BANANA CORN MUFFINS
Steps:
- Preheat the oven to 425°F and line a muffin tin with 12 cupcake liners. Set aside.
- In a large mixing bowl use a fork to mash the ripe bananas up. Add the eggs and coconut oil and mix well. Add the greek yogurt, sugar and vanilla extract and whisk to combine.
- In a separate bowl mix together the baking soda, corn flour, gluten free flour, and salt. Pour the dry ingredients into the wet and fold until combined.
- Last, fold in the blueberries.
- Use a large cookies scoop or a 1/4 cup measure to divide the batter evenly between the 12 cups. Bake at 425°F for 5 minutes. After 5 minutes reduce the heat to 375°F and bake for 10 to 12 more minutes or until the cupcakes spring back to the touch.
- Allow to cool before eating!
EASY MOIST BANANA BLUEBERRY MUFFINS
Make and share this Easy Moist Banana Blueberry Muffins recipe from Food.com.
Provided by DebM2348
Categories Breakfast
Time 30m
Yield 12 serving(s)
Number Of Ingredients 9
Steps:
- Mash bananas in a large mixing bowl.
- Add sugar and egg.
- Add butter and blueberries.
- Combine dry ingredients and gently stir into banana mixture.
- Pour into 12 well-greased muffin cups.
- Bake at 375 degrees for 20 minutes.
BANANA-BLUEBERRY CORNMEAL MUFFINS
You can use frozen blueberries in these hearty cornmeal muffins. They're perfectly moist, thanks to the addition of buttermilk, and lightly sweetened with a touch of brown-rice syrup in the batter and a sprinkling of sanding sugar on top just before baking.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Yield Makes 1 dozen
Number Of Ingredients 14
Steps:
- Preheat oven to 375 degrees. Line a standard (12-cup) muffin tin with paper liners; coat liners with cooking spray.
- Whisk together cornmeal, baking powder, baking soda, salt, and 1 cup flour. In a large bowl, stir together bananas, buttermilk, rice syrup or honey, lemon juice, egg, and vanilla. Fold cornmeal mixture into banana mixture just until combined. Toss blueberries with remaining 2 teaspoons flour, and gently fold into batter.
- Spoon batter into prepared tin, filling to the brims. Sprinkle each muffin with sugar. Bake until a toothpick inserted into center of 1 comes out clean, about 30 minutes. Let cool completely in pan on a wire rack. Muffins can be stored in an airtight container at room temperature up to 3 days.
Nutrition Facts : Calories 186 g, Cholesterol 18 g, Fiber 4 g, Protein 4 g, Sodium 164 g
BANANA-BLUEBERRY CORNMEAL MUFFINS
These hearty muffins are sure to please.
Categories blueberry banana cornmeal muffins
Yield 1 dozen
Number Of Ingredients 15
Steps:
- Preheat oven to 375 degrees. Line a standard (12-cup) muffin tin with paper liners; coat liners with cooking spray.
- Whisk together cornmeal, baking powder, baking soda, salt, and 1 cup flour. In a large bowl, stir together bananas, buttermilk, rice syrup or honey, lemon juice, egg, and vanilla. Fold cornmeal mixture into banana mixture just until combined. Toss blueberries with remaining 2 teaspoons flour, and gently fold into batter.
- Spoon batter into prepared tin, filling to the brims. Sprinkle each muffin with sugar. Bake until a toothpick inserted into center of 1 comes out clean, about 30 minutes. Let cool completely in pan on a wire rack. (Muffins can be stored in an airtight container at room temperature for up to 3 days.)
BANANA-BLUEBERRY CORNMEAL MUFFINS RECIPE
These cornmeal muffins are hearty little treats that carry some fresh fruit flavors from the combination of bananas and blueberries.
