RYE AND CORNMEAL MUFFINS WITH CARAWAY
I like to serve these savory muffins, whose flavors are reminiscent of black bread and pumpernickel, with hearty borscht-type soups, smoked fish or cheese.
Provided by Martha Rose Shulman
Categories breakfast, brunch, quick, main course, side dish
Time 25m
Yield 12 muffins
Number Of Ingredients 11
Steps:
- Preheat the oven to 375 degrees with the rack positioned in the upper third. Oil or butter muffin tins.
- Sift together the rye and whole-wheat pastry flours, baking powder, baking soda and salt. Stir in the cornmeal and the caraway seeds.
- In a separate bowl, beat together the eggs, oil, blackstrap molasses and buttermilk. Using a whisk or a spatula, stir in the dry ingredients, and mix until well combined. Do not beat; a few lumps are fine, but make sure there is no flour at the bottom of the bowl.
- Spoon into muffin cups, filling them to just below the top (about 4/5 full). Place in the oven, and bake 25 minutes until lightly browned and well risen.
Nutrition Facts : @context http, Calories 154, UnsaturatedFat 5 grams, Carbohydrate 21 grams, Fat 6 grams, Fiber 2 grams, Protein 5 grams, SaturatedFat 1 gram, Sodium 236 milligrams, Sugar 4 grams, TransFat 0 grams
CORN MUFFINS
Tried these out during Thanksgiving. They were a big hit!
Provided by Anne O. Nymous
Categories Bread Quick Bread Recipes Muffin Recipes Corn Muffin Recipes
Time 40m
Yield 12
Number Of Ingredients 8
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Grease 12 muffin cups.
- Mix flour, cornmeal, sugar, baking powder, and salt in a large bowl. Add buttermilk, butter, and egg; mix well. Spoon the batter into the prepared muffin cups.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 12 to 15 minutes. Cool in the pans 10 to 15 minutes before removing from pan to cool completely on a wire rack.
Nutrition Facts : Calories 194.9 calories, Carbohydrate 26.6 g, Cholesterol 36.7 mg, Fat 8.6 g, Fiber 0.7 g, Protein 3.2 g, SaturatedFat 5.1 g, Sodium 357.8 mg, Sugar 9.6 g
GLUTEN-FREE CORNMEAL MOLASSES MUFFINS
Strong molasses provides a good source of iron in an easy-to-make muffin. One of my favorite breads is a steamed brown bread called Boston brown bread. It is made with cornmeal and flour, and is the inspiration for these muffins, which are easier to make. The strong molasses, which is a good source of iron, flavor will mask the bean flavor of commercial gluten free mixes, so feel free to use one.
Provided by Martha Rose Shulman
Categories breakfast, weekday, appetizer
Time 45m
Yield 12 muffins (1/3 cup tins)
Number Of Ingredients 13
Steps:
- Preheat the oven to 375 degrees with a rack in the middle. Oil or butter muffin tins. Sift together the cornmeal, gluten-free flour mix, soy flour, ginger, baking powder, baking soda and salt into a medium bowl. Pour in any grainy bits that remain in the sifter.
- In a separate large bowl whisk the eggs with the buttermilk, molasses, vanilla and oil. Quickly whisk in the cornmeal mixture. Fold in the raisins.
- Using a spoon or ice cream scoop, fill muffin cups to the top. Place in the oven and bake 25 to 30 minutes, until lightly browned and well risen. Remove from the heat and if the muffins come out of the tins easily, remove from the tins and allow to cool on a rack. If they don't release easily, allow to cool and then remove from the tins.
Nutrition Facts : @context http, Calories 179, UnsaturatedFat 6 grams, Carbohydrate 23 grams, Fat 8 grams, Fiber 1 gram, Protein 4 grams, SaturatedFat 1 gram, Sodium 211 milligrams, Sugar 13 grams, TransFat 0 grams
CORNBREAD MUFFINS
These tender cornbread muffins are the perfect side to any Southern or Southwestern dish. You can whip up the batter in no time!
