Yield 12 Number Of Ingredients 10 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.
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 12 muffins Number Of Ingredients 13 Steps:
Preheat the oven to 400 degrees with the rack positioned in the upper third. Oil or butter muffin tins. Place the cornmeal in a bowl, and sift in the flour, salt, baking powder and baking soda. Stir in the sage. In a separate bowl, beat together the eggs, buttermilk, oil and honey. Whisk or stir the cornmeal mixture into the liquid mixture. Do not beat; a few lumps are fine, but make sure there is no flour at the bottom of the bowl. Fold in the corn kernels, minced jalapeño and optional cheese. Spoon into muffin cups, filling them to just below the top (about 4/5 full). Place in the oven, and bake 20 to 25 minutes until lightly browned and well risen.
Time 35m Yield 1 dozen. Number Of Ingredients 8 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.
Time 30m Yield 8 servings Number Of Ingredients 11 Steps:
Preheat the oven to 375 degrees F. Butter 8 cups of a muffin tin. Whisk together the almond flour, baking powder, salt, cayenne and sage in a medium bowl. In a large bowl, combine the sausage, Cheddar and scallions. In a small bowl, whisk together the cream and eggs, then add them to the large bowl with the sausage mixture. Add the 6 tablespoons melted butter and the almond flour mixture to the large bowl and mix. Spoon the batter into the buttered 8 cups of the muffin tin. Bake until puffed, golden brown and a toothpick inserted into the center comes out clean, about 15 minutes.
Time 30m Yield 16 muffins, 16 serving(s) Number Of Ingredients 10 Steps:
Adjust over rack to middle position and heat oven to 450 degrees. Put a 12 cup muffin tin (with standard sized molds of 1/2 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 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, salt, baking powder and soda in medium mixing 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 for this) Bake until golden brown on sides and bottom, about 15 minutes. Turn onto wire rack; let cool 5 minutes. Serve. *** for picnics can be cooled to room temperature, wrapped in plastic and stored up to a day.
