Moist Spelt Corn Muffins Food

MAGNOLIA CAFE CORN MUFFINS..

Steps:

• Preheat oven to 350*.
• Grease well 9 cups of a 12 cup muffin tin.
• In a large bowl,mic together the dry ingredients, making a well in the center. Stir in the liquid ingredients until just combined, being careful not to overmix.
• The batter may be lumpy.
• Fill the muffin cups about three-quarters full.
• Bake for 18-20 minutes until lightly golden or a cake tester inserted into center of muffin comes out with moist crumbs attached.
• Do not overbake.some residual heat will finish muffin.

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.

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.

MOIST SPELT CORN MUFFINS

Steps:

• Preheat oven at 350 degres. Place all of the wet ingredients in large bowl. Then, add your dry ingredients. Stir until all dry areas are gone ( about 1-2 min) Add an extra tablespoon of either milk if batter seems too thick. Lightly oil inside the 12 hole non stick muffin pan. Add the mixture into each hole halfway. Place into oven and cook for 20-22min depends on when the muffin is cooked in the middle. Stick a butter knife into one if it come out clean then its ready. Take out of oven. Let it cool for about 5 min before eating. I hope you enjoy this recipe like I did.
• Stir ingredients into large bowl. Place into 12 hole muffin pan at halfway. Bake for 20-22min at 350 degrees. Let cool for 5 minute Ready to eat!

EASY, SWEET CORNBREAD MUFFINS

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Line 12 muffin cups with paper liners.
• Mix corn bread mix, milk, sour cream, honey, and eggs in a bowl until batter is well combined yet slightly lumpy; allow to rest for 5 minutes. Fill muffin cups 3/4 full with batter. Lightly sprinkle each muffin with sugar.
• Bake in the preheated oven until muffins are golden brown, 18 to 20 minutes. Brush tops of muffins with melted butter; repeat brushing muffins with butter 2 to 3 more times.

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.

DELUXE CORN MUFFINS

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.

SOUR CREAM CORN MUFFINS

Steps:

• Position the rack in the center of the oven and preheat the oven to 375°F To prepare the muffin pans, spray the holes and the rims around them with the nonstick spray or fill the holes with the paper muffin cups, if using them. If using the silicone muffin pans, spray them as directed and set on a baking pan.
• Whisk the cornmeal,flour,sugar,baking soda,baking powder and salt in a medium bowl until well mixed. Set aside.
• In a large bowl, whisk the eggs until lightly beaten, then whisk in the buttermilk, sour cream, and melted butter until smooth. Stir in the cornmeal mixture with a wooden spoon until incorporated.
• Fill in the prepared tins three quarters full. Use additional greased tins or oven safe ramekins for any leftover batter, or reserve the batter for a second batch. Bake for 22 minutes or until the muffins have a bumpy, rounded top, and a toothpick inserted into one of the muffins comes out clean.
• Set the pan on a wire rack to cool for 10 minutes. Gently rock each muffin back and forth to release it. Remove them from the pan and cool for 5 minutes more on the racks. If storing or freezing, cool completely, and then store in airtight containers or freezer proof bags. These muffins will stay fresh up to 24 hours at room temperature, and up to 1 month in the freezer.

BASIC CORN MUFFINS

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.

SAVORY CORN MUFFINS

Steps:

• Adjust oven rack to middle position and heat oven to 450 degrees. Put a 12-cup muffin tin (with standard-sized molds of 12-cup capacity) in oven to heat while preparing batter.
• Microwave creamed corn in a 1-quart Pyrex-type measuring cup to a full boil (or in a medium saucepan over medium heat). Stir in 1 cup of the cornmeal to make a very thick, pasty mush. If the mush is not stiff, microwave an additional 30 seconds or so. Whisk in buttermilk, then eggs and finally butter.
• Mix remaining cornmeal with flour, sugar, salt, baking powder and soda in a medium bowl. Pour wet ingredients into dry and stir until just combined.
• Remove muffin tin from oven; coat with non-stick cooking spray. Divide batter evenly among cups (a spring-action ice cream scoop works well).
• Bake until golden brown on sides and bottom, about 15 minutes. Turn onto a wire rack; let cool 5 minutes. Serve.

SPELT MUFFINS

Steps:

• Preheat oven to 375 degrees.
• Mix all dry ingredients together in a large bowl.
• Add the eggs, applesauce or yogurt, vanilla, honey, and buttermilk to the mashed banana.
• Add the liquid ingredients to the dry ingredients and gently stir. Do not overmix.
• Combine the fruit and nuts with the batter.
• Fill oiled muffin cups 3/4 full.
• Sprinkle tops of muffins with additional flax seed meal and bake for 15-20 minutes.

MOIST CORNBREAD MUFFINS

Steps:

• Heat oven to 425°F.
• Grease two 12 muffin tins or line with liners.
• Put all dry ingredients in large bowl and mix well.
• Add buttermilk, mayonnaise, butter and shortening to dry ingredients.
• Mix well.
• Add eggs and blend thoroughly.
• Pour into prepared muffin tins and bake 10-12 minutes till lightly browned.
• Use toothpick to test for doneness.
• NOTE: I added 1 C shredded cheddar cheese on some and cinnamon sugar on some.

SOFT CORN MUFFINS

Steps:

• In a small bowl stir together flour, 3 T yellow cornmeal, sugar, baking powder and salt.
• Make a well in the center of the dry ingredients.
• Stir together beaten egg yolk, milk and melted butter.
• Add all at once to the dry ingredients, stirring just till moistened.
• Line two 6-ounce custard cups with paper baking cups.
• Fill cups 2/3rds full.
• Sprinkle a little additional cornmeal atop muffins.
• Micro-cook, uncovered, on 100% power about 45 seconds or till done, rearranging once. (When done, the surface may appear moist but a wooden pick inserted near the center should come out clean.).