Provided by Bella Marshall
Categories Muffins
Time 45m
Yield 12
Number Of Ingredients 15
Steps:
- Preheat oven to 375 degrees
- Line a standard (12-cup) muffin tin with paper liners; coat liners with cooking spray
- Whisk together cornmeal, baking powder, baking soda, salt, and 1 cup flour
- In a large bowl, stir together bananas, buttermilk, rice syrup or honey, lemon juice, egg, and vanilla
- Fold cornmeal mixture into banana mixture just until combined
- Toss blueberries with remaining 2 teaspoons flour, and gently fold into batter
- Spoon batter into prepared tin, filling to the brims
- Sprinkle each muffin with sugar
- Bake until a toothpick inserted into center of 1 comes out clean, about 30 minutes
- Let cool completely in pan on a wire rack
- (Muffins can be stored in an airtight container at room temperature for up to 3 days
- )
Nutrition Facts : Carbohydrate 24.14g, Cholesterol 15.91mg, Fat 1.88g, Fiber 1.58g, Protein 2.85g, SaturatedFat 0.32g, ServingSize 12.00 Piece, Sodium 159.89mg, Sugar 0.00, UnsaturatedFat 0.98g
BLUEBERRY-CORN MUFFINS
Blueberry muffins meet cornbread and live happily ever after.
Provided by Food Network Kitchen
Time 1h30m
Yield 12
Number Of Ingredients 11
Steps:
- Preheat the oven to 375 degrees F. Line a 12-cup muffin pan with paper liners.
- Whisk the flour, cornmeal, sugar, baking powder and salt together in a large bowl. Whisk the egg, yolk, buttermilk, butter and vanilla together in a medium bowl until smooth.
- Pour the buttermilk mixture into the flour mixture and stir just until the batter comes together but still has lumps. Stir in the berries. Divide the batter evenly among the prepared muffin cups and sprinkle the tops with sugar.
- Bake until golden and a toothpick inserted in the center comes out clean, about 20 minutes. Transfer the muffins to a wire rack to cool. Serve warm or at room temperature.
BLUEBERRY BUTTERMILK CORN MUFFINS
Provided by Giada De Laurentiis
Categories side-dish
Time 1h5m
Yield 12 muffins
Number Of Ingredients 10
Steps:
- Position an oven rack in the center of the oven and preheat to 400 degrees F. Line a standard 12-cup muffin pan with paper liners.
- In a large bowl, whisk the buttermilk, eggs and vanilla to blend. Combine 1 1/3 cups of the flour, the cornmeal, sugar, baking powder and salt in a processor, about 30 seconds. Drop in the cold butter cubes. Using on/off turns, blend until the butter is cut in finely and the mixture resembles a coarse meal, stopping occasionally to check the size of the butter pieces, (they should be the size of rice kernels). Pour the dry ingredients over the buttermilk mixture. Using a thin, flexible spatula and a few quick strokes, fold the batter together, turning the bowl as you fold.
- In a medium bowl, combine the remaining 1 tablespoon flour and the frozen blueberries. Toss to coat the berries. Scatter the berries over the batter and fold in.
- Using a rounded 1/3 cup of batter for each muffin, fill the paper liners, mounding the batter in the center. Use a knife tip or spoon to reposition at least 1 berry so it is showing on top.
- Bake the muffins until puffed and browning at edges, and a tester inserted into the center comes out clean, 20 to 25 minutes. Let the muffins stand 5 to 10 minutes. Twist each muffin in place to loosen the edges from the pan. Lift the muffins out onto a rack and cool.
BERRY CORNMEAL MUFFINS
Very refreshing, fruity and delicious! These muffins will bring a smile to anyone's day! Share them with someone you love. You may substitute raspberries or blueberries for the strawberries if you wish and feel free to use either naturally flavored strawberry, banana, or vanilla yogurt.
Provided by Shelley Albeluhn
Categories Bread Quick Bread Recipes Muffin Recipes Corn Muffin Recipes
Time 40m
Yield 12
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease 12 muffin cups or use paper liners.
