Yankee Corn Muffins Food
YANKEE CORNBREAD
I played with cornbread recipes until I made a batch my husband would actually eat. It's similar to spoonbread, but not as eggy. Very moist and pretty sweet, this is NOT southern cornbread! :)
Provided by Aurora McBee
Categories Other Side Dishes
Time 50m
Number Of Ingredients 9
Steps:
- 1. Preheat oven to 350*. Grease 9x13 baking dish.
- 2. Mix flour, corn meal, sugar, baking powder, and salt.
- 3. Add oil, butter, eggs, and milk. Fold gently, until just moistened. Pour into baking dish.
- 4. Bake 45 minutes, or until lightly browned.
YANKEE CORN MUFFINS
These traditional corn muffins are perfect alongside the creamy casserole, but they really complement any meal. Topped with a little butter, fresh-from-the-oven treats like these never last too long around our house.-Barb Marshall, Pickerington, Ohio
Provided by Taste of Home
Time 25m
Yield 8 muffins.
Number Of Ingredients 8
Steps:
- In a large bowl, combine the flour, cornmeal, sugar, baking powder and salt. In a small bowl, beat the egg, milk and oil. Stir into the dry ingredients just until moistened. , Fill greased or paper-lined muffin cups two-thirds full. Bake at 400° for 16-18 minutes or until a toothpick inserted in the center comes clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm.
Nutrition Facts : Calories 211 calories, Fat 9g fat (2g saturated fat), Cholesterol 31mg cholesterol, Sodium 419mg sodium, Carbohydrate 28g carbohydrate (6g sugars, Fiber 1g fiber), Protein 4g protein.
YANKEE MAPLE CORN MUFFINS
Make and share this Yankee Maple Corn Muffins recipe from Food.com.
Provided by Michelle Berteig
Categories Quick Breads
Time 40m
Yield 12 serving(s)
Number Of Ingredients 9
Steps:
- Heat oven to 350 degrees F. Grease muffin cups or use paper liners.
- Mix flour, corn meal, baking powder and salt in a bowl.
- Whisk eggs and brown sugar in another bowl until smooth. Add milk and maple syrup and whisk to mix. Pour over dry ingredients and add half of the melted butter. Mix just until dry ingredients are moistened.
- Scoop into prepared muffin cups. Bake 25 to 30 minutes or until golden brown and firm in the center. Let cool in pan for 5 minutes and brush tops with remaining melted butter.
Nutrition Facts : Calories 224.2, Fat 7.9, SaturatedFat 4.5, Cholesterol 53.4, Sodium 305, Carbohydrate 34, Fiber 1.3, Sugar 8.6, Protein 4.8
SWEET CORNMEAL MUFFINS
My husband, Axtell, was a fan of the cornmeal muffins from a restaurant we visited. I found a similar recipe and cut it down to serve two. These muffins are his favorite.-Marie Kramer, Kirkwood, Missouri
Provided by Taste of Home
Time 25m
Yield 4 muffins.
Number Of Ingredients 8
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.
Nutrition Facts : Calories 153 calories, Fat 6g fat, Cholesterol 0 cholesterol, Sodium 87mg sodium, Carbohydrate 20g carbohydrate, Fiber 4g protein.
SPOON-BREAD MUFFINS
Provided by Scott Peacock
Categories Bread Milk/Cream Dairy Egg Breakfast Brunch Bake Vegetarian Quick & Easy Cornmeal Gourmet Sugar Conscious Kidney Friendly Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 12 muffins
Number Of Ingredients 7
Steps:
- Preheat oven to 425°F with rack in middle. Butter muffin cups.
- Whisk together cornmeal, baking soda, and salt in a bowl. Whisk buttermilk into eggs, then add to cornmeal mixture and whisk vigorously until smooth. Whisk in butter.
- Divide batter among muffin cups and bake until edges begin to pull away from sides and a wooden pick inserted in center of a muffin comes out clean, 20 to 25 minutes. Turn out onto a rack and serve warm.
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BUTTERMILK CORNBREAD MUFFINS - UMAMI GIRL
From umamigirl.com
4.8/5 (29)Total Time 20 minsCategory Muffins And QuickbreadsCalories 146 per serving
- Preheat oven to 425°F with a rack in the center. Grease a standard 12-muffin tin or line with paper liners.
- In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, baking soda and salt.
- Measure the buttermilk into a 2-cup liquid measure, then crack in the eggs and beat to combine.
- Pour the buttermilk mixture into the bowl with the dry ingredients and stir gently until there are no dry pockets.
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