Ingredients 14
Steps:
- Preheat oven to 425 degrees F (220 degrees C).
- Whisk flour, 1 cup cornmeal, sugar, baking powder, salt, and garlic powder together in a bowl. Mix Cheddar cheese into dry ingredients until coated.
- Beat milk, eggs, vegetable oil, jalapeno peppers, and vanilla extract together in a separate bowl until well mixed. Make a well in the Cheddar cheese mixture and pour egg mixture into the well; stir just until combined. Batter should be slightly lumpy.
- Brush 18 mini muffin cups with melted butter; spoon about 1 teaspoon cornmeal into each mini muffin cup, tilt pan to coat muffin cups with cornmeal, and tap out the excess. Spoon batter into each muffin cup to about 2/3 full.
- Bake in the preheated oven until lightly browned, 11 to 12 minutes. Allow to cool 5 minutes in the pans before removing to finish cooling.
Nutrition Facts : Calories 78.5 calories, Carbohydrate 8.3 g, Cholesterol 16.7 mg, Fat 3.9 g, Fiber 0.3 g, Protein 2.5 g, SaturatedFat 1.6 g, Sodium 155.7 mg, Sugar 1.9 g
More about "mini buttermilk corn muffins recipes"
SOUTHERN BUTTERMILK CORNBREAD MUFFINS RECIPE - THE …
From thespruceeats.com
4.1/5 (60)Total Time 25 minsCategory Breakfast, Side Dish, BreadCalories 152 per serving
MINI BUTTERMILK CORN MUFFINS RECIPE | BON APPéTIT
From bonappetit.com
- Preheat oven to 400°F. Coat 16 mini muffin cups with nonstick spray. Whisk flour, cornmeal, sugar, baking powder, and salt in medium bowl. Whisk sour cream, buttermilk, and egg in another medium bowl. Whisk in melted butter. Stir in dry ingredients. Add corn kernels and dill; fold just to incorporate. Divide among prepared muffin cups (about generous 1 tablespoon per cup).
- Bake mini muffins until puffed and brown around edges, 13 to 15 minutes (tops will not brown). Cool slightly. Remove muffins from pan. Serve slightly warm or at room temperature. do ahead Can be made 8 hours ahead. Let stand at room temperature.
CRISPY AND DELICIOUS CORN DOG MINI MUFFINS RECIPE - THEFOODXP
From thefoodxp.com
THE BEST CORNBREAD MUFFINS - ONCE UPON A CHEF
From onceuponachef.com
BUTTERMILK CORN MUFFINS FILLED WITH JALAPENO JELLY CENTER
From highlandsranchfoodie.com
BLUEBERRY CORNBREAD MINI-MUFFINS - THE PIONEER WOMAN
From thepioneerwoman.com
MINI BUTTERMILK CORN MUFFINS RECIPE - FOOD NEWS
From foodnewsnews.com
BUTTERMILK CORNBREAD MUFFINS - THE TOASTY KITCHEN
From thetoastykitchen.com
EASY BUTTERMILK CORNBREAD MUFFINS - THE STAY AT HOME CHEF
From thestayathomechef.com
CORN DOG MINI MUFFINS - DAMN DELICIOUS
From damndelicious.net
BUTTERMILK CORN MUFFINS - THAT SKINNY CHICK CAN BAKE
From thatskinnychickcanbake.com
17 BEST MINI MUFFIN RECIPES - INSANELY GOOD
From insanelygoodrecipes.com
TINY CORN MUFFINS | WEELICIOUS
From weelicious.com
MINI JALAPEñO CORNBREAD MUFFINS - BEST APPETIZERS
From bestappetizers.com
BUTTERMILK CORNBREAD MUFFINS FROM SCRATCH - BISCUITS & BURLAP
From biscuitsandburlap.com
MINI BUTTERMILK CORN MUFFINS RECIPE - NEW RECIPES - 2022
From lr.khonj.org
MINI BUTTERMILK CORN MUFFINS RECIPE - NEW RECIPES - 2022
From tt.khonj.org
SWEET BUTTERMILK CORNBREAD MUFFINS - BAKING MISCHIEF
From bakingmischief.com
BUTTERMILK CORN MUFFINS - A FAMILY FEAST®
From afamilyfeast.com
CLASSIC CORNMEAL MUFFINS - CANADIAN LIVING
From canadianliving.com
EASY MINI CORNBREAD MUFFINS RECIPE - ON MY KIDS PLATE
From onmykidsplate.com
MINI BUTTERMILK CORN MUFFINS - MASTERCOOK
From mastercook.com
MINI CORNBREAD MUFFINS - BIG GREEN HOUSE
From abiggreenhouse.com
MINI CORN DOG MUFFINS - IOWA GIRL EATS
From iowagirleats.com
MINI JALAPENO POPPER CORN MUFFINS - SPICY SOUTHERN KITCHEN
From spicysouthernkitchen.com
BUTTERMILK CORN MUFFINS - PAULA DEEN MAGAZINE
From pauladeenmagazine.com
MINI CORN MUFFINS - JUGGLING ACT MAMA
From jugglingactmama.com
BUTTERMILK CORNBREAD MINI MUFFINS - EASY RECIPES FOR FAMILY TIME ...
From seededatthetable.com
MINI CORNBREAD MUFFINS – SWEET AND SAVOURY PURSUITS
From sweetandsavourypursuits.com
MINI DEVILED CRAB CORNBREAD MUFFINS RECIPE - FOOD & WINE
From foodandwine.com
CORN DOG MINI MUFFINS - AN AFFAIR FROM THE HEART
From anaffairfromtheheart.com
LEMON BLUEBERRY MUFFINS WITH BUTTERMILK - THERESCIPES.INFO
From therecipes.info
MINI HONEY CORNBREAD MUFFINS - WHOLE MADE LIVING
From wholemadeliving.com
MINI BUTTERMILK CORN MUFFINS - THE MERRY GOURMET
From merrygourmet.com
BASIC BUTTERMILK CORN MUFFINS - SOUTHERN RECIPES
From fooddiez.com
BASIC BUTTERMILK CORN MUFFINS - DEEP SOUTH DISH
From deepsouthdish.com
CORN DOG MINI MUFFINS | HOUSE OF NASH EATS FOR THE SPECKLED PALATE
From thespeckledpalate.com
MINI DOUBLE CORN MUFFINS RECIPE | GET CRACKING
From eggs.ca
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love