Deluxe Corn Muffins Food

DELUXE CORN MUFFINS

Deluxe Corn Muffins image

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

Ingredients

1 cup all-purpose flour
1 cup yellow cornmeal
1/4 cup sugar
2-1/2 teaspoons baking powder
3/4 teaspoon salt
1/2 teaspoon baking soda
1 large egg
1 large egg yolk
1-1/4 cups buttermilk
1/3 cup canola oil
3/4 cup whole kernel corn
HONEY BUTTER:
1/2 cup butter, softened
2 to 3 tablespoons honey

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 :

DELUXE CORN MUFFINS

Deluxe Corn Muffins image

Make and share this Deluxe Corn Muffins recipe from Food.com.

Provided by Chefiebig

Categories Quick Breads

Time 30m

Yield 12 serving(s)

Number Of Ingredients 6

Ingredients

2 (7 1/2 ounce) packages corn muffin mix
1 (14 ounce) can creamed corn
1/2 cup milk
2 eggs, lightly beaten
1 cup grated cheddar cheese
1 jalapeno pepper, seeded, chopped fine

Steps:

Combine muffin mixes with corn, milk and eggs.
Stir in any optional additional ingredients if desired.
Fill greased muffin tins 3/4 full.
Bake in a preheated 400°F oven for 20 minutes or until a tester comes out clean.

ENHANCED JIFFY CORN MUFFINS

Enhanced Jiffy Corn Muffins image

I've used the box mix for years but really longed for a more moist muffin (but not as wet as spoon bread). Last night I added in some sour cream and some honey to the box mix, and then just threw in fresh corn kernels from a lone leftover ear and leftover chipotle pepper I had from a previous recipe -- and it came out moist and sweet and tasty! You can add your own "enhancements", like diced red bell pepper or bacon, etc.

Provided by Gina Farina

Categories Quick Breads

Time 30m

Yield 8 muffins, 6-8 serving(s)

Number Of Ingredients 7

Ingredients

1 (8 1/2 ounce) box Jiffy corn muffin mix
1 egg (per box instructions)
1/3 cup milk (per box instructions)
1/4-1/3 cup sour cream (or plain yogurt)
1 tablespoon honey (more or less to taste)
1 tablespoon chipotle pepper, de-seeded and chopped
2/3 cup corn kernel

Steps:

Mix all ingredients well. Use either cupcake paper cups or a greased muffin pan. Bake according to box instructions, erring on the short side of baking time in order to control how moist you want the muffins.

Nutrition Facts : Calories 251.4, Fat 8.4, SaturatedFat 3, Cholesterol 38.7, Sodium 356.4, Carbohydrate 39.7, Fiber 3.6, Sugar 11.6, Protein 5.7

BASIC CORN MUFFINS

Basic Corn Muffins image

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

Ingredients

1 cup cornmeal
1 cup all-purpose flour
⅓ cup white sugar
2 teaspoons baking powder
½ teaspoon salt
1 egg, beaten
¼ cup canola oil
1 cup milk

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

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