SWEET CORN MUFFINS
I love to make cornbread and corn muffins, but often the results are not moist or sweet enough for my taste. So I experimented until I came up with these light, pleasantly sweet muffins. They ended up winning a blue ribbon at our county fair. —Patty Bourne, Owings, Maryland
Provided by Taste of Home
Time 35m
Yield 1 dozen.
Number Of Ingredients 8
Steps:
- In a bowl, combine the dry ingredients. Add eggs, shortening and 1/2 cup of milk; beat for 1 minute. Add remaining milk; beat just until blended. Fill 12 paper-lined muffin cups three-fourths full. Bake at 350° until muffins test done, 25-30 minutes.
Nutrition Facts : Calories 254 calories, Fat 10g fat (3g saturated fat), Cholesterol 33mg cholesterol, Sodium 241mg sodium, Carbohydrate 38g carbohydrate (18g sugars, Fiber 1g fiber), Protein 4g protein.
FRESH CORN MUFFINS (CAMEROON)
This recipe was featured on week 46 of my food blog, "Travel by Stove." I am attempting to cook one meal from every nation on Earth, and Cameroon is my 46th stop. Unless otherwise noted, my Travel by Stove recipes are taken from authentic or traditional sources, and this recipe has been posted without any alternations or additions to the ingredients. This interesting take on corn muffins doesn't use flour - just baking soda and salt. The result is a very flavorful muffin that is great as a side dish.
Provided by GiddyUpGo
Categories Corn
Time 35m
Yield 4-6 muffins
Number Of Ingredients 3
Steps:
- Grate the corn off the cobs. (The original recipe said you could use frozen corn, but I don't think the results would be as good).
- Add the baking powder and salt.
- Preheat your oven to 425 degrees. Grease muffin cups (I used butter) and fill up about halfway with the corn mixture.
- Bake for 25 minutes or until a toothpick comes out clean.
Nutrition Facts : Calories 78.9, Fat 1.1, SaturatedFat 0.2, Sodium 531.1, Carbohydrate 17.8, Fiber 2.4, Sugar 2.9, Protein 2.9
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
SWEET CORN MUFFINS WITH REAL CORN
Corn muffins with actual corn...delicious dessert-type muffin that we have when it's burrito night at our house.
Provided by Bob Manasco
Categories Bread Quick Bread Recipes Muffin Recipes Corn Muffin Recipes
Time 45m
Yield 18
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease 18 muffin cups.
- Mix flour, sugar, cornmeal, baking powder, and salt together in a large mixing bowl. Add cream-style corn, eggs, applesauce, and 1/2 cup milk to the flour mixture and beat with an electric hand mixer for 1 minute. Pour remaining milk into the batter and beat until just blended. Fill muffin tins 3/4 full of batter.
- Bake in the preheated oven until a toothpick inserted into the center of a muffin comes out clean, 25 to 30 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.
Nutrition Facts : Calories 133.5 calories, Carbohydrate 28.6 g, Cholesterol 21.8 mg, Fat 1.2 g, Fiber 1 g, Protein 3 g, SaturatedFat 0.4 g, Sodium 200.3 mg, Sugar 13.3 g
FRESH CORN MUFFINS
Whole kernels cut fresh from the cob add an unexpected texture and freshness to these moist muffins. They're wonderful served warm with butter.
Provided by LMillerRN
Categories Quick Breads
Time 31m
Yield 12 muffins, 12 serving(s)
Number Of Ingredients 9
Steps:
- Heat the oven to 375°. Place paper liners in a 12-cup muffin pan.
- Heat 1 teaspoon of the oil in a medium skillet. Add the corn and 1/4 teaspoon of the salt and cook over medium-high heat until barely tender, about 2 to 3 minutes. Then spread the corn onto a plate to cool slightly.
- In a medium bowl, whisk together the cornmeal, flour, sugar, baking powder, and remaining 1/4 teaspoon of salt.
- Add the buttermilk, egg, and remaining oil to the dry ingredients and stir until blended. Then stir in the corn mixture.
- Divide the batter among the muffin cups. Bake the muffins for about 16 minutes, or until a toothpick inserted into the center comes out clean. Serve warm or at room temperature. Makes 1 dozen.
- Tips: Choose ears of corn with bright green husks that are tightly closed. The ends of the corn silk should be golden brown, not pale -- an indication that the corn was picked too early.
- To easily remove corn silk from the kernels, hold the ear in one hand and rub downward with a wet paper towel.
- To remove corn kernels for a salad or salsa, stand an uncooked ear in a shallow bowl and use a sharp, thin-bladed knife. For chowder, add another step: reverse the knife and run the dull side down the ear to press out the rest of the corn and its milk.
Nutrition Facts : Calories 172.9, Fat 8, SaturatedFat 1.2, Cholesterol 18.4, Sodium 220.6, Carbohydrate 22.6, Fiber 1.4, Sugar 4.7, Protein 3.5
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