BASIC CORN MUFFINS
A simple but delicious muffin recipe that can easily be dressed up by adding jalapenos, honey or anything else.
Provided by Doug Matthews
Categories Bread Quick Bread Recipes Muffin Recipes Corn Muffin Recipes
Time 30m
Yield 12
Number Of Ingredients 8
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Grease muffin pan or line with paper muffin liners.
- In a large bowl, mix together corn meal, flour, sugar, baking powder and salt. Add egg, oil and milk; stir gently to combine. Spoon batter into prepared muffin cups.
- Bake at 400 degrees F (200 degrees C) for 15 to 20 minutes, or until a toothpick inserted into a muffin comes out clean.
Nutrition Facts : Calories 154 calories, Carbohydrate 22.5 g, Cholesterol 17.1 mg, Fat 5.9 g, Fiber 1 g, Protein 3.1 g, SaturatedFat 0.8 g, Sodium 196.1 mg, Sugar 6.6 g
HONEY CORNBREAD MUFFINS
Bake a batch of the Neelys' Honey Cornbread Muffins recipe from Down Home with the Neelys on Food Network to go with a backyard barbecue or family chili night.
Provided by Patrick and Gina Neely : Food Network
Time 25m
Yield 12 muffins
Number Of Ingredients 9
Steps:
- Preheat oven to 400 degrees F.
- Into a large bowl, mix the cornmeal, flour, baking powder, sugar, and salt. In another bowl, whisk together the whole milk, eggs, butter, and honey. Add the wet to the dry ingredients and stir until just mixed.
- Place muffin paper liners in a 12-cup muffin tin. Evenly divide the cornbread mixture into the papers. Bake for 15 minutes, until golden.
CORNBREAD MUFFINS
These savoury snacks are brilliant for picnics and lunchboxes - plus they can be frozen ahead
Provided by Sarah Cook
Categories Lunch, Side dish, Snack, Treat
Time 1h
Yield Makes 12
Number Of Ingredients 11
Steps:
- Heat oven to 200C/180C fan/gas 6 and brush a 12-hole muffin tin with some of the melted butter Put the corn kernels in a pan with the onion, chilli and a knob of butter. Gently fry for 5-10 mins until golden and soft.
- Mix together the flour, polenta, baking powder and cheddar with 1 tsp salt in a large mixing bowl. Whisk together the eggs, buttermilk and milk, then stir into the dry ingredients with the remaining melted butter and corn mixture. Divide between the muffin holes (they will be quite full) and bake for 25-30 mins or until golden brown and cooked through - poke in a skewer to check. Best eaten warm.
Nutrition Facts : Calories 189 calories, Fat 9 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 22 grams carbohydrates, Sugar 3 grams sugar, Fiber 1 grams fiber, Protein 6 grams protein, Sodium 0.44 milligram of sodium
BUTTERY CORNBREAD MUFFINS
These classic cornbread muffins are oh-so easy to make! And best of all, you will probably already have almost all of the ingredients on hand! Just pick up some cornmeal in the bulk section of your supermarket, and walaahh... Cornbread muffins!
Provided by krittylea21
Categories Quick Breads
Time 20m
Yield 12 muffins
Number Of Ingredients 8
Steps:
- Combine ingredients in a large bowl, then mix using a hand beater (no longer than 1 minute) Pour into 12 large muffin cups.
- Bake for 15-20 minutes at 350 degrees F.
CLASSIC CORNBREAD MUFFINS
Fast, easy and tasty -- perfect with a stew or chili. These also freeze well. I first found this recipe in an older Bonnie Stern cookbook many years ago and have been making these ever since.
Provided by Lennie
Categories Quick Breads
Time 35m
Yield 12 serving(s)
Number Of Ingredients 8
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 .
EASY HOMEMADE CORNBREAD MUFFINS
These homemade Southern cornbread muffins are moist, fluffy, and easy to make from scratch. This recipe yields a savory muffin with just enough sweet to complement the cornmeal! They're best served fresh from the oven and are great with chili or as a Thanksgiving side dish!
Provided by Caroline Lindsey
Categories Side Dish
Time 20m
Number Of Ingredients 8
Steps:
- Preheat oven to 400 degrees.
- Add cornmeal, flour, sugar, salt, and baking powder to a large bowl and whisk to break up any clumps.
- Combine egg, milk, and oil in a medium bowl and whisk to combine.
- Add wet ingredients to dry ingredients and stir until just combined. Do not overmix.
- Pour batter into a greased muffin tin, filling each cup about halfway. Bake for 13-17 minutes or until toothpick stuck in the center comes out mostly clean. Don't overbake!
- Serve warm with butter and a drizzle of honey, or as a side for chili.
Nutrition Facts : Calories 170 kcal, Carbohydrate 25 g, Protein 3 g, Fat 7 g, SaturatedFat 1 g, TransFat 1 g, Cholesterol 16 mg, Sodium 253 mg, Fiber 2 g, Sugar 7 g, ServingSize 1 serving
CLASSIC CORNBREAD MUFFINS
This corn muffins recipe is easy, moist and fluffy! It's the perfect side dish...and tastes just like your favorite boxed muffin mix.
Provided by Sonja Overhiser
Categories Side Dish
Time 30m
Yield 12
Number Of Ingredients 10
Steps:
- Preheat the oven to 400 degrees Fahrenheit. Add 12 muffin cups to a tin.
- In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, baking soda, and kosher salt.
- In a separate bowl, whisk together the egg, Greek yogurt and milk. Melt the butter, then pour both the milk and butter (or oil) into the dry ingredients. Stir until just combined. Pour into the muffin cups (the cups will be very full).
