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
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
SESAME RAISED CORNMEAL MUFFINS
This recipe came from and old Southern Living cookbook. Edited to add: Don't be fooled by the name of these muffings...they are actually more of a roll than a muffin.
Provided by Jellyqueen
Categories Quick Breads
Time 2h15m
Yield 24 muffins
Number Of Ingredients 10
Steps:
- Dissolve the yeast in the warm water.
- Place the cornmeal, sugar, salt and butter in a large bowl.
- Add heated milk and stir occasionally, until the butter melts.
- Cool to lukewarm.
- Beat in 1 cup flour and eggs, then add the yeast.
- Beat in the remaining flour.
- Mixture will very stiff.
- Cover and let rise in warm place until doubled (approximately 1 hour).
- Stir down and fill 24 oiled medium muffin cups 3/4 full.
- Cover and let rise in a warm place for about 45 minutes, or until nearly doubled in bulk.
- Sprinkle with sesame seed.
- Bake at 400 degrees F for 15 minutes, or until golden brown.
CORNMEAL MUFFINS
Make and share this Cornmeal Muffins recipe from Food.com.
Provided by CoffeeMom
Categories Quick Breads
Time 30m
Yield 12 muffins
Number Of Ingredients 8
Steps:
- Preheat oven to 375º F.
- Grease muffin pan.
- Mix dry ingredients together.
- In a seperate bowl combine melted butter, egg and milk; mix well.
- Add dry mix to wet mix and stir until just combined.
- Spoon batter into muffin pan and bake for 15-20 minutes.
- Serve hot.
Nutrition Facts : Calories 191.3, Fat 9.1, SaturatedFat 5.4, Cholesterol 40.1, Sodium 259.2, Carbohydrate 25.1, Fiber 1, Sugar 8.5, Protein 3
CORNMEAL RAISIN MUFFINS
Make and share this Cornmeal Raisin Muffins recipe from Food.com.
Provided by Megohm
Categories Quick Breads
Time 30m
Yield 12 muffins
Number Of Ingredients 11
Steps:
- Scald raisins with boiling water and drain well.
- Combine cornmeal and 2/3 of the butter milk and set aside.
- Mix together flour, baking powder, salt and baking soda.
- Beat eggs and add oil, honey and remaining buttermilk.
- Add to cornmeal-buttermilk mixture and then to flour mixture. Add raisins.
- Place in greased muffin tins and bake at 400 for twenty minutes.
Nutrition Facts : Calories 247.2, Fat 10.3, SaturatedFat 1.7, Cholesterol 18.9, Sodium 275.1, Carbohydrate 36.4, Fiber 1.4, Sugar 16.8, Protein 4
CORNMEAL MUFFINS
Corn bread is very popular in this part of the country as a complement to soup. These muffins are really easy to make and have good texture and flavor!
Provided by Taste of Home
Time 30m
Yield 1 dozen.
Number Of Ingredients 10
Steps:
- In a small bowl, combine the dry ingredients. Make a well in the center. Add the remaining ingredients; stir just until blended. Spoon into greased muffin cups. , Bake at 400° for 20 minutes or until a toothpick comes out clean. Remove to a wire rack; serve warm.
Nutrition Facts : Calories 189 calories, Fat 7g fat, Cholesterol 2mg cholesterol, Sodium 434mg sodium, Carbohydrate 29g carbohydrate, Fiber 3g protein.
SWEET CORNMEAL MUFFINS
My husband, Axtell, was a fan of the cornmeal muffins from a restaurant we visited. I found a similar recipe and cut it down to serve two. These muffins are his favorite.-Marie Kramer, Kirkwood, Missouri
Provided by Taste of Home
Time 25m
Yield 4 muffins.
Number Of Ingredients 8
Steps:
- In a small bowl, combine the sugar, oil, egg, and milk. In another bowl, combine dry ingredients; stir in sugar mixture just until moistened. , Coat four muffin cups with cooking spray or use paper liners. Divide batter among muffin cups. Bake at 400° for 15-18 minutes or until lightly browned.
Nutrition Facts : Calories 153 calories, Fat 6g fat, Cholesterol 0 cholesterol, Sodium 87mg sodium, Carbohydrate 20g carbohydrate, Fiber 4g protein.
CORNMEAL RAISIN MUFFINS
This makes muffin baking as easy as possible with a prepared dry mix you add on to when it is time to bake.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Yield Makes 1 dozen
Number Of Ingredients 10
Steps:
- Mix all of the dry ingredients in a resealable plastic bag, and set aside until ready to prepare the muffins.
- Heat oven to 400 degrees. Butter a muffin tin, and set aside.
- Place the dry-ingredient mixture in a medium bowl. Add the eggs, buttermilk, and melted butter. Mix to combine; the mixture should be lumpy.
- Spoon the mixture evenly into the muffin tin, and bake until golden, 12 to 15 minutes. Remove from oven, and serve.
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