Double Corn Muffins Food

DOUBLE-CORN MUFFINS

Steps:

• Heat oven to 400°F. Grease bottoms only of 8 regular-size muffin cups with shortening, or line with paper baking cups.
• In medium bowl, beat milk, oil and egg with spoon. Stir in remaining ingredients except corn just until flour is moistened. Fold in corn. Divide batter evenly among muffin cups (about 3/4 full).
• Bake 18 to 20 minutes or until golden brown. Immediately remove from pan to wire rack. Serve warm or cool.

IRRESISTIBLE DOUBLE CHOCOLATE MUFFINS

Steps:

• Preheat an oven to 400 degrees F (200 degrees C). Grease 12 muffin cups, or line with paper muffin liners.
• Combine flour, flax seed, wheat germ, baking soda, baking powder, cocoa powder, cinnamon, and chocolate chips in a large bowl. In another bowl, beat the buttermilk, pumpkin puree, brown sugar, egg, and vanilla until smooth. Gently stir the wet ingredients into the dry, mixing just until combined. Spoon equal amounts of batter into muffin cups.
• Bake until a toothpick inserted in the center of a muffin comes out clean, about 20 to 30 minutes.

DOUBLE CORN AND CHEESE MUFFINS

Steps:

• Preheat oven to 400 degrees. Butter 12 large muffin cups.
• In a mixing bowl combine the flour, cornmeal, sugar, baking powder and salt.
• In a separate bowl beat the eggs lightly, then whisk in the milk and melted butter. Make a well in the dry ingredients and pour in the egg mixture. Stir gently, just until combined. Stir in the corn and cheese.
• Spoon the mixture into the muffin cups, filling each about three-fourths full.
• Bake the muffins for 15 minutes, then reduce the heat to 375 degrees and bake 10 minutes longer, until the tops are golden brown and spring back when touched lightly.
• Cool the muffins in the pans on a rack for five minutes, then transfer to a basket and serve at once.

DOUBLE CORN SNACK

Steps:

• Heat oven to 300°F. In large bowl, mix cereals; set aside.
• In 1-quart saucepan, heat butter, chili powder, garlic powder and cumin over medium heat, stirring occasionally, until butter is melted. Pour over cereal mixture in bowl, stirring until evenly coated. Immediately sprinkle with cheese, stirring until evenly coated. Spread mixture in ungreased large roasting pan.
• Bake 30 minutes, stirring every 10 minutes. Cool completely, about 15 minutes. Store in airtight container.

DOUBLE-CORN AND CHEESE MUFFINS

Steps:

• Preheat oven to 400°F. Line eight 1/3-cup muffin cups with paper liners. Blend milk and egg in small bowl. Place remaining ingredients in large bowl; add milk mixture. Stir until ingredients are just moistened (do not overmix). Divide batter among prepared muffin cups.
• Bake muffins until golden and tester inserted into center comes out clean, about 20 minutes. Serve muffins warm.

DOUBLE CORN MUFFINS

Steps:

• Position oven rack in the center of the oven; preheat to 400°.
• Brush the insides of 10 muffin cups with softened butter, then brush the top of the pan.
• Whisk the flour, cornmeal, baking powder, and salt together in a bowl.
• Beat the butter and sugar in the bowl of a heavy-duty stand mixer fitted with the paddle attachment on high speed, scraping the sides of the bowl often with a silicone spatula, until the mixture is very light in color and texture, about 5 minutes.
• Gradually beat in the eggs, beating well after each addition.
• Decrease mixer speed to low; in thirds, beat in the flour mixture, alternating with two equal additions of the milk, scraping down the sides of the bowl often, and mix until smooth.
• Stir in the corn.
• Using a 2 1/2 inch diameter ice-cream scoop, portion the batter, rounded side up, into the cups.
• Bake for 10 minutes; decrease oven temperature to 375° and continue baking until the tops of the muffins are golden brown and a cake tester comes out clean, about 15 minutes more.
• Cool in the pan set on wire rack for 10 minutes; remove muffins to wire rack and cool completely.