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.
GLUTEN-FREE CORNMEAL MOLASSES MUFFINS
Strong molasses provides a good source of iron in an easy-to-make muffin. One of my favorite breads is a steamed brown bread called Boston brown bread. It is made with cornmeal and flour, and is the inspiration for these muffins, which are easier to make. The strong molasses, which is a good source of iron, flavor will mask the bean flavor of commercial gluten free mixes, so feel free to use one.
Provided by Martha Rose Shulman
Categories breakfast, weekday, appetizer
Time 45m
Yield 12 muffins (1/3 cup tins)
Number Of Ingredients 13
Steps:
- Preheat the oven to 375 degrees with a rack in the middle. Oil or butter muffin tins. Sift together the cornmeal, gluten-free flour mix, soy flour, ginger, baking powder, baking soda and salt into a medium bowl. Pour in any grainy bits that remain in the sifter.
- In a separate large bowl whisk the eggs with the buttermilk, molasses, vanilla and oil. Quickly whisk in the cornmeal mixture. Fold in the raisins.
- Using a spoon or ice cream scoop, fill muffin cups to the top. Place in the oven and bake 25 to 30 minutes, until lightly browned and well risen. Remove from the heat and if the muffins come out of the tins easily, remove from the tins and allow to cool on a rack. If they don't release easily, allow to cool and then remove from the tins.
Nutrition Facts : @context http, Calories 179, UnsaturatedFat 6 grams, Carbohydrate 23 grams, Fat 8 grams, Fiber 1 gram, Protein 4 grams, SaturatedFat 1 gram, Sodium 211 milligrams, Sugar 13 grams, TransFat 0 grams
BASIC CORN MUFFINS
A simple but delicious muffin recipe that can easily be dressed up by adding jalapenos, honey or anything else.
Provided by Doug Matthews
Categories Bread Quick Bread Recipes Muffin Recipes Corn Muffin Recipes
Time 30m
Yield 12
Number Of Ingredients 8
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.
Nutrition Facts : Calories 154 calories, Carbohydrate 22.5 g, Cholesterol 17.1 mg, Fat 5.9 g, Fiber 1 g, Protein 3.1 g, SaturatedFat 0.8 g, Sodium 196.1 mg, Sugar 6.6 g
OLD-FASHIONED MOLASSES MUFFINS
The spicy aroma of these muffins in the oven is truly mouthwatering! I've fixed batches for Christmas breakfast...frozen more to snack on later...and sent plenty to school with our youngsters.
Provided by Taste of Home
Time 30m
Yield 9 muffins.
Number Of Ingredients 9
Steps:
- In a large bowl, combine the dry ingredients. In another bowl, beat egg, water, oil and molasses. Stir into dry ingredients just until moistened. , Fill greased or paper-lined muffin cups two-thirds full. Bake at 325° for 20-25 minutes or until muffins test done. Cool in pan for 5 minutes before removing to a wire rack to cool completely.
Nutrition Facts : Calories 172 calories, Fat 7g fat (1g saturated fat), Cholesterol 24mg cholesterol, Sodium 146mg sodium, Carbohydrate 25g carbohydrate (11g sugars, Fiber 1g fiber), Protein 3g protein.
CORNMEAL-MOLASSES MUFFINS
These muffins are a nod to two traditional New England specialties, Anadama bread and Indian pudding, both of which are primarily made with cornmeal and molasses.
Provided by Cooking Channel
Time 1h20m
Yield 12 regular muffins
Number Of Ingredients 15
Steps:
- 1. Preheat the oven to 350 degrees F. Cut parchment paper into twelve 5-by-5-inch squares. Lightly grease the inside of a 12-cup muffin tin. Center a square of parchment paper over 1 of the cups and use your fingers to press the parchment into the cup, so that it sticks to the sides and bottom. Crease the paper as needed to fit and repeat with the remaining parchment (regular muffin liners work just as well but the parchment looks pretty).
