Time 25m Yield 24 muffins Number Of Ingredients 16 Steps:
Preheat the oven to 375 degrees F. Spray a 24-cup nonstick mini muffin pan with cooking spray. Whisk the cornmeal and flour together with the sugar, baking powder, paprika, salt, cinnamon, coriander, cumin, cayenne and baking soda in a large bowl and set aside. Whisk the buttermilk, egg, butter and oil together in a small bowl, then add the liquid to the dry ingredients. Mix until just incorporated. Divide the batter among the muffin cups (about 1 tablespoon per cup) and bake until puffed and golden and a wooden toothpick inserted into the center of a muffin comes out clean, about 11 minutes. Serve warm.
Time 25m Yield 16 muffins. Number Of Ingredients 8 Steps:
In a large bowl, combine the flour, cornmeal, sugar, baking powder and salt. In another bowl, combine the egg substitute, milk and oil; stir into dry ingredients just until moistened., Fill miniature muffin cups coated with cooking spray three-fourths full. Bake at 400° for 10-12 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pans to wire racks. Serve warm.
Time 55m Yield 4 dozen. Number Of Ingredients 15 Steps:
Preheat oven to 400°. In a large bowl, whisk the first 5 ingredients. In another bowl, whisk egg, milk and oil until blended. Add to flour mixture; stir just until moistened. Fold in corn., Fill greased mini muffin cups three-fourths full. Bake 15-18 minutes or until a toothpick inserted in center comes out clean. Cool 5 minutes before removing from pans to wire racks. Reduce oven setting to 350°., Meanwhile, in a large bowl, combine filling ingredients. Using a small melon baller, scoop out the center of each muffin; spoon a rounded teaspoon of filling into the center. Bake 10-12 minutes or until cheese is melted.
Yield Makes 20 muffins Number Of Ingredients 12 Steps:
Preheat oven to 350 degrees. Butter 20 (1/4-cup) muffin cups; set aside. In a medium bowl, whisk together flour, cornmeal, baking powder, and salt; set aside. In a large bowl, mix together sugar and butter; stir in honey and maple syrup until well combined. Add egg and continue mixing until well combined. Alternately add flour mixture and milk mixture to sugar mixture, mixing well after each addition and beginning and ending with the flour mixture. Stir in corn kernels until just combined. Fill prepared muffin cups 3/4 full with corn mixture; sprinkle tops with turbinado sugar. Transfer to oven and bake until tops are golden brown, about 14 minutes. Let cool slightly in pans before serving.
Time 40m Yield 36 Number Of Ingredients 14 Steps:
Preheat oven to 425 degrees F (220 degrees C). Whisk flour, 1 cup cornmeal, sugar, baking powder, salt, and garlic powder together in a bowl. Mix Cheddar cheese into dry ingredients until coated. Beat milk, eggs, vegetable oil, jalapeno peppers, and vanilla extract together in a separate bowl until well mixed. Make a well in the Cheddar cheese mixture and pour egg mixture into the well; stir just until combined. Batter should be slightly lumpy. Brush 18 mini muffin cups with melted butter; spoon about 1 teaspoon cornmeal into each mini muffin cup, tilt pan to coat muffin cups with cornmeal, and tap out the excess. Spoon batter into each muffin cup to about 2/3 full. Bake in the preheated oven until lightly browned, 11 to 12 minutes. Allow to cool 5 minutes in the pans before removing to finish cooling.
Yield Makes 24 muffins Number Of Ingredients 9 Steps:
Preheat oven to 425 degrees. Mix the first 5 dry ingredients in a bowl. Whisk the remaining wet ingredients in a separate bowl until thoroughly combined. Pour the cornmeal mixture into the wet ingredients and thoroughly combine with a whisk. Pour into 24 greased mini muffin cups. Bake for 15 minutes or until a toothpick comes out clean when inserted inside. Cool and serve.
