Cornbread Muffins With A Kick Food

CORNBREAD MUFFINS

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.

FLUFFY BAKERY-STYLE CORNBREAD MUFFINS

Steps:

• Preheat oven to 350 degrees F.
• Combine flour, cornmeal, baking powder and salt in a medium bowl.
• In a large bowl, cream together butter and sugar with an electric hand mixer.
• Add milk and oil and mix on low. Add two slightly beaten eggs to the mixture and whisk or lightly beat to incorporate.
• Slowly add the cornmeal mixture in; mixing the two together with a fork until combined. The batter should be slightly airy and sticky.
• Spoon into a greased muffin tin and bake for 18-20 minutes at 350F, using a toothpick to test the center of the muffins for doneness.
• Allow to cool. Of course typical cooling protocol in this household involves munching a molten hot muffin while the others chill to room temperature. Enjoy!

CORNBREAD MUFFINS

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.

CORNBREAD MUFFINS WITH A "KICK"

Steps:

• 1. Preheat oven to 400 degrees; spray muffin tins (regular 12-muffin pan) with cooking spray.
• 2. In a large bowl, mix together the corn meal, flour, baking powder, baking soda, salt, ground cumin and chili powder. To the dry mixture add in the chopped chilies (or jalapenos), corn kernels and the cheddar cheese. Mix together thoroughly.
• 3. Pour in the egg, oil of choice and the buttermilk (starting with about 1 cup) and stir to combine. You want a fairly thick batter, so add buttermilk to get proper consistency. Scrape bottom of bowl and sides and stir just until thoroughly mixed. Let sit in the bowl for 5 minutes.
• 4. Spoon the batter equally among the prepared muffin tins; they should be just about full. Place in the preheated oven and bake until golden brown, about 15 - 20 minutes.
• 5. Remove from the pan immediately and serve or place on cooling rack if not using right away.

JALAPEñO CORNBREAD MUFFINS

Steps:

• Preheat oven to 425°F (218°C). Line a 12-count muffin pan with liners or spray with nonstick spray. This recipe makes about 14 muffins, so there will be a 2nd batch. Set pan aside.
• Whisk the cornmeal, flour, baking powder, baking soda, and salt together in a large bowl. Set aside. In a medium bowl, whisk the cooled melted butter, oil, brown sugar, and honey together until completely smooth and thick. Then, whisk in the egg until combined. Finally, whisk in the buttermilk. Pour the wet ingredients into the dry ingredients and whisk until combined. Fold in the peppers. Avoid overmixing.
• Spoon batter into muffin liners, filling all the way to the top. Bake for 5 minutes 425°F (218°C) then, keeping the muffins in the oven, reduce heat to 350°F (177°C) and continue baking for another 16-17 minutes. The total time these muffins should be in the oven is around 21-23 minutes. Use a toothpick to test. If it comes out clean, the muffins are done.
• Remove muffins from the oven and allow to cool in the pan for 5-10 minutes before enjoying. Store leftovers in an airtight container at room temperature or in the refrigerator for up to 1 week.

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.

CORNBREAD MUFFINS

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.

KICKS LIKE A MULE - MEXICAN JALAPENO AND CORNBREAD MUFFINS!

Steps:

• Pre-heat oven to 200C/400F and grease a 12 hole muffin tin.
• Mix all the dry ingredients together and then add the yoghurt or buttermilk, melted butter and the egg. Mix until all the ingredients are combined - do NOT overmix!
• Add the jalapeno peppers and mix gently again.
• Spoon into pre-greased muffin tin and then bake for 20 to 25 minutes or until well risen and pale golden brown.
• Serve with chili, chilli con carne, stews, soups or split and spread with savoury butter or dips.