Moist Sugarless Cornbread Muffins Recipes

MOIST CORNBREAD MUFFINS

Moist Cornbread Muffins image

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

Ingredients

2 cups plain cornmeal
1 cup all-purpose flour
1/2 cup sugar
1 tablespoon baking powder
1 teaspoon baking soda
1 teaspoon salt
3 cups buttermilk
2 tablespoons mayonnaise
2 tablespoons butter, Melted
1/3 cup shortening
4 large eggs

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

MOIST SUGARLESS CORNBREAD MUFFINS

Moist Sugarless Cornbread Muffins image

I hate cornbread that has sugar. I combined a couple of 'zaar recipes because I didn't have all the ingredients. This is really moist and the muffins help with portion control. This makes quite a few, so I always freeze the leftovers.

Provided by kwlabear

Categories Quick Breads

Time 1h

Yield 28 serving(s)

Number Of Ingredients 11

Ingredients

1 (14 1/2 ounce) can creamed corn
1/2 cup fat free sour cream
1/2 cup nonfat milk
2 large eggs
2 tablespoons butter, melted
1 cup flour
2 cups cornmeal
1 1/2 teaspoons salt
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon cayenne pepper

Steps:

Preheat oven to 450 degrees.
Heat creamed corn over medium heat until boiling. Stir in 1 cup of the cornmeal.
Mix sour cream & milk until well blended.
Stir sour cream mixture into creamed corn mixture, then add eggs and melted butter.
Mix cornmeal, flour, salt baking powder, soda and cayenne pepper into a medium bowl.
Stir into wet ingredients.
Place cupcake papers into muffin tin and fill 1/2 full with batter.
Bake 15 minutes or until golden brown.
Let cool on a wire rack.

Nutrition Facts : Calories 77.7, Fat 1.7, SaturatedFat 0.7, Cholesterol 17.8, Sodium 237.9, Carbohydrate 14, Fiber 1, Sugar 1.2, Protein 2.3

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