DELICIOUS GLUTEN-FREE BLUEBERRY CORN MUFFINS
After I was diagnosed with a gluten sensitivity, I played around with various recipes so that I could not only eat food that worked with my system, but also enjoy it. I love this blueberry muffin almost as much as the original, all-purpose flour version, and the rest of my family can enjoy it too without feeling like it's a sacrifice. I generally use brown rice flour, but white rice flour may yield a fluffier muffin. I personally like the texture the cornmeal adds, but for a more traditional muffin, feel free to do all rice flour (maybe half brown, half white).
Provided by jstorment
Categories Bread Quick Bread Recipes Muffin Recipes Corn Muffin Recipes
Time 40m
Yield 12
Number Of Ingredients 13
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Line 12 muffin cups with paper liners.
- Stir milk and vinegar together in a small bowl; set aside to sour for 3 to 5 minutes.
- Beat white sugar and butter together in a bowl using an electric mixer until creamy and smooth. Add eggs, egg yolk, soured milk, and lemon zest; beat until smooth, scraping down sides of bowl as needed.
- Mix rice flour, cornmeal, baking powder, and salt in a bowl; slowly stir flour mixture into creamed butter mixture until just mixed. Gently fold in blueberries. Pour batter into the prepared muffin cups, filling each about 3/4 full. Sprinkle each muffin with raw sugar.
- Bake in the preheated oven until a toothpick inserted in the center of a muffin comes out clean, 18 to 20 minutes.
Nutrition Facts : Calories 271.7 calories, Carbohydrate 42 g, Cholesterol 70.4 mg, Fat 9.9 g, Fiber 1.3 g, Protein 4.3 g, SaturatedFat 5.7 g, Sodium 338 mg, Sugar 16.2 g
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
SWEET CORN MUFFINS
I love to make cornbread and corn muffins, but often the results are not moist or sweet enough for my taste. So I experimented until I came up with these light, pleasantly sweet muffins. They ended up winning a blue ribbon at our county fair. —Patty Bourne, Owings, Maryland
Provided by Taste of Home
Time 35m
Yield 1 dozen.
Number Of Ingredients 8
Steps:
- In a bowl, combine the dry ingredients. Add eggs, shortening and 1/2 cup of milk; beat for 1 minute. Add remaining milk; beat just until blended. Fill 12 paper-lined muffin cups three-fourths full. Bake at 350° until muffins test done, 25-30 minutes.
Nutrition Facts : Calories 254 calories, Fat 10g fat (3g saturated fat), Cholesterol 33mg cholesterol, Sodium 241mg sodium, Carbohydrate 38g carbohydrate (18g sugars, Fiber 1g fiber), Protein 4g protein.
CORN MUFFINS
Don't you just love corn muffins? Cornmeal has that bit of gritty texture to it that adds just a touch of crunch to the muffins. This is an easy recipe that adds extra moisture and crunch from corn kernels.
Provided by Karen Ciancio
Categories Breakfast Side Dish Snack
Time 20m
Number Of Ingredients 8
Steps:
- Preheat oven to 350ºF.
- Let cornmeal and milk stand while you get the other ingredients together. Add the egg and oil to the cornmeal mixture.
- Combine the flour, baking powder, sugar and corn kernels. Stir to mix. Add the liquid mixture to the dry ingredients and combine just enough to incorporate.
- Fill muffin cups 2/3 full (do not use paper). Bake for approximately 10 to 12 minutes.
Nutrition Facts : Calories 167 kcal, Carbohydrate 23 g, Protein 4 g, Fat 7 g, SaturatedFat 5 g, TransFat 1 g, Cholesterol 16 mg, Sodium 138 mg, Fiber 1 g, Sugar 6 g, ServingSize 1 serving
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 :
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
CORN DOG MINI MUFFINS
Everyone's favorite corn dog made into the easiest mini muffins. Because everything tastes better in miniature size! 103.4 calories.
