Peanut Butter Corn Muffins Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

CORN MUFFINS



Corn Muffins image

Provided by Ina Garten

Categories     side-dish

Time 55m

Yield 12 muffins

Number Of Ingredients 8

3 cups all-purpose flour
1 cup sugar
1 cup medium cornmeal
2 tablespoons baking powder
1 1/2 teaspoons salt
1 1/2 cups whole milk
1/2 pound unsalted butter, melted and cooled
2 extra-large eggs

Steps:

  • Preheat the oven to 350 degrees F.
  • Line 12 muffin cups with paper liners. In the bowl of an electric mixer fitted with a paddle attachment, mix the flour, sugar, cornmeal, baking powder, and salt. In a separate bowl, combine the milk, melted butter, and eggs. With the mixer on the lowest speed, pour the wet ingredients into the dry ones and stir until they are just blended. Spoon the batter into the paper liners, filling each one to the top. Bake for 30 minutes, until the tops are crisp and a toothpick comes out clean. Cool slightly and remove from the pan.

PEANUT BUTTER CORN MUFFINS



Peanut Butter Corn Muffins image

Make and share this Peanut Butter Corn Muffins recipe from Food.com.

Provided by TishT

Categories     Quick Breads

Time 35m

Yield 1 Depends on the size of tin used

Number Of Ingredients 8

3/4 cup flour
1 1/2 cups cornmeal
4 teaspoons baking powder
1 teaspoon salt
2 eggs, beaten
1 1/4 cups milk
1/4 cup vegetable oil
crunchy peanut butter

Steps:

  • Preheat oven to 400F.
  • Grease muffin tins.
  • Place all dry ingredients in a mixing bowl and mix up with an electric mixer.
  • Add the liquids and mix smooth.
  • Place 2 tablespoons of batter in the bottom of each of the greased muffin cups.
  • Add 1 tablespoon of crunchy style peanut butter.
  • Add the remaining bit of batter and bake for approx.
  • 25 minutes or until a tooth pick comes out clean.

PEANUT BUTTER CEREAL MUFFINS



Peanut Butter Cereal Muffins image

Make and share this Peanut Butter Cereal Muffins recipe from Food.com.

Provided by Harley Seashell Pri

Categories     Breakfast

Time 40m

Yield 12 muffins

Number Of Ingredients 8

1 1/4 cups flour
1/3 cup sugar
1 tablespoon baking powder
1/2 teaspoon salt
2 cups corn flakes or 2 cups wheat flakes
1 1/4 cups milk
1/2 cup peanut butter
1 egg, slightly beaten

Steps:

  • Oven @ 400 degreas.
  • Grease a 12-muffin muffin pan.
  • Combine cereal and milk and let sit a few minutes to soften.
  • Add the rest of the ingredients and mix by hand just until combined.
  • Bake 25-30 minutes. Test center with knife. The knife should come out clean.

Nutrition Facts : Calories 181.1, Fat 7.4, SaturatedFat 1.9, Cholesterol 21.2, Sodium 279.8, Carbohydrate 26.5, Fiber 3.9, Sugar 8.2, Protein 6.7

BACON-PEANUT BUTTER CORNBREAD MUFFINS



Bacon-Peanut Butter Cornbread Muffins image

My family just can't get enough bacon and peanut butter, so I created these quick and easy cornbread muffins using ingredients I regularly keep stocked in my pantry and fridge. The streusel topping adds a delicious sweet-salty crunch! No peanut butter baking chips on hand? For a different flavor twist, swap in chocolate chips, then drizzle the warm muffins with chocolate syrup instead of caramel topping. -Shannon Kohn, Summerville, South Carolina

Provided by Taste of Home

Categories     Desserts

Time 45m

Yield 6 muffins.

Number Of Ingredients 10

6 tablespoons softened butter, divided
1/2 cup dry roasted peanuts, chopped
1 package (2.1 ounces) ready-to-serve fully cooked bacon, finely chopped, divided
1 tablespoon light brown sugar
1 package (8-1/2 ounces) cornbread/muffin mix
1/2 cup buttermilk
2 large eggs, room temperature
1/4 cup creamy peanut butter
2/3 cup peanut butter chips
Caramel ice cream topping, optional

Steps:

  • Preheat oven to 375°. Grease six 6-oz. ramekins or jumbo muffin cups with 2 tablespoons butter. For topping, in a small bowl combine 2 tablespoons butter, peanuts, 3 tablespoons bacon and brown sugar; set aside., In a large bowl, beat muffin mix, buttermilk and eggs. Microwave peanut butter and remaining 2 tablespoons butter until melted; stir into batter. Fold in peanut butter chips and remaining 2/3 cup bacon. Pour into prepared ramekins; sprinkle with topping., Bake until a toothpick inserted in center comes out clean, 20-25 minutes. Cool 5 minutes before removing from ramekins to a wire rack. Serve warm. If desired, drizzle with caramel ice cream topping.

