Cornmeal Rye Muffins Recipes

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RYE AND CORNMEAL MUFFINS WITH CARAWAY



Rye and Cornmeal Muffins With Caraway image

I like to serve these savory muffins, whose flavors are reminiscent of black bread and pumpernickel, with hearty borscht-type soups, smoked fish or cheese.

Provided by Martha Rose Shulman

Categories     breakfast, brunch, quick, main course, side dish

Time 25m

Yield 12 muffins

Number Of Ingredients 11

1 cup rye flour
1 cup whole-wheat flour
2 teaspoons baking powder
1 teaspoon baking soda
3/4 teaspoon salt
1/3 cup cornmeal
2 teaspoons caraway seeds
2 eggs
1/4 cup canola oil
2 tablespoons blackstrap molasses
1 1/2 cups buttermilk

Steps:

  • Preheat the oven to 375 degrees with the rack positioned in the upper third. Oil or butter muffin tins.
  • Sift together the rye and whole-wheat pastry flours, baking powder, baking soda and salt. Stir in the cornmeal and the caraway seeds.
  • In a separate bowl, beat together the eggs, oil, blackstrap molasses and buttermilk. Using a whisk or a spatula, stir in the dry ingredients, and mix until well combined. Do not beat; a few lumps are fine, but make sure there is no flour at the bottom of the bowl.
  • Spoon into muffin cups, filling them to just below the top (about 4/5 full). Place in the oven, and bake 25 minutes until lightly browned and well risen.

Nutrition Facts : @context http, Calories 154, UnsaturatedFat 5 grams, Carbohydrate 21 grams, Fat 6 grams, Fiber 2 grams, Protein 5 grams, SaturatedFat 1 gram, Sodium 236 milligrams, Sugar 4 grams, TransFat 0 grams

CHEESY CORNBREAD MUFFINS



Cheesy Cornbread Muffins image

Provided by Ree Drummond : Food Network

Time 45m

Yield 12 muffins

Number Of Ingredients 13

Nonstick cooking spray, for the muffin tin
1 1/3 cups yellow cornmeal
2/3 cup all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon kosher salt
1 cup buttermilk
2 large eggs, whisked
1 1/2 cups grated sharp Cheddar
One 4-ounce cans green chiles
6 tablespoons salted butter, melted
8 tablespoons salted butter, softened
3 tablespoons honey

Steps:

  • For the muffins: Preheat the oven to 425 degrees F. Prepare a muffin tin with cooking spray.
  • Stir together the cornmeal, flour, baking powder, baking soda and salt in a large bowl.
  • Add the buttermilk and eggs to a small pitcher and stir to combine. Pour the buttermilk mixture into the dry ingredients. Stir with a fork until combined. Fold in the cheese, green chiles and melted butter until just combined.
  • Portion the batter into the prepared muffin tin and bake until they are cooked through, about 15 minutes.
  • For the honey butter: Mix the butter and honey in a bowl until combined. Transfer to a ramekin. Remove the muffins from the oven, allow to cool a little, then break open and spread with the honey butter.

CORNMEAL RYE MUFFINS



Cornmeal Rye Muffins image

Make and share this Cornmeal Rye Muffins recipe from Food.com.

Provided by mammamia 2

Categories     Quick Breads

Time 30m

Yield 10-12 muffins, 10-12 serving(s)

Number Of Ingredients 7

1 cup cornmeal
1 cup rye flour
2 1/2 teaspoons baking powder
1 egg, beaten
1/4 cup cooking oil, such as wesson
1/4 cup pure maple syrup
1 1/2 cups milk

Steps:

  • Combine dry ingredients.
  • Combine wet ingredients.
  • Mix all.
  • Bake in greased muffin tins at 400F for 20 minutes.

Nutrition Facts : Calories 180.8, Fat 7.9, SaturatedFat 1.8, Cholesterol 26.3, Sodium 121, Carbohydrate 24.7, Fiber 2.4, Sugar 5, Protein 3.8

SWEET CORNMEAL MUFFINS



Sweet Cornmeal Muffins image

My husband, Axtell, was a fan of the cornmeal muffins from a restaurant we visited. I found a similar recipe and cut it down to serve two. These muffins are his favorite.-Marie Kramer, Kirkwood, Missouri

Provided by Taste of Home

Time 25m

Yield 4 muffins.