Time 50m Yield 48 muffins Number Of Ingredients 11 Steps:
Preheat the oven to 375 degrees F. Arrange two racks evenly spaced in the oven. Generously spray two mini muffin pans (24 mini muffins each) with the baking spray, including the tops of the pans. In a large bowl, whisk together the flour, granulated sugar, cornmeal, baking powder, and salt. In a separate bowl whisk together the milk, eggs, and butter. Make a well in the middle of the dry ingredients, pour the wet ingredients into the well, and stir with a rubber spatula, just until combined. (Don’t worry if it’s a little lumpy.) Set the batter aside for 15 minutes. When the batter has rested, fold the raspberries into the batter with the spatula. With a small (1 3/4-inch) ice cream scoop (you can also use a spoon), fill each muffin cup with a rounded scoop of batter, making sure each one contains some raspberries. Sprinkle the full 2 tablespoons of turbinado sugar on the muffins. Bake for 20 minutes, until the muffins spring back when gently touched and a cake tester comes out clean. Serve warm or at room temperature. Make ahead: Prepare the batter completely, cover, and refrigerate. Scoop and bake the next day.
Yield Makes 4 dozen Number Of Ingredients 10 Steps:
Preheat oven to 350 degrees. Brush cups of four 12-cup or two 24-cup mini muffin tins with melted butter; set aside. Whisk buttermilk, eggs, and sour cream in a medium bowl. Set aside. Whisk cornmeal, flour, brown sugar, baking powder, salt, and corn kernels in a large bowl. Using a rubber spatula, fold in buttermilk mixture and melted butter. Divide batter among muffin cups, filling cups two-thirds full (1 heaping teaspoon batter per cup). Bake until a cake tester inserted into centers comes out clean, about 17 minutes. Let muffins cool in tins about 5 minutes before serving.
Time 35m Yield 36 mini muffins Number Of Ingredients 8 Steps:
Preheat oven to 325. Mix ingredients in order listed above. Grease Mini Muffin Tin. Fill each cup until level. Bake on middle rack for 15-18 minutes.
Yield 12 servings Number Of Ingredients 9 Steps:
Preheat oven to 400°F (200˚C). In a large bowl, mix together the milk, eggs, and melted butter. Fold in the flour, cornmeal, baking powder, salt, and sugar, until blended. Divide the cheese sticks into 5 cubes each so there are 25 cubes. Spray a 12-cup muffin pan with cooking spray. Spoon 2 tablespoons of mixture into each cup. Place 2 of the mozzarella cubes in the center of each cup, then cover the cover with additional batter, until the cup is ¾ full. Bake for 15 minutes. Allow to cool for 5 minutes while you eat the remaining cheese cube. Enjoy!
Time 20m Yield 6 Number Of Ingredients 9 Steps:
Preheat the oven to 400 degrees F (200 degrees C). Spray 18 mini muffin cups with nonstick spray. Blend muffin mix, milk, and egg in a bowl; batter will be slightly lumpy. Spray a skillet with cooking spray and heat over medium heat. Add ham, jalapeño peppers, onion, and corn kernels; sauté for 5 minutes. Stir ham mixture into the muffin batter. Fold in Monterey Jack cheese. Use a 1-tablespoon scoop to fill each prepared muffin cup about 3/4 full. Bake in the preheated oven until a toothpick inserted in the center of each muffin comes out clean and muffins are lightly browned, about 10 minutes. Remove corn muffins from the pan. Serve warm or at room temperature.
Time 25m Yield 24 mini muffins Number Of Ingredients 10 Steps:
Preheat oven to 325°F. Mix yogurt and oil in a mixing bowl. Add eggs, sugar and mix. Add corn, cheese, flour, corn meal, baking powder and salt. Mix until all ingredients are moistened. Lightly spray mini muffin cups. Fill each cup with about 1 tbs mixture. Bake for 13 to 15 minutes or until toothpick comes out clean. Remove from pan.