Nutrition Facts : Calories 590 calories, Fat 38g fat (15g saturated fat), Cholesterol 94mg cholesterol, Sodium 818mg sodium, Carbohydrate 45g carbohydrate (20g sugars, Fiber 5g fiber), Protein 18g protein.

RICH AND BUTTERY CORN MUFFINS



Rich and Buttery Corn Muffins image

Made with plenty of melted butter and sour cream, these golden, lightly sweet corn muffins are moist, rich and delicately crumbly. If you can find coarsely ground cornmeal (as opposed the fine stuff that's on most supermarket shelves), you'll also get deep corn flavor and a pleasantly grainy texture. Serve these warm from the oven, slathered with even more butter, or halved and toasted under the broiler to crisp the surface. They'll even keep for a few days if you store them in the fridge, and freeze perfectly for up to a month.

Provided by Melissa Clark

Categories     breakfast, breads, side dish

Time 40m

Yield 12 muffins

Number Of Ingredients 12

1 cup/255 grams unsalted butter (2 sticks), melted and cooled, plus more for greasing the pan
2 cups/240 grams coarse or stone-ground cornmeal
1 1/2 cups/190 grams all-purpose flour
2/3 cup/165 grams granulated sugar
1 1/2 tablespoons baking powder
1 teaspoon fine sea salt
1/4 teaspoon baking soda
1 cup/240 milliliters sour cream or whole-milk Greek yogurt
1/2 cup/120 milliliters whole milk
2 large eggs, at room temperature
Demerara sugar, as needed
Softened butter, for serving

Steps:

  • Heat oven to 400 degrees, and generously butter the cups and tops of a muffin tin. (The muffins will overflow, and those crisp edges are delicious.)
  • In a large bowl, whisk together cornmeal, flour, granulated sugar, baking powder, salt and baking soda.
  • In a separate bowl, whisk together melted butter, sour cream, milk and eggs. Fold butter mixture into dry ingredients, then scoop batter into muffin tin (it will be very full). Sprinkle each muffin top with Demerara sugar.
  • Bake until golden on the edges, 18 to 22 minutes. Cool on a wire rack for 10 minutes, then remove from muffin tin and cool to room temperature. Serve with even more butter.

BREAKFAST CORN MUFFINS



Breakfast Corn Muffins image

This easy recipe for corn muffins hold a surprise filling. These are great for breakfast!

Provided by NikkiDoc74

Categories     Bread     Quick Bread Recipes     Cornbread Recipes

Time 55m

Yield 12

Number Of Ingredients 11

¾ cup cornmeal
1 ½ cups all-purpose flour
½ teaspoon baking powder
½ teaspoon salt
½ cup butter
¼ cup honey
⅔ cup white sugar
2 eggs
½ cup buttermilk
1 large ripe banana, cut into 1 inch slices
½ cup peanut butter

Steps:

  • Preheat an oven to 400 degrees F (200 degrees C). Grease 12 muffin cups, or line with paper muffin liners. Combine cornmeal, flour, baking powder, and salt in a bowl.
  • Beat the butter, honey, and sugar with an electric mixer in a large bowl until light and fluffy. The mixture should be noticeably lighter in color. Add the room-temperature eggs one at a time, allowing each egg to blend into the butter mixture before adding the next. Pour in the flour mixture alternately with the buttermilk, mixing until just incorporated.
  • Fill each muffin cup about 1/3 full. Place a banana slice onto the batter in each cup and top with about 1/2 teaspoon of peanut butter, pressing down slightly to cover the banana. Continue to fill each muffin cup with batter, until the cup is 2/3 full.
  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, 20 to 25 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.

