BUTTERMILK CORNMEAL MUFFINS
These muffins seem to be a little moister than most cornmeal muffins. I think soaking the cornmeal in the buttermilk is what makes a difference. I always use finely ground cornmeal, but you can use the regular cornmeal if you like the grittier texture it provides. I always use butter, not margarine, a personal preference. I never use Splenda, but imagine it would work for those with dietary restrictions. I will sometimes add some toasted wheat germ, no more than about 1/4 cup in this recipe, just to give it a bit of a nutritional boost. As with most cornmeal muffins, these are best served the day they are baked. I don't know how well they freeze, the kids eat them up too quickly. I can't remember where I found the recipe, but thought I would post it here for safe keeping. Update to this recipe. I have added honey on to the ingredient list. I usually use honey instead of sugar when I make these. It adds a bit of flavour as well as making them moister.
Provided by Demelza
Categories Quick Breads
Time 25m
Yield 12-18 large or medium muffins, 12 serving(s)
Number Of Ingredients 9
Steps:
- Combine cornmeal & buttermilk, set aside.
- Stir all dry ingredients together.
- Mix melted butter and beaten egg together, if using honey instead of sugar add it to the wet ingredients, then add to cornmeal mixture.
- Stir cornmeal mixture into dry ingredients, just until moistened.
- Scoop into paper lined muffin tins.
- Bake at 400 degrees for about 15 minutes.
- Cool slightly and enjoy with butter and honey or jam.
Nutrition Facts : Calories 180.1, Fat 6.3, SaturatedFat 3.6, Cholesterol 30.3, Sodium 334.1, Carbohydrate 27.7, Fiber 1.1, Sugar 9.9, Protein 3.8
CORNMEAL MUFFINS
Make and share this Cornmeal Muffins recipe from Food.com.
Provided by CoffeeMom
Categories Quick Breads
Time 30m
Yield 12 muffins
Number Of Ingredients 8
Steps:
- Preheat oven to 375º F.
- Grease muffin pan.
- Mix dry ingredients together.
- In a seperate bowl combine melted butter, egg and milk; mix well.
- Add dry mix to wet mix and stir until just combined.
- Spoon batter into muffin pan and bake for 15-20 minutes.
- Serve hot.
Nutrition Facts : Calories 191.3, Fat 9.1, SaturatedFat 5.4, Cholesterol 40.1, Sodium 259.2, Carbohydrate 25.1, Fiber 1, Sugar 8.5, Protein 3
APPLE CORNMEAL MUFFINS
These muffins are low fat, healthy and egg-free. Don't be put off by that though, they are delicious! If you dont have flaxseed, you can substitute it for 1 egg.
Provided by linkinparkrks
Categories Quick Breads
Time 20m
Yield 12 muffins, 12 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 400*.
- In a medium sized bowl, mix flour, cornmeal, sugar, baking powder, cinnamon and salt.
- In another bowl mix together oil, milk, flaxseed and water.
- In a small bowl toss the apple with two tablespoons of the dry mixture.
- Fold wet ingredients with the dry.
- Fold in the apples.
- Spoon batter into a greased muffin pan.
- Sprinkle tops with sugar.
- Let bake 15-20 minutes.
Nutrition Facts : Calories 175.3, Fat 6.3, SaturatedFat 0.9, Cholesterol 2.9, Sodium 231.3, Carbohydrate 28.2, Fiber 2.8, Sugar 9.5, Protein 3.5
BASIC CORN MUFFINS
A simple but delicious muffin recipe that can easily be dressed up by adding jalapenos, honey or anything else.
Provided by Doug Matthews
Categories Bread Quick Bread Recipes Muffin Recipes Corn Muffin Recipes
Time 30m
Yield 12
Number Of Ingredients 8
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.
Nutrition Facts : Calories 154 calories, Carbohydrate 22.5 g, Cholesterol 17.1 mg, Fat 5.9 g, Fiber 1 g, Protein 3.1 g, SaturatedFat 0.8 g, Sodium 196.1 mg, Sugar 6.6 g
CORNMEAL MUFFINS
I don't like my cornmeal muffins to be really crunchy, so I warmed up the milk and let the cornmeal soak. I ended up with a muffin that's crispy on the outside and just the right texture on the inside. These tasted just like the ones I first made in home ec. class. If you like the idea of cornmeal muffins but not the texture (gritty) these are for you. They are for us.
Provided by Milk and Cookies
Categories Quick Breads
Time 35m
Yield 12 serving(s)
Number Of Ingredients 8
Steps:
- Mix cornmeal and warmed milk, let sit for 10 minutes.
- Mix flour, sugar, baking powder and salt, set aside.
- Add egg and butter to cornmeal mixture, mixing well.
- Add dry ingredients and mix until just mixed. (do not overmix).
- Bake 15 to 20 minutes at 400°F.
Nutrition Facts : Calories 143.9, Fat 5.6, SaturatedFat 3.2, Cholesterol 31.4, Sodium 236.1, Carbohydrate 20.9, Fiber 0.8, Sugar 5.7, Protein 3.1
CORNMEAL JAMBUSTER MUFFINS
Make and share this Cornmeal Jambuster Muffins recipe from Food.com.
Provided by swiz58
Categories Quick Breads
Time 40m
Yield 12 serving(s)
Number Of Ingredients 10
Steps:
- Combine milk and cornmeal.
- Let stand for 10 minutes.
- Line baking tin with paper muffin cups.
- Combine dry ingredients.
- Blend cornmeal mixture, eggs and margarine.
- Fill muffin cups.
- Make a well in each muffin.
- Fill each well with 1 tsp or more of jam.
- Bake in 400* oven.
- Check after 15 minutes.
- Cooking time varies with oven and muffin size.
Nutrition Facts : Calories 337.3, Fat 13.6, SaturatedFat 2.6, Cholesterol 54.1, Sodium 409.4, Carbohydrate 48.1, Fiber 1.8, Sugar 18.4, Protein 6.4
CORNIEST CORN MUFFINS
These muffins are flat, firm-topped and cheerfully yellow; with an old-fashioned texture - grainy with small holes running through the crumb - and a wholesome, straight-from the farm flavor - they're tangy from the buttermilk and sweet from both the cornmeal (try to find stone-ground) and the corn kernels.
Provided by Emily Weinstein
Categories breakfast
Time 40m
Yield 12 muffins
Number Of Ingredients 13
Steps:
- Getting ready: Center a rack in the oven and preheat the oven to 400 degrees F. Butter or spray the 12 molds in a regular-size muffin tin or fit the molds with paper muffin cups. Alternatively, use a silicone muffin pan, which needs neither greasing nor paper cups. Place the muffin pan on a baking sheet.
- In a large bowl, whisk together the flour, cornmeal, sugar, baking powder, baking soda, salt and nutmeg, if you're using it. In a large glass measuring cup or another bowl, whisk the buttermilk, melted butter, oil, egg and yolk together until well blended. Pour the liquid ingredients over the dry ingredients and, with the whisk or a rubber spatula, gently but quickly stir to blend. Don't worry about being thorough - the batter will be lumpy and that's just the way it should be. Stir in the corn kernels. Divide the batter evenly among the muffin cups.
- Bake for 15 to 18 minutes, or until the tops are golden and a thin knife inserted into the center of the muffins comes out clean. Transfer the pan to a rack and cool 5 minutes before carefully removing each muffin from its mold.
Nutrition Facts : @context http, Calories 201, UnsaturatedFat 4 grams, Carbohydrate 29 grams, Fat 8 grams, Fiber 1 gram, Protein 4 grams, SaturatedFat 3 grams, Sodium 176 milligrams, Sugar 8 grams, TransFat 0 grams
PECAN CORNMEAL MUFFINS
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Yield Makes 10
Number Of Ingredients 11
Steps:
- Preheat oven to 400 degrees. Spread 1/2 cup pecans evenly on a baking sheet. Bake until golden brown and fragrant, 5 to 10 minutes. Cool briefly, then coarsely chop and set aside. Place muffin tins in oven to heat for 10 minutes.
- In a medium bowl, sift together flour, brown sugar, baking powder, and salt. Stir in cornmeal and reserved chopped pecans. In a second bowl, combine egg, milk, yogurt, and butter. Pour egg mixture over flour mixture, and stir until flour is moistened, using a wooden spoon and as few strokes as possible.
- Remove tins from oven, and spray with vegetable cooking spray. Spoon batter into muffin tins, filling all the way to the top. Top each muffin with a pecan half. Sprinkle with a little brown sugar, and drizzle with melted butter. Bake until tops are golden brown and a cake tester inserted in center comes out clean, about 15 minutes.
OLD PECOS CORNMEAL MUFFINS
This is a good muffin to serve with chili. I do not remember the cookbook this came from. It was a library somewhere in rural, Georgia. Possibly, Euchee Creek Library.
Provided by out of here
Categories Quick Breads
Time 30m
Yield 20 muffins
Number Of Ingredients 12
Steps:
- Preheat oven to 400 degrees.
- Generously grease muffin tins.
- In a bowl, mix the beaten eggs, sour cream, melted butter, creamed corn, and sugar.
- In a seperate bowl, mix the flour, cornmeal, baking powder, soda, and salt.
- Stir the dry ingredients into the egg and cream mixture, mixing until just combined.
- Stir in the cheese and chilies.
- Pour the batter into the prepared tins.
- Bake until the muffins spring back when touched and golden about 15 minutes.
More about "old pecos cornmeal muffins recipes"
EASY HOMEMADE CORN MUFFINS - ERREN'S KITCHEN
From errenskitchen.com
BEST OLD PECOS CORNMEAL MUFFINS RECIPES
From alicerecipes.com
HOMEMADE CORNMEAL MUFFINS - SAVORY CORNBREAD MUFFINS - THE …
From temeculablogs.com
CORN MUFFINS..RECIPE FROM THE PURITY CORN MEAL BAG!
From marilyndishes.com
OLD PECOS CORNMEAL MUFFINS RECIPE - YOUTUBE
OLD FASHIONED CORNBREAD MUFFINS RECIPE - THESE OLD COOKBOOKS
From theseoldcookbooks.com
OLD PECOS CORNMEAL MUFFINS
From topdish.com
CLASSIC CORNMEAL MUFFINS | CANADIAN LIVING
From canadianliving.com
OLD PECOS CORNMEAL MUFFINS RECIPE
From recipenode.com
OLD TIME CORNBREAD MUFFINS | MRFOOD.COM
From mrfood.com
BEST MOIST CORNBREAD MUFFINS - CREME DE LA CRUMB
From lecremedelacrumb.com
THE BEST CORNBREAD MUFFINS - ONCE UPON A CHEF
From onceuponachef.com
OLD PECOS CORNMEAL MUFFINS RECIPE - RECIPEOFHEALTH
From recipeofhealth.com
SOUTHERN PECAN CORNBREAD MUFFINS - THE SOUTHERN LADY COOKS
From thesouthernladycooks.com
#30-minutes-or-less #time-to-make #course #preparation #breads #muffins #dietary #quick-breads
You'll also love