Number Of Ingredients 8

2 tablespoons sugar
4 teaspoons canola oil
1 egg, beaten or 1/4 cup egg substitute
2 tablespoons milk
1/4 cup cornmeal
1/4 cup all-purpose flour
1/2 teaspoon baking powder
Pinch salt

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.

Nutrition Facts : Calories 153 calories, Fat 6g fat, Cholesterol 0 cholesterol, Sodium 87mg sodium, Carbohydrate 20g carbohydrate, Fiber 4g protein.

SAVORY CORN MUFFINS



Savory Corn Muffins image

This recipe yields a bread that's moist and savory and tastes distinctly of corn. Unlike many corn muffins, these stay moist, thanks to canned creamed corn.

Provided by USA WEEKEND columnist Pam Anderson

Categories     Bread     Quick Bread Recipes     Muffin Recipes     Savory Muffin Recipes

Yield 12

Number Of Ingredients 10

1 (14.75 ounce) can creamed corn
2 cups yellow cornmeal, divided
1 cup buttermilk
2 large eggs
8 tablespoons melted butter
1 cup all-purpose flour
1 tablespoon white sugar
1 ½ teaspoons salt
2 teaspoons baking powder
½ teaspoon baking soda

Steps:

  • Adjust oven rack to middle position and heat oven to 450 degrees. Put a 12-cup muffin tin (with standard-sized molds of 12-cup capacity) in oven to heat while preparing batter.
  • Microwave creamed corn in a 1-quart Pyrex-type measuring cup to a full boil (or in a medium saucepan over medium heat). Stir in 1 cup of the cornmeal to make a very thick, pasty mush. If the mush is not stiff, microwave an additional 30 seconds or so. Whisk in buttermilk, then eggs and finally butter.
  • Mix remaining cornmeal with flour, sugar, salt, baking powder and soda in a medium bowl. Pour wet ingredients into dry and stir until just combined.
  • Remove muffin tin from oven; coat with non-stick cooking spray. Divide batter evenly among cups (a spring-action ice cream scoop works well).
  • Bake until golden brown on sides and bottom, about 15 minutes. Turn onto a wire rack; let cool 5 minutes. Serve.

Nutrition Facts : Calories 240 calories, Carbohydrate 34.7 g, Cholesterol 52.2 mg, Fat 9.3 g, Fiber 1.6 g, Protein 5.1 g, SaturatedFat 5.3 g, Sodium 611.9 mg, Sugar 3.6 g

UNBELIEVABLY MOIST CORNMEAL MUFFINS



Unbelievably Moist Cornmeal Muffins image

From a Gay Lea recipe flyer. Definitely not a low fat recipe. Tried numerous recipes previously with mixed results (too dry, too crumbly), but these are always mmmm....perfect! Enjoy with soup, salad, chili. Add grated cheese if you wish. Can be frozen.

Provided by fluffystew

Categories     Quick Breads

Time 35m

Yield 12 muffins

Number Of Ingredients 8

1 1/4 cups cornmeal
1 cup all-purpose flour
1/3 cup white sugar
1 tablespoon baking powder
3/4 teaspoon salt
2 eggs
1 1/2 cups gay lea sour cream (light)
3/4 cup butter, melted and cooled

Steps:

  • Preheat oven to 400 degrees.
  • Grease or put muffin cups into a 12-muffin pan. (or use a 9-inch square baking pan).
  • Combine dry ingredients in a bowl: cornmeal, flour, sugar, baking powder, salt.
  • In another bowl, combine wet ingredients: eggs, sour cream and melted butter.
  • Add wet ingredients into the dry and mix well.
  • Put into muffin cups or baking pan.
  • Bake 15-20 minutes or until a toothpick comes out clean.

Nutrition Facts : Calories 275.1, Fat 18.5, SaturatedFat 10.9, Cholesterol 76.5, Sodium 377, Carbohydrate 24.4, Fiber 1.2, Sugar 6.7, Protein 3.9

BASIC CORN MUFFINS



Basic Corn Muffins image

A simple but delicious muffin recipe that can easily be dressed up by adding jalapenos, honey or anything else.