Nutrition Facts : Calories 310.4 calories, Carbohydrate 41 g, Cholesterol 51.7 mg, Fat 14.4 g, Fiber 1.7 g, Protein 6.5 g, SaturatedFat 6.4 g, Sodium 244.7 mg, Sugar 20 g

CORNIEST CORN MUFFINS



Corniest Corn Muffins image

These muffins are flat, firm-topped and cheerfully yellow; with an old-fashioned texture - grainy with small holes running through the crumb - and a wholesome, straight-from the farm flavor - they're tangy from the buttermilk and sweet from both the cornmeal (try to find stone-ground) and the corn kernels.

Provided by Emily Weinstein

Categories     breakfast

Time 40m

Yield 12 muffins

Number Of Ingredients 13

1 cup all-purpose flour
1 cup yellow cornmeal, preferably stone-ground
6 tablespoons sugar
2 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
Pinch of freshly grated nutmeg (optional)
1 cup buttermilk
3 tablespoons unsalted butter, melted and cooled
3 tablespoons corn oil
1 large egg
1 large egg yolk
1 cup corn kernels (add up to 1/3 cup more if you'd like) - fresh, frozen or canned (in which case, they should be drained and patted dry)

Steps:

  • Getting ready: Center a rack in the oven and preheat the oven to 400 degrees F. Butter or spray the 12 molds in a regular-size muffin tin or fit the molds with paper muffin cups. Alternatively, use a silicone muffin pan, which needs neither greasing nor paper cups. Place the muffin pan on a baking sheet.
  • In a large bowl, whisk together the flour, cornmeal, sugar, baking powder, baking soda, salt and nutmeg, if you're using it. In a large glass measuring cup or another bowl, whisk the buttermilk, melted butter, oil, egg and yolk together until well blended. Pour the liquid ingredients over the dry ingredients and, with the whisk or a rubber spatula, gently but quickly stir to blend. Don't worry about being thorough - the batter will be lumpy and that's just the way it should be. Stir in the corn kernels. Divide the batter evenly among the muffin cups.
  • Bake for 15 to 18 minutes, or until the tops are golden and a thin knife inserted into the center of the muffins comes out clean. Transfer the pan to a rack and cool 5 minutes before carefully removing each muffin from its mold.

Nutrition Facts : @context http, Calories 201, UnsaturatedFat 4 grams, Carbohydrate 29 grams, Fat 8 grams, Fiber 1 gram, Protein 4 grams, SaturatedFat 3 grams, Sodium 176 milligrams, Sugar 8 grams, TransFat 0 grams

PEANUT BUTTER MUFFINS



Peanut Butter Muffins image

Make and share this Peanut Butter Muffins recipe from Food.com.

Provided by michelle

Categories     Dessert

Time 1h

Yield 12 muffins, 12 serving(s)

Number Of Ingredients 9

1 3/4 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
1 large egg
1/2 cup light brown sugar
2/3 cup smooth peanut butter
1 1/4 cups milk
5 tablespoons unsalted butter
1 teaspoon vanilla extract

Steps:

  • .dlfkjsdv 'brbd n.

Nutrition Facts : Calories 251.6, Fat 13.6, SaturatedFat 5.2, Cholesterol 33.9, Sodium 276.4, Carbohydrate 27.2, Fiber 1.4, Sugar 10.3, Protein 6.9

BROWN BUTTER PINEAPPLE CORN MUFFINS



Brown Butter Pineapple Corn Muffins image

When you're talking about cornbread, you're also talking about a big bowl of chili, and nothing balances that big spoon in one hand like a warm corn muffin in the other.

Provided by Chef John

Categories     Bread     Quick Bread Recipes     Muffin Recipes     Corn Muffin Recipes

Time 1h40m

Yield 12

Number Of Ingredients 8

½ cup unsalted butter
¾ cup chopped dried sweetened pineapple
1 cup all-purpose flour
1 cup yellow cornmeal
½ teaspoon baking soda
½ teaspoon salt
1 cup buttermilk
2 large eggs

Steps:

  • Preheat oven to 375 degrees F (190 degrees C). Line a muffin pan with paper muffin liners, and lightly spray liners with cooking spray.
  • Melt butter in a heavy saucepan over medium heat until golden brown. Remove from heat and stir in pineapple. Set aside to steep for 20 minutes.
  • Whisk flour, cornmeal, baking soda, and salt until combined. Set aside.
  • Combine buttermilk, eggs, and pineapple mixture in a large bowl. Whisk until smooth, about 1 minute. Add flour mixture to buttermilk mixture; whisk until just combined.
  • Divide batter evenly between the prepared muffin cups and bake in the preheated oven until a toothpick inserted in the center of a muffin comes out clean, about 25 minutes. Cool in the pan for 5 minutes before removing to cool completely on a wire rack.

