Spoon Muffins Recipes
SPOON BREAD MUFFINS
Spoon Bread Muffins are lighter than cornbread but sturdier than a biscuit. Made with white cornmeal and buttermilk, they are a great with soup or chili.
Provided by Barbara Curry
Categories bread
Number Of Ingredients 7
Steps:
- Preheat oven to 425º. Grease 12 cup muffin pan with butter or cooking spray.
- Combine cornmeal, baking soda and salt in a large bowl. Whisk eggs and buttermilk into dry ingredients, stirring vigorously until smooth. Stir in cheese and chives. Pour into muffin tins, fill almost to the top. The batter will be runny.
- Bake for 13-15 minutes until lightly brown. Cool in pan on a wire rack for 5 minutes before removing.
Nutrition Facts : Calories 127 kcal, Carbohydrate 18 g, Protein 5 g, Fat 4 g, SaturatedFat 2 g, Cholesterol 35 mg, Sodium 358 mg, Fiber 2 g, Sugar 3 g, ServingSize 1 serving
SPOON-BREAD MUFFINS
Provided by Scott Peacock
Categories Bread Milk/Cream Dairy Egg Breakfast Brunch Bake Vegetarian Quick & Easy Cornmeal Gourmet Sugar Conscious Kidney Friendly Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 12 muffins
Number Of Ingredients 7
Steps:
- Preheat oven to 425°F with rack in middle. Butter muffin cups.
- Whisk together cornmeal, baking soda, and salt in a bowl. Whisk buttermilk into eggs, then add to cornmeal mixture and whisk vigorously until smooth. Whisk in butter.
- Divide batter among muffin cups and bake until edges begin to pull away from sides and a wooden pick inserted in center of a muffin comes out clean, 20 to 25 minutes. Turn out onto a rack and serve warm.
SPOON MUFFINS
This standard muffin recipe has to be one of my all-time favorites. I like to make them as is or with blueberries added to the batter. No matter how they're prepared, everyone agrees that the best way to eat them is hot from the oven slathered with sweet creamy butter!
Provided by Allrecipes Member
Time 35m
Yield 30
Number Of Ingredients 6
Steps:
- In a large bowl, dissolve yeast in warm water; let stand for 5 minutes. Combine flour, egg, butter and sugar; add to yeast mixture and mix well. Fill greased or paper-lined muffin cups two-thirds full. Bake at 400 degrees F for 20-25 minutes or until muffins test done.
Nutrition Facts : Calories 109.2 calories, Carbohydrate 14.1 g, Cholesterol 18.4 mg, Fat 4.9 g, Fiber 0.5 g, Protein 2 g, SaturatedFat 3 g, Sodium 247.3 mg, Sugar 1.7 g
SPOON MUFFINS
This standard muffin recipe has to be one of my all-time favorites. I like to make them as is or with blueberries added to the batter. No matter how they're prepared, everyone agrees that the best way to eat them is hot from the oven slathered with sweet creamy butter!
Provided by Allrecipes Member
Time 35m
Yield 30
Number Of Ingredients 6
Steps:
- In a large bowl, dissolve yeast in warm water; let stand for 5 minutes. Combine flour, egg, butter and sugar; add to yeast mixture and mix well. Fill greased or paper-lined muffin cups two-thirds full. Bake at 400 degrees F for 20-25 minutes or until muffins test done.
Nutrition Facts : Calories 109.2 calories, Carbohydrate 14.1 g, Cholesterol 18.4 mg, Fat 4.9 g, Fiber 0.5 g, Protein 2 g, SaturatedFat 3 g, Sodium 247.3 mg, Sugar 1.7 g
MAYONNAISE MUFFINS
If you like serving warm, fresh bread at mealtime, but find yourself limited on time... try this delicious "supper bread." I've used this recipe throughout the years and it always turns out wonderfully. This old recipe is from Southern Living's January 1986 issue.
Provided by Fauve
Categories Quick Breads
Time 20m
Yield 8 muffins
Number Of Ingredients 5
Steps:
- Combine first 3 ingredients in a small mixing bowl.
- Add mayonnaise and milk, stirring with a fork until dry ingredients are moistened.
- Spoon into lightly greased muffin pans, filling three-fourths full.
- Bake at 450* for 10 to 12 minutes, or till golden brown.
- Serve warm with butter.
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4.5/5 (3)Total Time 40 minsServings 12
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4.5/5 (3)Total Time 40 minsServings 12
- Preheat oven to 425°. Combine first 3 ingredients in a large bowl. Whisk eggs and buttermilk into cornmeal mixture, stirring vigorously until smooth. Stir in cheese and chives. Pour batter into a greased (with unsalted butter) 12-cup muffin tin.
- Bake at 425° for 13 minutes or until lightly browned. Cool in pan on a wire rack 5 minutes. Remove from pan to rack; cool 5 minutes.
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