FRESH RASPBERRY MINI CORN MUFFINS
I can't write a cookbook about comfort food without including corn muffins; they're my guilty pleasure. Corn muffins can be dry and tasteless but allowing the batter to sit for 15 minutes gives the dry ingredients time to absorb the wet ones and results in moister muffins. This is a variation on my favorite Raspberry Corn Muffins from The Barefoot Contessa Cookbook made with fresh raspberries instead of raspberry jam.
Provided by Ina Garten Bio & Top Recipes
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.
RASPBERRY CORN MUFFINS
Buttermilk and honey makes these muffins impossibly tender and indescribably delicious.
Provided by Emily Luchetti
Categories Egg Breakfast Brunch Bake Kid-Friendly Raspberry Cornmeal Summer Family Reunion Shower Edible Gift Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher Diabetes-Friendly Small Plates
Yield Makes 12 muffins
Number Of Ingredients 13
Steps:
- 1. Preheat the oven to 400°F. Grease the cups of a muffin pan with nonstick cooking spray or butter or fill with paper liners.
- 2. In a medium bowl, stir the cornmeal with the flour, sugar, baking powder, baking soda, and salt.
- 3. In another medium bowl, whisk the eggs and buttermilk, then whisk in the butter and honey. Using a rubber spatula or large spoon, stir in the flour mixture until the batter is evenly combined and no dry streaks are visible. Add the raspberries and gently mix until everything is barely blended-to keep the muffins light it's important to not overmix the batter.
- 4. Spoon the batter into the prepared muffin cups, filling them equally. Bake until a bamboo skewer or toothpick inserted into the middles of the muffins comes out clean and the tops are golden brown, about 20 minutes. Let cool in the pan for 5 minutes and then use a small paring knife to pop them out of the cups.
RASPBERRY JAM MUFFINS
Once I hit on the right ingredients for a muffin recipe utilizing jam, as fresh fruit is getting ever more expensive in my area, these are now a keeper. Any jam or preserve will work. They freeze fine, so can be made in big batches.
Provided by thepetnanny
Categories Breads
Time 25m
Yield 12-14 muffins, 12-14 serving(s)
Number Of Ingredients 12
Steps:
- Heat the oven to 375 degrees Fahrenheit.
- Mix melted margarine, sugar, brown sugar, milk, flour, baking powder and salt together.
- Place muffincups in a twelve cup muffin tin.
- Fill each muffin cup half-way.
- Place a half tablespoon of jam in the center each.
- Add remaining batter to fill each cup nearly full.
- Using a toothpick or something thin, like a bamboo skewer, swirl the jam into the batter a bit, but not too much.
- Bake for 15 minutes and start checking for doneness.
- Mix cinnamon and sugar together.
- When muffins come out of the oven, sprinkle sugar mix on top of each one. The jam will still be wet enough to hold the sugar.
Nutrition Facts : Calories 282.3, Fat 8.5, SaturatedFat 2.1, Cholesterol 2.9, Sodium 338, Carbohydrate 49.2, Fiber 0.8, Sugar 29, Protein 3
RASPBERRY CORN MUFFINS
I don't recall where I got this recipe, but these golden muffins have been a hit whenever I made them for brunch or give them as gifts. They're moist, yummy and good for you, too. -Jane Bray, Temple Terrace, Florida
Provided by Taste of Home
Time 30m
Yield 1 dozen.
Number Of Ingredients 10
Steps:
- In a large bowl, combine the flour, cornmeal, sugar, baking powder, baking soda and salt. In another large bowl, combine the eggs, yogurt and butter until smooth. Stir in dry ingredients just until moistened. Fold in raspberries., Coat muffin cups with cooking spray; fill three-fourths full. Bake at 375° for 18-22 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to wire rack. Serve warm.
Nutrition Facts : Calories 164 calories, Fat 3g fat (2g saturated fat), Cholesterol 41mg cholesterol, Sodium 175mg sodium, Carbohydrate 29g carbohydrate, Fiber 2g fiber), Protein 5g protein.
CORN MUFFINS WITH RASPBERRY JAM
Make and share this Corn Muffins With Raspberry Jam recipe from Food.com.
Provided by ratherbeswimmin
Categories Quick Breads
Time 1h18m
Yield 12 muffins
Number Of Ingredients 12
Steps:
- Position an oven rack in the center of the oven; preheat to 350°.
- Butter a standard 12-cup muffin tin, coat with nonstick cooking spray, or line with paper liners.
- In a big bowl, stir together the flour, cornmeal, baking powder, baking soda, and salt until well mixed.
- In a small bowl, whisk together the butter and sugar until it forms a thick slurry.
- In another big bowl, whisk the eggs until well blended.
- One at a time, whisk the milk, then the oil, then the creme fraiche, and finally the butter-sugar slurry into the eggs.
- Pour the wet mixture into the dry mixture and fold carefully just until the dry and wet ingredients are well combined; the batter will be thick and pasty.
- Spoon about 1/4 cup batter into each prepared muffin cup.
- Spoon 1 tablespoon jam on top of the batter in each cup, then top off each cup with another 1/4 cup batter, making sure the cups are evenly filled; they should be filled to the rim.
- Bake for 25-28 minutes, or until the edges of each muffin are golden brown and the center springs back when pressed with a fingertip.
- Let cool in the pan on a wire rack for 20 minutes, then remove the muffins from the pan.
Nutrition Facts : Calories 418.9, Fat 18, SaturatedFat 7.2, Cholesterol 79.9, Sodium 359, Carbohydrate 58.6, Fiber 1.7, Sugar 23.2, Protein 6.5
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
RASPBERRY MUFFINS
Steps:
- Combine flour and baking powder; set aside. In a large bowl, cream shortening and sugar. Add eggs; mix well. Combine milk and vanilla; add to creamed mixture alternately with flour mixture. Fold in the raspberries. Fill greased or paper-lined muffin cups two-thirds full. Sprinkle with sugar. Bake at 375° for 20-25 minutes or until center of muffin springs back when lightly touched.
Nutrition Facts :
More about "corn muffins with raspberry jam recipes"
BAREFOOT CONTESSA | RASPBERRY CORN MUFFINS (UPDATED)
From barefootcontessa.com
- Preheat the oven to 350 degrees. Grease the top of a muffin pan and fill each cup with a paper liner.
- In a large bowl, combine the flour, sugar, cornmeal, baking powder, and salt. In a separate bowl, combine the milk, melted butter, and eggs. Pour the wet ingredients into the dry ones and stir with a rubber spatula just until the ingredients are blended. Set the batter aside for 10 minutes to allow the ingredients to rest. With a standard ice cream scoop (you can also use a spoon), place a rounded scoop of batter into the paper liners, filling each one to the top. Bake for 25 to 30 minutes, until the tops are lightly browned and a toothpick comes out clean. Cool slightly and transfer the cupcakes to a cooling rack. Allow to cool for 10 minutes.
- Spoon the raspberry preserves into a pastry bag fitted with a large round tip. Push the tip of the bag through the top of the muffin and squeeze 1 to 2 tablespoons of preserves into the middle of each muffin. Serve warm or at room temperature.
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