Breakfast In A Corn Muffin Food

CORN MUFFINS

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.

EGGS-IN-HASH-NESTS WITH CORN MUFFINS

Steps:

• Heat oven to 400 degrees.
• Grease 12 muffin cups well and press about 2 tablespoons of hash in 6 muffin cups.
• Make a deep indentation in center of hash.
• Break an egg into eash hash cup and sprinkle with salt and pepper.
• Prepare corn bread mix according to package directions using the egg and 1/3 cup of milk.
• Fill remaining 6 muffins cups with batter; about 2/3 full.
• Bake 15 to 20 minutes or until muffins are golden brown and eggs are desired doneness.

BASIC CORN MUFFINS

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.

BREAKFAST CORN MUFFINS

Steps:

• Preheat an oven to 400 degrees F (200 degrees C). Grease 12 muffin cups, or line with paper muffin liners. Combine cornmeal, flour, baking powder, and salt in a bowl.
• Beat the butter, honey, and sugar with an electric mixer in a large bowl until light and fluffy. The mixture should be noticeably lighter in color. Add the room-temperature eggs one at a time, allowing each egg to blend into the butter mixture before adding the next. Pour in the flour mixture alternately with the buttermilk, mixing until just incorporated.
• Fill each muffin cup about 1/3 full. Place a banana slice onto the batter in each cup and top with about 1/2 teaspoon of peanut butter, pressing down slightly to cover the banana. Continue to fill each muffin cup with batter, until the cup is 2/3 full.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 20 to 25 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.

MASSACHUSETTS CORN MUFFINS

Steps:

• Preheat oven to 350 degrees. Line a standard 12-cup muffin tin with baking cups. Whisk together cornmeal, flour, sugar, baking powder, and 1 1/4 teaspoons salt in a large bowl. Combine oil, butter, and honey; stir in eggs and milk. Stir oil mixture into cornmeal mixture. Divide batter evenly among baking cups.
• Bake until tops are golden and a toothpick inserted into the centers comes out clean, about 18 minutes. Let cool for 10 minutes.

BREAKFAST IN A CORN MUFFIN

Steps:

• Preheat oven to 400 degrees and spray a muffin pan well with non-stick spray or line with paper liners.
• In a bowl, whisk eggs well and season with salt and pepper.
• In a skillet, melt butter and add eggs. Cook and stir over medium heat until eggs are thickened and no liquid egg remains. Be sure to break up the eggs so they will be distributed through all the muffins.
• In a large bowl, prepare the corn muffin mix according to the package directions, using the additional egg and the 1/3 cup milk.
• Gently stir the sausage, scrambled eggs, and cheese into the corn muffin batter.
• Fill muffin cups 2/3 full.
• Bake 15 minutes, or until a toothpick inserted in center comes out clean.
• Let cool in pan 5 minutes before removing.