HEALTHY BLUE CORN MUFFINS
An eye popping alternative to your average yellow corn muffins! Blue corn has a sweeter, nuttier taste, as well as great color. I use yogurt and lowfat buttermilk in these to give them a slight tang (and to cut down on the fat content for the health-conscious), which is a nice counterpoint to the sweet corn flavor. These are fairly crumbly, but they're great with chili, salsa-poached eggs, or just on their own!
Provided by velorutionista
Categories Quick Breads
Time 20m
Yield 12 muffins
Number Of Ingredients 7
Steps:
- Combine dry ingredients in a medium mixing bowl. Whisk till well mixed.
- Combine wet ingredients in a measuring cup; whisk till well mixed. Add to dry ingredients.
- Scoop into greased muffin tins (a scant 1/4 cup each).
- Bake at 400 deg. F. for 12-15 minutes, till done.
Nutrition Facts : Calories 89.7, Fat 1.3, SaturatedFat 0.3, Cholesterol 18.5, Sodium 220, Carbohydrate 17, Fiber 1.5, Sugar 1.3, Protein 3
BLUE CORN MUFFINS
Make and share this Blue Corn Muffins recipe from Food.com.
Provided by Julesong
Categories Quick Breads
Time 50m
Yield 12 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 375 degrees F; grease a 12-muffin tin very well with butter.
- With an electric mixer, cream together the butter and sugar; add the eggs and chopped peppers.
- Add the cheeses, flour, cornmeal, baking powder, ancho, garlic, salt, milk, and corn (if using), and mix until blended (do not over-mix).
- Pour the dough into the tin, dividing the portions evenly between the 12 muffins.
- Bake at 375 degrees for 35-40 minutes or until a tester comes out clean; turn the muffins out to cool.
- Makes 12 muffins.
- Note: some people like corn muffins sweeter, so feel free to add more sugar to taste; jalapeno peppers are also good in this recipe, use as much as you like for the level of spiciness you prefer.
BLUE CORN MUFFINS
Provided by Food Network
Time 55m
Yield 6 to 8 servings
Number Of Ingredients 13
Steps:
- Preheat the oven to 375 degrees F.
- Grease the muffin tins. Cream together the butter and sugar with an electric mixer or food processor. Add the eggs, milk, jalapenos, and cheeses, mixing well after each addition. Sift together the flour, cornmeal, baking powder, and salt. Spoon the dry mixture into the batter about 1/3 at a time, again mixing well after each addition. Stir in the poppy seeds at the end.
- Line each muffin tin with 2 criss-cross strips of corn husks. Spoon the batter into the prepared muffin tins. Bake for 22 to 25 minutes, or until a toothpick inserted in the center comes out clean. Serve warm or at room temperature.
BLUE CORN MUFFINS
Steps:
- Set a rack in the middle of the oven and preheat to 400 degrees F. Grease a 6 slot muffin pan with non-stick vegetable spray.
- In a small saucepan, melt the butter. Add the onions and garlic and cook until soft.
- In a large mixing bowl, whisk together the milk, eggs, bell pepper, jalapeno, corn and cilantro. Whisk in the butter mixture.
- In a separate bowl, stir together the cornmeal, flour, baking powder, soda, salt and sugar. Mix into the liquid mixture.
- Divide the batter evenly among the muffins slots and bake for 16 minutes or until set, turning the pan once for even baking.
BLUEBERRY CORN MUFFINS
There tender blueberry corn muffins are bursting with blueberries and flavor. For a different fruity taste, I sometimes substitute chopped apples for the berries. -Genevieve Fairchild, Chester, Iowa
Provided by Taste of Home
Time 35m
Yield 1 dozen.
Number Of Ingredients 11
Steps:
- In a bowl, cream butter and sugars. Add egg; mix well. Combine the flour, cornmeal, baking powder, salt and nutmeg; add to creamed mixture alternately with milk just until moistened. Fold in blueberries. , Coat muffin cups with cooking spray and use paper liners; fill two-thirds full with batter. , Bake at 400° for 18-22 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack.
Nutrition Facts : Calories 146 calories, Fat 5g fat (3g saturated fat), Cholesterol 29mg cholesterol, Sodium 141mg sodium, Carbohydrate 23g carbohydrate, Fiber 1g fiber), Protein 3g protein.
BLUE CORN CORNBREAD MUFFINS RECIPE BY TASTY
An elevated take on a traditional side dish, these cornbread muffins are made with blue cornmeal and yellow corn kernels for an added touch of sweetness, texture, and color. If that's not enough, we serve these muffins with delicious herbed honey butter.
Provided by Tikeyah Whittle
Categories Dinner
Time 40m
Yield 12 servings
Number Of Ingredients 17
Steps:
- Make the herbed honey butter: In a medium bowl, combine the butter, honey, parsley, thyme, and salt. Using a rubber spatula, mix all the ingredients until smooth and incorporated, about 3 minutes. Scoop the butter onto a piece of plastic wrap and roll into a log, then wrap tightly. Refrigerate for at least 1 hour, or overnight.
- Make the cornbread muffins: Preheat the oven to 400°F (200°C). Lightly grease a 12-cup muffin tin with nonstick spray.
- In a medium bowl, mix together the cornmeal, flour, sugar, salt, baking soda, and baking powder.
- In a large bowl, whisk together the buttermilk, eggs, melted butter, and honey until smooth.
- Fold the dry ingredients into the buttermilk mixture until fully combined, then add the frozen corn and mix to incorporate. The batter will be lumpy.
- Divide the batter between the prepared muffin cups, filling each about ¾ of the way.
- Bake the muffins for 18-20 minutes, or until the tops are just slightly golden and a toothpick inserted in the center of a muffin comes out clean.
- Serve the muffins warm with the herbed honey butter.
- Enjoy
Nutrition Facts : Calories 172 calories, Carbohydrate 33 grams, Fat 2 grams, Fiber 0 grams, Protein 4 grams, Sugar 23 grams
HEALTHY CORNBREAD MUFFINS
Make and share this Healthy Cornbread Muffins recipe from Food.com.
Provided by swirlycinnacakes
Categories Quick Breads
Time 25m
Yield 12 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 400°F Grease a 12 cup muffin tin.
- Whisk together cornmeal, flour, baking soda, baking powder, salt and sugar in a large bowl. Whisk together eggs, buttermilk, yogurt and oil. Pour buttermilk mixture into cornmeal mixture and stir until just combined. Fill each muffin cup 2/3 full with batter.
- Bake for 15-18 minutes, until tester just comes out clean. Do not overbake!
- Turn out to cool on a wire rack.
- Eat with chili or butter and honey. Or both.
Nutrition Facts : Calories 124.2, Fat 2.7, SaturatedFat 0.7, Cholesterol 32.5, Sodium 368.4, Carbohydrate 21.3, Fiber 1, Sugar 5.5, Protein 3.8
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