Time 30m Yield 1 dozen. Number Of Ingredients 10 Steps:
In a small bowl, combine the dry ingredients. Make a well in the center. Add the remaining ingredients; stir just until blended. Spoon into greased muffin cups. , Bake at 400° for 20 minutes or until a toothpick comes out clean. Remove to a wire rack; serve warm.
Time 30m Yield 12 muffins Number Of Ingredients 8 Steps:
Preheat oven to 375º F. Grease muffin pan. Mix dry ingredients together. In a seperate bowl combine melted butter, egg and milk; mix well. Add dry mix to wet mix and stir until just combined. Spoon batter into muffin pan and bake for 15-20 minutes. Serve hot.
Time 55m Yield 12 muffins Number Of Ingredients 8 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.
Time 25m Yield 12 muffins Number Of Ingredients 9 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.
Time 38m Yield 12 Number Of Ingredients 7 Steps:
Preheat oven to 375 degrees F (190 degrees C). Grease 12 muffin cups or line with paper muffin liners. In a large bowl, cream together the butter and sugar until light and fluffy. Stir in the eggs one at a time, beating well with each addition, then stir in the vanilla. In a separate bowl, stir together baking mix and cornmeal. Blend this mixture into the butter/egg mixture, alternately with the milk; stir just until combined. Spoon batter into prepared muffin cups. Bake in preheated oven for 20 to 30 minutes, until golden.
Time 30m Yield 8 Number Of Ingredients 9 Steps:
Heat oven to 400°F. Grease bottoms only of 8 regular-size muffin cups with shortening, or line with paper baking cups. In medium bowl, beat milk, oil and egg with spoon. Stir in remaining ingredients except corn just until flour is moistened. Fold in corn. Divide batter evenly among muffin cups (about 3/4 full). Bake 18 to 20 minutes or until golden brown. Immediately remove from pan to wire rack. Serve warm or cool.
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.
Time 30m Yield 12 Number Of Ingredients 8 Steps:
Preheat oven to 400 degrees F (200 degrees C). Grease muffin pan or line with paper muffin liners. In a large bowl, mix together corn meal, flour, sugar, baking powder and salt. Add egg, oil and milk; stir gently to combine. Spoon batter into prepared muffin cups. Bake at 400 degrees F (200 degrees C) for 15 to 20 minutes, or until a toothpick inserted into a muffin comes out clean.
Time 30m Yield About 24 muffins Number Of Ingredients 9 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.)
Time 35m Yield 12 muffins Number Of Ingredients 8 Steps:
Preheat oven to 400 degrees. Grease or put muffin cups into a 12-muffin pan. (or use a 9-inch square baking pan). Combine dry ingredients in a bowl: cornmeal, flour, sugar, baking powder, salt. In another bowl, combine wet ingredients: eggs, sour cream and melted butter. Add wet ingredients into the dry and mix well. Put into muffin cups or baking pan. Bake 15-20 minutes or until a toothpick comes out clean.
More about “cornmeal muffins recipes”
Yield Makes 1 dozen Number Of Ingredients 10 Steps:
Mix all of the dry ingredients in a resealable plastic bag, and set aside until ready to prepare the muffins. Heat oven to 400 degrees. Butter a muffin tin, and set aside. Place the dry-ingredient mixture in a medium bowl. Add the eggs, buttermilk, and melted butter. Mix to combine; the mixture should be lumpy. Spoon the mixture evenly into the muffin tin, and bake until golden, 12 to 15 minutes. Remove from oven, and serve.
