Perfect Cornbread Muffins With Corn Recipes

PERFECT CORNBREAD MUFFINS WITH CORN!

Steps:

• Grease mini muffin tins well then sprinkle the tins with a little flour to really get the tins stick proof! Preheat oven to 475°.
• Mix flour, corn meal, sugar, baking soda, salt and brown sugar together well.
• Mix milk, egg, and butter together in another bowl then stir in corn.
• Pour wet mixture into flour mixture and mix ONLY until just blended. Do not over mix!
• Scoop mixture into prepared tins and lower oven temp to 425 and bake for 8-12 minutes for mini muffin tins or about 15-20 for regular sized muffins OR until tooth pick comes out clean from the center muffin.
• Let cool on wire racks.

CLASSIC CORNBREAD MUFFINS

Steps:

• Preheat oven to 425 degrees.
• Spray muffin tin with nonstick spray or line with paper muffin cups.
• Combine cornmeal, flour, sugar, baking powder and salt.
• Stir well.
• Combine beaten egg, milk and melted butter (if using normal butter add less salt).
• Stir into the dry mixture and combine just until blended.
• Chopped jalapenos (from a tin) can also be added, as can chopped red pepper and/or tinned corn kernels.
• Scoop batter into prepared muffin pans.
• Sprinkle cheddar cheese on top of muffins before baking if desired.
• Bake for 20-25 minutes .

PERFECT CORN MUFFIN MIX

Steps:

• Store this mix in airtight plastic bags or containers. When you want to bake muffins, combine the mix in a bowl with 2 beaten eggs; 1 1/2 cups milk (not skim) and 1 1/2 sticks butter (6 ounces), melted. Halfway fill the cups of a buttered (or nonstick) muffin tin and bake at 350 degrees for 18 to 20 minutes.

CORNBREAD MUFFINS I

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Grease or line 12 muffin cups.
• In a large bowl, cream together butter, sugar, honey, eggs and salt. Mix in flour, cornmeal and baking powder; blend thoroughly. Stir in milk and corn. Pour or spoon batter into prepared muffin cups.
• Bake in preheated oven for 20 to 25 minutes, or until a toothpick inserted into center of a muffin comes out clean.

BLUE CORN CORNBREAD MUFFINS RECIPE BY TASTY

Steps:

• Make the herbed honey butter: In a medium bowl, combine the butter, honey, parsley, thyme, and salt. Using a rubber spatula, mix all the ingredients until smooth and incorporated, about 3 minutes. Scoop the butter onto a piece of plastic wrap and roll into a log, then wrap tightly. Refrigerate for at least 1 hour, or overnight.
• Make the cornbread muffins: Preheat the oven to 400°F (200°C). Lightly grease a 12-cup muffin tin with nonstick spray.
• In a medium bowl, mix together the cornmeal, flour, sugar, salt, baking soda, and baking powder.
• In a large bowl, whisk together the buttermilk, eggs, melted butter, and honey until smooth.
• Fold the dry ingredients into the buttermilk mixture until fully combined, then add the frozen corn and mix to incorporate. The batter will be lumpy.
• Divide the batter between the prepared muffin cups, filling each about ¾ of the way.
• Bake the muffins for 18-20 minutes, or until the tops are just slightly golden and a toothpick inserted in the center of a muffin comes out clean.
• Serve the muffins warm with the herbed honey butter.
• Enjoy

BUTTERMILK CORNBREAD MUFFINS

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.