Provided by Jennifer Segal
Categories Breads
Time 30m
Yield 12 muffins
Number Of Ingredients 9
Steps:
- Preheat the oven to 350°F degrees. Line a muffin pan with paper liners or spray with non-stick cooking spray. (I prefer to use non-stick cooking spray so the muffins get nice and crisp on the edges.)
- In a medium bowl, break up the eggs with a whisk. Whisk in the honey, and then the milk. Set aside.
- In a large bowl, whisk together the flour, cornmeal, sugar, baking powder, and salt. Add the milk mixture and the melted butter to the dry ingredients. Whisk until just blended. Do not overmix; it's okay if there are a few lumps. Spoon the batter evenly into the prepared muffin pan, filling each cup about ¾ full. Bake for 17 to 20 minutes, or until the tops are set and golden. (Note that the muffins will not dome.) Cool the muffins for a few minutes in the pan, then serve warm.
- Note: If you'd prefer to make this as cornbread rather than muffins, spray an 8-inch square pan with non-stick cooking spray and bake at 350 degrees for 25 to 30 minutes.
- Freezer-Friendly Instructions: Cornbread muffins taste best when served right out of the oven but can be frozen in an airtight container or sealable plastic bag for up to 3 months. Thaw for 3 for 4 hours on the countertop before serving. To reheat, wrap them in aluminum foil and warm in a 350°F oven until hot. Alternatively, heat muffins in the microwave at 50 percent power for 30 to 45 seconds, or until just hot; do not overheat or muffins will get tough.
Nutrition Facts : ServingSize 1 muffin, Calories 216, Fat 9 g, Carbohydrate 30 g, Protein 4 g, SaturatedFat 5 g, Sugar 12 g, Fiber 1 g, Sodium 305 mg, Cholesterol 53 mg
CORNMEAL-MOLASSES MUFFINS
These muffins are a nod to two traditional New England specialties, Anadama bread and Indian pudding, both of which are primarily made with cornmeal and molasses.
Provided by Cooking Channel
Time 1h20m
Yield 12 regular muffins
Number Of Ingredients 15
Steps:
- 1. Preheat the oven to 350 degrees F. Cut parchment paper into twelve 5-by-5-inch squares. Lightly grease the inside of a 12-cup muffin tin. Center a square of parchment paper over 1 of the cups and use your fingers to press the parchment into the cup, so that it sticks to the sides and bottom. Crease the paper as needed to fit and repeat with the remaining parchment (regular muffin liners work just as well but the parchment looks pretty).
- 2. Combine the cornmeal, flour, sugar, baking powder, cinnamon, salt and baking soda in a large bowl.
- 3. Whisk together the yogurt, applesauce, molasses, orange zest, eggs and butter in a separate small bowl.
- 4. Fold the wet ingredients into the dry until just combined (don't fret if the batter is lumpy, this means your batter isn't over-mixed).
- 5. Fill each liner almost to the top of the tin (an ice-cream scoop lightly greased with nonstick spray will help). Sprinkle each muffin with the toasted oats.
- 6. Bake, rotating about halfway through, until a toothpick inserted in the muffins comes out clean and the tops are just slightly puffed and spring back when touched, 20 to 24 minutes. Let rest in the hot muffin pan 3 minutes, then transfer to a cooling rack and let cool 30 minutes. Store the cooled muffins in an airtight container for up to 3 days.
GINGER MOLASSES MUFFINS
A closely related muffin that resembles the bran muffin with a subtle taste of ginger to spice up things a little bit more than usual. A very good muffin for those early morning coffee breaks or for breakfast on the go when you are in a hurry.
Provided by Slocan cook
Categories Breakfast
Time 35m
Yield 12 muffins, 24 serving(s)
Number Of Ingredients 10
Steps:
- Grease a 12 cup muffin pan and set aside. Preheat oven to 350 degrees.
- Combine all of the dry ingredients in a medium size mixing bowl and set aside.
- Beat eggs, oil, molasses and milk in a large mixing bowl with an electric hand mixer on slow speed.
- Pour the dry ingredients into the wet and combine well until glossy and smooth.
- Add the ginger and just stir until incorporated into the batter.
- Pour batter evenly into greased muffin cups and fill 2/3 full.
- Bake for 20 minutes or until nicely browned.
