Moist Sugarless Cornbread Muffins Recipes

MOIST SUGARLESS CORNBREAD MUFFINS

Steps:

• Preheat oven to 450 degrees.
• Heat creamed corn over medium heat until boiling. Stir in 1 cup of the cornmeal.
• Mix sour cream & milk until well blended.
• Stir sour cream mixture into creamed corn mixture, then add eggs and melted butter.
• Mix cornmeal, flour, salt baking powder, soda and cayenne pepper into a medium bowl.
• Stir into wet ingredients.
• Place cupcake papers into muffin tin and fill 1/2 full with batter.
• Bake 15 minutes or until golden brown.
• Let cool on a wire rack.

EASY, SWEET CORNBREAD MUFFINS

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Line 12 muffin cups with paper liners.
• Mix corn bread mix, milk, sour cream, honey, and eggs in a bowl until batter is well combined yet slightly lumpy; allow to rest for 5 minutes. Fill muffin cups 3/4 full with batter. Lightly sprinkle each muffin with sugar.
• Bake in the preheated oven until muffins are golden brown, 18 to 20 minutes. Brush tops of muffins with melted butter; repeat brushing muffins with butter 2 to 3 more times.

MOIST CORNBREAD MUFFINS

Steps:

• Heat oven to 425°F.
• Grease two 12 muffin tins or line with liners.
• Put all dry ingredients in large bowl and mix well.
• Add buttermilk, mayonnaise, butter and shortening to dry ingredients.
• Mix well.
• Add eggs and blend thoroughly.
• Pour into prepared muffin tins and bake 10-12 minutes till lightly browned.
• Use toothpick to test for doneness.
• NOTE: I added 1 C shredded cheddar cheese on some and cinnamon sugar on some.