Provided by Doug Matthews

Categories     Bread     Quick Bread Recipes     Muffin Recipes     Corn Muffin Recipes

Time 30m

Yield 12

Number Of Ingredients 8

1 cup cornmeal
1 cup all-purpose flour
⅓ cup white sugar
2 teaspoons baking powder
½ teaspoon salt
1 egg, beaten
¼ cup canola oil
1 cup milk

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.

Nutrition Facts : Calories 154 calories, Carbohydrate 22.5 g, Cholesterol 17.1 mg, Fat 5.9 g, Fiber 1 g, Protein 3.1 g, SaturatedFat 0.8 g, Sodium 196.1 mg, Sugar 6.6 g

CORNMEAL MUFFINS



Cornmeal Muffins image

Provided by Pierre Franey

Categories     easy, quick

Time 30m

Yield About 24 muffins

Number Of Ingredients 9

1 1/2 cups all-purpose flour
1/3 cup granulated sugar
4 teaspoons baking powder
1 teaspoon salt
1 1/2 cup cornmeal
2 eggs
1 1/2 cups milk
1 teaspoon vanilla extract
6 tablespoons melted butter, plus additional butter for greasing the mold

Steps:

  • Preheat oven to 375 degrees.
  • Sift the flour, sugar, baking powder and salt into a bowl. Add the cornmeal and stir.
  • In a separate bowl, beat the eggs until foamy. Add the eggs to the dry mixture, along with the milk, vanilla and melted butter. Beat just until smooth (do not overmix).
  • Grease the mold well, and fill the mold cavities to seven-eighths of capacity with the batter. Bake for 20 minutes, or until the muffins are lightly browned. (The pan has ''feet,'' so it is helpful to set it on a cookie sheet in the oven to avoid tipping.)

Nutrition Facts : @context http, Calories 116, UnsaturatedFat 1 gram, Carbohydrate 18 grams, Fat 4 grams, Fiber 1 gram, Protein 2 grams, SaturatedFat 2 grams, Sodium 102 milligrams, Sugar 4 grams, TransFat 0 grams

CORNMEAL RAISIN MUFFINS



Cornmeal Raisin Muffins image

This makes muffin baking as easy as possible with a prepared dry mix you add on to when it is time to bake.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes

Yield Makes 1 dozen

Number Of Ingredients 10

1 cup all-purpose flour
1 cup yellow cornmeal
1 cup light-brown sugar, packed
1/2 cup raisins
1 tablespoon baking powder
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
4 tablespoons butter, melted, plus more for muffin tin
2 large eggs, lightly beaten
1 cup buttermilk

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.

CORNMEAL CHEESE MUFFINS



Cornmeal Cheese Muffins image

Cornmeal Cheese Muffins are preferred over a a pan of corn bread at the Dallas, Oregon home of field editor Sherri Gentry. They're moist and tasty.

Provided by Taste of Home

Time 40m

Yield 1 dozen.

Number Of Ingredients 11

1-1/2 cups all-purpose flour
1/2 cup yellow cornmeal
1/4 cup sugar
1 tablespoon baking powder
3/4 teaspoon salt
1/2 cup 4% cottage cheese
3/4 cup milk
1/4 cup canola oil
1 egg
1/2 cup shredded cheddar cheese
1/2 teaspoon dried thyme

Steps:

  • In a large bowl, combine the flour, cornmeal, sugar, baking powder and salt. In another bowl, mash cottage cheese with a fork; add the milk, oil and egg. Stir into dry ingredients just until moistened. Fold in cheddar cheese and thyme. , Fill greased or paper-lined muffin cups three-fourths full. Bake at 400° for 20-25 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan a wire rack. Serve warm

Nutrition Facts : Calories 177 calories, Fat 7g fat (2g saturated fat), Cholesterol 27mg cholesterol, Sodium 322mg sodium, Carbohydrate 22g carbohydrate (5g sugars, Fiber 1g fiber), Protein 5g protein.

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