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
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
MEDITERRANEAN SAVOURY MUFFINS
Recipe video above. Savoury Muffins are cheesy muffins studded with Mediterranean flavours! These stay moist and fresh for several days, making them ideal for gift, make ahead for for afternoon tea , a school fete, or a lunchbox filler idea.
Provided by Nagi
Time 40m
Number Of Ingredients 16
Steps:
- Preheat oven to 180°C/350°F (160°C/320°F fan).
- Brush a 12 hole standard muffin tin generously with butter
- Whisk Dry ingredients in a bowl.
- Whisk Wet ingredients in a separate bowl.
- Pour Wet into the Dry ingredients bowl. Mix 8 times.
- Add cheese, feta, sun dried tomato, capsicum, olives and green onion. Mix as few times as possible just to incorporate remaining bits of flour - no more than 7 big stirs (secret to soft muffs).
- Divide between 12 holes in muffin in (I use an ice cream scooper). Batter should be thick and fill muffin tin slightly mounded (see video)
- Bake for 25 minutes or until the muffins are golden and crusty and spring back when touched in the centre.
- Cool for 10 minutes, then transfer to cooling rack. Serve warm for optimum experience!
Nutrition Facts : Calories 260 kcal, Carbohydrate 25 g, Protein 10 g, Fat 14 g, SaturatedFat 5 g, Cholesterol 38 mg, Sodium 522 mg, Fiber 2 g, Sugar 4 g, ServingSize 1 serving
WHAT TO EAT WITH CORNBREAD: 17 TASTY COMBOS
Steps:
- Select your favorite recipe.
- Organize all the required ingredients.
- Prep a delicious side dish!
Nutrition Facts :
CORNBREAD MUFFINS
These savoury snacks are brilliant for picnics and lunchboxes - plus they can be frozen ahead
Provided by Sarah Cook
Categories Lunch, Side dish, Snack, Treat
Time 1h
Yield Makes 12
Number Of Ingredients 11
Steps:
- Heat oven to 200C/180C fan/gas 6 and brush a 12-hole muffin tin with some of the melted butter Put the corn kernels in a pan with the onion, chilli and a knob of butter. Gently fry for 5-10 mins until golden and soft.
- Mix together the flour, polenta, baking powder and cheddar with 1 tsp salt in a large mixing bowl. Whisk together the eggs, buttermilk and milk, then stir into the dry ingredients with the remaining melted butter and corn mixture. Divide between the muffin holes (they will be quite full) and bake for 25-30 mins or until golden brown and cooked through - poke in a skewer to check. Best eaten warm.
Nutrition Facts : Calories 189 calories, Fat 9 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 22 grams carbohydrates, Sugar 3 grams sugar, Fiber 1 grams fiber, Protein 6 grams protein, Sodium 0.44 milligram of sodium
HONEY CORNBREAD MUFFINS
Bake a batch of the Neelys' Honey Cornbread Muffins recipe from Down Home with the Neelys on Food Network to go with a backyard barbecue or family chili night.
Provided by Patrick and Gina Neely : Food Network
Time 25m
Yield 12 muffins
Number Of Ingredients 9
Steps:
- Preheat oven to 400 degrees F.
- Into a large bowl, mix the cornmeal, flour, baking powder, sugar, and salt. In another bowl, whisk together the whole milk, eggs, butter, and honey. Add the wet to the dry ingredients and stir until just mixed.
- Place muffin paper liners in a 12-cup muffin tin. Evenly divide the cornbread mixture into the papers. Bake for 15 minutes, until golden.
CORNBREAD MEDITERRANEAN MUFFINS
Bring a Mediterranean twist to a classic side with the Cornbread Mediterranean Muffins recipe! Cornbread Mediterranean Muffins feature feta cheese, spinach and more delicious add-ins.
Provided by My Food and Family
Categories Side Dish Recipes
Time 30m
Yield 12 servings
Number Of Ingredients 5
Steps:
- Heat oven to 400°F.
- Prepare muffin batter in medium bowl as directed on package.
