SUNFLOWER CORN MUFFINS
New grandmothers sometimes get a little goofy-in my case it was "corny." Since our state is known for growing corn, I planned a corn theme dinner for our grandson's first visit. These golden mini muffins with a rich corn taste were a fun part of the meal. -Nadine Brimeyer, Denver, Iowa
Provided by Taste of Home
Time 40m
Yield 3-1/2 dozen mini muffins.
Number Of Ingredients 9
Steps:
- In a bowl, combine the first seven ingredients; stir in cornbread mix just until moistened. Spoon into greased miniature muffin cups. Sprinkle with sunflower kernels. Bake at 375° for 30-35 minutes or until muffins test done. Cool for 2 minutes before removing from pans to a wire rack. Serve warm.
Nutrition Facts : Calories 125 calories, Fat 7g fat (4g saturated fat), Cholesterol 29mg cholesterol, Sodium 210mg sodium, Carbohydrate 12g carbohydrate (4g sugars, Fiber 1g fiber), Protein 3g protein.
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.
CHOCOLATE-CHIP SUNFLOWER-BUTTER MUFFINS
Lucky for busy parents, these muffins get better after a stay in the freezer. So make a batch on Sunday, freeze them, then pop one straight into a lunchbox for a moist, tender and delicious midmorning or late afternoon snack.
Provided by Food Network Kitchen
Categories main-dish
Time 1h5m
Yield 12 muffins
Number Of Ingredients 13
Steps:
- Position an oven rack in the center of the oven, and preheat to 350 degrees F. Line a 12-cup muffin tin with paper liners, then spray the liners with cooking spray. Put the cranberries in a small bowl, and add hot water to cover (if the cranberries are very moist, you can skip this step).
- Whisk together the flour, oats, baking powder, salt and baking soda in a medium bowl; whisk in the chocolate chips. Whisk together the brown sugar and sunflower butter in a second medium bowl, then whisk in the milk, oil and egg. Stir the sunflower butter mixture into the flour mixture to combine well (the batter will be pretty loose). Strain the cranberries, pat them dry and stir them into the batter.
- Ladle 1/3 cup batter into each muffin cup liner. Bake, rotating the pan about halfway through, until a cake tester inserted in a few muffins comes out clean, 16 to 18 minutes.
- Let cool briefly in the tin on a rack, then transfer the muffins to the rack to cool completely. The muffins can be stored overnight in an airtight container, or individually wrapped in plastic and frozen in an airtight container for up to 4 days.
SAVORY CORN MUFFINS
This recipe yields a bread that's moist and savory and tastes distinctly of corn. Unlike many corn muffins, these stay moist, thanks to canned creamed corn.
Provided by USA WEEKEND columnist Pam Anderson
Categories Bread Quick Bread Recipes Muffin Recipes Savory Muffin Recipes
Yield 12
Number Of Ingredients 10
Steps:
- Adjust oven rack to middle position and heat oven to 450 degrees. Put a 12-cup muffin tin (with standard-sized molds of 12-cup capacity) in oven to heat while preparing batter.
- Microwave creamed corn in a 1-quart Pyrex-type measuring cup to a full boil (or in a medium saucepan over medium heat). Stir in 1 cup of the cornmeal to make a very thick, pasty mush. If the mush is not stiff, microwave an additional 30 seconds or so. Whisk in buttermilk, then eggs and finally butter.
- Mix remaining cornmeal with flour, sugar, salt, baking powder and soda in a medium bowl. Pour wet ingredients into dry and stir until just combined.
- Remove muffin tin from oven; coat with non-stick cooking spray. Divide batter evenly among cups (a spring-action ice cream scoop works well).
- Bake until golden brown on sides and bottom, about 15 minutes. Turn onto a wire rack; let cool 5 minutes. Serve.
Nutrition Facts : Calories 240 calories, Carbohydrate 34.7 g, Cholesterol 52.2 mg, Fat 9.3 g, Fiber 1.6 g, Protein 5.1 g, SaturatedFat 5.3 g, Sodium 611.9 mg, Sugar 3.6 g
SWEET CORN MUFFINS WITH REAL CORN
Corn muffins with actual corn...delicious dessert-type muffin that we have when it's burrito night at our house.
Provided by Bob Manasco
Categories Bread Quick Bread Recipes Muffin Recipes Corn Muffin Recipes
Time 45m
Yield 18
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease 18 muffin cups.
- Mix flour, sugar, cornmeal, baking powder, and salt together in a large mixing bowl. Add cream-style corn, eggs, applesauce, and 1/2 cup milk to the flour mixture and beat with an electric hand mixer for 1 minute. Pour remaining milk into the batter and beat until just blended. Fill muffin tins 3/4 full of batter.
- Bake in the preheated oven until a toothpick inserted into the center of a muffin comes out clean, 25 to 30 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.
Nutrition Facts : Calories 133.5 calories, Carbohydrate 28.6 g, Cholesterol 21.8 mg, Fat 1.2 g, Fiber 1 g, Protein 3 g, SaturatedFat 0.4 g, Sodium 200.3 mg, Sugar 13.3 g
DOUBLE-CORN MUFFINS
Cornmeal muffins have a slight sweet taste that's enhanced with whole kernel corn. Delicious!
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 30m
Yield 8
Number Of Ingredients 9
Steps:
- Heat oven to 400°F. Grease bottoms only of 8 regular-size muffin cups with shortening, or line with paper baking cups.
- In medium bowl, beat milk, oil and egg with spoon. Stir in remaining ingredients except corn just until flour is moistened. Fold in corn. Divide batter evenly among muffin cups (about 3/4 full).
- Bake 18 to 20 minutes or until golden brown. Immediately remove from pan to wire rack. Serve warm or cool.
Nutrition Facts : Calories 180, Carbohydrate 26 g, Cholesterol 30 mg, Fat 1, Fiber 1 g, Protein 4 g, SaturatedFat 1 g, ServingSize 1 Muffin, Sodium 260 mg, Sugar 5 g, TransFat 0 g
MASSACHUSETTS CORN MUFFINS
A hint of honey enhances the flavor of the corn without overwhelming it.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Time 40m
Yield Makes 1 dozen
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees. Line a standard 12-cup muffin tin with baking cups. Whisk together cornmeal, flour, sugar, baking powder, and 1 1/4 teaspoons salt in a large bowl. Combine oil, butter, and honey; stir in eggs and milk. Stir oil mixture into cornmeal mixture. Divide batter evenly among baking cups.
- Bake until tops are golden and a toothpick inserted into the centers comes out clean, about 18 minutes. Let cool for 10 minutes.
SUNNY CORNMEAL MUFFINS
Most muffin recipes make such a big batch that I can't possibly eat them all before they go bad. So I was thrilled to find this recipe.-Lethea Weber, Newport, Arkansas
Provided by Taste of Home
Time 25m
Yield 2 muffins.
Number Of Ingredients 6
Steps:
- In a small bowl, combine the baking mix, cornmeal and sugar. Combine milk, egg and oil; stir into dry ingredients just until moistened (batter will be thin). Pour into two greased 6-oz. oven proof custard cups or ramekins., Bake at 400° for 15-18 minutes or until golden brown.
Nutrition Facts : Calories 243 calories, Fat 9g fat, Cholesterol 1mg cholesterol, Sodium 251mg sodium, Carbohydrate 33g carbohydrate, Fiber 1g fiber), Protein 7g protein.
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