Nutrition Facts : Calories 195.1 calories, Carbohydrate 24.1 g, Cholesterol 52.2 mg, Fat 9.2 g, Fiber 0.7 g, Protein 4 g, SaturatedFat 5.3 g, Sodium 185.6 mg, Sugar 1.3 g

AIR-FRYER BACON-PEANUT BUTTER CORNBREAD MUFFINS



Air-Fryer Bacon-Peanut Butter Cornbread Muffins image

My family can't get enough of bacon and peanut butter, so I created these quick and easy cornbread muffins using ingredients I regularly keep stocked in my pantry and fridge. The streusel topping adds a delicious sweet and salty crunch! -Shannon Kohn, Summerville, South Carolina

Provided by Taste of Home

Categories     Desserts

Time 45m

Yield 6 muffins.

Number Of Ingredients 10

6 tablespoons softened butter, divided
1/2 cup dry roasted peanuts, chopped
1 package (2.1 ounces) ready-to-serve fully cooked bacon, finely chopped, divided
1 tablespoon light brown sugar
1 package (8-1/2 ounces) cornbread/muffin mix
1/2 cup buttermilk
2 large eggs, room temperature
1/4 cup creamy peanut butter
2/3 cup peanut butter chips
Caramel ice cream topping, optional

Steps:

  • Preheat air fryer to 375°. Grease six 6-oz. ramekins with 2 tablespoons butter. For topping, in a small bowl combine 2 tablespoons butter, peanuts, 3 tablespoons bacon and brown sugar; set aside., In a large bowl, beat muffin mix, buttermilk and eggs. Microwave peanut butter and remaining 2 tablespoons butter until melted; stir into batter. Fold in peanut butter chips and remaining 2/3 cup bacon. Pour into prepared ramekins; sprinkle with topping., Place ramekins on tray in air-fryer basket; cook until a toothpick inserted in center comes out clean, 20-25 minutes. Cool 5 minutes before removing from ramekins to a wire rack. Serve warm. If desired, drizzle with caramel ice cream topping.

Nutrition Facts : Calories 590 calories, Fat 38g fat (15g saturated fat), Cholesterol 94mg cholesterol, Sodium 818mg sodium, Carbohydrate 45g carbohydrate (20g sugars, Fiber 5g fiber), Protein 18g protein.

More about "peanut butter corn muffins recipes"

CORN MUFFINS WITH PEANUT BUTTER - CORN MUFFINS MADE HEALTHIER!
Mix well and set aside. In a separate bowl, mix milk, peanut butter (softened you may need to heat it in a small pot using low heat for 10 minutes, and then add it to the mixture), oil or …
From onceagainnutbutter.com
Category Breakfast
Estimated Reading Time 3 mins
  • Combine flour, cornmeal, sugar, baking powder and salt in a large bowl. Mix well and set aside. In a separate bowl, mix milk, peanut butter (softened you may need to heat it in a small pot using low heat for 10 minutes, and then add it to the mixture), oil or applesauce.
  • Lastly, add the beaten egg. Now combine the dry mixture, blending it well into the wet mixture. Mix well, but take care not to over-mix.
  • Pour into mini-muffin pan or the pan of your choice and take it to an oven, preheated to 400 degrees and bake for 15 to 20 minutes, depending on the pan you use. Check by inserting a toothpick. If it comes out clean, then the muffins are done. Serve warm with butter or extra peanut butter. Freeze leftovers in an airtight container for up to 30 days.


PEANUT BUTTER MUFFINS - NAMELY MARLY
2019-12-25 Stir to combine. Combine wet ingredients by stirring together peanut butter and oil, applesauce, and brown sugar in a mixing bowl. Stir to combine. Add plant-based milk, apple cider vinegar, and vanilla and stir again until smooth and creamy. Combine peanut butter mixture with the flour mixture and stir until combined.
From namelymarly.com


FLUFFY BAKERY-STYLE CORNBREAD MUFFINS - PEAS AND CRAYONS
2013-11-19 Preheat oven to 350 degrees F. Combine flour, cornmeal, baking powder and salt in a medium bowl. In a large bowl, cream together butter and sugar with an electric hand mixer. Add milk and oil and mix on low. Add two slightly beaten eggs to …
From peasandcrayons.com


