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.
RYE AND CORNMEAL MUFFINS WITH CARAWAY
I like to serve these savory muffins, whose flavors are reminiscent of black bread and pumpernickel, with hearty borscht-type soups, smoked fish or cheese.
Provided by Martha Rose Shulman
Categories breakfast, brunch, quick, main course, side dish
Time 25m
Yield 12 muffins
Number Of Ingredients 11
Steps:
- Preheat the oven to 375 degrees with the rack positioned in the upper third. Oil or butter muffin tins.
- Sift together the rye and whole-wheat pastry flours, baking powder, baking soda and salt. Stir in the cornmeal and the caraway seeds.
- In a separate bowl, beat together the eggs, oil, blackstrap molasses and buttermilk. Using a whisk or a spatula, stir in the dry ingredients, and mix until well combined. Do not beat; a few lumps are fine, but make sure there is no flour at the bottom of the bowl.
- Spoon into muffin cups, filling them to just below the top (about 4/5 full). Place in the oven, and bake 25 minutes until lightly browned and well risen.
Nutrition Facts : @context http, Calories 154, UnsaturatedFat 5 grams, Carbohydrate 21 grams, Fat 6 grams, Fiber 2 grams, Protein 5 grams, SaturatedFat 1 gram, Sodium 236 milligrams, Sugar 4 grams, TransFat 0 grams
CORNMEAL RYE MUFFINS
Make and share this Cornmeal Rye Muffins recipe from Food.com.
Provided by mammamia 2
Categories Quick Breads
Time 30m
Yield 10-12 muffins, 10-12 serving(s)
Number Of Ingredients 7
Steps:
- Combine dry ingredients.
- Combine wet ingredients.
- Mix all.
- Bake in greased muffin tins at 400F for 20 minutes.
Nutrition Facts : Calories 180.8, Fat 7.9, SaturatedFat 1.8, Cholesterol 26.3, Sodium 121, Carbohydrate 24.7, Fiber 2.4, Sugar 5, Protein 3.8
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.
BEST EVER CORN MUFFINS
This recipe was handed down to me from my mother. It's easy to make and the ingredients are probably already in your kitchen. Enjoy!
Provided by CHAROLETTEKD
Categories Bread Quick Bread Recipes Muffin Recipes Corn Muffin Recipes
Time 38m
Yield 12
Number Of Ingredients 7
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Grease 12 muffin cups or line with paper muffin liners.
- In a large bowl, cream together the butter and sugar until light and fluffy. Stir in the eggs one at a time, beating well with each addition, then stir in the vanilla.
- In a separate bowl, stir together baking mix and cornmeal. Blend this mixture into the butter/egg mixture, alternately with the milk; stir just until combined. Spoon batter into prepared muffin cups.
- Bake in preheated oven for 20 to 30 minutes, until golden.
Nutrition Facts : Calories 163.8 calories, Carbohydrate 21.7 g, Cholesterol 42.3 mg, Fat 7.3 g, Fiber 0.4 g, Protein 2.8 g, SaturatedFat 3.5 g, Sodium 233.7 mg, Sugar 10.5 g
CORNMEAL MUFFINS
Corn bread is very popular in this part of the country as a complement to soup. These muffins are really easy to make and have good texture and flavor!
Provided by Taste of Home
Time 30m
Yield 1 dozen.
Number Of Ingredients 10
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.
Nutrition Facts : Calories 189 calories, Fat 7g fat, Cholesterol 2mg cholesterol, Sodium 434mg sodium, Carbohydrate 29g carbohydrate, Fiber 3g protein.
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
CORNMEAL MUFFINS
Make and share this Cornmeal Muffins recipe from Food.com.
Provided by CoffeeMom
Categories Quick Breads
Time 30m
Yield 12 muffins
Number Of Ingredients 8
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.
Nutrition Facts : Calories 191.3, Fat 9.1, SaturatedFat 5.4, Cholesterol 40.1, Sodium 259.2, Carbohydrate 25.1, Fiber 1, Sugar 8.5, Protein 3
BLUEBERRY CORNMEAL MUFFINS
Blueberry muffins with the hearty flavor of cornmeal. Moist, rich, and heavenly! I'm happy to share my recipe with you. Fresh or frozen berries can be used, and if you like lots of berries, you can add as much as 1 cup additional berries to this recipe.
Provided by Shelley Albeluhn
Categories Bread Quick Bread Recipes Muffin Recipes Corn Muffin Recipes
Time 40m
Yield 12
Number Of Ingredients 9
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.
Nutrition Facts : Calories 179.7 calories, Carbohydrate 22.6 g, Cholesterol 37.5 mg, Fat 8.9 g, Fiber 1.1 g, Protein 3.1 g, SaturatedFat 5.3 g, Sodium 253.3 mg, Sugar 8 g
UNBELIEVABLY MOIST CORNMEAL MUFFINS
From a Gay Lea recipe flyer. Definitely not a low fat recipe. Tried numerous recipes previously with mixed results (too dry, too crumbly), but these are always mmmm....perfect! Enjoy with soup, salad, chili. Add grated cheese if you wish. Can be frozen.
Provided by fluffystew
Categories Quick Breads
Time 35m
Yield 12 muffins
Number Of Ingredients 8
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.
Nutrition Facts : Calories 275.1, Fat 18.5, SaturatedFat 10.9, Cholesterol 76.5, Sodium 377, Carbohydrate 24.4, Fiber 1.2, Sugar 6.7, Protein 3.9
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SOUR CREAM RYE MUFFINS RECIPE | KING ARTHUR BAKING
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4.8/5 (23)Calories 179 per servingTotal Time 40 mins
- Preheat the oven to 350°F. Grease the wells of a standard muffin pan, or line with papers., In a mixing bowl, whisk together the dry ingredients (set aside 1 tablespoon of the seeds to sprinkle on top of the muffins)., In a large measuring cup, whisk together the vegetable oil, sour cream (or yogurt), milk, and eggs.
- The batter will be thick., Scoop the batter into the prepared pan and sprinkle the tops of the muffins with the reserved seeds.
- Bake for 20 to 25 minutes, until a paring knife inserted in the center of a muffin comes out clean., Remove the muffins from the oven and tilt out of the pan onto a rack. to cool a bit.
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