Cornmeal Jambuster Muffins Recipes

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.

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Grease muffin cups or line with paper muffin liners.
• Sift flour, cornmeal, brown sugar, salt and baking powder together into a large bowl. Dredge the blueberries in the sifted ingredients. In a small bowl, combine the milk, butter and egg. Stir the wet ingredients into the flour mixture just until moistened. Spoon batter into prepared muffin tins.
• Bake in preheated oven for 20 minutes. Let muffins sit for 10 minutes before removing from the pan.

Steps:

• In a small bowl, combine the dry ingredients. Make a well in the center. Add the remaining ingredients; stir just until blended. Spoon into greased muffin cups. , Bake at 400° for 20 minutes or until a toothpick comes out clean. Remove to a wire rack; serve warm.

Steps:

• Preheat oven to 375º F.
• Grease muffin pan.
• Mix dry ingredients together.
• In a seperate bowl combine melted butter, egg and milk; mix well.
• Add dry mix to wet mix and stir until just combined.
• Spoon batter into muffin pan and bake for 15-20 minutes.
• Serve hot.

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.

Steps:

• Combine milk and cornmeal.
• Let stand for 10 minutes.
• Line baking tin with paper muffin cups.
• Combine dry ingredients.
• Blend cornmeal mixture, eggs and margarine.
• Fill muffin cups.
• Make a well in each muffin.
• Fill each well with 1 tsp or more of jam.
• Bake in 400* oven.
• Check after 15 minutes.
• Cooking time varies with oven and muffin size.

Steps:

• Mix all of the dry ingredients in a resealable plastic bag, and set aside until ready to prepare the muffins.
• Heat oven to 400 degrees. Butter a muffin tin, and set aside.
• Place the dry-ingredient mixture in a medium bowl. Add the eggs, buttermilk, and melted butter. Mix to combine; the mixture should be lumpy.
• Spoon the mixture evenly into the muffin tin, and bake until golden, 12 to 15 minutes. Remove from oven, and serve.

Steps:

• Preheat the oven to 350°F. Line a muffin pan with 12 muffin liners.
• In a bowl, combine the yogurt, rice milk, and lemon juice and set aside.
• In the bowl of a stand mixer fitted with the paddle attachment, combine 1 cup of the sugar, the shortening, and the egg replacer, mixing on medium speed for 20 seconds.
• Add the rice milk mixture and the vanilla. Mix for 20 seconds.
• In a separate bowl, combine the flour mix, cornmeal, xanthan gum, baking powder, baking soda, and salt.
• Add the dry ingredients to the wet and mix on low speed until just combined, about 20 seconds.
• Turn off the mixer and fold in the apricots.
• Fill the liners with batter. They will be heaping. Smooth the tops slightly with a knife. Sprinkle the tops of the muffins with the remaining 2 teaspoons sugar.
• Bake in the center of the oven for 30 minutes, or until lovely golden brown on top, rotating once about halfway through. Transfer the muffins to a cooling rack.

Steps:

• Mix cornmeal and warmed milk, let sit for 10 minutes.
• Mix flour, sugar, baking powder and salt, set aside.
• Add egg and butter to cornmeal mixture, mixing well.
• Add dry ingredients and mix until just mixed. (do not overmix).
• Bake 15 to 20 minutes at 400°F.

Steps:

• Preheat oven to 400 degrees.
• Grease or put muffin cups into a 12-muffin pan. (or use a 9-inch square baking pan).
• Combine dry ingredients in a bowl: cornmeal, flour, sugar, baking powder, salt.
• In another bowl, combine wet ingredients: eggs, sour cream and melted butter.
• Add wet ingredients into the dry and mix well.
• Put into muffin cups or baking pan.
• Bake 15-20 minutes or until a toothpick comes out clean.