Provided by Chungah Rhee
Yield 30 mini muffins
Number Of Ingredients 9
Steps:
- Preheat oven to 375 degrees F. Lightly coat a 24-cup mini muffin tin with nonstick spray; set aside. In a large bowl, combine flour, cornmeal, baking soda and salt. In a large glass measuring cup or another bowl, whisk together buttermilk, butter, sugar and eggs. Pour mixture over dry ingredients and stir using a rubber spatula just until moist. Scoop 1 tablespoon batter into each cup and place 1 hot dog piece into the center. Place into oven and bake for 8-10 minutes, or until golden brown. Remove from oven and cool on a wire rack.
BUTTERMILK CORNBREAD
So easy! No mixer needed here! Amazingly moist and slightly sweet. A classic side dish loved by EVERYONE. Serve with butter. SO GOOD.
Provided by Chungah Rhee
Categories bread
Yield 8 servings
Number Of Ingredients 8
Steps:
- Preheat oven to 425 degrees F. Place an oven-proof 10-inch cast iron skillet in the oven. In a large bowl, combine cornmeal, flour, sugar, baking powder and salt. In a large glass measuring cup or another bowl, whisk together buttermilk, egg and 3 tablespoons butter. Pour mixture over dry ingredients and stir using a rubber spatula just until moist. Remove skillet from the oven and add remaining 3 tablespoons until heated through, about 1-2 minutes. Working carefully, immediately scoop the batter into the hot skillet. Place into oven and bake for 25-30 minutes, or until a tester inserted in the center comes out clean. Let cool 5 minutes. Serve warm.
MOST DELICIOUS MUFFINS
Make and share this Most Delicious Muffins recipe from Food.com.
Provided by Lorrie in Montreal
Categories Quick Breads
Time 30m
Yield 15 muffins, 4-6 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 400 degrees.
- Combine dry ingredients.
- In a larger bowl, mash the banana and beat in the egg whites until mixture is frothy.
- Blend in the honey, vegetable oil (if using), orange juice and rum.
- Incorporate dry ingredients and blend just until combined.
- Lightly grease muffin tins and fill two-thirds.
- *This oil can be eliminated for completely fat-free muffins.
- Bake for 18-20 minutes.
Nutrition Facts : Calories 466.4, Fat 9.8, SaturatedFat 1.4, Cholesterol 2, Sodium 750.9, Carbohydrate 84.6, Fiber 11.7, Sugar 33.1, Protein 15.8
CORN MUFFINS
Make and share this Corn Muffins recipe from Food.com.
Provided by Jabberwocky
Categories Quick Breads
Time 30m
Yield 15 muffins
Number Of Ingredients 8
Steps:
- Stir together flour, cornmeal, sugar, baking powder, and salt in a large bowl.
- Make well in center.
- In a separate bowl, beat egg until frothy.
- Mix in cooking oil and milk.
- Pour into well and mix only until moistened.
- Batter will be lumpy.
- Fill greased muffin cups 3/4 full.
- Bake in 400 F oven for 20-25 minutes, then remove.
Nutrition Facts : Calories 128.3, Fat 5, SaturatedFat 1, Cholesterol 16.4, Sodium 190, Carbohydrate 18.6, Fiber 0.9, Sugar 3.4, Protein 2.7
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
CORN MUFFINS
Make and share this Corn Muffins recipe from Food.com.
Provided by pammyowl
Categories Breakfast
Time 20m
Yield 6 muffins, 6 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 400°F
- Grease muffin tin, Do not use muffin papers!
- Combine wet ingredients.
- In a separate bowl combine dry ingredients.
- Blend the two,put in muffin cups.
- Bake for 15-18 minutes until golden brown.
DELICIOUS CORN MUFFINS
These delicious corn muffins were served at Kenny Roger's restaurant. I found the recipe on "Top Secret Recipes". I love to serve them with BBQ. They are so good it is almost like eating a dessert.
Provided by Dawn399
Categories Quick Breads
Time 40m
Yield 12 muffins, 6 serving(s)
Number Of Ingredients 10
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.
