Upside Down Coconut Maple Corn Muffins Recipes

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UPSIDE-DOWN COCONUT-MAPLE CORN MUFFINS



Upside-Down Coconut-Maple Corn Muffins image

Corn muffin mix gets a sweet topping when the batter is baked over maple-flavored syrup and coconut. Serve with breakfast, dinner or as a snack.

Provided by My Food and Family

Categories     Meal Recipes

Time 35m

Yield 8 servings, 1 muffin each

Number Of Ingredients 3

1 pkg. (8-1/2 oz.) corn muffin mix
1/2 cup maple-flavored or pancake syrup
1/2 cup BAKER'S ANGEL FLAKE Coconut

Steps:

  • Prepare muffin mix as directed on package, placing 1 Tbsp. each syrup and coconut in each of 8 prepared medium muffin cups before pouring in batter.
  • Bake muffins as directed on package; cool slightly.
  • Serve coconut-sides up.

Nutrition Facts : Calories 220, Fat 6 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 25 mg, Sodium 290 mg, Carbohydrate 38 g, Fiber 1 g, Sugar 22 g, Protein 3 g

HONEY CORNBREAD MUFFINS



Honey Cornbread Muffins image

Bake a batch of the Neelys' Honey Cornbread Muffins recipe from Down Home with the Neelys on Food Network to go with a backyard barbecue or family chili night.

Provided by Patrick and Gina Neely : Food Network

Time 25m

Yield 12 muffins

Number Of Ingredients 9

1 cup yellow cornmeal
1 cup all-purpose flour
1 tablespoon baking powder
1/2 cup granulated sugar
1 teaspoon salt
1 cup whole milk
2 large eggs
1/2 stick butter, melted
1/4 cup honey

Steps:

  • Preheat oven to 400 degrees F.
  • Into a large bowl, mix the cornmeal, flour, baking powder, sugar, and salt. In another bowl, whisk together the whole milk, eggs, butter, and honey. Add the wet to the dry ingredients and stir until just mixed.
  • Place muffin paper liners in a 12-cup muffin tin. Evenly divide the cornbread mixture into the papers. Bake for 15 minutes, until golden.

SAVORY CORN MUFFINS



Savory Corn Muffins image

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

1 (14.75 ounce) can creamed corn
2 cups yellow cornmeal, divided
1 cup buttermilk
2 large eggs
8 tablespoons melted butter
1 cup all-purpose flour
1 tablespoon white sugar
1 ½ teaspoons salt
2 teaspoons baking powder
½ teaspoon baking soda

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

MAPLE WALNUT MUFFINS



Maple Walnut Muffins image

Yummy! Try these tasty muffins for breakfast with a hot cup of coffee or tea.

Provided by Marge

Categories     Bread     Quick Bread Recipes     Muffin Recipes

Yield 12

Number Of Ingredients 9

2 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon salt
½ cup butter, softened
½ cup packed brown sugar
½ cup real maple syrup
2 eggs
¾ cup milk
½ cup chopped walnuts

Steps:

  • Preheat oven to 375 degrees F (190 degrees C). Line muffin pan with paper baking cups.
  • Sift the flour, baking powder, and salt together and set aside.
  • Cream the butter and sugar together until light and fluffy. Stir in the maple syrup and the eggs and beat until well blended. Add the flour mixture alternately with the milk and beat until well blended. Stir in the walnuts. Spoon the batter into the muffin tins filling each about 3/4 full.
  • Bake at 375 degrees F (190 degrees C) for 20 minutes or until toothpick inserted in center comes out clean. Remove to wire rack to cool completely.

Nutrition Facts : Calories 264.8 calories, Carbohydrate 35.5 g, Cholesterol 52.6 mg, Fat 12.2 g, Fiber 0.9 g, Protein 4.5 g, SaturatedFat 5.6 g, Sodium 392.4 mg, Sugar 17.7 g

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