CORN CARROT MUFFINS
Make and share this Corn Carrot Muffins recipe from Food.com.
Provided by ratherbeswimmin
Categories Quick Breads
Time 40m
Yield 10 to 12 muffins, about
Number Of Ingredients 8
Steps:
- Preheat oven to 400°; grease a 12-cup muffin tin.
- In a mixing bowl, combine carrots and cornmeal.
- In a saucepan over med-high heat, bring milk to a boil; add to carrot mixture.
- Cool to room temperature; add in eggs and oil, mix to combine.
- In another bowl, combine flour, baking powder, and salt; add to carrot mixture; stir just until blended.
- Spoon batter into prepared muffin tin, dividing evenly.
- Bake for 20 minutes.
Nutrition Facts : Calories 149.1, Fat 5.2, SaturatedFat 1.4, Cholesterol 45.7, Sodium 361.4, Carbohydrate 21.5, Fiber 1.5, Sugar 0.7, Protein 4.4
CORN MUFFINS
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.
CONFETTI CORN MUFFINS
Green pepper and shredded carrot add color to these homemade corn muffins from Dolores Hurtt of Florence, Montana. "They are a nice change from sweeter muffins and very good to serve with soup and salad," she says.
Provided by Taste of Home
Time 25m
Yield 1 dozen.
Number Of Ingredients 10
Steps:
- In a large bowl, combine flour, cornmeal, sugar, baking powder and salt. In another bowl, combine egg, milk and butter; stir into dry ingredients just until moistened. Fold in carrot and green pepper., Fill greased or paper-lined muffin cups two-thirds full. Bake at 425° for 14-18 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm.
Nutrition Facts : Calories 139 calories, Fat 5g fat (3g saturated fat), Cholesterol 28mg cholesterol, Sodium 312mg sodium, Carbohydrate 21g carbohydrate, Fiber 1g fiber), Protein 4g protein.
CARROT MUFFINS
An easy Carrot Muffins recipe.
Categories Kidney Friendly Vegetarian Pescatarian Dairy Free Peanut Free Soy Free Kosher
Yield Makes 18 muffins
Number Of Ingredients 13
Steps:
- Preheat oven to 350°F. and oil eighteen 1/2-cup muffin cups.
- Into a large bowl sift together flour, baking soda, cinnamon, and salt and whisk in sugar. Coarsely shred enough carrots to measure 2 cups and chop pecans. Add shredded carrots and pecans to flour mixture with raisins and coconut and toss well.
- In a bowl whisk together eggs, oil, and vanilla. Peel and core apple and coarsely shred. Stir shredded apple into egg mixture and add to flour mixture, stirring until batter is just combined well. Divide batter among muffin cups, filling them three fourths full, and bake in middle of oven until puffed and a tester comes out clean, 15 to 20 minutes.
- Cool muffins in cups on racks 5 minutes before turning out onto racks to cool completely. Muffins keep in an airtight container at room temperature 5 days.
CORN MUFFINS
Tried these out during Thanksgiving. They were a big hit!
Provided by Anne O. Nymous
Categories Bread Quick Bread Recipes Muffin Recipes Corn Muffin Recipes
Time 40m
Yield 12
Number Of Ingredients 8
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Grease 12 muffin cups.
- Mix flour, cornmeal, sugar, baking powder, and salt in a large bowl. Add buttermilk, butter, and egg; mix well. Spoon the batter into the prepared muffin cups.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 12 to 15 minutes. Cool in the pans 10 to 15 minutes before removing from pan to cool completely on a wire rack.
Nutrition Facts : Calories 194.9 calories, Carbohydrate 26.6 g, Cholesterol 36.7 mg, Fat 8.6 g, Fiber 0.7 g, Protein 3.2 g, SaturatedFat 5.1 g, Sodium 357.8 mg, Sugar 9.6 g
AWESOME CARROT MUFFINS
I run a day care and was looking for a good snack too feed the kids with little sugar but still big on taste. I came up with these. I have made a batch of these for the last three days now and can't keep them around. Even the parents have been asking for the recipe. Frost with the Brown Sugar Cream Cheese Frosting recipe.
