Instant Pot Moist Cornbread Muffins Recipes

Steps:

• Whisk together the corn muffin mix, egg and milk in a medium bowl until just combined and smooth. Use a rubber spatula to fold in the blueberries and lemon zest until evenly dispersed.
• Divide the batter evenly among the egg bite mold cups (each cup will be about three-quarters full; a small spoon works best). Cover tightly with aluminum foil, then place on the rack.
• Add 1 1/2 cups of water to the Instant Pot®, then carefully lower the rack using the handles into the pot. Follow the manufacturer's guide for locking the lid and preparing to cook. Set to pressure-cook on high for 9 minutes (see Cook's Note).
• After the pressure-cook cycle is complete, let the pressure release naturally for 3 minutes, then follow the manufacturer's guide for quick release of the remaining pressure. Being careful of any remaining steam, unlock and remove the lid. Carefully remove the tray and let stand 5 minutes before popping the muffin bites out of the mold. Run a small offset spatula around the edge of the mold if there's any sticking.

Steps:

• At least one hour before you bake these, mix the cornmeal with the buttermilk and soak in the refrigerator. This can also be done the night before.
• Preheat oven to 425 and grease muffin tins.
• Beat eggs with olive oil and sugar. Add cornmeal-buttermilk mixture.
• Mix flour, baking soda and salt in a bowl. Add liquid ingredients and stir until just blended.
• Spoon into well-greased muffin tins, filling about 3/4 full.
• Bake 15 minutes or until tops are golden brown and spring back to the touch. Cool slightly before removing from pan - they are especially crumbly when hot.

Steps:

• Heat oven to 425°F.
• Grease two 12 muffin tins or line with liners.
• Put all dry ingredients in large bowl and mix well.
• Add buttermilk, mayonnaise, butter and shortening to dry ingredients.
• Mix well.
• Add eggs and blend thoroughly.
• Pour into prepared muffin tins and bake 10-12 minutes till lightly browned.
• Use toothpick to test for doneness.
• NOTE: I added 1 C shredded cheddar cheese on some and cinnamon sugar on some.