Coffee Shop Cornbread Muffins Recipes

COFFEE SHOP CORNBREAD MUFFINS

Steps:

• In a bowl, stir together corn meal, flour, sugar, baking soda, salt and brown sugar.
• In a second bowl, whisk egg with buttermilk (or sour milk) and oil.
• Add liquid ingredients to dry ingredients all at once, stirring just until blended.
• Spoon into well greased muffin pans, filling about ¾ full.
• Bake in a preheated 425°F oven for 20 minutes or until a golden brown.
• Enjoy warm, cooled to room temperature or split and toasted.

COFFEE SHOP CORN MUFFINS

Steps:

• In a bowl, combine cornmeal, flour, sugars, baking soda and salt. In another bowl, beat egg, buttermilk and oil; stir into dry ingredients just until moistened. Fill greased or paper-lined muffin cups three-fourths full. Bake at 425° for 12-15 minutes or until muffins test done. Cool in pan for 10 minutes before removing to a wire rack.

CLASSIC CORNBREAD MUFFINS

Steps:

• Preheat oven to 425 degrees.
• Spray muffin tin with nonstick spray or line with paper muffin cups.
• Combine cornmeal, flour, sugar, baking powder and salt.
• Stir well.
• Combine beaten egg, milk and melted butter (if using normal butter add less salt).
• Stir into the dry mixture and combine just until blended.
• Chopped jalapenos (from a tin) can also be added, as can chopped red pepper and/or tinned corn kernels.
• Scoop batter into prepared muffin pans.
• Sprinkle cheddar cheese on top of muffins before baking if desired.
• Bake for 20-25 minutes .

COFFEE SHOP CORN MUFFINS

Steps:

• In a bowl, combine cornmeal, flour, sugars, baking soda and salt. In another bowl, beat egg, buttermilk and oil; stir into dry ingredients just until moistened. Fill greased or paper-lined muffin cups three-fourths full. Bake at 425 for 12-15 minutes or until muffins test done. Cool in pan for 10 minutes before removing to a wire rack.

COFFEE SHOP CORN MUFFINS RECIPE

Steps:

• In a bowl, combine cornmeal, flour, sugars, baking soda and salt. In another bowl, beat egg, buttermilk and oil; stir into dry ingredients just until moistened. Fill greased or paper-lined muffin cups three-fourths full. Bake at 425 degrees for 12-15 minutes or until muffins test done. Cool in pan for 10 minutes before removing to a wire rack.