Roasted Corn Muffins Recipes

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CORN MUFFINS



Corn Muffins image

Provided by Ina Garten

Categories     side-dish

Time 55m

Yield 12 muffins

Number Of Ingredients 8

3 cups all-purpose flour
1 cup sugar
1 cup medium cornmeal
2 tablespoons baking powder
1 1/2 teaspoons salt
1 1/2 cups whole milk
1/2 pound unsalted butter, melted and cooled
2 extra-large eggs

Steps:

  • Preheat the oven to 350 degrees F.
  • Line 12 muffin cups with paper liners. In the bowl of an electric mixer fitted with a paddle attachment, mix the flour, sugar, cornmeal, baking powder, and salt. In a separate bowl, combine the milk, melted butter, and eggs. With the mixer on the lowest speed, pour the wet ingredients into the dry ones and stir until they are just blended. Spoon the batter into the paper liners, filling each one to the top. Bake for 30 minutes, until the tops are crisp and a toothpick comes out clean. Cool slightly and remove from the pan.

BASIC CORN MUFFINS



Basic Corn Muffins image

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

1 cup cornmeal
1 cup all-purpose flour
⅓ cup white sugar
2 teaspoons baking powder
½ teaspoon salt
1 egg, beaten
¼ cup canola oil
1 cup milk

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

ROASTED CORN MUFFINS



Roasted Corn Muffins image

I have never gone back to my old corn bread recipe after finding this one. Adding corn to the batter gives it color and extra flavor. -Dorinda Bruce Bixby, Oklahoma

Provided by Taste of Home

Time 30m

Yield 6 muffins.

Number Of Ingredients 10

1/4 cup butter, softened
1/3 cup sugar
1 egg
2 tablespoons honey
1/4 teaspoon salt
3/4 cup all-purpose flour
1/2 cup yellow cornmeal
1/4 teaspoon baking powder
1/4 cup milk
1/2 cup frozen corn

Steps:

  • In a small bowl, cream the butter and sugar. Beat in the egg, honey and salt. , Combine the flour, cornmeal and baking powder; add to the creamed mixture alternately with the milk. Fold in the frozen corn. , Fill greased or paper-lined muffin cups two-thirds full. Bake at 400° for 20-25 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm.

Nutrition Facts : Calories 261 calories, Fat 9g fat (5g saturated fat), Cholesterol 57mg cholesterol, Sodium 209mg sodium, Carbohydrate 41g carbohydrate (17g sugars, Fiber 2g fiber), Protein 4g protein.

CORNBREAD MUFFINS I



Cornbread Muffins I image

These muffins are very similar to the ones found in a famous down-home cooking restaurant. They're so simple to make and taste great because they have real pieces of corn as well as corn meal.

Provided by Lisa K

Categories     Bread     Quick Bread Recipes     Muffin Recipes     Corn Muffin Recipes

Time 35m

Yield 12

Number Of Ingredients 10

½ cup butter, softened
⅔ cup white sugar
¼ cup honey
2 eggs
½ teaspoon salt
1 ½ cups all-purpose flour
¾ cup cornmeal
½ teaspoon baking powder
½ cup milk
¾ cup frozen corn kernels, thawed

Steps:

  • Preheat oven to 400 degrees F (200 degrees C). Grease or line 12 muffin cups.
  • In a large bowl, cream together butter, sugar, honey, eggs and salt. Mix in flour, cornmeal and baking powder; blend thoroughly. Stir in milk and corn. Pour or spoon batter into prepared muffin cups.
  • Bake in preheated oven for 20 to 25 minutes, or until a toothpick inserted into center of a muffin comes out clean.

Nutrition Facts : Calories 242.9 calories, Carbohydrate 37.4 g, Cholesterol 52.1 mg, Fat 9.2 g, Fiber 1.2 g, Protein 4 g, SaturatedFat 5.3 g, Sodium 191.1 mg, Sugar 17.9 g

ROASTED CORN MUFFINS



Roasted Corn Muffins image

Make and share this Roasted Corn Muffins recipe from Food.com.

Provided by weekend cooker

Categories     Dessert

Time 35m

Yield 6 muffins, 6 serving(s)

Number Of Ingredients 10

1/4 cup butter, softened
1/3 cup sugar
1 egg
2 tablespoons honey
1/4 teaspoon salt
3/4 cup all-purpose flour
1/2 cup yellow cornmeal
1/4 teaspoon baking powder
1/4 cup milk
1/2 cup frozen corn

Steps:

  • In a small bowl, cream the butter, and sugar.
  • Beat in the egg, honey, and salt.
  • Combine flour, cornmeal, and baking powder, and add to the creamed mixture alternately with the milk.
  • Fold in the frozen corn.
  • Fill greased or paper lined muffin cups 2/3's full.
  • Bake at 400 degrees for 20-25 minutes or until a toothpick comes out clean.
  • Cool 5 minutes before`removing from pan to a wire rack.
  • Serve warm.

Nutrition Facts : Calories 268.4, Fat 9.6, SaturatedFat 5.5, Cholesterol 52.8, Sodium 201.5, Carbohydrate 42.9, Fiber 1.8, Sugar 17, Protein 4.8

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