Provided by MECHELLE
Categories Bread Quick Bread Recipes Muffin Recipes Carrot Muffin Recipes
Time 45m
Yield 18
Number Of Ingredients 11
Steps:
- Combine raisins and water in a small bowl. Let soak for 15 minutes. Drain raisins, discard water and set raisins aside.
- Preheat oven to 350 degrees F (175 degrees C). Grease muffin cups or line with paper muffin liners.
- In a large bowl, sift together flour, baking powder, baking soda, salt and cinnamon. In a separate bowl, combine eggs, oil and brown sugar; beat well. Combine egg mixture and flour mixture; mix just until moistened. Fold in carrots and drained raisins. Spoon into prepared muffin cups.
- Bake in preheated oven for 20 to 30 minutes. Let cool for 30 minutes before frosting.
Nutrition Facts : Calories 223.2 calories, Carbohydrate 23.5 g, Cholesterol 41.3 mg, Fat 13.4 g, Fiber 1.1 g, Protein 3.1 g, SaturatedFat 2.3 g, Sodium 395.8 mg, Sugar 6.6 g
CINNAMON-CARROT MUFFINS
This crowd-pleasing recipe makes use of all the leftover carrots in your crisper.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Yield Makes 12
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees.
- Line a standard muffin tin with paper cups.
- Whisk flours, wheat germ, cinnamon, baking powder, baking soda, and salt in a bowl. Whisk remaining ingredients in a separate bowl. Fold dry ingredients into wet and mix until just combined.
- Spoon batter into cups.
- Bake until a toothpick inserted in the center of a muffin comes out clean, about 22 minutes. Cool in pan for 15 minutes, then transfer to a wire rack to cool slightly before serving.
Nutrition Facts : Calories 178 g, Cholesterol 36 g, Fat 7 g, Fiber 2 g, Protein 3 g, Sodium 146 g
DELICIOUS CORN MUFFINS
These delicious corn muffins were served at Kenny Roger's restaurant. I found the recipe on "Top Secret Recipes". I love to serve them with BBQ. They are so good it is almost like eating a dessert.
Provided by Dawn399
Categories Quick Breads
Time 40m
Yield 12 muffins, 6 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 400 degrees.
- Mix butter, sugar, honey, eggs, and salt into a large bowl.
- Add flour, cornmeal, and baking powder and blend thoroughly.
- Add milk while mixing.
- Add corn to mixture and work into mixture.
- Do not mash corn, the whole kernel is baked into the muffin.
- Fill a muffin pan with 12 paper/foil muffin cups and fill 2/3 full with batter.
- Bake for 20-25 minutes until muffins are light brown.
VEGGIE CORN MUFFINS
These muffins go with so many main courses. We love to add healthy ingredients to all our recipes. I welcome the challenge, and it's something my family appreciates. -Peggie Brott, Colorado Springs, Colorado
Provided by Taste of Home
Time 30m
Yield 1 dozen.
Number Of Ingredients 11
Steps:
- Preheat oven to 400°. Coat 12 muffin cups with cooking spray., Whisk together cornmeal, flours, baking powder and salt. In another bowl, whisk together egg, milk, oil and honey. Add to cornmeal mixture; stir just until moistened. Fold in vegetables. Fill prepared cups two-thirds full., Bake until a toothpick inserted in center comes out clean, 12-15 minutes. Cool 5 minutes before removing from pan to a wire rack. Serve warm. Freeze option: Freeze cooled muffins in freezer containers. To use, microwave each muffin on high until warmed, 30-45 seconds.
Nutrition Facts : Calories 159 calories, Fat 6g fat (1g saturated fat), Cholesterol 16mg cholesterol, Sodium 207mg sodium, Carbohydrate 25g carbohydrate (6g sugars, Fiber 2g fiber), Protein 3g protein.
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