- Bake about 15 to 17 minutes until the center has firmed up and is lightly golden, and a toothpick comes out clean. Allow to cool in the muffin tin for 5 minutes, then add to a baking rack. Store any leftovers at room temperature covered with a towel for about 3 days, or in a sealed container at room temperature for about 5 days.
Nutrition Facts : Calories 200 calories, Sugar 7.6 g, Sodium 263.1 mg, Fat 6.6 g, SaturatedFat 3.5 g, TransFat 0 g, Carbohydrate 28.4 g, Fiber 1.5 g, Protein 6.4 g, Cholesterol 45.9 mg
CORN MUFFINS
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.
THE BEST CORNBREAD MUFFINS
Steps:
- Preheat the oven to 350°F. Spray a 12 well muffin tin with non-stick cooking spray. You can line the wells with muffin liners as well, but greasing the tins ensures a crispy exterior.
- In a small bowl, whisk the melted butter, honey, eggs, sour cream and buttermilk together until combined.
- In a medium bowl, whisk together the flour, cornmeal, baking powder, sugar and salt.
- Pour the wet ingredients into the dry, then stir gently until JUST combined. Stir in the corn kernels until mixed though.
- Divide the batter evenly between the prepared muffin wells.
- Bake in the preheated oven for 15-20 minutes until a toothpick inserted into the center of the muffins comes out clean.
- Remove from the oven. Let the pan cool for 5 minutes, then turn out the muffins onto a plate. Serve warm for the best texture.
Nutrition Facts : Calories 211 kcal, Carbohydrate 26 g, Protein 4 g, Fat 11 g, SaturatedFat 6 g, TransFat 1 g, Cholesterol 55 mg, Sodium 217 mg, Fiber 2 g, Sugar 13 g, UnsaturatedFat 4 g, ServingSize 1 serving
CORNBREAD MUFFINS I
These muffins are very similar to the ones found in a famous down-home cooking restaurant. They're so simple to make and taste great because they have real pieces of corn as well as corn meal.
Provided by Lisa K
Categories Bread Quick Bread Recipes Muffin Recipes Corn Muffin Recipes
Time 35m
Yield 12
Number Of Ingredients 10
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.
Nutrition Facts : Calories 242.9 calories, Carbohydrate 37.4 g, Cholesterol 52.1 mg, Fat 9.2 g, Fiber 1.2 g, Protein 4 g, SaturatedFat 5.3 g, Sodium 191.1 mg, Sugar 17.9 g
CORNBREAD MUFFINS
Ubiquitous on southern tables, cornbread is a versatile side dish that can be cut into pieces from a cast-iron skillet or, as done in this recipe, portioned as individual muffins. This recipe by Alexander Smalls, a chef, author, restaurateur and former opera singer, uses finely ground cornmeal and two types of milk to create a savory batter, which also gets a kick from coriander. Fresh corn kernels add texture to the dense quickbread. Serve warm alongside a spread of vegetables or a meat dish, with plenty of butter.
Provided by Korsha Wilson
Categories breads, side dish
Time 25m
Yield 6 muffins
Number Of Ingredients 12
Steps:
- Heat oven to 400 degrees. Line 6 cups of a muffin pan with paper liners or coat with nonstick spray.
- In a large bowl, whisk together the cornmeal, flour, brown sugar, coriander, baking powder and salt. Whisk in the milk, buttermilk and oil, then whisk in the eggs until the batter is smooth. Stir in the corn until well combined. Divide the batter among the prepared muffin cups. (The cups will be full.)
- Bake until a toothpick inserted into the center of a muffin comes out clean, 15 to 17 minutes. Serve warm.
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- Combine butter and sugar in bowl; beat at medium speed, scraping bowl often, until creamy. Add 1 egg at a time, beating well after each addition. Stir in sour cream and milk. Add all remaining ingredients; beat at low speed just until mixed. Do not over mix.
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- Place the flour, sugar, cornmeal, baking powder, and salt in a large bowl and whisk to combine.
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Cuisine American, Southern, Tex-MexTotal Time 30 minsCategory BreadsCalories 216 per serving
- Preheat the oven to 350°F degrees. Line a muffin pan with paper liners or spray with non-stick cooking spray. (I prefer to use non-stick cooking spray so the muffins get nice and crisp on the edges.)
- In a medium bowl, break up the eggs with a whisk. Whisk in the honey, and then the milk. Set aside.
- In a large bowl, whisk together the flour, cornmeal, sugar, baking powder, and salt. Add the milk mixture and the melted butter to the dry ingredients. Whisk until just blended. Do not overmix; it's okay if there are a few lumps. Spoon the batter evenly into the prepared muffin pan, filling each cup about 3/4 full. Bake for 17 to 20 minutes, or until the tops are set and golden. (Note that the muffins will not dome.) Cool the muffins for a few minutes in the pan, then serve warm.
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4/5 (1)Estimated Reading Time 6 minsServings 8Total Time 25 mins
- In a high-speed blender, add the honey, hemp seeds, water, lemon juice, olive oil and egg. Process until smooth and creamy.
- In a medium-size bowl, mix the cornmeal, flour, baking powder and salt. Make a well in the center of the mixture and add the wet ingredients. Mix until moist.
- Spoon batter into prepared muffin tins and bake for 15 to 18 minutes, or until a toothpick inserted in the middle comes out clean. Be careful not to over bake or they’ll be too dry!
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- Preheat the oven to 350°F. Butter or spray a 12-cup muffin pan with non-stick spray and set aside.
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- In a medium bowl, whisk together the 1 cup of the cornmeal, the flour, baking powder, baking soda, and salt.
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