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.
JIFFY CARIBBEAN COCONUT CORN MUFFINS
Easy modification to make a great side dish to go with Cuban black beans or Caribbean-style sweet potatoes.
Provided by Kelly L.
Categories Quick Breads
Time 25m
Yield 6 muffins, 6 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 400 degrees. Grease muffin pan or use muffin cups.
- Combine mix with milk, egg, and nutmeg.
- Fill muffin cups 2/3 full and top with shredded coconut.
- Bake 15-20 minutes, until golden brown.
Nutrition Facts : Calories 226.3, Fat 9.9, SaturatedFat 5.2, Cholesterol 31.8, Sodium 352.4, Carbohydrate 30.4, Fiber 2.9, Sugar 10, Protein 4.2
COCONUT CORN MUFFINS
Make and share this Coconut Corn Muffins recipe from Food.com.
Provided by michEgan
Categories Quick Breads
Time 30m
Yield 5-6 muffins
Number Of Ingredients 9
Steps:
- Combine all the dry ingredients. In another bowl wisk the coconut milk, egg, oil, vanilla. Pour over the dry ingredients. Mix till just moist and incorporated. Add shreddered coconut. Put into greased muffin tin. Bake 375 for 15 minutes or till done.
Nutrition Facts : Calories 175.7, Fat 11.2, SaturatedFat 8.1, Cholesterol 42.3, Sodium 208, Carbohydrate 16.6, Fiber 1.7, Sugar 6, Protein 3.5
APPLE UPSIDE-DOWN CORNMEAL CAKES
Categories Citrus Egg Fruit Nut Dessert Bake Vegetarian Quick & Easy Apple Gourmet Pescatarian Peanut Free Soy Free Kosher
Yield Makes 6 servings
Number Of Ingredients 15
Steps:
- Put oven rack in upper third of oven and preheat oven to 425°F. Butter muffin cups. Peel and core apples, then cut into 1/3-inch dice.
- Heat 2 tablespoons butter in a 12-inch heavy skillet over moderate heat until foam subsides, then cook apples, brown sugar, and lemon juice, stirring occasionally, until liquid is reduced to a glaze and apples are tender, 5 to 6 minutes.
- Stir in walnuts and divide apple mixture among muffin cups.
- Pulse together flour, cornmeal, granulated sugar, baking powder, and salt in a food processor until combined. Add remaining 4 tablespoons butter and pulse until mixture resembles coarse meal with some small (roughly pea-size) butter lumps.
- Whisk together egg and milk in a large bowl. Add flour mixture and whisk until just combined.
- Divide batter among muffin cups and bake until golden and a wooden pick or skewer inserted into center of a cake comes out clean, 15 to 20 minutes.
- Run a paring knife around edge of each cake to loosen. Invert rack over muffin cups, then invert cakes onto rack. Serve warm with a dollop of whipped cream.
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