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.
MINI CORN MUFFINS
"When my great-grandson was a teenager, he and his friends could hardly wait for these muffins to come out of the oven. The aroma is heavenly as they bake," writes field editor Ruby Williams of Bogalusa, Louisiana. "I like them because they're not crumbly like some lighter corn muffins."
Provided by Taste of Home
Time 25m
Yield 16 muffins.
Number Of Ingredients 8
Steps:
- In a large bowl, combine the flour, cornmeal, sugar, baking powder and salt. In another bowl, combine the egg substitute, milk and oil; stir into dry ingredients just until moistened., Fill miniature muffin cups coated with cooking spray three-fourths full. Bake at 400° for 10-12 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pans to wire racks. Serve warm.
Nutrition Facts : Calories 58 calories, Fat 2g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 82mg sodium, Carbohydrate 8g carbohydrate, Fiber 0 fiber), Protein 2g protein.
CORNIEST CORN MUFFINS
These muffins are flat, firm-topped and cheerfully yellow; with an old-fashioned texture - grainy with small holes running through the crumb - and a wholesome, straight-from the farm flavor - they're tangy from the buttermilk and sweet from both the cornmeal (try to find stone-ground) and the corn kernels.
Provided by Emily Weinstein
Categories breakfast
Time 40m
Yield 12 muffins
Number Of Ingredients 13
Steps:
- Getting ready: Center a rack in the oven and preheat the oven to 400 degrees F. Butter or spray the 12 molds in a regular-size muffin tin or fit the molds with paper muffin cups. Alternatively, use a silicone muffin pan, which needs neither greasing nor paper cups. Place the muffin pan on a baking sheet.
- In a large bowl, whisk together the flour, cornmeal, sugar, baking powder, baking soda, salt and nutmeg, if you're using it. In a large glass measuring cup or another bowl, whisk the buttermilk, melted butter, oil, egg and yolk together until well blended. Pour the liquid ingredients over the dry ingredients and, with the whisk or a rubber spatula, gently but quickly stir to blend. Don't worry about being thorough - the batter will be lumpy and that's just the way it should be. Stir in the corn kernels. Divide the batter evenly among the muffin cups.
- Bake for 15 to 18 minutes, or until the tops are golden and a thin knife inserted into the center of the muffins comes out clean. Transfer the pan to a rack and cool 5 minutes before carefully removing each muffin from its mold.
Nutrition Facts : @context http, Calories 201, UnsaturatedFat 4 grams, Carbohydrate 29 grams, Fat 8 grams, Fiber 1 gram, Protein 4 grams, SaturatedFat 3 grams, Sodium 176 milligrams, Sugar 8 grams, TransFat 0 grams
CORN AND JALAPEñO MUFFINS
The flavor of these buttery, miniature muffins is amped up with sautéed corn kernels and jalapeño chiles. They are the perfect accompaniment to a pot of beans, but are tender and delicate enough to serve with an elegant chicken stew.
Provided by David Tanis
Categories dinner, lunch, snack, breads, side dish
Time 45m
Yield 36 muffins
Number Of Ingredients 12
Steps:
- Heat oven to 400 degrees. Put 2 tablespoons butter in a skillet over medium heat. Add corn kernels and jalapeño and cook gently for 2 minutes. Season with salt and pepper and set aside. Melt 4 tablespoons butter in a separate pan.
- Mix together flour, cornmeal, baking powder, baking soda and 1 teaspoon kosher salt. Beat in eggs and buttermilk to make a thick batter. Add corn kernels and jalapeño, as well as the melted butter from the separate pan, then stir in grated cheese.
- Butter miniature muffin tins and fill with about 1 1/2 tablespoons batter per muffin. Bake for 10 minutes, until golden.
Nutrition Facts : @context http, Calories 68, UnsaturatedFat 1 gram, Carbohydrate 8 grams, Fat 3 grams, Fiber 0 grams, Protein 2 grams, SaturatedFat 2 grams, Sodium 106 milligrams, Sugar 1 gram, TransFat 0 grams
BUTTERMILK CORN MUFFINS
The aroma of home-baked corn muffins is almost as good as eating them! Mmm!
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 25m
Yield 12
Number Of Ingredients 7
Steps:
- Heat oven to 400°F. Line 12 muffin cups with paper baking cups, or grease bottoms only of muffin cups with shortening.
- In large bowl, stir all ingredients until blended. Divide batter evenly among muffin cups.
- Bake muffins 14 to 17 minutes or until golden brown. Remove from pan to wire rack.