- Remove from oven and set aside for 10 minutes before removing from container. Let cool on wire rack.
- Enjoy with a spot of butter on the side.
Nutrition Facts : Calories 104.7, Fat 3, SaturatedFat 0.5, Cholesterol 16.6, Sodium 76.1, Carbohydrate 18.1, Fiber 0.3, Sugar 10.2, Protein 1.6
MOLASSES MISTAKE CORNBREAD
A moist cornbread made with molasses. It doesn't use any butter, because it really doesn't need it. I came up with this one night when I was trying to make a cornbread sweetened with molasses. When I was cooking it, I realized that I'd forgotten to put butter in it. I ended up cooking it anyway, and it didn't need any.
Provided by CLOUDSSUNRAIN
Categories Bread Quick Bread Recipes Cornbread Recipes
Time 30m
Yield 12
Number Of Ingredients 7
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Lightly grease an 8x8 inch baking pan.
- In a large bowl, stir together cornmeal, flour, baking powder and salt. In a separate bowl, stir together egg, milk and molasses. Stir egg mixture into flour mixture; mix until blended. Pour batter into prepared pan.
- Bake in preheated oven for 15 to 20 minutes, until golden brown and a toothpick inserted into center of pan comes out clean.
Nutrition Facts : Calories 82.9 calories, Carbohydrate 15.7 g, Cholesterol 17.1 mg, Fat 1 g, Fiber 0.5 g, Protein 2.6 g, SaturatedFat 0.4 g, Sodium 293.8 mg, Sugar 3 g
GLUTEN-FREE CORNBREAD MUFFINS
Steps:
- Preheat the oven to 375°F. Lightly coat a silicone muffin pan with nonstick cooking spray or line muffin pan with liners, then spray them with nonstick cooking spray.
- In a medium bowl, combine the cornmeal, flour blend, tapioca flour, psyllium husk, baking powder, xanthan gum, salt, and baking soda.
- In large bowl, using an electric mixer on medium speed, beat the eggs, butter, honey, molasses, and 11/2 cups of milk together until well mixed. Stir in the flour mixture just until combined. The batter should be smooth with a cake batter consistency. Add additional milk, 1 tablespoon at a time, if necessary. Pour the batter into the prepared muffin pan.
- Bake until the top is slightly golden, about 18-22 minutes. Transfer the muffins to a cooling rack to cool completely.
Nutrition Facts : Calories 278 kcal, Carbohydrate 46 g, Protein 5 g, Fat 9 g, SaturatedFat 2 g, Cholesterol 27 mg, Sodium 220 mg, Fiber 5 g, Sugar 15 g, ServingSize 1 serving
OLD-FASHIONED MOLASSES MUFFINS
The spicy aroma of these muffins in the oven is truly mouthwatering! I've fixed batches for Christmas breakfast...frozen more to snack on later...and sent plenty to school with our youngsters.
Provided by Taste of Home
Time 30m
Yield 9 muffins.
Number Of Ingredients 9
Steps:
- In a large bowl, combine the dry ingredients. In another bowl, beat egg, water, oil and molasses. Stir into dry ingredients just until moistened. , Fill greased or paper-lined muffin cups two-thirds full. Bake at 325° for 20-25 minutes or until muffins test done. Cool in pan for 5 minutes before removing to a wire rack to cool completely.
Nutrition Facts : Calories 172 calories, Fat 7g fat (1g saturated fat), Cholesterol 24mg cholesterol, Sodium 146mg sodium, Carbohydrate 25g carbohydrate (11g sugars, Fiber 1g fiber), Protein 3g protein.
CORN AND MOLASSES MUFFINS
These are sweet cornmeal muffins (not too sweet), with a cake-like texture. They'd be good with some currants or raisins added, too, I'd bet. I like them unadulterated and unadorned, though...I don't even think they need butter. I got this from "Enchanted Broccoli Forest," by the way.
Provided by Aunt Cookie
Categories Quick Breads
Time 30m
Yield 12 serving(s)
Number Of Ingredients 11
Steps:
- Preheat the oven 375°F Lightly grease 12 muffin cups.
- Whisk together the dry ingredients in a medium sized bowl. Make a well in the center.