- In a large bowl, sift together the flour, cornmeal, sugar, baking powder, and salt. In a separate bowl gently toss strawberries in 1/2 cup of flour mixture.
- Whisk yogurt, melted butter, and egg together. Stir the yogurt mixture into the flour mixture; stir just to moisten. Fold in strawberries. Spoon batter into prepared muffin cups.
- Bake in preheated oven for 25 minutes, or until a tooth pick inserted into the center of a muffin comes out clean.
Nutrition Facts : Calories 161 calories, Carbohydrate 27.3 g, Cholesterol 26.1 mg, Fat 4.6 g, Fiber 1.2 g, Protein 3.1 g, SaturatedFat 2.6 g, Sodium 170.7 mg, Sugar 11.2 g
CORNMEAL AND BUCKWHEAT BLUEBERRY MUFFINS
They are the antithesis of the cakey blueberry muffins you find in coffee shops. The berry quotient is generous here. If you find the buckwheat flavor too strong, swap flip the amounts of whole- wheat flour with the amount of and buckwheat flours (that is, use 125 grams whole- wheat and 65 grams buckwheat).
Provided by Martha Rose Shulman
Categories breakfast, brunch
Time 40m
Yield 12 muffins (1/3 cup tins) or 18 mini muffins
Number Of Ingredients 11
Steps:
- Preheat oven to 375 degrees. Oil or butter muffin tins. Sift together whole wheat flour, buckwheat flour, salt, baking powder and baking soda into a medium bowl. Stir in cornmeal.
- In a separate large bowl whisk eggs with buttermilk or kefir, honey, and oil. Quickly stir in flour mixture. Fold in berries.
- Using a spoon, measuring cup or ice cream scoop, fill muffin cups to the top. Bake 25 minutes, or until lightly browned and well risen. Remove from the oven and if muffins come out of the tins easily, remove from tins and allow to cool on a rack. If they don't release easily, allow to cool in tins, then remove from tins.
Nutrition Facts : @context http, Calories 174, UnsaturatedFat 5 grams, Carbohydrate 25 grams, Fat 7 grams, Fiber 3 grams, Protein 5 grams, SaturatedFat 1 gram, Sodium 214 milligrams, Sugar 7 grams, TransFat 0 grams
BLUEBERRY-CORNMEAL MUFFINS
Buttermilk keeps these blueberry muffins nice and moist, while a sprinkling of sanding sugar during baking makes them sparkle.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Yield Makes 12
Number Of Ingredients 14
Steps:
- Preheat oven to 400 degrees, with rack in center. Lightly coat a standard muffin tin with cooking spray. In a medium bowl, whisk together flour, cornmeal, granulated sugar, baking powder, baking soda, cinnamon, salt, and orange zest, if using.
- In a small bowl, whisk together buttermilk, egg yolks, and butter. Stir buttermilk mixture into flour mixture until just blended. In a mixing bowl, whisk the egg whites until just stiff. Gently fold whites and blueberries into the batter until just combined.
- Spoon batter into prepared muffin tin, filling each cup three-quarters full. Bake 12 minutes. Remove from oven; gently brush tops with buttermilk, and sprinkle with sanding sugar, if desired. Continue baking until tops are golden and a cake tester inserted in a muffin center comes out clean, 6 to 8 minutes more. Let muffins cool slightly, about 10 minutes, before turning out of tin.
Nutrition Facts : Calories 167 g, Cholesterol 42 g, Fat 3 g, Fiber 2 g, Protein 4 g, Sodium 497 g
CORNMEAL BLUEBERRY WHEAT GERM MUFFINS
This is a healthy recipe with the wheat germ in it. This is from the Kretschmer Wheat Germ web site. I didn't have skim evaporated milk, used powdered buttermilk and water. Used 1 egg and no egg white.