UNBELIEVABLY MOIST CORNMEAL MUFFINS
From a Gay Lea recipe flyer. Definitely not a low fat recipe. Tried numerous recipes previously with mixed results (too dry, too crumbly), but these are always mmmm....perfect! Enjoy with soup, salad, chili. Add grated cheese if you wish. Can be frozen.
Provided by fluffystew
Categories Quick Breads
Time 35m
Yield 12 muffins
Number Of Ingredients 8
Steps:
- Preheat oven to 400 degrees.
- Grease or put muffin cups into a 12-muffin pan. (or use a 9-inch square baking pan).
- Combine dry ingredients in a bowl: cornmeal, flour, sugar, baking powder, salt.
- In another bowl, combine wet ingredients: eggs, sour cream and melted butter.
- Add wet ingredients into the dry and mix well.
- Put into muffin cups or baking pan.
- Bake 15-20 minutes or until a toothpick comes out clean.
Nutrition Facts : Calories 275.1, Fat 18.5, SaturatedFat 10.9, Cholesterol 76.5, Sodium 377, Carbohydrate 24.4, Fiber 1.2, Sugar 6.7, Protein 3.9
BASIC CORN MUFFINS
A simple but delicious muffin recipe that can easily be dressed up by adding jalapenos, honey or anything else.
Provided by Doug Matthews
Categories Bread Quick Bread Recipes Muffin Recipes Corn Muffin Recipes
Time 30m
Yield 12
Number Of Ingredients 8
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.
Nutrition Facts : Calories 154 calories, Carbohydrate 22.5 g, Cholesterol 17.1 mg, Fat 5.9 g, Fiber 1 g, Protein 3.1 g, SaturatedFat 0.8 g, Sodium 196.1 mg, Sugar 6.6 g
MINI CORN DOG MUFFINS WITH CREOLE MUSTARD SAUCE
Provided by Kardea Brown
Time 30m
Yield 24 mini muffins
Number Of Ingredients 15
Steps:
- Preheat the oven to 375 degrees F and spray the mini muffin pan with nonstick spray.
- For the muffins: Whisk together the buttermilk, melted butter, sugar and egg in a medium bowl. In another medium bowl, whisk together the cornmeal, flour, baking soda and salt. Add the wet ingredients to the dry ingredients and stir to combine. Don't overmix.
- Fill each mini muffin cup halfway with the batter. Gently push a piece of hot dog into the batter in each cup, being careful not to push it all the way to the bottom. Bake until the edges just start to brown and the muffins are cooked through, about 10 minutes.
- For the Creole mustard sauce: Meanwhile, whisk together the mustard, mayonnaise, honey, hot sauce and vinegar in a small bowl.
- Serve the mini corn dog muffins warm with the mustard sauce.
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Ratings 9Category BreadCuisine AmericanTotal Time 30 mins
- Beat together the wet ingredients in a large measuring cup, and add to the dry ingredients. Stir until all of the ingredients are just combined (don’t over-mix!).
- Use a 4-tablespoon ice cream scoop to divide the batter evenly among the muffin cups. Don’t level off the batter mounds, keep them as mounds (it’ll make for a prettier muffin).
BACON CORN MUFFINS - SIMPLY DELICIOUS
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4.5/5 (48)Total Time 45 minsCategory Breakfast, Brunch, Muffins, SnacksCalories 444 per serving
- Pre-heat the oven to 180ºC and grease a 12-hole muffin pan generously (alternatively line with muffin cases).
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4.5/5 (6)Total Time 25 minsCategory Dessert, Side DishCalories 201 per serving
- Preheat the oven to 425º F (220º C). Spray a muffin pan with nonstick spray or line with cupcake liners. Note: I prefer to use non-stick cooking spray, so the muffins get nice and crisp on the edges.
- In a medium mixing bowl, add cornmeal, flour, baking powder, baking soda, and salt; whisk to combine well.
- Mix dry and wet ingredients. Stir just until the mixture comes together and there are only a few lumps remaining. Avoid over-mixing.
