Nancy Olsons Mini Cornbread Muffins Recipes

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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

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

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

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.

SPICY CORNBREAD MINI-MUFFINS



Spicy Cornbread Mini-Muffins image

These are perfect for making 3 dozen mini muffins to take to a potluck. Basting the muffin tin with melted butter and dusting with cornmeal are an essential step to getting a marvelous crispy exterior to the muffins. To add more kick, do not seed the jalapenos and add an extra one.

Provided by AnniecatMT

Categories     Bread     Quick Bread Recipes     Muffin Recipes     Savory Muffin Recipes

Time 40m

Yield 36

Number Of Ingredients 14

1 cup all-purpose flour
1 cup yellow cornmeal
¼ cup white sugar
4 teaspoons baking powder
½ teaspoon salt
1 teaspoon garlic powder
1 ½ cups finely shredded Cheddar cheese
1 cup milk
2 eggs
¼ cup vegetable oil
3 canned jalapeno peppers - stems and seeds removed and peppers finely diced
¼ teaspoon vanilla extract
1 tablespoon butter, melted - divided
3 tablespoons yellow cornmeal, or as needed - divided

Steps:

  • Preheat oven to 425 degrees F (220 degrees C).
  • Whisk flour, 1 cup cornmeal, sugar, baking powder, salt, and garlic powder together in a bowl. Mix Cheddar cheese into dry ingredients until coated.
  • Beat milk, eggs, vegetable oil, jalapeno peppers, and vanilla extract together in a separate bowl until well mixed. Make a well in the Cheddar cheese mixture and pour egg mixture into the well; stir just until combined. Batter should be slightly lumpy.
  • Brush 18 mini muffin cups with melted butter; spoon about 1 teaspoon cornmeal into each mini muffin cup, tilt pan to coat muffin cups with cornmeal, and tap out the excess. Spoon batter into each muffin cup to about 2/3 full.
  • Bake in the preheated oven until lightly browned, 11 to 12 minutes. Allow to cool 5 minutes in the pans before removing to finish cooling.

Nutrition Facts : Calories 78.5 calories, Carbohydrate 8.3 g, Cholesterol 16.7 mg, Fat 3.9 g, Fiber 0.3 g, Protein 2.5 g, SaturatedFat 1.6 g, Sodium 155.7 mg, Sugar 1.9 g

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