Stone Ground Cornmeal Muffins Recipes
BAKERY STYLE CORNBREAD MUFFINS
Steps:
- Preheat your oven to 350° Fahrenheit. Make sure your oven rack is in the center position.
- Prepare the jumbo muffin tin with 6 liners.
- Whisk together the flour, corn meal, baking powder, and salt.
- In a medium bow, add softened butter (which you can soften in the microwave about 10-15 seconds medium-power) and sugar. Add in the milk, oil, honey, and one egg at a time. Use a hand mixer, or wooden spoon to combine.
- Spoon the wet batter into the dry batter, and combine until light and fluffy. Using a large ice cream scoop, fill each muffin liner 3/4 way with batter.
- Bake for 18-20 minutes. A toothpick inserted into the center of the muffin should come out clean.
Nutrition Facts : ServingSize 1 muffin, Calories 464 kcal, Carbohydrate 71 g, Protein 9 g, Fat 17 g, SaturatedFat 10 g, Cholesterol 86 mg, Sodium 194 mg, Fiber 3 g, Sugar 31 g
STONE-GROUND CORNMEAL MUFFINS
Make and share this Stone-Ground Cornmeal Muffins recipe from Food.com.
Provided by ratherbeswimmin
Categories Quick Breads
Time 55m
Yield 12 muffins
Number Of Ingredients 10
Steps:
- Preheat oven to 400°; grease a 12-cup muffin pan.
- In a bowl, whisk together the flour, cornmeal, baking powder, salt, and baking soda.
- In another bowl, whisk together the sugar, eggs, butter, and oil until well blended.
- Whisk in buttermilk until blended.
- Add the egg mixture to the flour mixture and stir until just blended.
- Divide batter equally among prepared muffin cups.
- Bake in oven for 20-25 minutes or until tops are golden brown and a pick comes out clean.
- Let cool in pan on a wire rack for 3 minutes, then transfer to the rack to cool.
Nutrition Facts : Calories 294.1, Fat 15.8, SaturatedFat 6.3, Cholesterol 67.9, Sodium 490.2, Carbohydrate 32.5, Fiber 1.6, Sugar 4.6, Protein 6
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