CORNBREAD MUFFINS - LAUGHING SPATULA
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5/5 (1)Category American, Bread, Muffins, SnacksCuisine American, Bread, Muffins, SnacksCalories 222 per serving
- In a medium sized bowl, combine dry ingredients and whisk until combined. Add wet ingredients (except honey) to same bowl and whisk for about 1 minute until combined (there may still be some lumps and that is okay!).
- Add corn muffin batter (1/2 cup measurement works great) to muffin tin sprayed with nonstick spray.
CORNIEST CORN MUFFINS - COMPLETELY DELICIOUS
From completelydelicious.com
Cuisine AmericanTotal Time 25 minsCategory SnackCalories 194 per serving
- Preheat oven to 375°F. Grease a muffin pan with nonstick cooking spray or line with paper liners.
- Add the wet ingredients to the dry ingredients and gently stir together. Fold in the corn kernels. Do not overmix, batter should be somewhat lumpy.
CORN FLAKE MUFFINS | SO DELICIOUS
From sodelicious.recipes
5/5 (3)Calories 164 per servingTotal Time 40 mins
- Sift the flour through a strainer and place it in a large bowl. Add the baking powder, baking soda, and corn flakes. Use a fork to mix the ingredients.
- Separately, crack the egg into a small bowl. Add maple syrup, olive oil, raisins, and milk. Whisk until smooth.
- Slowly pour the wet mixture over the dry mixture, while whisking. The mixture should be enough for 8 muffins.
EASY CORNBREAD MUFFINS (GLUTEN-FREE) - DELICIOUS MEETS HEALTHY
From deliciousmeetshealthy.com
Ratings 6Category Side DishCuisine AmericanTotal Time 25 mins
- Preheat the oven to 400°F and place paper liners in a muffin pan (or lightly spray the muffin pan with nonstick cooking spray).
- Add the wet ingredients to the dry ingredients and whisk together until just mixed. Gently stir in the corn kernels.
THE 17 DELICIOUS RECIPES YOU CAN MAKE WITH A BOX OF JIFFY
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- Chicken and Dumplings. When Rachel Ray, the queen 30-minute weeknight meals, says you should use a box of Jiffy when making chicken and dumplings, you say yes!
- Creamed Corn Sweet Cornbread. Nothing screams Southern roots like a batch of creamed corn cornbread. This is one of the easiest sides to whip up, especially if you reach for a box of Jiffy mix.
- Egg Corn Muffins. I love me a good corn muffin, and it's easy enough to transform Jiffy muffin mix into a batch of your favorite snacks. So why not go the extra mile and bake an egg on top?
- Blueberry Sour Cream Coffee Cake. There's something magically transformational about the way that sour cream affects Jiffy mix. It adds some extra moisture but it also adds a beautiful tanginess, making the resulting dish so much more than just a box.
- Easy Tamale Pie. I love, love, love tamales! When you steam fresh masa inside a corn husk, it fluffs up and really accentuates the corn's natural sweetness.
- Chili Cornbread Bake. Speaking of quick and easy, there's so much to love about this recipe that uses Jiffy mix to make chili casserole. I mean, I always serve cornbread on the side of my favorite chili, so why not bake them all up together?
- Mom's Peach Cobbler. Who doesn't love a bowl of delicious peach cobbler? I've been known to make a double batch just to make sure that I have enough for breakfast the next day (without the vanilla ice cream topping, of course, because I'm not an animal).
- Slow Cooker Corn Pudding. There's nothing more satisfying than putting a delicious meal on the table and knowing that it was a breeze to cook up. Using the slow cooker makes it effortless to make this deliciously savory corn pudding.
- Mini Corn Dog Muffins. This type of appetizer is perfect for your next Superbowl party. Just whip together the corn muffin batter and stuff a quarter of a hot dog inside.
- Blueberry Cheesecake Cookies. You had me at cheesecake cookies. It's amazing how adding cream cheese and white chocolate chips to a box of Jiffy blueberry muffin mix can make such an incredible dessert.
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