- 2. Combine the cornmeal, flour, sugar, baking powder, cinnamon, salt and baking soda in a large bowl.
- 3. Whisk together the yogurt, applesauce, molasses, orange zest, eggs and butter in a separate small bowl.
- 4. Fold the wet ingredients into the dry until just combined (don't fret if the batter is lumpy, this means your batter isn't over-mixed).
- 5. Fill each liner almost to the top of the tin (an ice-cream scoop lightly greased with nonstick spray will help). Sprinkle each muffin with the toasted oats.
- 6. Bake, rotating about halfway through, until a toothpick inserted in the muffins comes out clean and the tops are just slightly puffed and spring back when touched, 20 to 24 minutes. Let rest in the hot muffin pan 3 minutes, then transfer to a cooling rack and let cool 30 minutes. Store the cooled muffins in an airtight container for up to 3 days.
CORN AND MOLASSES MUFFINS
These are sweet cornmeal muffins (not too sweet), with a cake-like texture. They'd be good with some currants or raisins added, too, I'd bet. I like them unadulterated and unadorned, though...I don't even think they need butter. I got this from "Enchanted Broccoli Forest," by the way.
Provided by Aunt Cookie
Categories Quick Breads
Time 30m
Yield 12 serving(s)
Number Of Ingredients 11
Steps:
- Preheat the oven 375°F Lightly grease 12 muffin cups.
- Whisk together the dry ingredients in a medium sized bowl. Make a well in the center.
- In a separate container, beat together the remaining ingredients. Pour this mixture into the dry ingredients, and stir just enough to combine thoroughly.
- Fill the muffin cups just up to the edge of the pan. Bake for 15-20 minutes, or until a toothpick inserted in the center comes out clean.
- Remove the muffins from the pan right away, and cool on a rack for at least 10 minutes before eating.
CORN MUFFIN
Atlanta chef Scott Peacock provides a buttery corn muffin recipe that's guaranteed to please.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Yield Makes 12
Number Of Ingredients 7
Steps:
- Preheat oven to 425 degrees. Generously butter a standard 12-cup muffin tin; set aside.
- In a medium bowl, whisk together cornmeal, baking soda, and salt. Whisk in 2 1/4 cups buttermilk, eggs, and melted butter until smooth; batter should be loose and pourable. If not, whisk in additional 1/4 cup buttermilk.
- Pour batter into prepared muffin tin and transfer to oven. Bake until golden brown, 12 to 20 minutes. Immediately turn muffins out onto a wire rack to cool slightly.
- Place softened butter on a small plate and drizzle with molasses or honey; serve with warm muffins.
GRANDMA'S MOLASSES CORNBREAD
Sweet corn bread that my grandma used to make, then my father made, and now I make. I serve this with chili, although I do like traditional corn bread too. This just really complements chili.
Provided by Junkintrunk
Categories Quick Breads
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Mix all ingredients until well blended. Put in greased 9-inch round pan.
- Bake at 425°F for 20-25 minutes. Cut in wedges, butter generously and enjoy!
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
COFFEE SHOP CORN MUFFINS
Clare Masyada of Woodbridge, New Jersey reports, "These are so quick to stir up, and they bake in just 15 minutes! They come out oh-so-tender but don't crumble like many corn muffins do."
Provided by Taste of Home
Time 30m
Yield 1 dozen.
Number Of Ingredients 9
Steps:
- In a bowl, combine cornmeal, flour, sugars, baking soda and salt. In another bowl, beat egg, buttermilk and oil; stir into dry ingredients just until moistened. Fill greased or paper-lined muffin cups three-fourths full. Bake at 425° for 12-15 minutes or until muffins test done. Cool in pan for 10 minutes before removing to a wire rack.
Nutrition Facts : Calories 270 calories, Fat 15g fat (2g saturated fat), Cholesterol 19mg cholesterol, Sodium 233mg sodium, Carbohydrate 32g carbohydrate (13g sugars, Fiber 1g fiber), Protein 3g protein.
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