Corn Muffins Indian Head Brand Recipes

GOLDEN YELLOW CORN BREAD OR CORN MUFFINS

Steps:

• Corn Bread:
• Preheat oven to 425°F. Combine corn meal, flour, sugar, baking powder and salt in a bowl. Mix oil, egg, and milk together and add to dry ingredients, mixing until batter is uniform. Bake in a greased 9"x9"x2" pan for 20-25 minutes.
• Corn Muffins:
• Pour corn meal batter into greased or line muffin tins, filling about 2/3 full. Bake at 425°F for 15-20 minutes. Makes 12 muffins.
• Recipe Variation:
• For a sweeter, moister corn bread or muffin, make these changes to the recipe above: use 2/3 cup milk, 1/2 cup sugar, 1/2 cup oil and 2 eggs. Reduce the heat to 400°F. Bake for 20-25 minutes.
• This recipe is made available as a courtesy by Wilkins Rogers Mills.

JUMBO CORN MUFFINS

Steps:

• Heat oven to 450º.
• Grease a 6 cup jumbo muffin pan with nonstick spray.
• Whisk flour, cornmeal, sugar, baking powder, salt and cayenne together in a bowl.
• In a small bowl, whisk together buttermilk, oil and egg.
• Add buttermilk mixture to to flour mixture and stir until ingredients are just moistened.
• Fold in corn.
• Divide batter evenly among muffin cups.
• Bake at 450º for 22 minutes or until tops are golden.
• Remove muffin to wire rack and cool.
• Serve slightly warm or at room temperature.

STONE-GROUND CORNMEAL MUFFINS

Steps:

• Preheat oven to 400°; grease a 12-cup muffin pan.
• In a bowl, whisk together the flour, cornmeal, baking powder, salt, and baking soda.
• In another bowl, whisk together the sugar, eggs, butter, and oil until well blended.
• Whisk in buttermilk until blended.
• Add the egg mixture to the flour mixture and stir until just blended.
• Divide batter equally among prepared muffin cups.
• Bake in oven for 20-25 minutes or until tops are golden brown and a pick comes out clean.
• Let cool in pan on a wire rack for 3 minutes, then transfer to the rack to cool.

BASIC CORN MUFFINS

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.

CORN BRAN MUFFINS

Steps:

• Preheat oven to 375 degrees Fahrenheit
• Grease a 12 cup muffin pan. Set aside
• In a small saucepan sprinkle cornmeal and salt over the surface of the water and bring to a boil stirring constantly and continue to cook on low until desired consistency is reached. Allow to cool
• Combine milk, eggs and oil in a large mixing bowl and stir with a wire whisk until light and creamy
• To cornmeal porridge add sugars and mix together until corn becomes glutinous and gels together
• Add cornmeal to egg mixture and blend together until cornmeal dissolves and is nice and smooth
• Slowly stir in dry ingredients and mix all ingredients together to form a light batter
• With a large spoon take a small amount and fill greased muffin cups 2/3 full
• Bake in preheated oven for 20 minutes until lightly browned on top
• Remove from oven and allow to cool before placing on serving plate.