SWEET CORNMEAL MUFFINS
My husband, Axtell, was a fan of the cornmeal muffins from a restaurant we visited. I found a similar recipe and cut it down to serve two. These muffins are his favorite.-Marie Kramer, Kirkwood, Missouri
Provided by Taste of Home
Time 25m
Yield 4 muffins.
Number Of Ingredients 8
Steps:
- In a small bowl, combine the sugar, oil, egg, and milk. In another bowl, combine dry ingredients; stir in sugar mixture just until moistened. , Coat four muffin cups with cooking spray or use paper liners. Divide batter among muffin cups. Bake at 400° for 15-18 minutes or until lightly browned.
Nutrition Facts : Calories 153 calories, Fat 6g fat, Cholesterol 0 cholesterol, Sodium 87mg sodium, Carbohydrate 20g carbohydrate, Fiber 4g protein.
SWEET CORN MUFFINS
I love to make cornbread and corn muffins, but often the results are not moist or sweet enough for my taste. So I experimented until I came up with these light, pleasantly sweet muffins. They ended up winning a blue ribbon at our county fair. —Patty Bourne, Owings, Maryland
Provided by Taste of Home
Time 35m
Yield 1 dozen.
Number Of Ingredients 8
Steps:
- In a bowl, combine the dry ingredients. Add eggs, shortening and 1/2 cup of milk; beat for 1 minute. Add remaining milk; beat just until blended. Fill 12 paper-lined muffin cups three-fourths full. Bake at 350° until muffins test done, 25-30 minutes.
Nutrition Facts : Calories 254 calories, Fat 10g fat (3g saturated fat), Cholesterol 33mg cholesterol, Sodium 241mg sodium, Carbohydrate 38g carbohydrate (18g sugars, Fiber 1g fiber), Protein 4g protein.
SWEET CORNBREAD MUFFINS
Make and share this Sweet Cornbread Muffins recipe from Food.com.
Provided by LaJuneBug
Categories Quick Breads
Time 28m
Yield 18 muffins
Number Of Ingredients 9
Steps:
- Preheat oven to 400°F Spray 2 muffin tins with vegetable oil spray.
- In a large bowl, combine flour, cornmeal, sugar, baking powder, and salt.
- In a separate bowl or saucepan, melt the butter.
- Whisk the egg lightly while the butter cools a bit, then add the egg, milk, and vanilla extract to the butter.
- Make a well in the center of the dry ingredients and pour the mixed liquid, stirring lightly until just blended. Don't over-mix because the muffins will be tough.
- Spoon the batter into the muffin tins. Bake at 400°F for 15-18 minutes, until the muffins have risen, are golden-brown and springy to the touch.
- Pop out of the tins and let cool a bit before serving.
Nutrition Facts : Calories 144.2, Fat 6.2, SaturatedFat 3.7, Cholesterol 25.8, Sodium 287.7, Carbohydrate 20.3, Fiber 0.7, Sugar 7.5, Protein 2.3
LASAGNA MUFFINS
This is a fast version of lasagna. Super easy to make, great for kids and great for those who want to control portions or need to take meals on the go. They can also be frozen and reheated.
Provided by Chimenes
Categories World Cuisine Recipes European Italian
Time 35m
Yield 12
Number Of Ingredients 5
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Spray 12 muffin cups with cooking spray.
- Combine mozzarella cheese and Asiago cheese together in a bowl. Press a wonton wrapper into the bottom of each muffin cup. Spoon pasta sauce about halfway full in each muffin cup; sprinkle with 2 to 3 tablespoons cheese mixture. Press another wonton wrapper on top of cheese layer. Add another spoonful of sauce; sprinkle with cheese. Repeat to fill all the muffin cups.
- Bake in the preheated oven until sauce is bubbling and cheese is melted, 20 to 25 minutes.
Nutrition Facts : Calories 146.6 calories, Carbohydrate 16.8 g, Cholesterol 16.6 mg, Fat 5.5 g, Fiber 1.4 g, Protein 7.1 g, SaturatedFat 2.9 g, Sodium 445.5 mg, Sugar 3.8 g
SWEET CORN MINI MUFFINS
Needing a "kicked up" recipe for a Chili Dinner for a bunch of students at the University of Wisconsin Odyssey class, I dug this recipe out of my "clippings to some day try". Very tasty and a little on the sweet side! This recipe is adapted from The All-American Cookbook of the ICS (International Chili Society). The original recipe comes from Cathy and Doug Wilkey, ICS World Champions (1993 & 2005).
Provided by MadCity Dale
Categories Lunch/Snacks
Time 1h30m
Yield 72 mini muffins, 30 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees.
- Cream butter and sugar together, then add eggs one at a time, mixing thoroughly after each egg.
- Stir in jalapenos, corn and cheeses. Mix well.
- Blend dry ingredients in a bowl flour, cornmeal, baking powder and salt. Add dry ingredients mixture to butter/sugar mixture, mix well and refrigerate for 10 minutes. Spray metal mini-muffin pans well with baking non stick spray(baking/flour). Fill muffin 3/4ths full.
- Put into preheated oven @ 300 degrees. Bake for 1 hour.
- Remove and place on stove top for 15 minutes. Knock out onto a towel.
- Garnish with fine diced cilantro. Serve with chips.
CORN MUFFINS
Tried these out during Thanksgiving. They were a big hit!
Provided by Anne O. Nymous
Categories Bread Quick Bread Recipes Muffin Recipes Corn Muffin Recipes
Time 40m
Yield 12
Number Of Ingredients 8
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Grease 12 muffin cups.
- Mix flour, cornmeal, sugar, baking powder, and salt in a large bowl. Add buttermilk, butter, and egg; mix well. Spoon the batter into the prepared muffin cups.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 12 to 15 minutes. Cool in the pans 10 to 15 minutes before removing from pan to cool completely on a wire rack.
Nutrition Facts : Calories 194.9 calories, Carbohydrate 26.6 g, Cholesterol 36.7 mg, Fat 8.6 g, Fiber 0.7 g, Protein 3.2 g, SaturatedFat 5.1 g, Sodium 357.8 mg, Sugar 9.6 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
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