- Add remaining ingredients; stir just until blended.
- Spoon into 12 paper-lined muffin cups.
- Bake 15 to 20 min. or until golden brown. Cool slightly.
Nutrition Facts : Calories 130, Fat 5 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 20 mg, Sodium 340 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 5 g
CHEESY CORNBREAD MUFFINS
Provided by Ree Drummond Bio & Top Recipes
Time 45m
Yield 12 muffins
Number Of Ingredients 13
Steps:
- For the muffins: Preheat the oven to 425 degrees F. Prepare a muffin tin with cooking spray.
- Stir together the cornmeal, flour, baking powder, baking soda and salt in a large bowl.
- Add the buttermilk and eggs to a small pitcher and stir to combine. Pour the buttermilk mixture into the dry ingredients. Stir with a fork until combined. Fold in the cheese, green chiles and melted butter until just combined.
- Portion the batter into the prepared muffin tin and bake until they are cooked through, about 15 minutes.
- For the honey butter: Mix the butter and honey in a bowl until combined. Transfer to a ramekin. Remove the muffins from the oven, allow to cool a little, then break open and spread with the honey butter.
CORNBREAD MUFFINS I
These muffins are very similar to the ones found in a famous down-home cooking restaurant. They're so simple to make and taste great because they have real pieces of corn as well as corn meal.
Provided by Lisa K
Categories Bread Quick Bread Recipes Muffin Recipes Corn Muffin Recipes
Time 35m
Yield 12
Number Of Ingredients 10
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Grease or line 12 muffin cups.
- In a large bowl, cream together butter, sugar, honey, eggs and salt. Mix in flour, cornmeal and baking powder; blend thoroughly. Stir in milk and corn. Pour or spoon batter into prepared muffin cups.
- Bake in preheated oven for 20 to 25 minutes, or until a toothpick inserted into center of a muffin comes out clean.
Nutrition Facts : Calories 242.9 calories, Carbohydrate 37.4 g, Cholesterol 52.1 mg, Fat 9.2 g, Fiber 1.2 g, Protein 4 g, SaturatedFat 5.3 g, Sodium 191.1 mg, Sugar 17.9 g
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
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.
CORNBREAD MUFFINS
Cornbread is the epitome of Southern food! Turn a skillet of hot cornbread into perfectly portioned muffins, and it's the perfect grab-and-go side at the BBQ. Make a batch of these to take to parties, potlucks, or as a side dish for a weeknight meal. It's the perfect accompaniment to a bowl of soup, stew, or chili.
Provided by Anna Kate
Time 40m
Number Of Ingredients 6
Steps:
- Preheat oven to 450ºF degrees. Grease a 12-muffin muffin tin and set aside.
- Add all dry ingredients to a bowl and whisk together. Set aside.
- Then, whisk an egg in a medium bowl, and add the remaining wet ingredients: vegetable oil, buttermilk, and cornmeal mix.
- Pour the dry ingredients into the wet ingredients and stir to combine.
- Evenly fill muffin tins ¾ of the way full with the cornbread batter.*
- Place in the preheated oven and bake 20 to 25 minutes or until golden brown.
Nutrition Facts : ServingSize 1 grams, Calories 142 kcal, Carbohydrate 17 g, Protein 3 g, Fat 7 g, SaturatedFat 1 g, Cholesterol 17 mg, Sodium 247 mg, Fiber 1 g, Sugar 2 g, UnsaturatedFat 5 g
JIFFY CORNBREAD MUFFINS
Steps:
- Preheat the oven to 375 degrees Fahrenheit. Line the muffin tins with cupcake liners.
- In a large bowl, combine the cornbread mix, milk, sour cream, honey, and eggs. Whisk together until combined. Lumps are okay. Let the mixture rest for 5 minutes.
- Pour the batter into the muffin cups and fill them 3/4 full. Sprinkle the muffins with sugar.
- Bake for 18 to 20 minutes or until golden brown. Brush the tops with melted butter 3 to 4 times. Enjoy!
