Sweet Cornmeal Muffins Food

SWEET CORNMEAL MUFFINS

Steps:

• In a small bowl, combine the sugar, oil, egg, and milk. In another bowl, combine dry ingredients; stir in sugar mixture just until moistened. , Coat four muffin cups with cooking spray or use paper liners. Divide batter among muffin cups. Bake at 400° for 15-18 minutes or until lightly browned.

SWEET CORN MUFFINS

Steps:

• In a bowl, combine the dry ingredients. Add eggs, shortening and 1/2 cup of milk; beat for 1 minute. Add remaining milk; beat just until blended. Fill 12 paper-lined muffin cups three-fourths full. Bake at 350° until muffins test done, 25-30 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.

CORNMEAL MUFFINS

Steps:

• Preheat oven to 375 degrees.
• Sift the flour, sugar, baking powder and salt into a bowl. Add the cornmeal and stir.
• In a separate bowl, beat the eggs until foamy. Add the eggs to the dry mixture, along with the milk, vanilla and melted butter. Beat just until smooth (do not overmix).
• Grease the mold well, and fill the mold cavities to seven-eighths of capacity with the batter. Bake for 20 minutes, or until the muffins are lightly browned. (The pan has ''feet,'' so it is helpful to set it on a cookie sheet in the oven to avoid tipping.)

SWEET CORN MUFFINS WITH REAL CORN

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease 18 muffin cups.
• Mix flour, sugar, cornmeal, baking powder, and salt together in a large mixing bowl. Add cream-style corn, eggs, applesauce, and 1/2 cup milk to the flour mixture and beat with an electric hand mixer for 1 minute. Pour remaining milk into the batter and beat until just blended. Fill muffin tins 3/4 full of batter.
• Bake in the preheated oven until a toothpick inserted into the center of a muffin comes out clean, 25 to 30 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.

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.

ALBERS SWEET CORN MUFFINS

Steps:

• Preheat oven to 350°F Grease or paper-line 18 to 20 muffin cups, or a pan for cornbread.
• Combine flour, sugar, corn meal, baking powder, and salt in medium bowl.
• Combine milk, eggs, vegetable oil, and butter in small bowl; mix well.
• Add liquid mixture to flour mixture; stir until just blended.
• Pour into prepared muffin cups filling 2/3 full.
• Bake for 18-20 minutes or until wooden pick inserted in center comes out clean. Cool in pans on wire racks for 5 minutes, remove to wire racks to cool slightly. Serve warm and enjoy!
• If you are making cornbread, pour into greased 8-inch square baking pan, and bake for 35 minutes.
• For High Altitude bakers, change corn MUFFIN time to 20-24 minutes. Cornbread time remains unchanged.

SWEET CORNBREAD MUFFINS

Steps:

• Preheat oven to 400°F Spray 2 muffin tins with vegetable oil spray.
• In a large bowl, combine flour, cornmeal, sugar, baking powder, and salt.
• In a separate bowl or saucepan, melt the butter.
• Whisk the egg lightly while the butter cools a bit, then add the egg, milk, and vanilla extract to the butter.
• Make a well in the center of the dry ingredients and pour the mixed liquid, stirring lightly until just blended. Don't over-mix because the muffins will be tough.
• Spoon the batter into the muffin tins. Bake at 400°F for 15-18 minutes, until the muffins have risen, are golden-brown and springy to the touch.
• Pop out of the tins and let cool a bit before serving.

CORNBREAD MUFFINS WITH WHIPPED SWEET CORN

Steps:

• Make the muffins: Preheat the oven to 400°F. Generously coat nine wells of a standard muffin tin with coconut oil.
• Put the dates in a small heatproof bowl and cover with boiling water. Let soak for about 5 minutes. Drain the dates, reserving the soaking liquid, and transfer them to a food processor. Add 1 tablespoon of the reserved soaking liquid and process, scraping down the sides and adding more of the reserved soaking liquid if necessary, until mostly creamy but with a few chunks remaining.
• Place the prepared muffin tin in the oven to heat for 5 minutes. Meanwhile, in a large bowl, sift together the cornmeal, flour, sugar, baking powder, and salt. Whisk until blended.
• Put the flaxseeds and 6 tablespoons water in a medium bowl and whisk until well blended. Whisk in the pureed dates and the coconut oil until smooth. Whisk in the oat milk until well combined. Add the oat milk mixture to the cornmeal mixture and stir until just combined.
• When the muffin tin is hot, remove it from the oven and immediately scrape the batter into the prepared muffin cups, distributing it evenly among them (they should be a little over three-quarters full).
• Bake until the muffins are golden brown, 16 to 18 minutes. Let cool in the tin for about 10 minutes, then transfer to a wire rack to cool a bit more.
• Make the whipped sweet corn: While the muffins are cooling, in a large skillet, melt the butter over medium heat. Add the onion and sauté, stirring often, until soft, 3 to 5 minutes. Add the corn, sugar, and salt and cook, stirring often, until the corn is just tender, about 5 minutes.
• Scrape the contents of the skillet into a food processor. Add the cashew cream and process until silky smooth, adding water as necessary to reach the desired consistency. Taste and season with lemon juice, salt, and white pepper. Transfer to a serving bowl. Serve the warm muffins slathered with whipped sweet corn and topped with pepper jelly.