Bluecornmealmuffinswithchilebutter Recipes

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Grease muffin cups or line with paper muffin liners.
• Sift flour, cornmeal, brown sugar, salt and baking powder together into a large bowl. Dredge the blueberries in the sifted ingredients. In a small bowl, combine the milk, butter and egg. Stir the wet ingredients into the flour mixture just until moistened. Spoon batter into prepared muffin tins.
• Bake in preheated oven for 20 minutes. Let muffins sit for 10 minutes before removing from the pan.

Steps:

• Set a rack in the middle of the oven and preheat to 400 degrees F. Grease a 6 slot muffin pan with non-stick vegetable spray.
• In a small saucepan, melt the butter. Add the onions and garlic and cook until soft.
• In a large mixing bowl, whisk together the milk, eggs, bell pepper, jalapeno, corn and cilantro. Whisk in the butter mixture.
• In a separate bowl, stir together the cornmeal, flour, baking powder, soda, salt and sugar. Mix into the liquid mixture.
• Divide the batter evenly among the muffins slots and bake for 16 minutes or until set, turning the pan once for even baking.

Steps:

• Whisk together 2 1/2 cups of the flour and the baking powder in a medium bowl until completely combined. Toss 1 1/2 cups of the blueberries with the remaining 2 tablespoons flour in a medium bowl until completely coated. Whisk together the buttermilk, sour cream, vanilla and salt in a large measuring cup until smooth.
• Arrange a rack in the center of the oven and preheat to 425 degrees F. Spray the top of a 12-cup muffin tin with nonstick spray and line with standard cupcake liners. (It's important to spray the top of the pan because the muffin tops will stick to the pan if you don't.)
• Beat the butter, granulated sugar and lemon zest with an electric mixer on medium-high speed until light and fluffy, occasionally scraping down the sides and bottom of the bowl, 3 to 4 minutes. Add the egg and yolks and continue beating until fully incorporated, about 2 minutes.
• With the mixer on low, add the dry ingredients in 3 additions, alternating with the wet ingredients in 2 additions, beginning and ending with the dry ingredients. Fold in the blueberries until evenly distributed (be careful not to overmix).
• Divide the batter evenly among the prepared muffin cups with a heaping 1/3 cup per muffin. Top the batter with the remaining 1/2 cup blueberries, gently pressing to adhere (you should have 4 to 5 berries per muffin). Sprinkle with the raw sugar.
• Bake the muffins, rotating the pan halfway through, until a tester inserted into the center comes out clean, 25 to 30 minutes. Transfer the pan to a wire rack and let the muffins cool in the pan for 5 minutes. Then remove the muffins onto the wire rack to cool completely.

Steps:

• In a large bowl, combine flour, cornmeal, sugar, baking powder and salt. Add blueberries. Stir in milk and oil just until mixed. In a bowl, beat egg whites until stiff peaks form; fold into batter. Fill greased or paper-lined muffin cups two-thirds full. Bake at 400° for 20-25 minutes or until muffins test done.

Steps:

• Preaheat oven to 400°F And grease a 12-cup muffin tin.
• In a large mixing bowl, whisk together flour, cornmeal, baking powder, baking soda, salt and sugar.
• In a small bowl, whisk together egg, egg white, vegetable oil and buttermilk. Pour into flour mixture and mix until almost combined.
• Add the blueberries and stir to distribute.
• Evenly divide the batter into the prepared muffin tin.
• Bake for 14-16 minutes or until a toothpick comes out clean and the muffin springs back when gently pressed.
• Cool completely on a wire rack.

Steps:

• Heat oven to 450°F. Grease bottoms only of 14 medium muffin cups with shortening, or line with paper baking cups. In large bowl, mix all ingredients with spoon; beat vigorously 30 seconds. Fill muffin cups about 7/8 full.
• Bake 20 to 25 minutes or until light golden brown. Immediately remove from pan. Serve warm.

Steps:

• Heat oven to 375 degrees. Place a Silpat (French nonstick baking mat) or parchment paper on a baking sheet; place six 2 3/4-by-2-inch pastry rings on it. Cut parchment paper into six 10-by-3-inch strips; use them to line molds (paper will extend above rims).
• Place softened butter, 3/4 cup sugar, and honey in bowl of an electric mixer fitted with the paddle attachment. Beat on medium speed until fluffy, about 1 minute. Add eggs; beat 1 minute more.
• Whisk flour, cornmeal, and baking powder together in a medium bowl; add to butter mixture in mixer bowl. Beat until combined. Slowly pour in milk, beating on low, until just combined. Fold in blueberries. Divide dough among molds (do not pack too firmly; each will take about 1 cup). Brush tops with cold water; sprinkle 1 teaspoon sugar over each.
• Bake until tops are browned, centers are set, and a cake tester inserted in center of muffin comes out clean, about 30 minutes. Let cool in pans 5 minutes. Tie kitchen twine around muffins to hold parchment. Serve at once.

