EASY HONEY CORNBREAD MUFFINS
Quick and easy! Most ingredients are already in the pantry!
Provided by Monica Inthathirath
Categories Bread Quick Bread Recipes Muffin Recipes Corn Muffin Recipes
Time 40m
Yield 12
Number Of Ingredients 13
Steps:
- Preheat the oven to 400 degrees F (200 degrees C). Spray or lightly grease a 12-cup muffin pan.
- Mix milk and cornmeal in a bowl and let sit for 10 minutes, stirring halfway through. Mix in flour, oil, white sugar, brown sugar, honey, egg, baking powder, and salt until well combined. Pour batter into the prepared muffin cups, filling each cup 2/3 full.
- Bake in the preheated oven until a toothpick inserted into the center of a muffin comes out clean, 20 to 25 minutes.
- Mix butter, cinnamon, and honey together in a bowl. Serve honey butter with muffins.
Nutrition Facts : Calories 283.4 calories, Carbohydrate 35.7 g, Cholesterol 37.5 mg, Fat 14.9 g, Fiber 1.7 g, Protein 3.3 g, SaturatedFat 6.1 g, Sodium 354 mg, Sugar 17 g
CORNMEAL MUFFINS
Corn bread is very popular in this part of the country as a complement to soup. These muffins are really easy to make and have good texture and flavor!
Provided by Taste of Home
Time 30m
Yield 1 dozen.
Number Of Ingredients 10
Steps:
- In a small bowl, combine the dry ingredients. Make a well in the center. Add the remaining ingredients; stir just until blended. Spoon into greased muffin cups. , Bake at 400° for 20 minutes or until a toothpick comes out clean. Remove to a wire rack; serve warm.
Nutrition Facts : Calories 189 calories, Fat 7g fat, Cholesterol 2mg cholesterol, Sodium 434mg sodium, Carbohydrate 29g carbohydrate, Fiber 3g protein.
CRANBERRY-PECAN CORN MUFFINS
I found a low-fat recipe for corn muffins and added cranberries and pecans to make a wonderful new holiday dish. They have just the right flavor for this time of year. -Lisa Varner, Charleston, South Carolina
Provided by Taste of Home
Time 35m
Yield about 1 dozen.
Number Of Ingredients 10
Steps:
- In a large bowl, combine the cornmeal, flour, baking soda and salt. In another bowl, combine the yogurt, egg, oil and honey. Stir into dry ingredients just until moistened. Fold in cranberries and pecans., Coat muffin cups with cooking spray; fill three-fourths full with batter., Bake at 375° for 18-20 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 :
OATMEAL-PECAN MUFFINS
These oatmeal-pecan muffins are moist, delicious, healthy, and easy. What more could you ask for? These muffins are also a good light breakfast or on-the-go snack. My kids love them. Store cooled muffins in an airtight container.
Provided by kiku
Categories Bread Quick Bread Recipes Muffin Recipes Whole Wheat Muffin Recipes
Time 45m
Yield 12
Number Of Ingredients 13
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease a 12-cup muffin tin or line cups with paper liners.
- Spread pecans on a baking sheet and place in the oven as it preheats. Watch carefully and cook pecans until lightly toasted and fragrant, stirring occasionally, 7 to 10 minutes. Remove, and chop when cool enough to handle.
- Meanwhile, combine applesauce, vegetable oil, maple syrup, brown sugar, and egg in a large bowl; mix until thoroughly combined.
- Mix together whole wheat flour, all-purpose flour, baking powder, baking soda, and salt in a separate bowl. Add applesauce mixture to the flour mixture, stirring until just moistened. Fold in oats, cranberries, and chopped pecans. Spoon batter into the prepared muffin cups.
- Bake in the preheated oven until tops spring back when lightly pressed, 20 to 25 minutes. Cool in the tins for 5 minutes. Serve warm or transfer to a wire rack to cool completely.
Nutrition Facts : Calories 254.9 calories, Carbohydrate 34.2 g, Cholesterol 15.5 mg, Fat 12.5 g, Fiber 2.5 g, Protein 3.4 g, SaturatedFat 1.9 g, Sodium 124.9 mg, Sugar 17.3 g
PECAN CORNMEAL MUFFINS
Make and share this Pecan Cornmeal Muffins recipe from Food.com.
Provided by ratherbeswimmin
Categories Quick Breads
Time 1h3m
Yield 16 muffins
Number Of Ingredients 13
Steps:
- You will need two 12-cup muffin pans; line 16 cups with paper liners.
- Preheat oven to 400°.
- In a bowl, whisk the flour, cornmeal, baking powder, salt, cinnamon, and baking soda together.
- In another bowl, whisk the brown sugar and eggs together until blended.
- Whisk in the butter, oil, and vanilla until blended; whisk in the buttermilk.
- Add the egg mixture to the flour mixture and stir until just blended.
- Gently fold in the pecans.
- Divide batter among prepared muffin cups.
- Bake for 15-18 minutes or until tops are golden and a pick comes out clean.
- Let cool in pans on a wire rack for 5 minutes; then transfer to the rack to cool.
Nutrition Facts : Calories 271.4, Fat 15.3, SaturatedFat 4.9, Cholesterol 42.6, Sodium 256.5, Carbohydrate 30.2, Fiber 1.6, Sugar 11.5, Protein 4.5
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
PECAN CORN MUFFINS
Pecans and brown sugar add a Southern touch of sweetness to these muffins.
Provided by Martha Stewart
Yield Makes 12
Number Of Ingredients 10
Steps:
- Heat oven to 425 degrees. Coat a muffin tin with oil or shortening, and put in oven to heat for 10 minutes. In a medium bowl, sift together flour, brown sugar, baking powder, and salt. Stir in cornmeal and chopped pecans.
- In another bowl, combine egg, milk, yogurt, and butter.
- Pour egg mixture on top of flour mixture and, using a wooden spoon, combine until flour is moistened, using as few strokes as possible.
- Spoon batter into muffin tins, filling all the way to the top. Garnish each muffin with a pecan half. Sprinkle with a little brown sugar, and drizzle with a little melted butter.
- Bake for about 15 to 20 minutes, until tops are golden brown.
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- Bake in preheated 425 degree oven for 20 minutes or until tops are golden brown. Makes 12 muffins.
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