HOW TO MAKE FRESH CORN MUFFINS WITH REAL CORN - SAVVY SAVING …
2015-05-10 Instructions. Steam fresh corn ears (3) for 10 minutes. If using frozen corn, prepare and pat dry. If using canned corn, drain and measure out 1 1/2 cups. Preheat oven to 400° Fahrenheit. Spray a muffin tin generously with non-stick spray or …
From savvysavingcouple.net


PEANUT BUTTER BREAKFAST MUFFINS - RECIPES - SKIPPY® BRAND PEANUT BUTTER
Directions. Heat oven to 375°F. Grease 24 miniature or 12 regular size muffin cups, or line with paper liners. In medium bowl, combine flour, cereal, …
From peanutbutter.com


PEANUT BUTTER MUFFINS | MYPLATE
Line 12 muffin cups with paper baking cups (or grease the bottom of each cup with butter or margarine). 3. Put the peanut butter and honey in a mixing bowl. Beat until well blended. 4. Add the eggs 1 at a time, beating well after each egg. 5. Add the milk, and mix well. 6.
From myplate.gov


PEANUT BUTTER MUFFIN RECIPE - SUNAYANAGUPTA.COM
Bake a batch of these yummy whole wheat Peanut butter muffins in less than 30 minutes to serve with your morning cup of coffee or as a healthy snack option. The fluffy texture of these golden muffins balances very well with crunchy peanut topping and the nutty flavor tastes best with homemade.
From sunayanagupta.com


PEANUT-BUTTER CORN MUFFINS - BIGOVEN.COM
Peanut-Butter Corn Muffins recipe: Try this Peanut-Butter Corn Muffins recipe, or contribute your own. Add your review, photo or comments for …
From bigoven.com


CORN MUFFINS WITH A PEANUT BUTTER TWIST – ONCE AGAIN
There are some traditional recipes that are perfect for taking up a notch! I believe corn bread is one of them. But how can you make this Southern classic any better than it already is? After all, it’s sweet and savory, and when sliced and served warm with a little butter, it is pretty much perfect. But just when you t ...
From buy.onceagainnutbutter.com


10 BEST PEANUT BUTTER CORN BREAD RECIPES | YUMMLY
sugar, vanilla extract, butter, baking soda, peanut butter, flour and 3 more Peanut Butter Muffins Le ricette di Micol baking powder, salt, milk, …
From yummly.com


PEANUT BUTTER MUFFINS - PROFESSOR TORBERT'S ORANGE CORN
Preheat oven to 350F. Mix the dry ingredients in a large bowl and whisk until well combined. Add the wet ingredients and mix until homogeneous.
From professortorberts.com


PEANUT BUTTER MUFFINS RECIPE | REAL SIMPLE
Directions. Preheat oven to 350° F. Combine the flour, sugar, baking powder, and salt in a large mixing bowl. Add the peanut butter and combine with a pastry cutter or 2 forks until it has reached a coarse, crumbly texture. Stir in the milk, egg, and butter. Coat a nonstick muffin pan with cooking spray.
From realsimple.com


CORN MUFFINS WITH PEANUT BUTTER – ONCE AGAIN NUT BUTTER
2016-03-22 Since this simplified and leaner version of the classic corn muffin usually comes out a little dry in the added peanut butter really helps hold in the moisture . Also, the addition of apple sauce instead of vegetable oil helps keep the recipe lean. But you may also try using coconut oil instead of the apple sauce. Both swaps have worked in this ...
From onceagaincoop.wordpress.com


PRIZE WINNING SWEET CORNMEAL MUFFINS » HTTPS://WWW ...
2014-02-26 Adjust oven rack to middle position and heat oven to 400 degrees. Spray 12-cup muffin tin with vegetable oil spray. Whisk flour, cornmeal, baking powder, baking soda, and salt together in medium bowl.
From justgetoffyourbuttandbake.com


PEANUT BUTTER BANANA MUFFINS - PRETTY. SIMPLE. SWEET.
2020-07-05 Instructions. Preheat oven to 350°F/180°C. Grease a muffin pan or line with cupcake liners. In a large bowl mix together flour, baking powder, baking soda, and cinnamon. In a medium bowl, whisk together eggs and sugar until well combined. Add bananas, peanut butter, and sour cream and whisk until combined.
From prettysimplesweet.com


