Mini Sweet Corn Muffins Recipes
MINI CORN MUFFINS
"When my great-grandson was a teenager, he and his friends could hardly wait for these muffins to come out of the oven. The aroma is heavenly as they bake," writes field editor Ruby Williams of Bogalusa, Louisiana. "I like them because they're not crumbly like some lighter corn muffins."
Provided by Taste of Home
Time 25m
Yield 16 muffins.
Number Of Ingredients 8
Steps:
- In a large bowl, combine the flour, cornmeal, sugar, baking powder and salt. In another bowl, combine the egg substitute, milk and oil; stir into dry ingredients just until moistened., Fill miniature muffin cups coated with cooking spray three-fourths full. Bake at 400° for 10-12 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pans to wire racks. Serve warm.
Nutrition Facts : Calories 58 calories, Fat 2g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 82mg sodium, Carbohydrate 8g carbohydrate, Fiber 0 fiber), Protein 2g protein.
SWEET CORN MUFFINS
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
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 CORNBREAD MINI MUFFINS
These Sweet Cornbread Mini Muffins are easy and delicious!
Provided by The Southern Lady
Categories bread
Time 22m
Number Of Ingredients 9
Steps:
- Whisk together the cornmeal, flour, salt, baking powder and sugar in a large bowl.
- Add eggs, milk, honey and butter. Mix well with spoon.
- Spray a mini muffin pan with cooking spray. Fill cups 1/2 to 3/4 full with batter.
- Bake in preheated 400 degree oven for 12 to 15 minutes until brown on top and centers test done.
SWEET CORNBREAD MUFFINS
These Sweet Cornbread Muffins are so moist and flavorful! Slather them in butter and they are a great side dish to any meal.
Provided by Sarah Averett
Categories Side Dish
Time 34m
Number Of Ingredients 9
Steps:
- Preheat oven to 350ºF. Place muffin liners in a muffin tin or spray a silicone muffin pan with cooking spray.
- In a medium-sized bowl, combine the eggs, milk, vanilla.
- Melt the butter in the microwave and then add to the egg mixture, stirring well.
- Add the cornmeal, flour, sugar, baking powder, and salt. Stir until fully combined, but do not over mix.
- Fill each muffin hole 3/4 of the way full. Bake for 23-25 minutes or until an inserted toothpick comes out clean. Repeat with remaining batter.
MINI CORNBREAD PUDDINGS
We called these cornbread puddings -- not muffins -- because they're far moister and more tender than what you might expect, thanks to sour cream in the batter.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Time 30m
Yield Makes 24
Number Of Ingredients 10
Steps:
- Preheat oven to 425 degrees, with rack in upper third. Butter 24 mini muffin cups; set aside. In a medium bowl, whisk together flour, cornmeal, sugar, baking powder, salt, and baking soda.
- Make a well in center of flour mixture. In well, whisk together egg, sour cream, and corn. Mix with flour mixture just until incorporated (do not overmix).
- Dividing evenly, spoon batter into prepared muffin pan. Bake until tops have browned and a toothpick inserted in the center of a muffin comes out clean, 10 to 15 minutes. Let stand 5 minutes in pan; turn out onto a cooling rack. Serve, or cool completely and store at room temperature in an airtight container, up to 2 days.
Nutrition Facts : Calories 72 g, Fat 3 g, Protein 2 g
CORNBREAD MINI MUFFINS
I tried this recipe today and loved it. I was trying to use up a few things I had lying around. It compliments soups and chili nicely. It so easy to make you can just eyeball the ingredients, no fussing about exact measurements.
Provided by Brandi M
Categories Breads
Time 35m
Yield 36 mini muffins
Number Of Ingredients 8
Steps:
- Preheat oven to 325.
- Mix ingredients in order listed above.
- Grease Mini Muffin Tin.
- Fill each cup until level.
- Bake on middle rack for 15-18 minutes.
Nutrition Facts : Calories 47.6, Fat 1.8, SaturatedFat 0.2, Cholesterol 5.9, Sodium 97.2, Carbohydrate 7.4, Fiber 0.4, Sugar 1.8, Protein 0.8
JIFFY CORNBREAD MUFFINS
Steps:
- Preheat the oven to 375 degrees Fahrenheit. Line the muffin tins with cupcake liners.
- In a large bowl, combine the cornbread mix, milk, sour cream, honey, and eggs. Whisk together until combined. Lumps are okay. Let the mixture rest for 5 minutes.
- Pour the batter into the muffin cups and fill them 3/4 full. Sprinkle the muffins with sugar.
- Bake for 18 to 20 minutes or until golden brown. Brush the tops with melted butter 3 to 4 times. Enjoy!
Nutrition Facts : Calories 224 cal
17 BEST MINI MUFFINS
Steps:
- Select your favorite recipe.
- Organize all the required ingredients.
- Prep a mini muffin recipe in 30 minutes or less!
Nutrition Facts :
SWEET CORN MINI MUFFINS
Needing a "kicked up" recipe for a Chili Dinner for a bunch of students at the University of Wisconsin Odyssey class, I dug this recipe out of my "clippings to some day try". Very tasty and a little on the sweet side! This recipe is adapted from The All-American Cookbook of the ICS (International Chili Society). The original recipe comes from Cathy and Doug Wilkey, ICS World Champions (1993 & 2005).
Provided by MadCity Dale
Categories Lunch/Snacks
Time 1h30m
Yield 72 mini muffins, 30 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees.
- Cream butter and sugar together, then add eggs one at a time, mixing thoroughly after each egg.
- Stir in jalapenos, corn and cheeses. Mix well.
- Blend dry ingredients in a bowl flour, cornmeal, baking powder and salt. Add dry ingredients mixture to butter/sugar mixture, mix well and refrigerate for 10 minutes. Spray metal mini-muffin pans well with baking non stick spray(baking/flour). Fill muffin 3/4ths full.
- Put into preheated oven @ 300 degrees. Bake for 1 hour.
- Remove and place on stove top for 15 minutes. Knock out onto a towel.
- Garnish with fine diced cilantro. Serve with chips.
HONEY CORNBREAD MUFFINS
Bake a batch of the Neelys' Honey Cornbread Muffins recipe from Down Home with the Neelys on Food Network to go with a backyard barbecue or family chili night.
Provided by Patrick and Gina Neely : Food Network
Time 25m
Yield 12 muffins
Number Of Ingredients 9
Steps:
- Preheat oven to 400 degrees F.
- Into a large bowl, mix the cornmeal, flour, baking powder, sugar, and salt. In another bowl, whisk together the whole milk, eggs, butter, and honey. Add the wet to the dry ingredients and stir until just mixed.
- Place muffin paper liners in a 12-cup muffin tin. Evenly divide the cornbread mixture into the papers. Bake for 15 minutes, until golden.
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