SOUTHERN CORNBREAD MUFFINS
These are simple and they come out so nice, they are great for a snack or company and you can use things around the house, this is the basic recipe I add in onions or jalapenos and cheese for flavor.
Provided by celestial_star03
Categories Quick Breads
Time 20m
Yield 12 serving(s)
Number Of Ingredients 8
Steps:
- Combine cornmeal, four, sugar, salt, and baking soda in a large bowl, mixing well.
- Combine buttermilk, egg, and butter, mixing well.
- Add to dry ingredients stirring just until moistened.
- Spoon into greased muffin pans. Bake at 425 for 15 minutes or until edges begin to brown.
- Yield is 1 dozen regular muffins or 6 Texas sized.
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.
RICH AND BUTTERY CORN MUFFINS
Made with plenty of melted butter and sour cream, these golden, lightly sweet corn muffins are moist, rich and delicately crumbly. If you can find coarsely ground cornmeal (as opposed the fine stuff that's on most supermarket shelves), you'll also get deep corn flavor and a pleasantly grainy texture. Serve these warm from the oven, slathered with even more butter, or halved and toasted under the broiler to crisp the surface. They'll even keep for a few days if you store them in the fridge, and freeze perfectly for up to a month.
Provided by Melissa Clark
Categories breakfast, breads, side dish
Time 40m
Yield 12 muffins
Number Of Ingredients 12
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.
WHOLEMEAL FRUIT MUFFINS
Make and share this Wholemeal Fruit Muffins recipe from Food.com.
Provided by davejode
Categories Breakfast
Time 35m
Yield 12 muffins, 12 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 180 degree celsius. Lightly grease a 12 x 1/2 cup capacity muffin pan, or use muffin cases.
- Mix together the coconut, sugar, flour, nuts, muesli, apple and berries in a large bowl.
- Combine banana, egg and milk in a jug, and mix together. Add to the dry ingredients, and combine using a large spoon.
- Spoon mixture into prepared muffin pan. And bake for 20 to 25 minutes, or until lightly browned.
- Let stand for 5 minutes before removing from pan. Cool on a wire rack. Serve warm or cold.
Nutrition Facts : Calories 117.7, Fat 2.4, SaturatedFat 1.6, Cholesterol 18.2, Sodium 52.5, Carbohydrate 23.2, Fiber 1.5, Sugar 16.1, Protein 2.8
CRUNCHY SWEET CORN MUFFINS
I like there to be a little crunch in my corn muffins. By using a small amount of polenta or coarse grind cornmeal added to the regular cornmeal you get out of a box of Albers, you achieve a crunch in the muffin, which I think is just perfect.
Provided by Pesto lover
Categories Breakfast
Time 25m
Yield 15 muffins
Number Of Ingredients 11
Steps:
- Preheat oven to 350°F.
- Grease 15 muffin or cupcake tins very well. If using the jumbo size tins, this makes 8. I use nonstick spray.
- Mix all dry ingredients well.
- Beat together, milk, sour cream, egg, softened butter and vanilla extract.
- Mix in dry ingredients.
- Ladle mixture into muffins tins. Fill about 2/3 full. You could probably try filling them higher to make a total of 12 muffins, but I like them smaller (lots of calories in these).
- Bake until lightly browned on the edges, about 20-25 minutes in my oven.
Nutrition Facts : Calories 284.2, Fat 15, SaturatedFat 9, Cholesterol 51.2, Sodium 259.2, Carbohydrate 35, Fiber 1.6, Sugar 13.5, Protein 3.6
DELICIOUS CORN MUFFINS
These delicious corn muffins were served at Kenny Roger's restaurant. I found the recipe on "Top Secret Recipes". I love to serve them with BBQ. They are so good it is almost like eating a dessert.
Provided by Dawn399
Categories Quick Breads
Time 40m
Yield 12 muffins, 6 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 400 degrees.
- Mix butter, sugar, honey, eggs, and salt into a large bowl.
- Add flour, cornmeal, and baking powder and blend thoroughly.
- Add milk while mixing.
- Add corn to mixture and work into mixture.
- Do not mash corn, the whole kernel is baked into the muffin.
- Fill a muffin pan with 12 paper/foil muffin cups and fill 2/3 full with batter.
- Bake for 20-25 minutes until muffins are light brown.
BANANA CORN MUFFINS
Kid-friendly. Moist, easy and a tasty muffin for "on-the-go" people. Basic recipe from Cooking Light-Tara Bennett; I added egg and optional nuts and raisins. Easily doubled.
Provided by Caroline Cooks
Categories Quick Breads
Time 28m
Yield 6 muffins
Number Of Ingredients 7
Steps:
- Preheat oven to 350˚.
- Combine milk, bananas, egg, (and nuts and raisins, if using).
- Mix in a medium bowl; stir just until moistened.
- Spoon mixture into well-oiled muffin cups. Bake for about 20-25 minutes until toothpick inserted in center comes out clean.
- Cool for 10 minutes before removing from muffin pan.
- Have not tried it, but probably would freeze well.
Nutrition Facts : Calories 199.1, Fat 6.4, SaturatedFat 1.9, Cholesterol 34.7, Sodium 466.5, Carbohydrate 30.8, Fiber 2.8, Sugar 9.2, Protein 4.5
SOUTHERN MYSTERY WHOLEMEAL CORN MUFFINS
These tasty cornmuffins are dense and crunchy, with secret ingredients that give them that wonderful flavor and texture without lots of added fats, and the bonus of being all whole grain!
Provided by BrotherAdso
Categories Quick Breads
Time 35m
Yield 12-16 Muffins, 12 serving(s)
Number Of Ingredients 10
Steps:
- Preheat the oven to 425 degrees.
- Mix together the cornmeal, flour, leaveners, sugar, and salt.
- Whisk together the eggs, buttermilk, oil, and prune puree in a seperate bowl.
- Add the wet to the dry mixture, mixing thoroughly.
- Place in sprayed muffin tin and bake 20-30 minutes at 425. Served best warm, but freeze well for later use, too.
Nutrition Facts : Calories 139.1, Fat 3, SaturatedFat 0.7, Cholesterol 36.5, Sodium 232.4, Carbohydrate 24.2, Fiber 2.5, Sugar 3.3, Protein 4.9
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