Cornflakemuffins Recipes

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.

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.

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Grease 12 muffin cups or line with paper muffin liners.
• In a large bowl, cream together the butter and sugar until light and fluffy. Stir in the eggs one at a time, beating well with each addition, then stir in the vanilla.
• In a separate bowl, stir together baking mix and cornmeal. Blend this mixture into the butter/egg mixture, alternately with the milk; stir just until combined. Spoon batter into prepared muffin cups.
• Bake in preheated oven for 20 to 30 minutes, until golden.

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.

Steps:

• Stir together flour, baking powder, salt and sugar; set aside.
• Combine crushed corn flakes and milk in large mixing bowl.
• Let stand about 2 minutes or until cereal is slightly softened. (DO NOT let corn flakes soak in milk any longer than 2 minutes!).
• Add egg and oil; beat well. Stir in vanilla.
• Add flour mixture, stirring only until combined.
• Portion batter evenly into 12 greased 2 1/2-inch muffin pan cups.
• Bake at 400° about 20 minutes or until lightly browned.
• Serve warm.
• NOTE: Variation: Decrease sugar to 2 tablespoons-- Add 1/2 cup shredded Monterey jack cheese with jalapeño peppers to egg mixture before adding flour mixture.

Steps:

• Heat the oven to 375°. Place paper liners in a 12-cup muffin pan.
• Heat 1 teaspoon of the oil in a medium skillet. Add the corn and 1/4 teaspoon of the salt and cook over medium-high heat until barely tender, about 2 to 3 minutes. Then spread the corn onto a plate to cool slightly.
• In a medium bowl, whisk together the cornmeal, flour, sugar, baking powder, and remaining 1/4 teaspoon of salt.
• Add the buttermilk, egg, and remaining oil to the dry ingredients and stir until blended. Then stir in the corn mixture.
• Divide the batter among the muffin cups. Bake the muffins for about 16 minutes, or until a toothpick inserted into the center comes out clean. Serve warm or at room temperature. Makes 1 dozen.
• Tips: Choose ears of corn with bright green husks that are tightly closed. The ends of the corn silk should be golden brown, not pale -- an indication that the corn was picked too early.
• To easily remove corn silk from the kernels, hold the ear in one hand and rub downward with a wet paper towel.
• To remove corn kernels for a salad or salsa, stand an uncooked ear in a shallow bowl and use a sharp, thin-bladed knife. For chowder, add another step: reverse the knife and run the dull side down the ear to press out the rest of the corn and its milk.

Steps:

• In a small bowl stir together flour, 3 T yellow cornmeal, sugar, baking powder and salt.
• Make a well in the center of the dry ingredients.
• Stir together beaten egg yolk, milk and melted butter.
• Add all at once to the dry ingredients, stirring just till moistened.
• Line two 6-ounce custard cups with paper baking cups.
• Fill cups 2/3rds full.
• Sprinkle a little additional cornmeal atop muffins.
• Micro-cook, uncovered, on 100% power about 45 seconds or till done, rearranging once. (When done, the surface may appear moist but a wooden pick inserted near the center should come out clean.).

Steps:

• Heat oven to 450º.
• Grease a 6 cup jumbo muffin pan with nonstick spray.
• Whisk flour, cornmeal, sugar, baking powder, salt and cayenne together in a bowl.
• In a small bowl, whisk together buttermilk, oil and egg.
• Add buttermilk mixture to to flour mixture and stir until ingredients are just moistened.
• Fold in corn.
• Divide batter evenly among muffin cups.
• Bake at 450º for 22 minutes or until tops are golden.
• Remove muffin to wire rack and cool.
• Serve slightly warm or at room temperature.