- In a separate container, beat together the remaining ingredients. Pour this mixture into the dry ingredients, and stir just enough to combine thoroughly.
- Fill the muffin cups just up to the edge of the pan. Bake for 15-20 minutes, or until a toothpick inserted in the center comes out clean.
- Remove the muffins from the pan right away, and cool on a rack for at least 10 minutes before eating.
BRAN MUFFINS
Steps:
- In a large bowl, soak bran flakes in the milk for half an hour. Then preheat the oven to 400 F. Whisk all remaining ingredients into the bowl to form a batter. Portion into lined muffin tins, and bake on the center rack for 20 minutes. The muffins taste even better the next day, and liners peel off easily after a day as well. View Nutrition Facts
Nutrition Facts : Calories 100 kcal, ServingSize 1 serving
CORNMEAL-MOLASSES MUFFINS
These muffins are a nod to two traditional New England specialties, Anadama bread and Indian pudding, both of which are primarily made with cornmeal and molasses.
Provided by Food Network Kitchen
Categories side-dish
Time 1h20m
Yield 12 regular muffins
Number Of Ingredients 15
Steps:
- Preheat the oven to 350 degrees F. Cut parchment paper into twelve 5-by-5-inch squares. Lightly grease the inside of a 12-cup muffin tin. Center a square of parchment paper over 1 of the cups and use your fingers to press the parchment into the cup, so that it sticks to the sides and bottom. Crease the paper as needed to fit and repeat with the remaining parchment (regular muffin liners work just as well but the parchment looks pretty).
- Combine the cornmeal, flour, sugar, baking powder, cinnamon, salt and baking soda in a large bowl.
- Whisk together the yogurt, applesauce, molasses, orange zest, eggs and butter in a separate small bowl.
- Fold the wet ingredients into the dry until just combined (don't fret if the batter is lumpy, this means your batter isn't over-mixed).
- Fill each liner almost to the top of the tin (an ice-cream scoop lightly greased with nonstick spray will help). Sprinkle each muffin with the toasted oats.
- Bake, rotating about halfway through, until a toothpick inserted in the muffins comes out clean and the tops are just slightly puffed and spring back when touched, 20 to 24 minutes. Let rest in the hot muffin pan 3 minutes, then transfer to a cooling rack and let cool 30 minutes. Store the cooled muffins in an airtight container for up to 3 days.
CORN MUFFIN
Atlanta chef Scott Peacock provides a buttery corn muffin recipe that's guaranteed to please.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Yield Makes 12
Number Of Ingredients 7
Steps:
- Preheat oven to 425 degrees. Generously butter a standard 12-cup muffin tin; set aside.
- In a medium bowl, whisk together cornmeal, baking soda, and salt. Whisk in 2 1/4 cups buttermilk, eggs, and melted butter until smooth; batter should be loose and pourable. If not, whisk in additional 1/4 cup buttermilk.
- Pour batter into prepared muffin tin and transfer to oven. Bake until golden brown, 12 to 20 minutes. Immediately turn muffins out onto a wire rack to cool slightly.
- Place softened butter on a small plate and drizzle with molasses or honey; serve with warm muffins.
More about "corn and molasses muffins food"
BLACK STRAP MOLASSES MUFFINS | ROBERT ST. JOHN
From robertstjohn.com
VEGAN CORNBREAD MUFFINS - COZY PEACH KITCHEN
From cozypeachkitchen.com
5/5 (2)Total Time 30 minsCategory BreadCalories 199 per serving
- Stir together 3/4 cup soy milk and 1 tablespoon apple cider vinegar in a small bowl. Let rest for 10 minutes, until thickened.
- Make a flax egg by mixing together 1 tablespoon ground flaxseed and 3 tablespoons warm water in a small bowl. Let rest for 5 minutes before using.
- In a medium mixing bowl, mix together dry ingredients: all-purpose flour, cornmeal, white sugar, salt, baking powder, baking soda.
GLUTEN-FREE CORNBREAD MUFFINS RECIPE - JESSICA GAVIN
From jessicagavin.com
4.2/5 (31)Total Time 30 minsCategory SideCalories 192 per serving
- Add the wet ingredients to the dry ingredients and whisk together until just mixed. Gently stir in the corn.
