Time 35m Yield 1 dozen. Number Of Ingredients 8 Steps:
In a bowl, combine the dry ingredients. Add eggs, shortening and 1/2 cup of milk; beat for 1 minute. Add remaining milk; beat just until blended. Fill 12 paper-lined muffin cups three-fourths full. Bake at 350° until muffins test done, 25-30 minutes.
Time 34m Number Of Ingredients 9 Steps:
Preheat oven to 350ºF. Place muffin liners in a muffin tin or spray a silicone muffin pan with cooking spray. In a medium-sized bowl, combine the eggs, milk, vanilla. Melt the butter in the microwave and then add to the egg mixture, stirring well. Add the cornmeal, flour, sugar, baking powder, and salt. Stir until fully combined, but do not over mix. Fill each muffin hole 3/4 of the way full. Bake for 23-25 minutes or until an inserted toothpick comes out clean. Repeat with remaining batter.
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.
Time 30m Yield 14 muffins. Number Of Ingredients 6 Steps:
In a large bowl, combine mixes. In a small bowl, combine eggs, water, milk and oil. Stir into dry ingredients just until moistened. , Fill greased and floured muffin cups halfway. Bake at 350° until a toothpick inserted in center comes out clean, 18-22 minutes. Cool for 5 minutes; remove from pans to wire racks. Serve warm.
Time 35m Yield 12 Number Of Ingredients 10 Steps:
Preheat oven to 400 degrees F (200 degrees C). Grease or line 12 muffin cups. In a large bowl, cream together butter, sugar, honey, eggs and salt. Mix in flour, cornmeal and baking powder; blend thoroughly. Stir in milk and corn. Pour or spoon batter into prepared muffin cups. Bake in preheated oven for 20 to 25 minutes, or until a toothpick inserted into center of a muffin comes out clean.
Time 40m Yield 12 Number Of Ingredients 7 Steps:
Preheat oven to 375 degrees F (190 degrees C). Line 12 muffin cups with paper liners. Mix corn bread mix, milk, sour cream, honey, and eggs in a bowl until batter is well combined yet slightly lumpy; allow to rest for 5 minutes. Fill muffin cups 3/4 full with batter. Lightly sprinkle each muffin with sugar. Bake in the preheated oven until muffins are golden brown, 18 to 20 minutes. Brush tops of muffins with melted butter; repeat brushing muffins with butter 2 to 3 more times.
Time 28m Yield 18 muffins Number Of Ingredients 9 Steps:
Preheat oven to 400°F Spray 2 muffin tins with vegetable oil spray. In a large bowl, combine flour, cornmeal, sugar, baking powder, and salt. In a separate bowl or saucepan, melt the butter. Whisk the egg lightly while the butter cools a bit, then add the egg, milk, and vanilla extract to the butter. Make a well in the center of the dry ingredients and pour the mixed liquid, stirring lightly until just blended. Don’t over-mix because the muffins will be tough. Spoon the batter into the muffin tins. Bake at 400°F for 15-18 minutes, until the muffins have risen, are golden-brown and springy to the touch. Pop out of the tins and let cool a bit before serving.
Yield Makes 9 muffins Number Of Ingredients 21 Steps:
Make the muffins: Preheat the oven to 400°F. Generously coat nine wells of a standard muffin tin with coconut oil. Put the dates in a small heatproof bowl and cover with boiling water. Let soak for about 5 minutes. Drain the dates, reserving the soaking liquid, and transfer them to a food processor. Add 1 tablespoon of the reserved soaking liquid and process, scraping down the sides and adding more of the reserved soaking liquid if necessary, until mostly creamy but with a few chunks remaining. Place the prepared muffin tin in the oven to heat for 5 minutes. Meanwhile, in a large bowl, sift together the cornmeal, flour, sugar, baking powder, and salt. Whisk until blended. Put the flaxseeds and 6 tablespoons water in a medium bowl and whisk until well blended. Whisk in the pureed dates and the coconut oil until smooth. Whisk in the oat milk until well combined. Add the oat milk mixture to the cornmeal mixture and stir until just combined. When the muffin tin is hot, remove it from the oven and immediately scrape the batter into the prepared muffin cups, distributing it evenly among them (they should be a little over three-quarters full). Bake until the muffins are golden brown, 16 to 18 minutes. Let cool in the tin for about 10 minutes, then transfer to a wire rack to cool a bit more. Make the whipped sweet corn: While the muffins are cooling, in a large skillet, melt the butter over medium heat. Add the onion and sauté, stirring often, until soft, 3 to 5 minutes. Add the corn, sugar, and salt and cook, stirring often, until the corn is just tender, about 5 minutes. Scrape the contents of the skillet into a food processor. Add the cashew cream and process until silky smooth, adding water as necessary to reach the desired consistency. Taste and season with lemon juice, salt, and white pepper. Transfer to a serving bowl. Serve the warm muffins slathered with whipped sweet corn and topped with pepper jelly.
More about “sweet cornbread muffins recipes”
Time 35m Yield 2 pans Number Of Ingredients 6 Steps:
Heat oven to 425°F Take a muffin pan and using Crisco All-Vegetable Shortening, coat each individual muffin cup with the shortening. Mix all ingredients in a large bowl. Stir till moistened and lumpy. Pour batter into each cup till the cup is 2/3 full. Bake 20 to 25 minutes.