Nutrition Facts : Calories 230, Carbohydrate 28 g, Cholesterol 60 mg, Fat 2, Fiber 2 g, Protein 4 g, SaturatedFat 6 g, ServingSize 1 Muffin, Sodium 330 mg
BUTTERMILK CORNMEAL MUFFINS
These are my sister-in-law's favorite "plain" muffin and can put bakery corn muffins to shame! Cut them in half, toast them lightly, and spread with honey butter. Bite and smile:)
Provided by JamesDeansGirl
Categories Quick Breads
Time 33m
Yield 12 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 400*F.
- Have ready 12 greased and or paper-lined muffin cups.
- In a large bowl, combine the buttermilk and cornmeal; set aside.
- In another bowl, combine the flour, baking powder, baking soda, salt, and sugar.
- In another bowl, whisk together the egg and melted butter; add the cornmeal mixture and mix well.
- Add to the flour mixture just until combined; do not overmix.
- Fill prepared muffin cups 2/3 cup full; bake 15 minutes.
- Serve warm.
Nutrition Facts : Calories 180.2, Fat 6.3, SaturatedFat 3.6, Cholesterol 30.3, Sodium 431.1, Carbohydrate 27.7, Fiber 1.1, Sugar 9.9, Protein 3.8
MINI BUTTERMILK CORN MUFFINS
Steps:
- Preheat oven to 400 degrees. Coat 16 mini muffin cups with nonstick spray. Whisk flour, cornmeal, sugar, baking powder and salt in medium bowl. Whisk sour cream, buttermilk and egg in another medium bowl. Whisk in melted butter. Stir in dry ingredients. Add corn kernels and dill; fold just to incorporate. Divide among prepared muffin cups (about generous 1 Tbsp. per cup). Bake mini muffins until puffed and brown around edges, 13 to 15 minutes (tops will not brown). Cool slightly. Remove muffins from pan. Serve slightly warm or at room temperature.
More about "mini buttermilk corn muffins recipes"
EASY BUTTERMILK CORNBREAD MUFFINS - THE STAY AT HOME CHEF
From thestayathomechef.com
4.9/5 (16)Total Time 25 minsCategory SideCalories 223 per serving
- In a medium-sized bowl combine the melted butter with the sugar. Beat in the eggs until well blended.
- Add in the cornmeal, flour, and salt and stir until well combined. Pour batter into the prepared muffin tin.
BEST MOIST CORNBREAD MUFFINS - CREME DE LA CRUMB
From lecremedelacrumb.com
4.8/5 (71)Total Time 22 minsCategory Side DishCalories 280 per serving
17 BEST MINI MUFFIN RECIPES - INSANELY GOOD
From insanelygoodrecipes.com
EASY MINI CORNBREAD MUFFINS RECIPE - ON MY KIDS PLATE
From onmykidsplate.com
SOUTHERN BUTTERMILK CORNBREAD MUFFINS RECIPE - THE …
From thespruceeats.com
BUTTERMILK CORNBREAD MUFFINS - THE TOASTY KITCHEN
From thetoastykitchen.com
BUTTERMILK CORNBREAD MINI MUFFINS - EASY RECIPES FOR FAMILY TIME ...
From seededatthetable.com
Estimated Reading Time 1 min
CORNBREAD MUFFINS - THE SEASONED MOM
From theseasonedmom.com
MINI BUTTERMILK CORN MUFFINS - THE MERRY GOURMET
From merrygourmet.com
EASY HOMEMADE CORN MUFFINS - ERREN'S KITCHEN
From errenskitchen.com
BLUEBERRY CORNBREAD MINI-MUFFINS - THE PIONEER WOMAN
From thepioneerwoman.com
CLASSIC STRAWBERRY MUFFINS RECIPE - MASHED
From mashed.com
EASY COWBOY CORNBREAD CASSEROLE - PRACTICALLY HOMEMADE
From practicallyhomemade.com
MINI CORNBREAD MUFFINS – SWEET AND SAVOURY PURSUITS
From sweetandsavourypursuits.com
BASIC BUTTERMILK CORN MUFFINS - DEEP SOUTH DISH
From deepsouthdish.com
CORN MUFFINS - EATINGWELL
From eatingwell.com
THE BEST CORNBREAD MUFFINS - ONCE UPON A CHEF
From onceuponachef.com
MINI SAUSAGE EGG MUFFINS - MSN
From msn.com
PEANUT BUTTER TEXAS SHEET CAKE – SUGAR GEEK SHOW
From sugargeekshow.com
MINI BUTTERMILK CORN MUFFINS RECIPE | BON APPéTIT
From bonappetit.com
You'll also love