Gritty Banana Mango Corn Muffins Recipes

BANANA CORN MUFFINS

Steps:

• Preheat oven to 350˚.
• Combine milk, bananas, egg, (and nuts and raisins, if using).
• Mix in a medium bowl; stir just until moistened.
• Spoon mixture into well-oiled muffin cups. Bake for about 20-25 minutes until toothpick inserted in center comes out clean.
• Cool for 10 minutes before removing from muffin pan.
• Have not tried it, but probably would freeze well.

CORNIEST CORN MUFFINS

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.

GRITTY BANANA MANGO CORN MUFFINS

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Whisk together the cornmeal, couscous, brown sugar, baking powder, baking soda, and salt in a bowl. Stir in the dried mango.
• Whisk together the mashed bananas, eggs, vegetable oil, vanilla extract, and buttermilk. Stir the cornmeal mixture into the banana mixture, and let the batter rest until the couscous absorbs some of the moisture, about 5 minutes. Spoon the batter into ungreased muffin cups, filling them 2/3 full.
• Bake in the preheated oven until lightly browned, and a toothpick inserted into the center comes out clean, about 15 minutes. Cool in the pans for 10 minutes before removing. Serve warm or at room temperature.

BANANA MANGO MUFFINS WITH LIME GLAZE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line 18 muffin cups with paper liners.
• Blend mango, bananas, brown sugar, and juice of 1/2 lime in a blender until smooth.
• Whisk flour, baking soda, baking powder, cinnamon, nutmeg, and allspice together in a bowl. Mix butter, eggs, and mango-banana mixture into flour mixture until just combined. Pour batter into the prepared muffin cups.
• Bake in the preheated oven until a toothpick inserted in 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.
• Whisk confectioners' sugar, water, and 1 teaspoon lime juice together until glaze is smooth and thick; spoon onto cooled muffins.