BUTTERMILK CORNMEAL MUFFINS
These are my sister-in-law's favorite "plain" muffin and can put bakery corn muffins to shame! Cut them in half, toast them lightly, and spread with honey butter. Bite and smile:)
Provided by JamesDeansGirl
Categories Quick Breads
Time 33m
Yield 12 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 400*F.
- Have ready 12 greased and or paper-lined muffin cups.
- In a large bowl, combine the buttermilk and cornmeal; set aside.
- In another bowl, combine the flour, baking powder, baking soda, salt, and sugar.
- In another bowl, whisk together the egg and melted butter; add the cornmeal mixture and mix well.
- Add to the flour mixture just until combined; do not overmix.
- Fill prepared muffin cups 2/3 cup full; bake 15 minutes.
- Serve warm.
Nutrition Facts : Calories 180.2, Fat 6.3, SaturatedFat 3.6, Cholesterol 30.3, Sodium 431.1, Carbohydrate 27.7, Fiber 1.1, Sugar 9.9, Protein 3.8
BUTTERMILK CORNMEAL MUFFINS
These muffins seem to be a little moister than most cornmeal muffins. I think soaking the cornmeal in the buttermilk is what makes a difference. I always use finely ground cornmeal, but you can use the regular cornmeal if you like the grittier texture it provides. I always use butter, not margarine, a personal preference. I never use Splenda, but imagine it would work for those with dietary restrictions. I will sometimes add some toasted wheat germ, no more than about 1/4 cup in this recipe, just to give it a bit of a nutritional boost. As with most cornmeal muffins, these are best served the day they are baked. I don't know how well they freeze, the kids eat them up too quickly. I can't remember where I found the recipe, but thought I would post it here for safe keeping. Update to this recipe. I have added honey on to the ingredient list. I usually use honey instead of sugar when I make these. It adds a bit of flavour as well as making them moister.
Provided by Demelza
Categories Quick Breads
Time 25m
Yield 12-18 large or medium muffins, 12 serving(s)
Number Of Ingredients 9
Steps:
- Combine cornmeal & buttermilk, set aside.
- Stir all dry ingredients together.
- Mix melted butter and beaten egg together, if using honey instead of sugar add it to the wet ingredients, then add to cornmeal mixture.
- Stir cornmeal mixture into dry ingredients, just until moistened.
- Scoop into paper lined muffin tins.
- Bake at 400 degrees for about 15 minutes.
- Cool slightly and enjoy with butter and honey or jam.
Nutrition Facts : Calories 180.1, Fat 6.3, SaturatedFat 3.6, Cholesterol 30.3, Sodium 334.1, Carbohydrate 27.7, Fiber 1.1, Sugar 9.9, Protein 3.8
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.
SOUTHERN BUTTERMILK CORNBREAD MUFFINS
Steps:
- Position a rack in the center of the oven and heat to 400 F. Grease a 12-cup muffin pan.
- In a bowl, combine the flour, cornmeal, sugar, baking powder, baking soda, and salt.
- In a separate bowl, whisk together the buttermilk, egg, and melted butter.
- Pour dry mixture into the wet ingredients and stir just until moistened.
- Fill muffin cups about 2/3 full.
- Bake for 13 to 15 minutes, until the muffins begin to brown on top and a toothpick inserted into the center comes out clean.
Nutrition Facts : Calories 152 kcal, Carbohydrate 23 g, Cholesterol 27 mg, Fiber 1 g, Protein 4 g, SaturatedFat 3 g, Sodium 312 mg, Sugar 3 g, Fat 5 g, ServingSize 12 muffins (12 servings), UnsaturatedFat 0 g
BUTTERMILK CORNBREAD MUFFINS
Honey makes these muffins moist and sweet. This recipe is from The WEBB Cooks, articles and recipes by Robin Webb, courtesy of the American Diabetes Association.
Provided by Robyn Webb
Categories Bread Quick Bread Recipes Muffin Recipes Corn Muffin Recipes
Yield 12
Number Of Ingredients 8
Steps:
- Preheat the oven to 375 degrees F (190 degrees C).
- In a large bowl, combine the cornmeal, flour, baking powder, and soda. Combine eggs, buttermilk, honey, and oil; add slowly to the dry ingredients. Mix until blended. Pour into non-stick muffin cups, making them about two-thirds full.
- Bake until golden, about 20 to 25 minutes. Remove the muffins from the pan and cool completely.
Nutrition Facts : Calories 134.9 calories, Carbohydrate 22.6 g, Cholesterol 31.6 mg, Fat 3.7 g, Fiber 1 g, Protein 3.5 g, SaturatedFat 0.7 g, Sodium 217.9 mg, Sugar 6.7 g
BUTTERMILK CORN MUFFINS
The aroma of home-baked corn muffins is almost as good as eating them! Mmm!
