Nancy Olsons Mini Cornbread Muffins Food

NANCY OLSON'S MINI CORNBREAD MUFFINS

Steps:

• Preheat oven to 350 degrees. Butter 20 (1/4-cup) muffin cups; set aside.
• In a medium bowl, whisk together flour, cornmeal, baking powder, and salt; set aside.
• In a large bowl, mix together sugar and butter; stir in honey and maple syrup until well combined. Add egg and continue mixing until well combined. Alternately add flour mixture and milk mixture to sugar mixture, mixing well after each addition and beginning and ending with the flour mixture. Stir in corn kernels until just combined.
• Fill prepared muffin cups 3/4 full with corn mixture; sprinkle tops with turbinado sugar. Transfer to oven and bake until tops are golden brown, about 14 minutes. Let cool slightly in pans before serving.

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.

CORNBREAD MINI MUFFINS

Steps:

• Preheat oven to 325.
• Mix ingredients in order listed above.
• Grease Mini Muffin Tin.
• Fill each cup until level.
• Bake on middle rack for 15-18 minutes.

HONEY CORNBREAD MUFFINS

Steps:

• Preheat oven to 400 degrees F.
• Into a large bowl, mix the cornmeal, flour, baking powder, sugar, and salt. In another bowl, whisk together the whole milk, eggs, butter, and honey. Add the wet to the dry ingredients and stir until just mixed.
• Place muffin paper liners in a 12-cup muffin tin. Evenly divide the cornbread mixture into the papers. Bake for 15 minutes, until golden.

DIABETIC MINI CORNBREAD MUFFINS

Steps:

• Preheat oven 350.
• Combine dry ingredients in a small bowl add wet.
• Mix until all ingredients are wet. Do not over mix!
• Grease mini muffin pan and use 1/4 cup to fill.
• Bake 15-20 minutes or until golden brown.
• Leftover can be frozen!

SPICY CORNBREAD MINI-MUFFINS

Steps:

• Preheat oven to 425 degrees F (220 degrees C).
• Whisk flour, 1 cup cornmeal, sugar, baking powder, salt, and garlic powder together in a bowl. Mix Cheddar cheese into dry ingredients until coated.
• Beat milk, eggs, vegetable oil, jalapeno peppers, and vanilla extract together in a separate bowl until well mixed. Make a well in the Cheddar cheese mixture and pour egg mixture into the well; stir just until combined. Batter should be slightly lumpy.
• Brush 18 mini muffin cups with melted butter; spoon about 1 teaspoon cornmeal into each mini muffin cup, tilt pan to coat muffin cups with cornmeal, and tap out the excess. Spoon batter into each muffin cup to about 2/3 full.
• Bake in the preheated oven until lightly browned, 11 to 12 minutes. Allow to cool 5 minutes in the pans before removing to finish cooling.

MINI CORN MUFFINS

Steps:

• In a large bowl, combine the flour, cornmeal, sugar, baking powder and salt. In another bowl, combine the egg substitute, milk and oil; stir into dry ingredients just until moistened., Fill miniature muffin cups coated with cooking spray three-fourths full. Bake at 400° for 10-12 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pans to wire racks. Serve warm.

BLUEBERRY ICE CREAM SUNDAE

Steps:

• Make the ice cream: Set a large bowl in an ice-water bath; set aside. In a large saucepan, bring corn, corn cobs (if using), 3 1/2 cups milk, heavy cream, corn syrup, vanilla bean seeds and pod, and sugar to a boil over medium-high heat. Cook, stirring, to prevent sugar from sticking to the bottom of saucepan.
• In a large bowl, whisk together egg yolks and remaining 1/2 cup milk until well combined. Remove corn mixture from heat; slowly add about a third of the hot corn mixture into egg mixture, whisking constantly until combined. Pour egg mixture back into saucepan with corn cobs, whisking constantly. Return saucepan to medium-high heat. Whisking constantly, cook until custard mixture coats back of a wooden spoon, 4 to 5 minutes; stir in vanilla extract and salt.
• Pour custard mixture into bowl set in ice-water bath; let cool completely. Transfer custard mixture to refrigerator and let chill overnight.
• Remove corn cobs from custard mixture, squeeze out any excess liquid; discard cobs. Transfer custard mixture to the bowl of a food processor and process until smooth. Strain through a fine mesh strainer, discarding solids.
• Transfer custard mixture to an ice cream maker and freeze according to manufacturer's directions. Keep ice cream frozen in an airtight container up to 5 days.
• Make the compote: Place 1 1/2 cups blueberries and sugar in a medium saucepan and cook over medium-high heat, stirring constantly, pressing on berries until they burst and mixture begins to look syrupy. Add corn kernels, stir to combine and immediately remove from heat.
• Stir in remaining cup of blueberries. Transfer to an airtight container and refrigerate until cool, up to 24 hours.
• Make the popcorn: Line a baking sheet with a nonstick baking mat; set aside. Butter a large heatproof bowl and add popcorn to bowl; set aside.
• Heat sugar, 3 tablespoons butter, and corn syrup in a medium saucepan over low until butter and sugar melt. Increase heat to medium and cook, stirring, until sugar mixture becomes golden brown. Remove from heat and carefully add vanilla and salt (mixture may splatter slightly). Pour sugar mixture over popcorn; stir until popcorn is completely coated.
• Turn popcorn out onto prepared baking sheet, working quickly to separate kernels; let cool completely. Transfer popcorn to an airtight container until ready to use, up to 1 week.
• Make the whipped cream: Place all whipped cream ingredients in the bowl of an electric mixer fitted with the whisk attachment. Whisk until soft peaks form.
• Place two spoonfuls of blueberry compote in each of 6 large parfait glasses; top with two scoops corn ice cream. Add a large handful of toffee popcorn to each glass and top with another scoop of ice cream. Top each with another spoonful of compote and a dollop of whipped cream. Garnish with remaining toffee popcorn and serve immediately with cornbread muffins.