Maple Cornbread Muffins Food
MAPLE CORNBREAD MUFFINS
From the February 2010 issue of Vegetarian Times. The recipe lists the nutrition facts per muffin as 148 calories, 3g protein, 4g fat, 25g carbs, 0mg cholesterol, 244mg sodium, 2g fiber, and 7g sugars.
Provided by BB2011
Categories Quick Breads
Time 35m
Yield 12 muffins, 12 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 375 degrees. Line or grease a 12 cup muffin tin.
- Whisk together soymilk, margarine, maple syrup, and vinegar.
- Whisk together cornmeal, flour, sugar, baking pwder, and salt in a separate bowl.
- Stir the wet mixture into the dry mixture and fold in the corn kernels.
- Divide the batter among the muffin cups and bake for 20 minutes.
- Cool for 10 minutes in the pan.
Nutrition Facts : Calories 157.9, Fat 4.8, SaturatedFat 0.8, Sodium 199.5, Carbohydrate 26.6, Fiber 1.6, Sugar 6.3, Protein 3.3
EASY MAPLE CINNAMON CORNBREAD
I never cared for cornbread til I fiddled around with Jiffy Mix to make a light, sweet, cake-like cornbread. Just watch your baking time, mine is ALWAYS done in 15-16 minutes only. Also makes good muffins, *use paper baking cups, tho.
Provided by Wildflour
Categories Breads
Time 25m
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- Blend/whisk ingredients except*cinnamon and sugar mix, til all is moistened and lightly blended, but batter is still lumpy.
- Let rest 5 minutes.
- Meanwhile, lightly spray 9" deepdish pie pan or glass dish.
- I like to use a round of parchment paper then on the bottom and respray top of paper a little.
- Pour batter into prepared pan, sprinkle top fairly heavily with cinnamon and sugar mixed together.
- Bake in pre-heated 400º oven for 15-17 minutes.
- Top will be a nice brown, very tender on the inside.
CORNBREAD MUFFINS WITH MAPLE BUTTER
Provided by Jessica Strand
Categories Bread Mixer Dairy Egg Breakfast Brunch Side Bake Easter Vegetarian Maple Syrup Hominy/Cornmeal/Masa Bon Appétit Kidney Friendly Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 12 muffins
Number Of Ingredients 12
Steps:
- For maple butter:
- Using electric mixer, beat butter in medium bowl until creamy. Gradually beat in maple syrup until well blended and smooth. DO AHEAD Can be made 1 week ahead. Cover and refrigerate.
- For muffins:
- Preheat oven to 375°F. Butter 12 regular (1/3-cup) muffin cups. Sift cornmeal, flour, sugar, baking powder, and salt into medium bowl. Whisk buttermilk and egg in another medium bowl; whisk in melted butter. Add buttermilk mixture to dry ingredients; stir just until incorporated (do not overmix). Divide batter equally among prepared muffin cups. Bake muffins until tester inserted into center comes out clean, about 15 minutes (muffins will be pale). Cool on rack 10 minutes. Serve with maple butter.
MAPLE-BUTTER GLAZED CORN BREAD
Make and share this Maple-Butter Glazed Corn Bread recipe from Food.com.
Provided by The Spice Guru
Categories Quick Breads
Time 45m
Yield 9-18 serving(s)
Number Of Ingredients 11
Steps:
- NOTE: USE REAL BUTTER AND PURE MAPLE SYRUP (DON'T EVEN THINK ABOUT USING MARGARINE AND IMITATION MAPLE PANCAKE AND WAFFLE SYRUP!). (STEP ONE): PREHEAT oven to 400°F for sheet cornbread OR 350°F for muffins; BUTTER an 8"x8" square glass baking dish or a 9"x9" glass pie plate (OR grease, then add liners, in up to 18 muffin cups).
- COMBINE the dry ingredients in a medium mixing bowl (1 cup yellow cornmeal, 1 cup all-purpose flour, 1 tablespoon baking powder, 3/4 teaspoon fine sea salt, 1/8 teaspoon cinnamon).
- WHISK the wet ingredients well in a small mixing bowl (3/4 cup fat-free buttermilk, 3/4 cup grade A pure maple syrup, 1/3 cup vegetable oil, and 1 lightly beaten large egg).
- ADD the wet ingredients to the dry ingredients; STIR just until blended (IF PREPARING MUFFINS, LET BATTER REST 3-4 MINUTES, RE-STIR, THEN FILL MUFFIN CUPS.
- SCRAPE batter into prepared baking dish, or equally into muffin cups, using a flexible spatula.
- BAKE sheet cornbread on center rack at 400°F for 20-25 minutes, OR muffins at 350°F for 18-20 minutes, or until wooden pick inserted in center comes out clean.
- MEANWHILE, prepare the MAPLE-BUTTER GLAZE: In a small saucepan over medium-low heat, melt 1 tablespoon salted real butter. Add 1 tablespoon pure maple syrup. Stir as needed, until flavors meld and consistency is smooth, about 3 minutes. Keep warm on lowest heat.
- IMMEDIATELY after baking while wearing oven mitts, baste the MAPLE-BUTTER GLAZE quickly, neatly and evenly over top of corn bread using a soft pastry brush.
- COVER baking tin with a foil tent (don't allow tent to touch cornbread or muffins), sealing the edges tightly; LET stand for 10 minutes.
- SERVE warm and enjoy.
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
MAPLE CORNBREAD
It's not necessary to serve maple syrup with this moist corn bread from Dorothy Bateman of Carver, Massachusetts. The maple flavoring is baked into the loaf, providing a delicious change of pace from traditional corn bread.
Provided by Taste of Home
Time 30m
Yield 9 servings.
Number Of Ingredients 8
Steps:
- In a bowl, combine flour, cornmeal, baking powder and salt. In another bowl, beat egg; add milk, syrup and oil. Stir into dry ingredients just until moistened. Pour into a greased 9-in. square baking pan. Bake at 400° for 20-22 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack for 10 minutes; cut into squares. Serve warm.
Nutrition Facts : Calories 185 calories, Fat 6g fat (1g saturated fat), Cholesterol 26mg cholesterol, Sodium 217mg sodium, Carbohydrate 29g carbohydrate (13g sugars, Fiber 1g fiber), Protein 3g protein.
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- Or line them with papers and grease the papers., Weigh your flour and cornmeal; or measure them by gently spooning them into a cup, then sweeping off any excess. , In a medium-sized bowl, whisk together the flour, cornmeal, baking powder, baking soda, and salt., In another bowl or large measuring cup, whisk together the milk, maple syrup, maple flavor, and egg., Pour the liquid all at once into the flour mixture, stirring quickly and gently until just combined.
- Once everything is barely combined, stir in the melted butter; there's no need to beat, just stirring is fine., Scoop the batter into the prepared pan, filling the muffin cups about 2/3 full., Bake the muffins for 15 to 18 minutes, until one of the center muffins tests done: the top should spring back lightly, and a toothpick inserted into the center should come out clean, or with just a few moist crumbs clinging to it., Remove the muffins from the oven, and as soon as you can safely handle them, transfer them to a rack.
- Serve warm, or at room temperature., Store muffins tightly wrapped at room temperature for several days; freeze for longer storage.
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