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 25m
Yield 12
Number Of Ingredients 7
Steps:
- Heat oven to 400°F. Line 12 muffin cups with paper baking cups, or grease bottoms only of muffin cups with shortening.
- In large bowl, stir all ingredients until blended. Divide batter evenly among muffin cups.
- Bake muffins 14 to 17 minutes or until golden brown. Remove from pan to wire rack.
Nutrition Facts : Calories 230, Carbohydrate 28 g, Cholesterol 60 mg, Fat 2, Fiber 2 g, Protein 4 g, SaturatedFat 6 g, ServingSize 1 Muffin, Sodium 330 mg
RICH AND BUTTERY CORN MUFFINS
Made with plenty of melted butter and sour cream, these golden, lightly sweet corn muffins are moist, rich and delicately crumbly. If you can find coarsely ground cornmeal (as opposed the fine stuff that's on most supermarket shelves), you'll also get deep corn flavor and a pleasantly grainy texture. Serve these warm from the oven, slathered with even more butter, or halved and toasted under the broiler to crisp the surface. They'll even keep for a few days if you store them in the fridge, and freeze perfectly for up to a month.
Provided by Melissa Clark
Categories breakfast, breads, side dish
Time 40m
Yield 12 muffins
Number Of Ingredients 12
Steps:
- Heat oven to 400 degrees, and generously butter the cups and tops of a muffin tin. (The muffins will overflow, and those crisp edges are delicious.)
- In a large bowl, whisk together cornmeal, flour, granulated sugar, baking powder, salt and baking soda.
- In a separate bowl, whisk together melted butter, sour cream, milk and eggs. Fold butter mixture into dry ingredients, then scoop batter into muffin tin (it will be very full). Sprinkle each muffin top with Demerara sugar.
- Bake until golden on the edges, 18 to 22 minutes. Cool on a wire rack for 10 minutes, then remove from muffin tin and cool to room temperature. Serve with even more butter.
DELUXE CORN MUFFINS
These tender corn muffins are the cream of the crop! Tender and moist, the muffins get a pleasing hint of sweetness from the easy homemade honey butter. -Angela Lively Baxter, Tennessee
Provided by Taste of Home
Time 35m
Yield 1 dozen (1/2 cup butter).
Number Of Ingredients 14
Steps:
- In a large bowl, combine the first six ingredients. In another bowl, combine the egg, egg yolk, buttermilk and oil. Stir into dry ingredients just until moistened. Fold in corn., Fill greased muffin cups three-fourths full. Bake at 400° for 18-23 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pan to a wire rack. , In a small bowl, beat butter and honey until blended. Serve with muffins.
Nutrition Facts :
GRANDMOTHER'S BUTTERMILK CORNBREAD
This is my grandmother's cornbread recipe and it's the best - sweet and moist!
Provided by Bethany Weathersby
Categories Bread Quick Bread Recipes Cornbread Recipes
Time 55m
Yield 9
Number Of Ingredients 8
Steps:
- Preheat oven to 375 degrees F (175 degrees C). Grease an 8 inch square pan.
- Melt butter in large skillet. Remove from heat and stir in sugar. Quickly add eggs and beat until well blended. Combine buttermilk with baking soda and stir into mixture in pan. Stir in cornmeal, flour, and salt until well blended and few lumps remain. Pour batter into the prepared pan.
- Bake in the preheated oven for 30 to 40 minutes, or until a toothpick inserted in the center comes out clean.
Nutrition Facts : Calories 284.3 calories, Carbohydrate 39.1 g, Cholesterol 59 mg, Fat 12.2 g, Fiber 1 g, Protein 4.8 g, SaturatedFat 7.1 g, Sodium 317.8 mg, Sugar 16.6 g
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Category Diabetic Muffin RecipesCalories 92 per servingTotal Time 30 mins
- Preheat oven to 400 degrees F. Lightly coat twelve 2-1/2-inch muffin cups with nonstick cooking spray. In a large bowl, stir together flour, cornmeal, sugar (if using), baking powder, and salt.
- In a small bowl, whisk together buttermilk, egg product, canola oil, margarine, vanilla extract, and butter flavoring. Add buttermilk mixture all at once to flour mixture; stir just until moistened. Don't overmix; batter should be slightly lumpy.
- Spoon batter into prepared muffin cups. Bake about 15 minutes or until a wooden toothpick inserted in centers comes out clean. Cool in muffin cups on a wire rack for 5 minutes. Remove from muffin cups; serve warm. Makes 12 muffins.
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