Strawberry Cornbread Muffin Recipes

STRAWBERRY CORN MUFFINS

Steps:

• Preheat oven to 350°F.
• Line muffin cups with paper liners or spray with nonstick spray.
• Combine cornmeal, flour, sugar, baking powder and salt in a bowl.
• In a separate mixing bowl, mix together eggs and buttermilk.
• Add dry mixture to egg mixture.
• Fold in butter and strawberries.
• Divide batter among muffin cups.
• Bake for 15-20 minutes or until browned.
• Cool in pan for 10 minutes before transferring to a wire rack to finish cooling completely.

STRAWBERRY HONEY CORNBREAD MUFFINS

Steps:

• Pre-heat oven to 425 f/ 220c
• Prepare a muffin pan with 12 muffin liners.
• Dice 1 1/2 cups of fresh strawberries and set some aside to top the strawberries after adding the batter to the pan.
• Mix dry ingredients in a large bowl and form a well into the middle of the mixture.
• Mix egg, milk, melted butter, honey and oil in a large mixing bowl. Pour into the well of dry ingredients; mix well.
• Fold in the strawberries.
• Divide batter into the lined muffin pan, filling them 3/4 of the way. This makes a large muffin. (12 - 15 muffins).
• Add the reserved strawberries to the top of the batter of each muffin.
• Bake for 12-15 minutes, or until golden brown.

STRAWBERRY CORN CAKES

Steps:

• Preheat the oven to 375 degrees F. Lightly coat a 6-cup muffin pan with cooking spray. Prepare the corn muffin batter as the label directs, then stir in the flour, lemon zest and vanilla. Divide the batter evenly among the muffin cups. Bake until the edges are set and the centers are soft but not wet, 10 to 12 minutes. Meanwhile, toss the strawberries and strawberry preserves in a bowl and set aside. Remove the corn cakes from the oven. Gently press the back of a teaspoon into the center of each to make an indentation about one-third of the way into the cake. Spoon about 2 teaspoons of the strawberry mixture into each indentation, pressing to tightly fill. (Reserve the remaining berry mixture for topping.) Return the cakes to the oven and continue baking until just golden, about 5 more minutes. Let the cakes cool in the pan on a rack, 5 minutes, then remove from the pan and let cool 10 more minutes. Meanwhile, beat the cream and confectioners' sugar with a mixer until soft peaks form. Top the cakes with the remaining berry mixture and serve with the whipped cream.
• Photograph by Antonis Achilleos

BASIC CORN MUFFINS

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.

CORNMEAL STRAWBERRY MUFFINS

Steps:

• In a medium bowl combine flour, cornmeal, sugar, baking powder, baking soda, and salt.
• In another bowl beat eggs, stir in milk, butter and strawberries.
• Make well in the dry ingredients, add the egg mixture all at once and stir until just combined.
• Spoon into greased or paper lined muffin tins and bake at 375 degrees F. for 20 minutes.

BERRY CORNMEAL MUFFINS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease 12 muffin cups or use paper liners.
• In a large bowl, sift together the flour, cornmeal, sugar, baking powder, and salt. In a separate bowl gently toss strawberries in 1/2 cup of flour mixture.
• Whisk yogurt, melted butter, and egg together. Stir the yogurt mixture into the flour mixture; stir just to moisten. Fold in strawberries. Spoon batter into prepared muffin cups.
• Bake in preheated oven for 25 minutes, or until a tooth pick inserted into the center of a muffin comes out clean.

STRAWBERRY CORN MUFFINS

Steps:

• Clean and cut up your strawberries and using the 1tblspoon of sugar mix till the strawberries are covered and they will mascerate.
• Preheat oven to 375 degrees. Spray muffin tins or line with papers.
• Mix all the dry ingredients and then add the oil and egg. Add the cream and the berries and combine well. I used a wooden spoon.
• Fill muffin tins 1/2 to 3/4 full of the mix and bake. Sprinkle with powdered sugar when they come out of the oven once they have cooled.