HONEY CORNBREAD MUFFINS
Bake a batch of the Neelys' Honey Cornbread Muffins recipe from Down Home with the Neelys on Food Network to go with a backyard barbecue or family chili night.
Provided by Patrick and Gina Neely : Food Network
Time 25m
Yield 12 muffins
Number Of Ingredients 9
Steps:
- Preheat oven to 400 degrees F.
- Into a large bowl, mix the cornmeal, flour, baking powder, sugar, and salt. In another bowl, whisk together the whole milk, eggs, butter, and honey. Add the wet to the dry ingredients and stir until just mixed.
- Place muffin paper liners in a 12-cup muffin tin. Evenly divide the cornbread mixture into the papers. Bake for 15 minutes, until golden.
WALNUT THYME CORNBREAD
Provided by Geoffrey Zakarian
Time 30m
Yield 8 or 9 muffins
Number Of Ingredients 8
Steps:
- Preheat the oven to 350 degrees F. Spray a muffin pan with nonstick spray.
- Combine cornbread mix, walnuts and thyme in a large bowl. Whisk together the sour cream, milk, honey and egg in another bowl. Stir the wet mixture into the dry mixture until just combined.
- Scoop the batter into the prepared muffin pan. Bake until golden brown, about 20 minutes. Serve warm.
EASY HONEY CORNBREAD MUFFINS
Quick and easy! Most ingredients are already in the pantry!
Provided by Monica Inthathirath
Categories Bread Quick Bread Recipes Muffin Recipes Corn Muffin Recipes
Time 40m
Yield 12
Number Of Ingredients 13
Steps:
- Preheat the oven to 400 degrees F (200 degrees C). Spray or lightly grease a 12-cup muffin pan.
- Mix milk and cornmeal in a bowl and let sit for 10 minutes, stirring halfway through. Mix in flour, oil, white sugar, brown sugar, honey, egg, baking powder, and salt until well combined. Pour batter into the prepared muffin cups, filling each cup 2/3 full.
- Bake in the preheated oven until a toothpick inserted into the center of a muffin comes out clean, 20 to 25 minutes.
- Mix butter, cinnamon, and honey together in a bowl. Serve honey butter with muffins.
Nutrition Facts : Calories 283.4 calories, Carbohydrate 35.7 g, Cholesterol 37.5 mg, Fat 14.9 g, Fiber 1.7 g, Protein 3.3 g, SaturatedFat 6.1 g, Sodium 354 mg, Sugar 17 g
HONEY-THYME CORNBREAD MUFFINS
From Patrick Evans-Hylton's blog - Bay Seasoned : http://www.patrickevanshylton.com/patrick_evanshylton/ According to Patrick, these muffins are a 'slightly sweet, extra moist cornbread muffins.'
Provided by alligirl
Categories Quick Breads
Time 35m
Yield 8-12 muffins, 8-12 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 400°F
- Prepare traditional muffin tins by coating lightly with a cooking spray, or set a silicone muffin tin aside.
- In a medium bowl, whisk eggs; combine with the wet ingredients of sour cream, butter and milk. Stir to incorporate.
- In a large bowl, combine the dry ingredients of flour, cornmeal, baking powder, baking soda, salt, thyme and sugar; stir to incorporate and make a well in the center of the mixture.
- Pour wet ingredients into the well of the dry ingredients and gently fold to mix; stir until just blended.
- Spoon batter into muffin tins about 2/3 of the way full. Bake for about 25 minutes, or until the tops are lightly browned.
- Check the doneness by inserting a toothpick in the center of one of the muffins; it should come out clean.
- Just before the muffins are done, add a small amount of honey in a saucepan and heat.
- Lightly brush the tops of each muffin right out of the oven and still hot, with a little of the honey; the heated muffins will absorb some of the honey.
Nutrition Facts : Calories 258.8, Fat 16.6, SaturatedFat 9.4, Cholesterol 85.4, Sodium 458.8, Carbohydrate 23.7, Fiber 1.6, Sugar 2.8, Protein 4.9
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