Nutrition Facts : Calories 224 cal
CLASSIC CORNBREAD MUFFINS
Fast, easy and tasty -- perfect with a stew or chili. These also freeze well. I first found this recipe in an older Bonnie Stern cookbook many years ago and have been making these ever since.
Provided by Lennie
Categories Quick Breads
Time 35m
Yield 12 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 425 degrees.
- Spray muffin tin with nonstick spray or line with paper muffin cups.
- Combine cornmeal, flour, sugar, baking powder and salt.
- Stir well.
- Combine beaten egg, milk and melted butter (if using normal butter add less salt).
- Stir into the dry mixture and combine just until blended.
- Chopped jalapenos (from a tin) can also be added, as can chopped red pepper and/or tinned corn kernels.
- Scoop batter into prepared muffin pans.
- Sprinkle cheddar cheese on top of muffins before baking if desired.
- Bake for 20-25 minutes .
CORNBREAD STUFFING MUFFINS
Aunt Lynne Stickrod's muffin recipe for a stuffing variation at Thanksgiving.
Provided by tahoeshepherds
Categories Side Dish Stuffing and Dressing Recipes Cornbread Stuffing and Dressing Recipes
Time 40m
Yield 12
Number Of Ingredients 7
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease 12 muffin cups.
- Combine cornbread stuffing mix, figs, corn, butter, prosciutto, eggs, and pepper in a large mixing bowl. Spoon mixture evenly into the prepared muffin cups.
- Bake in the preheated oven until firm and golden brown on top, about 30 minutes.
Nutrition Facts : Calories 213.9 calories, Carbohydrate 24.7 g, Cholesterol 56.3 mg, Fat 11.3 g, Fiber 4.4 g, Protein 4.7 g, SaturatedFat 6 g, Sodium 450.9 mg, Sugar 7.9 g
VEGAN CORNBREAD MUFFINS
Yummy and easy vegan cornbread muffin recipe.
Provided by Christa Miller
Time 25m
Yield 6
Number Of Ingredients 8
Steps:
- Preheat the oven to 375 degrees F (190 degrees C). Line 6 muffin cups with paper liners.
- Mix cornmeal, sorghum flour, brown rice flour, baking powder, and salt in a bowl.
- Mix soy milk, applesauce, and maple syrup in another bowl. Add to dry ingredients and stir until combined. Pour into the prepared muffin cups.
- Bake in the preheated oven until tops spring back when lightly pressed, 15 to 20 minutes. Cool in the tin for 5 minutes. Transfer to a wire rack to cool completely.
Nutrition Facts : Calories 228.3 calories, Carbohydrate 48.5 g, Fat 1.5 g, Fiber 2.8 g, Protein 5.2 g, SaturatedFat 0.2 g, Sodium 340.8 mg, Sugar 10.9 g
BUTTERY CORNBREAD MUFFINS
These classic cornbread muffins are oh-so easy to make! And best of all, you will probably already have almost all of the ingredients on hand! Just pick up some cornmeal in the bulk section of your supermarket, and walaahh... Cornbread muffins!
Provided by krittylea21
Categories Quick Breads
Time 20m
Yield 12 muffins
Number Of Ingredients 8
Steps:
- Combine ingredients in a large bowl, then mix using a hand beater (no longer than 1 minute) Pour into 12 large muffin cups.
- Bake for 15-20 minutes at 350 degrees F.
CORNBREAD MUFFINS
Adapted from the Cooking Light Oct 2007. Originally these were mini muffins. I upgraded them to regular size. Still tinkering with the baking time but they come out just fine as I'm writing it up.
Provided by Umberle
Categories Quick Breads
Time 27m
Yield 12 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 375°F.
- Lightly spoon the flour into dry measuring cups; level with a knife. Combine the flour, corn meal, sugar, baking powder, and salt in a large bowl.
- Combine cheese, sour cream, onions, cream-style corn, hot sauce, and egg in a small bowl; stir with a whisk.
- Add the cheese mixture to the flour mixture and stir just until moistened. (it should be lumpy).
