CORN MUFFINS
Make and share this Corn Muffins recipe from Food.com.
Provided by pammyowl
Categories Breakfast
Time 20m
Yield 6 muffins, 6 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 400°F
- Grease muffin tin, Do not use muffin papers!
- Combine wet ingredients.
- In a separate bowl combine dry ingredients.
- Blend the two,put in muffin cups.
- Bake for 15-18 minutes until golden brown.
SOUR CREAM CORN MUFFINS
Make and share this Sour Cream Corn Muffins recipe from Food.com.
Provided by FloridaGrl
Categories Quick Breads
Time 22m
Yield 12 muffins, 12 serving(s)
Number Of Ingredients 11
Steps:
- Position the rack in the center of the oven and preheat the oven to 375°F To prepare the muffin pans, spray the holes and the rims around them with the nonstick spray or fill the holes with the paper muffin cups, if using them. If using the silicone muffin pans, spray them as directed and set on a baking pan.
- Whisk the cornmeal,flour,sugar,baking soda,baking powder and salt in a medium bowl until well mixed. Set aside.
- In a large bowl, whisk the eggs until lightly beaten, then whisk in the buttermilk, sour cream, and melted butter until smooth. Stir in the cornmeal mixture with a wooden spoon until incorporated.
- Fill in the prepared tins three quarters full. Use additional greased tins or oven safe ramekins for any leftover batter, or reserve the batter for a second batch. Bake for 22 minutes or until the muffins have a bumpy, rounded top, and a toothpick inserted into one of the muffins comes out clean.
- Set the pan on a wire rack to cool for 10 minutes. Gently rock each muffin back and forth to release it. Remove them from the pan and cool for 5 minutes more on the racks. If storing or freezing, cool completely, and then store in airtight containers or freezer proof bags. These muffins will stay fresh up to 24 hours at room temperature, and up to 1 month in the freezer.
Nutrition Facts : Calories 187.1, Fat 8.2, SaturatedFat 4.6, Cholesterol 51.9, Sodium 420.2, Carbohydrate 24.5, Fiber 1.4, Sugar 4.3, Protein 4.5
MAGNOLIA CAFE OATMEAL MUFFINS
your kids will never know they are eating their oatmeal...this is an old fashioned treat..I sometimes add raisins, dried cherries etc..it is a good recipe to alter the ingredients as you choose..I have a little trick..when I decide to use raisins..I beat eggs lightly..add desired amount of dried fruit and let them sit in egg mixture for a little while on counter..I find that this plumps up fruit very well..
Provided by grandma2969
Categories Breads
Time 26m
Yield 12 muffins
Number Of Ingredients 10
Steps:
- Preheat oven to 400*.
- Grease well a 12 cup muffin tin.
- In a medium size bowl, mix the oats, and the milk and set aside for 10 minutes.
- Meanwhile,in a large bowl, mix together the dry ingredients, making a well in the center.
- Stir in the liquid ingredients and the oatmeal mixture until just combined, being careful not to overmix.
- Batter may be lumpy.
- Fill the muffin cups about three-quarters full.
- Bake for 16-18 minutes until lightly golden or a cake tester inserted in center of muffin comes with moist crumbs attached.
- Do not overbake!
BLUEBERRY MUFFINS FROM THE MAGNOLIA CAFE
the use of buttermilk in these muffins makes a huge difference..it is the only blueberry muffin recipe we use now..when coating the blueberries, I use some of the alloted flour for this...not extra
Provided by grandma2969
Categories Breads
Time 30m
Yield 12 muffins
Number Of Ingredients 10
Steps:
- Preheat oven to 350*.
- Grease well a 12 cup muffin tin.
- In a large bowl, mix together the dry ingredients, making a well in the center.
- Stir in the liguid ingredients until just combined, being careful not to overmix.
- Batter may be lumpy.
- Gently fold the blueberries into the batter (if using frozen, do not thaw).
