Mini Sweet Corn Muffins Recipes

MINI CORN MUFFINS

Mini Corn Muffins image

"When my great-grandson was a teenager, he and his friends could hardly wait for these muffins to come out of the oven. The aroma is heavenly as they bake," writes field editor Ruby Williams of Bogalusa, Louisiana. "I like them because they're not crumbly like some lighter corn muffins."

Provided by Taste of Home

Time 25m

Yield 16 muffins.

Number Of Ingredients 8

Ingredients

1/2 cup all-purpose flour
1/2 cup cornmeal
1 tablespoon sugar
2 teaspoons baking powder
1/4 teaspoon salt
1/4 cup egg substitute
1/2 cup fat-free evaporated milk
2 tablespoons canola oil

Steps:

In a large bowl, combine the flour, cornmeal, sugar, baking powder and salt. In another bowl, combine the egg substitute, milk and oil; stir into dry ingredients just until moistened., Fill miniature muffin cups coated with cooking spray three-fourths full. Bake at 400° for 10-12 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pans to wire racks. Serve warm.

Nutrition Facts : Calories 58 calories, Fat 2g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 82mg sodium, Carbohydrate 8g carbohydrate, Fiber 0 fiber), Protein 2g protein.

SWEET CORN MUFFINS

Sweet Corn Muffins image

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

Ingredients

1-1/2 cups all-purpose flour
1 cup sugar
3/4 cup cornmeal
1 tablespoon baking powder
1/2 teaspoon salt
2 large eggs, room temperature
1/2 cup shortening
1 cup 2% milk, divided

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.

SWEET CORNBREAD MINI MUFFINS

Sweet Cornbread Mini Muffins image

These Sweet Cornbread Mini Muffins are easy and delicious!

Provided by The Southern Lady

Categories bread

Time 22m

Number Of Ingredients 9

Ingredients

1 1/2 cups yellow cornmeal
1/2 cup all-purpose flour
1/2 teaspoon salt
3 teaspoons baking powder
1/2 cup white granulated sugar
2 eggs
1 cup milk
1/4 cup honey
2 tablespoons butter (melted)

Steps:

Whisk together the cornmeal, flour, salt, baking powder and sugar in a large bowl.
Add eggs, milk, honey and butter. Mix well with spoon.
Spray a mini muffin pan with cooking spray. Fill cups 1/2 to 3/4 full with batter.
Bake in preheated 400 degree oven for 12 to 15 minutes until brown on top and centers test done.

SWEET CORNMEAL MUFFINS

Sweet Cornmeal Muffins image

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

Ingredients

2 tablespoons sugar
4 teaspoons canola oil
1 egg, beaten or 1/4 cup egg substitute
2 tablespoons milk
1/4 cup cornmeal
1/4 cup all-purpose flour
1/2 teaspoon baking powder
Pinch salt

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.

SWEET CORN MINI MUFFINS

Sweet Corn Mini Muffins image

Needing a "kicked up" recipe for a Chili Dinner for a bunch of students at the University of Wisconsin Odyssey class, I dug this recipe out of my "clippings to some day try". Very tasty and a little on the sweet side! This recipe is adapted from The All-American Cookbook of the ICS (International Chili Society). The original recipe comes from Cathy and Doug Wilkey, ICS World Champions (1993 & 2005).

Provided by MadCity Dale

Categories Lunch/Snacks

Time 1h30m

Yield 72 mini muffins, 30 serving(s)

Number Of Ingredients 12

Ingredients

1 lb butter, room temperature
2 cups sugar
8 large eggs
3 red jalapenos, diced
8 ounces cheddar cheese, shredded
8 ounces mozzarella cheese, shredded
1 quart kernel corn, drained
2 cups flour
2 cups yellow cornmeal
3 tablespoons baking powder
1 teaspoon salt
Pam cooking spray, baking with flour spray

Steps:

Preheat oven to 350 degrees.
Cream butter and sugar together, then add eggs one at a time, mixing thoroughly after each egg.
Stir in jalapenos, corn and cheeses. Mix well.
Blend dry ingredients in a bowl flour, cornmeal, baking powder and salt. Add dry ingredients mixture to butter/sugar mixture, mix well and refrigerate for 10 minutes. Spray metal mini-muffin pans well with baking non stick spray(baking/flour). Fill muffin 3/4ths full.
Put into preheated oven @ 300 degrees. Bake for 1 hour.
Remove and place on stove top for 15 minutes. Knock out onto a towel.
Garnish with fine diced cilantro. Serve with chips.

CORNBREAD MINI MUFFINS

Cornbread Mini Muffins image

I tried this recipe today and loved it. I was trying to use up a few things I had lying around. It compliments soups and chili nicely. It so easy to make you can just eyeball the ingredients, no fussing about exact measurements.

Provided by Brandi M

Categories Breads

Time 35m

Yield 36 mini muffins

Number Of Ingredients 8

Ingredients

1 cup yellow cornmeal
1/2 cup flour
1 tablespoon baking powder
1/2 teaspoon salt
4 tablespoons sugar
1 (14 ounce) can cream-style corn
1/4 cup canola oil
1 egg

Steps:

Preheat oven to 325.
Mix ingredients in order listed above.
Grease Mini Muffin Tin.
Fill each cup until level.
Bake on middle rack for 15-18 minutes.

Nutrition Facts : Calories 47.6, Fat 1.8, SaturatedFat 0.2, Cholesterol 5.9, Sodium 97.2, Carbohydrate 7.4, Fiber 0.4, Sugar 1.8, Protein 0.8

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