Provided by Dorel
Categories Quick Breads
Time 35m
Yield 12 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 400* Grease or paper line 12 muffin cups, or 6 jumbo size muffin cups.
- Combine corn meal, flour, sugar, wheat germ and baking powder in large bowl.
- Combine milk, vegetable oil, yogurt, egg and egg white in small bowl, stir until blended.
- Add to corn meal mixture, stirring just until moistened.
- Gently fold in blueberries.
- Spoon batter into prepared muffin cups, filling 3/4 full.
- Bake for 18 to 20 minutes for 12 muffins or about 25 minutes for 6 or until toothpick inserted comes out clean.
- Cool in pan on wire rack for 5 minutes, remove to wire rack to cool slightly.
Nutrition Facts : Calories 176.3, Fat 5.7, SaturatedFat 0.8, Cholesterol 16.2, Sodium 74.8, Carbohydrate 27.5, Fiber 1.6, Sugar 11.9, Protein 4.6
BLUEBERRY CORNMEAL MUFFINS
When our daughter Lisa was growing up, she was always eager to help me cook, especially sweets! When her father came in for a late brunch after working hard in the fields, she loved to have these made-from-scratch muffins waiting for him.
Provided by Taste of Home
Time 40m
Yield about 1 dozen.
Number Of Ingredients 9
Steps:
- In a large bowl, combine flour, cornmeal, sugar, baking powder and salt. Add blueberries. Stir in milk and oil just until mixed. In a bowl, beat egg whites until stiff peaks form; fold into batter. Fill greased or paper-lined muffin cups two-thirds full. Bake at 400° for 20-25 minutes or until muffins test done.
Nutrition Facts :
BAKED BLUEBERRY CORNMEAL MUFFINS
When I bring treats to share with the staff at my school, I try to keep most of the goodies healthy. These moist muffins definitely are, and the cornmeal adds an interesting texture. -Elizabeth Bergeron, Denver, Colorado
Provided by Taste of Home
Time 35m
Yield 1 dozen.
Number Of Ingredients 11
Steps:
- In a small bowl, combine the cornmeal, flours, 1/2 cup sugar, baking powder and salt. In another bowl, combine the eggs, milk, oil and vanilla. Stir into dry ingredients just until moistened. Fold in blueberries., Fill greased muffin cups three-fourths full; sprinkle with remaining sugar. Bake at 350° for 18-22 minutes or until a toothpick inserted in muffin comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm.
Nutrition Facts : Calories 185 calories, Fat 6g fat (1g saturated fat), Cholesterol 36mg cholesterol, Sodium 251mg sodium, Carbohydrate 30g carbohydrate (12g sugars, Fiber 2g fiber), Protein 4g protein. Diabetic Exchanges
BLUEBERRY CORNMEAL MUFFINS
Blueberry muffins with the hearty flavor of cornmeal. Moist, rich, and heavenly! I'm happy to share my recipe with you. Fresh or frozen berries can be used, and if you like lots of berries, you can add as much as 1 cup additional berries to this recipe.
Provided by Shelley Albeluhn
Categories Bread Quick Bread Recipes Muffin Recipes Corn Muffin Recipes
Time 40m
Yield 12
Number Of Ingredients 9
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Grease muffin cups or line with paper muffin liners.
- Sift flour, cornmeal, brown sugar, salt and baking powder together into a large bowl. Dredge the blueberries in the sifted ingredients. In a small bowl, combine the milk, butter and egg. Stir the wet ingredients into the flour mixture just until moistened. Spoon batter into prepared muffin tins.
- Bake in preheated oven for 20 minutes. Let muffins sit for 10 minutes before removing from the pan.
Nutrition Facts : Calories 179.7 calories, Carbohydrate 22.6 g, Cholesterol 37.5 mg, Fat 8.9 g, Fiber 1.1 g, Protein 3.1 g, SaturatedFat 5.3 g, Sodium 253.3 mg, Sugar 8 g
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