Maxs Ultimate Corn Muffins Food

CORN MUFFINS

Steps:

• Preheat the oven to 350 degrees F.
• Line 12 muffin cups with paper liners. In the bowl of an electric mixer fitted with a paddle attachment, mix the flour, sugar, cornmeal, baking powder, and salt. In a separate bowl, combine the milk, melted butter, and eggs. With the mixer on the lowest speed, pour the wet ingredients into the dry ones and stir until they are just blended. Spoon the batter into the paper liners, filling each one to the top. Bake for 30 minutes, until the tops are crisp and a toothpick comes out clean. Cool slightly and remove from the pan.

CHEESE AND HERB CORN MUFFINS

Steps:

• Preheat the oven to 400F degrees.
• Combine the first 5 ingredients in a bowl.
• In another bowl, combine the beaten egg with the oil and buttermilk.
• Combine the wet and dry ingredients and stil until thoroughly mixed.
• Stir in the grated cheese and herbs Divide the batter amont 12 lightly oiled or paper lined muffin tins.
• Bake for 12-15 minutes or until the muffins are golden brown and a toothpick inserted into the center of one tests clean.
• Cool on a rack, then store in an airtight container as soon as the muffins are at room temperature.

UNBELIEVABLY MOIST CORNMEAL MUFFINS

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.

DELUXE CORN MUFFINS

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.

MAX'S ULTIMATE CORN MUFFINS

Steps:

• Preheat oven to 375 degrees.
• In a bowl, combine flour, cornmeal, baking soda, baking powder, and salt.
• In a mixer, beat butter until creamy.
• Add sugar and beat until light and fluffy, about 3 minutes.
• Add eggs while mixing, then honey.
• Slowly add dry ingredients while mixing.
• Add buttermilk while mixing.
• Add corn, use a spatula to stir kernels into batter.
• Lightly butter a 12 cup muffin pan and fill cups 3/4 full with batter.
• Bake for 20 minutes, until muffins are golden brown on edges and yellow on top.

RICH AND BUTTERY CORN MUFFINS

Steps:

• Heat oven to 400 degrees, and generously butter the cups and tops of a muffin tin. (The muffins will overflow, and those crisp edges are delicious.)
• In a large bowl, whisk together cornmeal, flour, granulated sugar, baking powder, salt and baking soda.
• In a separate bowl, whisk together melted butter, sour cream, milk and eggs. Fold butter mixture into dry ingredients, then scoop batter into muffin tin (it will be very full). Sprinkle each muffin top with Demerara sugar.
• Bake until golden on the edges, 18 to 22 minutes. Cool on a wire rack for 10 minutes, then remove from muffin tin and cool to room temperature. Serve with even more butter.

JUNIOR'S GOLDEN CORN MUFFINS

Steps:

• Preheat oven to 400°F.
• Line 6 jumbo or 12 regular muffin tins with paper liners or spay them with Pam.
• Mix flour, cornmeal, baking powder, and salt together in medium-sized bowl and set aside.
• Cream the butter and shortening in a large bowl (I use Kitchen Aid) with an electric mixer on high for 2 minutes.
• Then, with mixer still running, gradually add sugar, then eggs, one at a time.
• Continue beating until the batter is creamed and light yellow colored (may look slightly curdled) and add the vanilla.
• Reduce mixer speed to low.
• Beat in half of the flour mixture, then half of the milk, beating about 1 minutes after adding each.
• Repeat, beating in the rest of the flour mixture, then the rest of the milk.
• Beat the batter until well blended, about 1 minute more.
• Spoon into muffin tins, almost up to the top.
• Bake at 400°F for first 10 minutes.
• Reduce temperature to 375°F for about 15 minutes or until golden and toothpick comes out clean.
• Makes one dozen regular muffins or 6 jumbo.