Corn Carrot Muffins 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.

SWEET CORN MUFFINS WITH REAL CORN

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease 18 muffin cups.
• Mix flour, sugar, cornmeal, baking powder, and salt together in a large mixing bowl. Add cream-style corn, eggs, applesauce, and 1/2 cup milk to the flour mixture and beat with an electric hand mixer for 1 minute. Pour remaining milk into the batter and beat until just blended. Fill muffin tins 3/4 full of batter.
• Bake in the preheated oven until a toothpick inserted into the center of a muffin comes out clean, 25 to 30 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.

BEST EVER CORN MUFFINS

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Grease 12 muffin cups or line with paper muffin liners.
• In a large bowl, cream together the butter and sugar until light and fluffy. Stir in the eggs one at a time, beating well with each addition, then stir in the vanilla.
• In a separate bowl, stir together baking mix and cornmeal. Blend this mixture into the butter/egg mixture, alternately with the milk; stir just until combined. Spoon batter into prepared muffin cups.
• Bake in preheated oven for 20 to 30 minutes, until golden.

CORNMEAL MUFFINS

Steps:

• In a small bowl, combine the dry ingredients. Make a well in the center. Add the remaining ingredients; stir just until blended. Spoon into greased muffin cups. , Bake at 400° for 20 minutes or until a toothpick comes out clean. Remove to a wire rack; serve warm.

CARROT MUFFINS

Steps:

• Beat egg lightly in large bowl.
• Add orange juice, margarine, and sugar, beat well.
• Sift together dry ingredients.
• Stir into egg mixture, mix only till moistened.
• Gently fold in shredded carrots (I shred the carrots in my food processor).
• Spoon into well greased muffin pans about 2/3 full.
• Bake for 15-20 minutes at 400 degrees.

EASY, SPEEDY CORN MUFFINS

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Lightly grease the bottoms only of 12 muffin cups, or line with baking cups.
• Place the eggs in a large bowl, and beat until light colored. Stir in the canned corn and sugar until well blended. Add the muffin mixes, and stir just until dry ingredients are moistened. The batter will be lumpy. Fill muffin cups 2/3 full.
• Bake in preheated oven until toothpick inserted in center of a muffin comes out clean, 16 to 22 minutes. Cool 5 minutes in pan, then turn out on a rack.

AWESOME CARROT MUFFINS

Steps:

• Combine raisins and water in a small bowl. Let soak for 15 minutes. Drain raisins, discard water and set raisins aside.
• Preheat oven to 350 degrees F (175 degrees C). Grease muffin cups or line with paper muffin liners.
• In a large bowl, sift together flour, baking powder, baking soda, salt and cinnamon. In a separate bowl, combine eggs, oil and brown sugar; beat well. Combine egg mixture and flour mixture; mix just until moistened. Fold in carrots and drained raisins. Spoon into prepared muffin cups.
• Bake in preheated oven for 20 to 30 minutes. Let cool for 30 minutes before frosting.

CORN MUFFINS

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.

CARROT MUFFINS

Steps:

• Preheat oven to 350°F. and oil eighteen 1/2-cup muffin cups.
• Into a large bowl sift together flour, baking soda, cinnamon, and salt and whisk in sugar. Coarsely shred enough carrots to measure 2 cups and chop pecans. Add shredded carrots and pecans to flour mixture with raisins and coconut and toss well.
• In a bowl whisk together eggs, oil, and vanilla. Peel and core apple and coarsely shred. Stir shredded apple into egg mixture and add to flour mixture, stirring until batter is just combined well. Divide batter among muffin cups, filling them three fourths full, and bake in middle of oven until puffed and a tester comes out clean, 15 to 20 minutes.
• Cool muffins in cups on racks 5 minutes before turning out onto racks to cool completely. Muffins keep in an airtight container at room temperature 5 days.