THE BEST CORNBREAD MUFFINS - ONCE UPON A CHEF
Add the honey and milk and whisk to combine. In a separate large bowl, combine the flour, cornmeal, sugar, baking powder, and salt. Whisk to combine. Add the egg mixture and the melted butter to the dry ingredients. Whisk until just combined. Spoon the batter evenly into the muffin pan, filling each cup about 3/4 full.
From onceuponachef.com


PEANUT BUTTER MUFFIN RECIPE - FOOD NEWS
This is the best Peanut Butter Muffins recipe because it makes the moistest, peanut-butter-infused muffins! They’re easy to make and a perfect breakfast or snack. Add some jelly for a PB&J kind of breakfast! Serve some vegan butter and berry-infused chia jam with these tasty muffins. Aunt B's Peanut Butter Muffins Recipe . Heat the oven to 180C fan bake. Grease a …
From foodnewsnews.com


SOUTHERN BUTTERMILK CORNBREAD MUFFINS RECIPE - THE SPRUCE EATS
2021-12-15 4 tablespoons unsalted butter, melted and cooled, plus more for the pan. 1 cup all-purpose flour. 1 1/2 cups yellow cornmeal. 2 tablespoons granulated sugar, or to taste. 2 teaspoons baking powder. 1/2 teaspoon baking soda. 1/2 teaspoon salt. 1 …
From thespruceeats.com


PERFECT CORN MUFFIN RECIPE (PLUS 6 RUNNERS-UP) - DELISHABLY
Instructions. Preheat oven to 400 degrees F. Prepare a 12-cup muffin pan by spraying each cup with non-stick cooking spray. Don't use paper liners because it's the batter contacting the hot pan that creates the crisp edge. Whisk together all of the dry …
From delishably.com


SWEET BUTTERMILK CORNBREAD MUFFINS - BAKING MISCHIEF
2016-03-16 Whisk together flour, cornmeal, sugar, salt, baking powder, and baking soda. Add egg, buttermilk, and vegetable oil. Mix until combined. Spoon batter into muffin cups, filling them just under 2/3's of the way full. Bake for 12-15 minutes, until a toothpick inserted into the center comes out clean.
From bakingmischief.com


PEANUT BUTTER MUFFINS - MOIST, TENDER & FILLED WITH CHOCOLATE CHIPS
2019-04-15 In a separate bowl beat together the oil, brown sugar, peanut butter, eggs and vanilla extract with an electric mixer until smooth. Turn the mixer down to low speed and mix in the milk and sour cream. Turn off the mixer and fold in the of the flour mixture, followed by the chocolate chips. Spoon the batter into the prepared muffin pan, filling ...
From justsotasty.com


PEANUT BUTTER MUFFIN RECIPE RECIPES ALL YOU NEED IS FOOD
Steps: Place rack in center of oven and preheat to 400 degrees F. Lightly spray the 12 indentations of a standard muffin tin with nonstick spray, or line each indentation with a paper muffin cup; set aside.
From stevehacks.com


10 BEST HEALTHY PEANUT BUTTER MUFFINS RECIPES | YUMMLY
The Best Healthy Peanut Butter Muffins Recipes on Yummly | Peanut Butter Muffins, Healthy Peanut Butter Muffins With Chocolate Glaze, Brunch Peanut Butter Muffins
From yummly.com


EASY HOMEMADE CORN MUFFINS - ERREN'S KITCHEN
2018-03-19 Mix dry ingredients in a large bowl. Form a well into the middle of the mixture. Add the eggs, milk, melted butter, and oil into the well of dry ingredients. Mix until combined. Divide batter into the heated, buttered pan. Bake for 12-15 minutes, or until light golden brown. Transfer to a wire rack to cool.
From errenskitchen.com


CORN MUFFINS - THE SEASONED MOM
2020-09-03 In a large bowl, whisk together buttermilk, sugar, melted butter and egg. In a medium bowl, sift together flour, cornmeal, baking powder and salt. Use a fork or wooden spoon to gradually add the flour mixture to the wet ingredients, just until combined. Do not over-mix.
From theseasonedmom.com


BASIC BUTTERMILK CORN MUFFINS - DEEP SOUTH DISH
2013-03-18 About 1 to 1-1/2 cups buttermilk, more or less. Instructions. Preheat oven to 425 degrees F. Brush oil in the cups of a 12 cup muffin tin and place into the oven while you mix the batter, about 10 minutes or so. In a bowl, whisk together the cornmeal, self rising flour, baking powder, baking soda, salt and sugar, if using.
From deepsouthdish.com