- Coat muffin cups with cooking spray. Divide batter evenly among 12 standard sized muffin cups. Bake at 375°F for 17 1/2 minutes or until golden brown. Cool in cups for 2 minutes on wire racks; remove from pans to finish cooling.
Nutrition Facts : Calories 102.2, Fat 3.5, SaturatedFat 1.9, Cholesterol 24.4, Sodium 194.5, Carbohydrate 14.8, Fiber 0.9, Sugar 1.9, Protein 3.5
OATMEAL CORNBREAD MUFFINS
Make and share this Oatmeal Cornbread Muffins recipe from Food.com.
Provided by Californian
Categories Quick Breads
Time 30m
Yield 12 muffins, 12 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 400.
- Mix together oats, cornmeal, baking powder, seasoning, and salt.
- In another bowl, beat the eggs then add the milk and oil.
- Add the sugar and mix well.
- Pour the egg mixture into the oat mixture and stir to just lightly combine.
- Pour into sprayed muffin tins and bake for around 20 minutes.
- Don't use muffin or cake wrappers in your tins or the outsides of your muffin won't get that nice crunchy outside.
Nutrition Facts : Calories 208.5, Fat 9.6, SaturatedFat 2.1, Cholesterol 57.1, Sodium 413.6, Carbohydrate 26.2, Fiber 2.1, Sugar 5.9, Protein 5.5
CORNBREAD MUFFINS
I wanted to incorporate lemon and honey into an original cornbread recipe, and I had to add greek yogurt and cheddar cheese because...don't ask questions...just because. I used a light olive oil, but any vegetable oil is good.
Provided by evelynathens
Categories Breads
Time 30m
Yield 12 muffins
Number Of Ingredients 12
Steps:
- Preheat oven to 200 degrees centigrade or 375 degrees fahrenheit. Line a muffin tin with liners.
- Combine all ingredients - EXCEPT CHEDDAR - into a large bowl and whisk to combine well - DO NOT OVERMIX. Add cheddar and blend just until incorporated.
- Distribute batter evenly. It will come to the top of each liner, but that's OK because they don't rise that much.
- Bake for 18-20 minutes, or until toothpick comes out clean.
Nutrition Facts : Calories 184.2, Fat 5.2, SaturatedFat 2.8, Cholesterol 43.7, Sodium 339.9, Carbohydrate 29.5, Fiber 1.1, Sugar 11.9, Protein 6.1
CORNBREAD MUFFINS
Ubiquitous on southern tables, cornbread is a versatile side dish that can be cut into pieces from a cast-iron skillet or, as done in this recipe, portioned as individual muffins. This recipe by Alexander Smalls, a chef, author, restaurateur and former opera singer, uses finely ground cornmeal and two types of milk to create a savory batter, which also gets a kick from coriander. Fresh corn kernels add texture to the dense quickbread. Serve warm alongside a spread of vegetables or a meat dish, with plenty of butter.
Provided by Korsha Wilson
Categories breads, side dish
Time 25m
Yield 6 muffins
Number Of Ingredients 12
Steps:
- Heat oven to 400 degrees. Line 6 cups of a muffin pan with paper liners or coat with nonstick spray.
- In a large bowl, whisk together the cornmeal, flour, brown sugar, coriander, baking powder and salt. Whisk in the milk, buttermilk and oil, then whisk in the eggs until the batter is smooth. Stir in the corn until well combined. Divide the batter among the prepared muffin cups. (The cups will be full.)
- Bake until a toothpick inserted into the center of a muffin comes out clean, 15 to 17 minutes. Serve warm.
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- Rub corn with olive oil; grill or broil, turning often, until charred all around, about 5 to 10 minutes. Let cool before cutting kernels from the cob. Set aside.
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- Preheat oven to 400°F. Stir together crabmeat, panko, scallions, mayonnaise, jalapeño, paprika, salt, celery seeds, and cayenne in a small bowl until crabmeat breaks apart into shreds and mixture is evenly combined. Set aside.
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