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
CRANBERRY-STUFFED CORNBREAD STUFFING MUFFINS
Make and share this Cranberry-Stuffed Cornbread Stuffing Muffins recipe from Food.com.
Provided by carmenhcollins
Categories Thanksgiving
Time 1h15m
Yield 30 muffins, 30 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 325 degrees. Spray cooking spray into muffin pan.
- In large skillet, heat olive oil to high heat. Slit sausage casing, and remove ground sausage. Break up sausage in pan, then turn to medium heat just before fully cooked. Add the three containers of onions, garlic, shallots, and celery and cook all until sausage is done and onions are translucent. Add seasoning packet that came with Stuffing mix (or not, if you bought the kind that's pre-seasoned), and add one of the chicken broth boxes. Heat all ingredients until bubbly, then add thyme and sage just before removing from heat.
- Pour all stuffing mix all into one very large bowl. Then pour all contents of pan plus the additional box of broth over stuffing mix. Stir all together with two large serving spoons. Set aside.
- Rinse and drain cranberries, then heat in orange juice until juice is boiling and all cranberries pop open and become mushy. Watch that the juice doesn't boil over, so turn it down to low and keep it at a simmer. In a food processor, pulse orange zest and pecans together to get a medium ground. Strain cooked cranberries from orange juice and mix them with the zest, pecans, and brown sugar.
- Just before baking, add the four eggs to the stuffing mix. Stir well, coating all stuffing.
- Spoon stuffing into muffin cups, halfway, and make a bit of a well for the cranberry filling. Just not all the way to the bottom. Spoon about 1 ½ tablespoon of cranberry filling into each muffin cup, then come back over and fill the muffins the rest of the way, covering the cranberry filling entirely. They won't rise, so they can be filled to the top. Keep the cranberry filling buried within the stuffing, since the filling is sugary and will caramelize when baked, and you don't want it to cause the muffin to stick into the pan.
- Bake at 325 degrees for 45-55 min, or until bubbly and golden brown/crusty on top. Let cool in muffin pans and run a butter knife around the inside of each cup to loosen each muffin. That way if any of the cranberry filling has leaked out and gotten sticky, it won't cause the muffin to break apart. They will be dense so it's best to use a plate upside down on top of the muffin pan, then flip over to remove the muffins. Makes 30 large muffins.
CORNBREAD STUFFING MUFFINS
Aunt Lynne Stickrod's muffin recipe for a stuffing variation at Thanksgiving.
Provided by tahoeshepherds
Categories Side Dish Stuffing and Dressing Recipes Cornbread Stuffing and Dressing Recipes
Time 40m
Yield 12
Number Of Ingredients 7
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease 12 muffin cups.
- Combine cornbread stuffing mix, figs, corn, butter, prosciutto, eggs, and pepper in a large mixing bowl. Spoon mixture evenly into the prepared muffin cups.
- Bake in the preheated oven until firm and golden brown on top, about 30 minutes.
Nutrition Facts : Calories 213.9 calories, Carbohydrate 24.7 g, Cholesterol 56.3 mg, Fat 11.3 g, Fiber 4.4 g, Protein 4.7 g, SaturatedFat 6 g, Sodium 450.9 mg, Sugar 7.9 g
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