- Fill the muffin cups about three-quarters full.
- Lightly sprinkle with the 1 tablespoon of sugar.
- Bake for 20-22 minutes until lightly golden or a cake tester inserted near the center comes out with moist crumbs.
- Do not overbake!
Nutrition Facts : Calories 222.1, Fat 7.2, SaturatedFat 4.1, Cholesterol 51.7, Sodium 367.1, Carbohydrate 33.7, Fiber 1.3, Sugar 8.7, Protein 5.5
CRUNCHY SWEET CORN MUFFINS
I like there to be a little crunch in my corn muffins. By using a small amount of polenta or coarse grind cornmeal added to the regular cornmeal you get out of a box of Albers, you achieve a crunch in the muffin, which I think is just perfect.
Provided by Pesto lover
Categories Breakfast
Time 25m
Yield 15 muffins
Number Of Ingredients 11
Steps:
- Preheat oven to 350°F.
- Grease 15 muffin or cupcake tins very well. If using the jumbo size tins, this makes 8. I use nonstick spray.
- Mix all dry ingredients well.
- Beat together, milk, sour cream, egg, softened butter and vanilla extract.
- Mix in dry ingredients.
- Ladle mixture into muffins tins. Fill about 2/3 full. You could probably try filling them higher to make a total of 12 muffins, but I like them smaller (lots of calories in these).
- Bake until lightly browned on the edges, about 20-25 minutes in my oven.
Nutrition Facts : Calories 284.2, Fat 15, SaturatedFat 9, Cholesterol 51.2, Sodium 259.2, Carbohydrate 35, Fiber 1.6, Sugar 13.5, Protein 3.6
PERFECT CORN MUFFIN MIX
Way back in 1996, when the Magnolia Bakery opened on Bleecker Street, before cupcake-mad crowds packed every inch of the place, it actually served breakfast. At tables. These muffins, no longer served at the bakery, are relics from that time, incomparable in flavor and butteriness. Most mixes include lard, which I don't mind in principle, but don't want to eat in its shelf-stable form.
Provided by Julia Moskin
Categories breakfast, brunch, dinner, lunch, appetizer, side dish
Time 30m
Yield 12 standard-sized muffins
Number Of Ingredients 5
Steps:
- Store this mix in airtight plastic bags or containers. When you want to bake muffins, combine the mix in a bowl with 2 beaten eggs; 1 1/2 cups milk (not skim) and 1 1/2 sticks butter (6 ounces), melted. Halfway fill the cups of a buttered (or nonstick) muffin tin and bake at 350 degrees for 18 to 20 minutes.
Nutrition Facts : @context http, Calories 122, UnsaturatedFat 0 grams, Carbohydrate 27 grams, Fat 0 grams, Fiber 1 gram, Protein 2 grams, SaturatedFat 0 grams, Sodium 92 milligrams, Sugar 6 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
MAGNOLIA CAFE CORN MUFFINS..
this is a light, moist and not too sweet corn muffin that is really good...the only one we use now..terrific with soups..
Provided by grandma2969
Categories Breads
Time 23m
Yield 9 muffins
Number Of Ingredients 8
Steps:
- Preheat oven to 350*.
- Grease well 9 cups of a 12 cup muffin tin.
- In a large bowl,mic together the dry ingredients, making a well in the center. Stir in the liquid ingredients until just combined, being careful not to overmix.
- The batter may be lumpy.
- Fill the muffin cups about three-quarters full.
- Bake for 18-20 minutes until lightly golden or a cake tester inserted into center of muffin comes out with moist crumbs attached.
- Do not overbake.some residual heat will finish muffin.
Nutrition Facts : Calories 331.9, Fat 18.7, SaturatedFat 11.1, Cholesterol 93.4, Sodium 530.1, Carbohydrate 36, Fiber 1.7, Sugar 7.7, Protein 6.1
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