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Grease 16 muffin cups, or line with paper muffin liners.
• Beat butter and sugar in a large bowl until light and fluffy, about 3 minutes. Stir in eggs until well mixed. Add vegetable oil, stir to combine. Whisk sour cream, milk, and lemon zest into butter mixture until smooth.
• Whisk flour, baking powder, baking soda, and salt in a small bowl.
• Stir half the flour mixture into the butter mixture until combined. Add remaining half of flour mixture and blueberries into the batter, folding together until just combined.
• Spoon batter into prepared muffin cups.
• Place muffin cups on center rack of the preheated oven and bake until tops are golden and a toothpick inserted into the center of a muffin comes out clean, about 30 minutes.

Steps:

• Preheat oven to 375°.
• Butter a 2-quart baking dish.
• To make filling--rub the sugar, cornstarch, and salt together in a large bowl.
• Add the blueberries and toss to combine, then gently stir in the lemon juice.
• Spoon the fruit mixture into the prepared pan, being sure to scrape the bowl well.
• To make the biscuit--whisk the flour, cornmeal, sugar, baking powder, and salt together in a bowl.
• Add the butter and toss until evenly coated.
• Using your fingertips or a pastry blender, cut in the butter until the size of peas.
• Pour in the cream and stir just until the mixture comes together.
• Divide the dough into 8 pieces and pat each piece into a 3-inch biscuit.
• Evenly distribute the biscuits atop the fruit filling, then sprinkle 1/2 teaspoon of the turbinado sugar on each biscuit.
• Bake for about 45 minutes, or until the biscuits are golden and the filling is bubbling in the middle.
• Serve warm.
• Storage--this cobbler is best if eaten the day it is made.
• Covered with a tea towel, any leftovers will keep at room temperature for up to 3 days.

Steps:

• Preheat oven to 375 degrees. Oil or butter muffin tins. Sift together whole wheat flour, buckwheat flour, salt, baking powder and baking soda into a medium bowl. Stir in cornmeal.
• In a separate large bowl whisk eggs with buttermilk or kefir, honey, and oil. Quickly stir in flour mixture. Fold in berries.
• Using a spoon, measuring cup or ice cream scoop, fill muffin cups to the top. Bake 25 minutes, or until lightly browned and well risen. Remove from the oven and if muffins come out of the tins easily, remove from tins and allow to cool on a rack. If they don't release easily, allow to cool in tins, then remove from tins.

Steps:

• Preheat oven to 400 degrees, with rack in center. Lightly coat a standard muffin tin with cooking spray. In a medium bowl, whisk together flour, cornmeal, granulated sugar, baking powder, baking soda, cinnamon, salt, and orange zest, if using.
• In a small bowl, whisk together buttermilk, egg yolks, and butter. Stir buttermilk mixture into flour mixture until just blended. In a mixing bowl, whisk the egg whites until just stiff. Gently fold whites and blueberries into the batter until just combined.
• Spoon batter into prepared muffin tin, filling each cup three-quarters full. Bake 12 minutes. Remove from oven; gently brush tops with buttermilk, and sprinkle with sanding sugar, if desired. Continue baking until tops are golden and a cake tester inserted in a muffin center comes out clean, 6 to 8 minutes more. Let muffins cool slightly, about 10 minutes, before turning out of tin.

Steps:

• Preheat oven to 375°F. and line six 1/3-cup muffin cups with paper liners.
• Melt butter and cool. Into a large bowl sift together flour and baking powder and whisk in cornmeal, 1/2 cup sugar, lemon zest, and a generous pinch salt. In a bowl whisk together melted butter, milk, and yolks and add to flour mixture with half of blueberries, gently stirring until just combined.
• Divide batter evenly among cups (batter will fill cups) and press remaining blueberries into tops of muffins. Sprinkle tops of muffins evenly with remaining tablespoon sugar. Bake muffins in middle of oven about 15 minutes, or until tops are golden and a tester comes out clean. Remove muffins from cups and cool on a rack. Muffins keep in an airtight container at room temperature 2 days.

Steps:

• In a large bowl, combine the muffin mix and brown sugar. Combine the egg and milk; stir into dry ingredients just until moistened. Fold in blueberries. , Coat muffin cups with cooking spray or use paper liners. Fill half full with batter. Bake at 400° for 12-15 minutes or until a toothpick inserted in muffin comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm.

Steps:

• Preheat oven to 425°F.
• Grease muffin tins.
• Mix together dry ingredients (flour- salt).
• Combine the rest of the ingredients in large bowl (buttermilk - jalapeños).
• Stir in dry ingredients.
• Pour into muffin tins.
• Bake for 20-25 minutes.