PUMPKIN CORNBREAD MUFFINS - EATING BIRD FOOD
From eatingbirdfood.com
4.5/5 (13)Total Time 35 minsCategory BreadCalories 199 per serving
- In a medium sized bowl, make your flaxseed eggs by combining the flaxseed with water, giving it a good stir and allowing it to sit for a few minutes to thicken up.
CLEAN EATING BLUEBERRY CORN MUFFINS RECIPE
From thegraciouspantry.com
Reviews 31Category Dessert, Muffins, SnackCuisine AmericanTotal Time 40 mins
PUMPKIN CORNBREAD MUFFINS - THE VIEW FROM GREAT ISLAND
From theviewfromgreatisland.com
5/5 (11)Category BreadCuisine American
- In a large mixing bowl, whisk the first 8 ingredients together (pumpkin through salt.) Make sure everything gets well incorporated.
- Whisk in the baking powder, corn meal, and flour, mixing until just combined, but don't over beat this. I usually switch to a silicone spoon at the end.
- Use a standard ice cream scoop to fill 10-12 muffin cups fairly full. My muffin tin is on the large size so I got 10 muffins from my batter.
MOLASSES CORNBREAD - CAN'T STAY OUT OF THE KITCHEN
From cantstayoutofthekitchen.com
Cuisine SouthernCategory Breads, Rolls And Muffins, BreakfastServings 12Calories 134 per serving
OLD-FASHIONED CORN MUFFINS - COOK'S COUNTRY
From cookscountry.com
Servings 12Category Desserts or Baked Goods, Quick Breads
CLASSIC CARROT BRAN MUFFINS | RECIPE
From kelloggs.ca
MOLASSES CORN MUFFINS - RECIPES - PAGE 2 | COOKS.COM
From cooks.com
BEST CINNAMON RECIPES BLOG: CORN AND MOLASSES MUFFINS
From cinnamonbook.blogspot.com
CORN AND MOLASSES MUFFINS RECIPE - WEBETUTORIAL
From webetutorial.com
MOLASSES CORNMEAL BRAN MUFFINS RECIPE - COOKSRECIPES.COM
From cooksrecipes.com
CORNMEAL MOLASSES MUFFINS RECIPE
From crecipe.com
10 BEST CORNBREAD MUFFINS WITH CORN FLOUR RECIPES | …
From yummly.com
SWEET CORN MUFFIN RECIPE - DELICIOUS CORNBREAD MUFFINS
From homemade-dessert-recipes.com
PINEAPPLE BRAN MUFFINS | RECIPE - KELLOGG'S
From kelloggs.ca
OATMEAL MUFFINS WITH MOLASSES - ALBERTA HEALTH SERVICES
From albertahealthservices.ca
WHAT IS MOLASSES? – FOOD INSIGHT
From foodinsight.org
MOLASSES CORN MUFFINS RECIPES
From tfrecipes.com
CORN AND MOLASSES MUFFINS | MOLASSES MUFFINS, FOOD, RECIPES
From pinterest.ca
10 BEST JIFFY CORN MUFFINS WITH CREAMED CORN RECIPES | YUMMLY
From yummly.com
LEFTOVER CORN MUFFINS - ALL INFORMATION ABOUT HEALTHY ...
From therecipes.info
CORN MUFFINS - WHOLESOME ORGANIC, FAIR TRADE SUGAR, HONEY ...
From wholesomesweet.com
MOLASSES CORN MUFFINS - RECIPES | COOKS.COM
From cooks.com
GLUTEN FREE MOLASSES CORN MUFFINS - COOKEATSHARE
From cookeatshare.com
CORNMEAL MOLASSES MUFFINS RECIPES
From tfrecipes.com
CORN AND MOLASSES MUFFINS RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
CORN AND MOLASSES MUFFINS RECIPE - FOOD.COM | RECIPE ...
From pinterest.co.uk
CORN AND MOLASSES MUFFINS | MOLASSES MUFFINS, MOLASSES ...
From pinterest.ca
JIFFY CORNBREAD MUFFINS WITH CREAMED CORN - ALL ...
From therecipes.info
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love