Corn Muffins Indian Head Brand Recipes

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.

CORN BRAN MUFFINS

Steps:

• Preheat oven to 375 degrees Fahrenheit
• Grease a 12 cup muffin pan. Set aside
• In a small saucepan sprinkle cornmeal and salt over the surface of the water and bring to a boil stirring constantly and continue to cook on low until desired consistency is reached. Allow to cool
• Combine milk, eggs and oil in a large mixing bowl and stir with a wire whisk until light and creamy
• To cornmeal porridge add sugars and mix together until corn becomes glutinous and gels together
• Add cornmeal to egg mixture and blend together until cornmeal dissolves and is nice and smooth
• Slowly stir in dry ingredients and mix all ingredients together to form a light batter
• With a large spoon take a small amount and fill greased muffin cups 2/3 full
• Bake in preheated oven for 20 minutes until lightly browned on top
• Remove from oven and allow to cool before placing on serving plate.

GOLDEN YELLOW CORN BREAD OR CORN MUFFINS

Steps:

• Corn Bread:
• Preheat oven to 425°F. Combine corn meal, flour, sugar, baking powder and salt in a bowl. Mix oil, egg, and milk together and add to dry ingredients, mixing until batter is uniform. Bake in a greased 9"x9"x2" pan for 20-25 minutes.
• Corn Muffins:
• Pour corn meal batter into greased or line muffin tins, filling about 2/3 full. Bake at 425°F for 15-20 minutes. Makes 12 muffins.
• Recipe Variation:
• For a sweeter, moister corn bread or muffin, make these changes to the recipe above: use 2/3 cup milk, 1/2 cup sugar, 1/2 cup oil and 2 eggs. Reduce the heat to 400°F. Bake for 20-25 minutes.
• This recipe is made available as a courtesy by Wilkins Rogers Mills.

BASIC CORN MUFFINS

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.

BEST EVER CORN MUFFINS

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.

CORN MUFFINS (INDIAN HEAD BRAND RECIPE)

Steps:

• Preheat oven to 400 degrees In a bowl, combine all dry ingredients together. In a separate bowl, combine wet ingredients. Combine the wet and dry ingredients together and stir until just blended. For corn bread, pour batter into 8x8 greased pan and bake 20-25 minutes or until golden brown. For muffins, pour batter into greased or lined muffin tins, filling about 2/3 full, bake for 15-20 minutes or until golden brown.