PEANUT BUTTER CARAMEL CORN - SALLY'S BAKING ADDICTION
2013-04-23 Add the salt and peanut butter and stir until smooth. Remove from heat. Pour the peanut butter mixture over the popcorn/nuts. Toss gently to coat practically every kernel. The popcorn will form large clusters. Spread the popcorn onto prepared baking sheet and allow to cool for about 10 minutes before serving.
From sallysbakingaddiction.com


PEANUT BUTTER MUFFINS RECIPE | MYRECIPES
Step 1. Preheat oven to 350° F. Combine the flour, sugar, baking powder, and salt in a large mixing bowl. Add the peanut butter and combine with a pastry cutter or 2 forks until it has reached a coarse, crumbly texture. Stir in the milk, egg, and butter. Coat a nonstick muffin pan with cooking spray. Fill each muffin cup about ¾ full with batter.
From myrecipes.com


HOW TO MAKE GLUTEN-FREE CORNBREAD MUFFINS RECIPE | MYRECIPES
Brown butter: Melt butter in a light bottomed pan over medium heat, swirling occasionally, until butter is fully melted, and turns amber brown and nutty smelling. Take off heat and transfer to …
From myrecipes.com


GRAMA’S CORN FLAKE PEANUT BUTTER COOKIES - MY SKINNY RECIPE
2020-12-01 Corn flakes peanut butter cookie is very easy to make in a few easy steps: 1. Line a baking sheet with waxed paper. 2. Pour sugar and corn syrup in a saucepan and bring them to boil over medium heat. 3. Add butter and peanut butter to the boiling sugar-corn syrup mix, and stir properly until everything is thoroughly mixed. Then remove from heat.
From myskinnyrecipe.com


PEANUT BUTTER CORN MUFFINS | NATURALLY SAVVY
Add 1 tablespoon of crunchy style peanut butter. Add the remaining bit of batter and bake for approx. 25 minutes or until a tooth pick comes out clean. Ingredients: 3/4 cup flour. 1 1/2 cups cornmeal. 4 teaspoons baking powder. 1 teaspoon salt. 2 eggs, beaten. 1 1/4 cups milk. 1/4 cup vegetable oil. crunchy peanut butter. Steps/Methods: Preheat ...
From naturallysavvy.com


CHEESY CORNBREAD MUFFINS - BUTTER WITH A SIDE OF BREAD
2018-08-28 Preheat oven to 400°F. Lightly grease a mini muffin pan. Scoop batter into pan using a 1 1/2 tablespoon (#40) cookie scoop. Place a piece of cheese stick into the center of each muffin. Place a piece of cheese stick into the center of each muffin. Bake 12-14 minutes or until light golden brown. Cool slightly before serving.
From butterwithasideofbread.com


CRAVING SWEET CORN MUFFINS? GET THE (VIDEO) RECIPE HERE!
Beginning stages of the sweet corn muffins batter. 3. Add flour, baking powder, and salt, making sure to mix the baking powder and salt into the flour with a small spoon or your finger before mixing the flour into the rest of the batter. 4. Add cornmeal, and mix until you have a smooth batter. And here’s the completed batter.
From bitesnpieces.co


CORN MUFFINS WITH A PEANUT BUTTER TWIST – ONCE AGAIN
No need to panic, Once Again Peanut Butter came to the rescue. The peanut butter melted a little when it touched the warm corn muffin, and just like that, the new and improved corn muffin recipe with a twist was ready!So, if peanut butter tasted so amazing on top of the corn muffin, why not try it in the recipe too? I have a couple of corn ...
From onceagainnutbutter.com


PEANUT BUTTER MUFFINS WITH M&MS - PERSNICKETY PLATES
2013-03-29 STEP ONE: First, to a large mixing bowl, add the oil, yogurt, and peanut butter and stir until combined. Then, stir in the white and brown sugars. Add in the eggs, vanilla, baking soda, and baking powder and stir until combined. Finally, add half the flour and half the milk and stir until just combined. Then add the rest of the flour and milk.
From persnicketyplates.com


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 »

    #60-minutes-or-less     #time-to-make     #course     #main-ingredient     #cuisine     #preparation     #occasion     #north-american     #breads     #eggs-dairy     #fruit     #vegetables     #american     #oven     #finger-food     #kid-friendly     #muffins     #nuts     #dietary     #quick-breads     #equipment     #number-of-servings     #presentation

Related Search