Albers Sweet Corn Muffins Recipes

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DOUBLE-CORN MUFFINS



Double-Corn Muffins image

Cornmeal muffins have a slight sweet taste that's enhanced with whole kernel corn. Delicious!

Provided by Betty Crocker Kitchens

Categories     Side Dish

Time 30m

Yield 8

Number Of Ingredients 9

2/3 cup milk
3 tablespoons vegetable oil
1 egg
3/4 cup Gold Medal™ all-purpose flour
3/4 cup cornmeal
2 tablespoons sugar
1 teaspoon baking powder
1/2 teaspoon salt
1 can (7 oz) whole kernel corn, drained, or 1 cup frozen (thawed) whole kernel corn

Steps:

  • Heat oven to 400°F. Grease bottoms only of 8 regular-size muffin cups with shortening, or line with paper baking cups.
  • In medium bowl, beat milk, oil and egg with spoon. Stir in remaining ingredients except corn just until flour is moistened. Fold in corn. Divide batter evenly among muffin cups (about 3/4 full).
  • Bake 18 to 20 minutes or until golden brown. Immediately remove from pan to wire rack. Serve warm or cool.

Nutrition Facts : Calories 180, Carbohydrate 26 g, Cholesterol 30 mg, Fat 1, Fiber 1 g, Protein 4 g, SaturatedFat 1 g, ServingSize 1 Muffin, Sodium 260 mg, Sugar 5 g, TransFat 0 g

SWEET CORN MUFFINS



Sweet Corn Muffins image

I love to make cornbread and corn muffins, but often the results are not moist or sweet enough for my taste. So I experimented until I came up with these light, pleasantly sweet muffins. They ended up winning a blue ribbon at our county fair. —Patty Bourne, Owings, Maryland

Provided by Taste of Home

Time 35m

Yield 1 dozen.

Number Of Ingredients 8

1-1/2 cups all-purpose flour
1 cup sugar
3/4 cup cornmeal
1 tablespoon baking powder
1/2 teaspoon salt
2 large eggs, room temperature
1/2 cup shortening
1 cup 2% milk, divided

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.

Nutrition Facts : Calories 254 calories, Fat 10g fat (3g saturated fat), Cholesterol 33mg cholesterol, Sodium 241mg sodium, Carbohydrate 38g carbohydrate (18g sugars, Fiber 1g fiber), Protein 4g protein.

SWEET CORN MUFFINS



Sweet Corn Muffins image

This is a really nice corn muffin. Nice brown crust inside the muffin pan and a tender, fine mealed texture inside the top. Not too sweet. Keep well in an airtight container. Originally from Cooks.com

Provided by lizeroo

Categories     Quick Breads

Time 25m

Yield 12 muffins, 10 serving(s)

Number Of Ingredients 11

1 1/4 cups all-purpose flour
3/4 cup yellow cornmeal
1/4 cup sugar
1 tablespoon baking powder
1/2 teaspoon salt (optional)
1 cup milk
1/2 cup vegetable oil
2 eggs, slightly beaten
2 tablespoons honey
1 teaspoon vanilla
2 tablespoons melted butter

Steps:

  • Preheat oven to 400 degrees. Prepare 10 cup muffin tin.
  • In large bowl, stir together flour, cornmeal, sugar, baking powder and salt. In another bowl, stir together milk, oil, eggs, melted butter, honey and vanilla until blended. Make a well in the dry ingredients and add milk mixture, stirring until combined.
  • Spoon batter into prepared muffin cups; bake 15-20 minutes or until a toothpick inserted in muffin comes out clean.
  • Cool 5 inutes before removing from muffin tin and cooling on a wire rack.
  • These muffins freeze well.

ALBERS SWEET CORN MUFFINS



Albers Sweet Corn Muffins image

I found this on the back of an Albers Cornmeal box. Sweet and fluffiness makes this a great combo for any meal. Works with cornbread as well. Copyright word-for-word by Albers. I'm not sure if it works with other cornmeal, but I'd reccomend Albers.

Provided by Kiki Lemonade

Categories     Quick Breads

Time 38m

Yield 18-20 muffins, 18-20 serving(s)

Number Of Ingredients 9

1 1/2 cups all-purpose flour
2/3 cup granulated sugar
1/2 cup albers yellow cornmeal
1 tablespoon baking powder
1/2 teaspoon salt
1 1/4 cups milk
2 large eggs, lightly beaten
1/3 cup vegetable oil
3 tablespoons butter or 3 tablespoons margarine, melted

Steps:

  • Preheat oven to 350°F Grease or paper-line 18 to 20 muffin cups, or a pan for cornbread.
  • Combine flour, sugar, corn meal, baking powder, and salt in medium bowl.
  • Combine milk, eggs, vegetable oil, and butter in small bowl; mix well.
  • Add liquid mixture to flour mixture; stir until just blended.
  • Pour into prepared muffin cups filling 2/3 full.
  • Bake for 18-20 minutes or until wooden pick inserted in center comes out clean. Cool in pans on wire racks for 5 minutes, remove to wire racks to cool slightly. Serve warm and enjoy!
  • If you are making cornbread, pour into greased 8-inch square baking pan, and bake for 35 minutes.
  • For High Altitude bakers, change corn MUFFIN time to 20-24 minutes. Cornbread time remains unchanged.

Nutrition Facts : Calories 150.7, Fat 7.3, SaturatedFat 2.3, Cholesterol 28.1, Sodium 159.7, Carbohydrate 19, Fiber 0.5, Sugar 7.5, Protein 2.6

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