CORN CARROT MUFFINS

Steps:

• Preheat oven to 400°; grease a 12-cup muffin tin.
• In a mixing bowl, combine carrots and cornmeal.
• In a saucepan over med-high heat, bring milk to a boil; add to carrot mixture.
• Cool to room temperature; add in eggs and oil, mix to combine.
• In another bowl, combine flour, baking powder, and salt; add to carrot mixture; stir just until blended.
• Spoon batter into prepared muffin tin, dividing evenly.
• Bake for 20 minutes.

CORNMEAL-MOLASSES MUFFINS

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.

DELICIOUS CORN MUFFINS

Steps:

• Preheat oven to 400 degrees.
• Mix butter, sugar, honey, eggs, and salt into a large bowl.
• Add flour, cornmeal, and baking powder and blend thoroughly.
• Add milk while mixing.
• Add corn to mixture and work into mixture.
• Do not mash corn, the whole kernel is baked into the muffin.
• Fill a muffin pan with 12 paper/foil muffin cups and fill 2/3 full with batter.
• Bake for 20-25 minutes until muffins are light brown.

VEGGIE CORN MUFFINS

Steps:

• Preheat oven to 400°. Coat 12 muffin cups with cooking spray., Whisk together cornmeal, flours, baking powder and salt. In another bowl, whisk together egg, milk, oil and honey. Add to cornmeal mixture; stir just until moistened. Fold in vegetables. Fill prepared cups two-thirds full., Bake until a toothpick inserted in center comes out clean, 12-15 minutes. Cool 5 minutes before removing from pan to a wire rack. Serve warm. Freeze option: Freeze cooled muffins in freezer containers. To use, microwave each muffin on high until warmed, 30-45 seconds.

HEARTY CARROT MUFFINS

Steps:

• In a large bowl, beat the milk, syrup, egg whites and oil until smooth. Stir in apple and carrot. Combine the dry ingredients; stir into milk mixture just until moistened. Coat muffin cups with cooking spray; fill two-thirds full. Bake at 375° for 18-20 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack.

BASIC CARROT MUFFINS

Steps:

• Preheat oven to 375°C.
• Measure first 7 ingredients into a large bowl. Stir and make a well in the center.
• Combine next 4 ingredients in a medium bowl. Mix well. Add to well.
• Add grated carrot. Stir until just moistened.
• Divide evenly among 12 greased muffin cups.
• Top each muffin with some white sugar or some streusel topping. Here is where you can get really creative. Nuts might be nice for some people. Others might want some oatmeal sprinkled on top. You could do many different toppings in one pan.
• Bake for 20 - 22 minutes or until pick comes out clean.
• Let stand in pan for 5 minutes before removing to wire rack to cool.
• **There are a few variations listed in the book.
• Date Nut Carrot Muffins: Stir in 1/2 cup chopped dates and 1/2 cup chopped pecans into buttermilk mixture. The baking time may need to be longer (20-25 minutes total).
• Ginger Oat Carrot Muffins: Reduce Whole wheat flour to 1/2 cup. Add 1/2 cup quick cooking oats. Add 2 tsp finely chopped, peeled gingerroot. Sprinkle tops of muffins with 1/4 cup quick cooking oats before baking. Baking time may need to be longer (20-25 minutes total).

CONFETTI CORN MUFFINS

Steps:

• In a large bowl, combine flour, cornmeal, sugar, baking powder and salt. In another bowl, combine egg, milk and butter; stir into dry ingredients just until moistened. Fold in carrot and green pepper., Fill greased or paper-lined muffin cups two-thirds full. Bake at 425° for 14-18 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm.

CARROT MUFFINS

Steps:

• In a bowl, combine the flour, baking powder and salt. In a blender or food processor, combine remaining ingredients; cover and process until carrots are finely chopped. Pour carrot mixture over dry ingredients; stir just until combined. , Fill greased muffin cups three-fourths full. Bake at 425° for 15-18 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm.