Sesame Raised Cornmeal Muffins Recipes

Steps:

• Preheat oven to 425°F. Line 12 muffin cups with foil muffin liners. Melt 2 tablespoons butter in heavy small skillet over medium heat. Add green onions and sauté until beginning to soften, about 1 minute. Add remaining 4 tablespoons butter and stir until just melted. Remove from heat.
• Mix cornmeal, flour, sugar, 1/4 cup toasted sesame seeds, baking powder, salt and baking soda in large bowl. Make well in center. Add buttermilk, egg and onion mixture to well. Mix into dry ingredients.
• Divide batter among prepared muffin cups. Sprinkle with additional sesame seeds. Bake muffins until golden and firm to touch, about 20 minutes. Transfer to rack. Serve warm or at room temperature.

Steps:

• Dissolve the yeast in the warm water.
• Place the cornmeal, sugar, salt and butter in a large bowl.
• Add heated milk and stir occasionally, until the butter melts.
• Cool to lukewarm.
• Beat in 1 cup flour and eggs, then add the yeast.
• Beat in the remaining flour.
• Mixture will very stiff.
• Cover and let rise in warm place until doubled (approximately 1 hour).
• Stir down and fill 24 oiled medium muffin cups 3/4 full.
• Cover and let rise in a warm place for about 45 minutes, or until nearly doubled in bulk.
• Sprinkle with sesame seed.
• Bake at 400 degrees F for 15 minutes, or until golden brown.

Steps:

• Mix all of the dry ingredients in a resealable plastic bag, and set aside until ready to prepare the muffins.
• Heat oven to 400 degrees. Butter a muffin tin, and set aside.
• Place the dry-ingredient mixture in a medium bowl. Add the eggs, buttermilk, and melted butter. Mix to combine; the mixture should be lumpy.
• Spoon the mixture evenly into the muffin tin, and bake until golden, 12 to 15 minutes. Remove from oven, and serve.

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.

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.

Steps:

• In a small bowl, combine the sugar, oil, egg, and milk. In another bowl, combine dry ingredients; stir in sugar mixture just until moistened. , Coat four muffin cups with cooking spray or use paper liners. Divide batter among muffin cups. Bake at 400° for 15-18 minutes or until lightly browned.

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.

Steps:

• In a small bowl, combine the dry ingredients. Make a well in the center. Add the remaining ingredients; stir just until blended. Spoon into greased muffin cups. , Bake at 400° for 20 minutes or until a toothpick comes out clean. Remove to a wire rack; serve warm.

Steps:

• Combine cornmeal and milk in a microwave safe bowl. Microwave on high for one minute, and let stand.
• Preheat oven to 400°F Line muffin tin with paper baking cups, and spray with oil or non-stick spray.
• Combine remaining dry ingredients in a separate bowl.
• Add egg and oil to cornmeal mixture.
• Add cornmeal mixture to dry ingredients, and stir with a fork until blended. Do not over mix.
• Fill cups 2/3 full, and bake for 20 - 25 minutes.

Steps:

• Heat oven to 425 degrees.
• Grease 12 muffin cups.
• Blend flour, cornmeal, baking powder, salt, and cayenne.
• Beat egg with milk and butter.
• Add to dry ingredients.
• Stir until thoroughly moistened.
• Stir in 1 cup of the cheese and spoon into muffin cups.
• Sprinkle 1 tsp of cheese over each muffin.
• Bake 15 to 20 minutes.
• Serve hot with butter or freeze and reheat right before serving.