Double Corn Muffins Recipes

DOUBLE-CORN MUFFINS

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.

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.

BUTTERY CORN MUFFINS

Steps:

• In a large bowl, combine the flour, cornmeal and sugar. In a small bowl, combine the egg, milk, oil, vanilla and butter flavoring. Stir into dry ingredients just until moistened., Fill greased muffin cups three-fourths full. Bake at 400° for 15-18 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.

DOUBLE CORN AND CHEESE MUFFINS

Steps:

• Preheat oven to 400 degrees. Butter 12 large muffin cups.
• In a mixing bowl combine the flour, cornmeal, sugar, baking powder and salt.
• In a separate bowl beat the eggs lightly, then whisk in the milk and melted butter. Make a well in the dry ingredients and pour in the egg mixture. Stir gently, just until combined. Stir in the corn and cheese.
• Spoon the mixture into the muffin cups, filling each about three-fourths full.
• Bake the muffins for 15 minutes, then reduce the heat to 375 degrees and bake 10 minutes longer, until the tops are golden brown and spring back when touched lightly.
• Cool the muffins in the pans on a rack for five minutes, then transfer to a basket and serve at once.

JIFFY CORNBREAD

Steps:

• Preheat oven to 400 degrees F. Prepare a 9x13 inch baking pan and spray with non-stick cooking spray.
• In a large bowl, combine all ingredients and stir by hand until well combined, but do NOT overmix. Batter may be slightly lumpy.
• Pour batter into pan and bake for approxiately 25 minutes, or until a toothpick inserteted into the center comes out clean.
• Remove from oven and allow to cool slightly. Store any uneaten portions tightly covered.

DOUBLE CORN AND GREEN CHILE MUFFINS

Steps:

• Heat oven to 350 Degrees F. Line muffins cups with paper liners.
• Mix corn meal, flour, baking powder, salt and pepper in a large bowl. Whisk eggs and sour cream in another bowl until smooth. Mix in butter. Stir in corn, cheese and chiles. Pour over dry ingredients and mix just until blended.
• Scoop batter into muffin cups. Bake 25 to 30 minutes or until no longer moist in the center. Cool a few minutes before serving.

DOUBLE-CORN AND CHEESE MUFFINS

Steps:

• Preheat oven to 400°F. Line eight 1/3-cup muffin cups with paper liners. Blend milk and egg in small bowl. Place remaining ingredients in large bowl; add milk mixture. Stir until ingredients are just moistened (do not overmix). Divide batter among prepared muffin cups.
• Bake muffins until golden and tester inserted into center comes out clean, about 20 minutes. Serve muffins warm.

DOUBLE CORN MUFFINS

Steps:

• Position oven rack in the center of the oven; preheat to 400°.
• Brush the insides of 10 muffin cups with softened butter, then brush the top of the pan.
• Whisk the flour, cornmeal, baking powder, and salt together in a bowl.
• Beat the butter and sugar in the bowl of a heavy-duty stand mixer fitted with the paddle attachment on high speed, scraping the sides of the bowl often with a silicone spatula, until the mixture is very light in color and texture, about 5 minutes.
• Gradually beat in the eggs, beating well after each addition.
• Decrease mixer speed to low; in thirds, beat in the flour mixture, alternating with two equal additions of the milk, scraping down the sides of the bowl often, and mix until smooth.
• Stir in the corn.
• Using a 2 1/2 inch diameter ice-cream scoop, portion the batter, rounded side up, into the cups.
• Bake for 10 minutes; decrease oven temperature to 375° and continue baking until the tops of the muffins are golden brown and a cake tester comes out clean, about 15 minutes more.
• Cool in the pan set on wire rack for 10 minutes; remove muffins to wire rack and cool completely.