Big Batch Corn Muffins Recipes
BASIC CORN MUFFINS
A simple but delicious muffin recipe that can easily be dressed up by adding jalapenos, honey or anything else.
Provided by Doug Matthews
Categories Bread Quick Bread Recipes Muffin Recipes Corn Muffin Recipes
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.
Nutrition Facts : Calories 154 calories, Carbohydrate 22.5 g, Cholesterol 17.1 mg, Fat 5.9 g, Fiber 1 g, Protein 3.1 g, SaturatedFat 0.8 g, Sodium 196.1 mg, Sugar 6.6 g
BIG BATCH MUFFINS
Steps:
- Mix oil, sugar, eggs and cereal. In a separate bowl, mix the flour, salt and baking soda. Alternate adding these to the cereal mixture with the buttermilk. Mix to incorporate well.
- Pour batter into greased muffin tins (or line with cupcake papers) until about 2/3 full. If batter seems too thin, let it rest for a few minutes and it will thicken.
- Bake at 400°F for 20 to 25 minutes.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
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- Preheat the oven to 350°F degrees. Line a muffin pan with paper liners or spray with non-stick cooking spray. (I prefer to use non-stick cooking spray so the muffins get nice and crisp on the edges.)
- In a medium bowl, break up the eggs with a whisk. Whisk in the honey, and then the milk. Set aside.
- In a large bowl, whisk together the flour, cornmeal, sugar, baking powder, and salt. Add the milk mixture and the melted butter to the dry ingredients. Whisk until just blended. Do not overmix; it's okay if there are a few lumps. Spoon the batter evenly into the prepared muffin pan, filling each cup about 3/4 full. Bake for 17 to 20 minutes, or until the tops are set and golden. (Note that the muffins will not dome.) Cool the muffins for a few minutes in the pan, then serve warm.
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