Old Pecos Cornmeal Muffins Recipes

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CRANBERRY CORNMEAL MUFFINS



Cranberry Cornmeal Muffins image

From BH&G. Although I have not tried these, they sure do look good. Posting for the sake of safe keeping.

Provided by Marz7215

Categories     Breads

Time 40m

Yield 12 muffins, 12 serving(s)

Number Of Ingredients 12

1 cup all-purpose flour
3/4 cup cornmeal
1/3 cup sugar
2 teaspoons baking powder
1/4 teaspoon salt
1 beaten egg
3/4 cup buttermilk
1/4 cup cooking oil
1/2 teaspoon finely shredded lemon peel
1 cup coarsely chopped cranberries
2 tablespoons sugar
1/4 cup finely chopped walnuts

Steps:

  • Grease twelve 2-1/2-inch muffin cups or line with paper bake cups. Set muffin cups aside.
  • In a medium mixing bowl combine flour, cornmeal, the 1/3 cup sugar, baking powder, and salt. Make a well in the center of the dry ingredients.
  • In a small mixing bowl combine egg, buttermilk, cooking oil, and lemon peel. Add egg mixture all at once to dry ingredients. Stir just until moistened (batter should be lumpy). In another small mixing bowl combine cranberries and the 2 tablespoons sugar. Fold cranberries and walnuts into muffin batter. Spoon batter into prepared muffin cups, filling each 2/3 full.
  • Bake in a 400 degree F oven about 20 minutes or until golden. Remove muffins from muffin cups. Cool slightly on a wire rack. Serve warm. Makes 12 servings.

Nutrition Facts : Calories 167.5, Fat 7.1, SaturatedFat 1, Cholesterol 18.2, Sodium 134, Carbohydrate 23.7, Fiber 1.4, Sugar 8.9, Protein 3.1

CORNMEAL MUFFINS



Cornmeal Muffins image

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

Provided by CoffeeMom

Categories     Quick Breads

Time 30m

Yield 12 muffins

Number Of Ingredients 8

1 cup flour
1 tablespoon baking powder
1/2 teaspoon salt
1/2 cup sugar
1 cup yellow cornmeal
1/2 cup butter
1 egg
3/4 cup milk

Steps:

  • Preheat oven to 375º F.
  • Grease muffin pan.
  • Mix dry ingredients together.
  • In a seperate bowl combine melted butter, egg and milk; mix well.
  • Add dry mix to wet mix and stir until just combined.
  • Spoon batter into muffin pan and bake for 15-20 minutes.
  • Serve hot.

Nutrition Facts : Calories 191.3, Fat 9.1, SaturatedFat 5.4, Cholesterol 40.1, Sodium 259.2, Carbohydrate 25.1, Fiber 1, Sugar 8.5, Protein 3

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

I don't like my cornmeal muffins to be really crunchy, so I warmed up the milk and let the cornmeal soak. I ended up with a muffin that's crispy on the outside and just the right texture on the inside. These tasted just like the ones I first made in home ec. class. If you like the idea of cornmeal muffins but not the texture (gritty) these are for you. They are for us.

Provided by Milk and Cookies

Categories     Quick Breads

Time 35m

Yield 12 serving(s)

Number Of Ingredients 8

3/4 cup cornmeal
1 1/4 cups milk (warmed)
1 cup flour
1/3 cup sugar
1 tablespoon baking powder
1/2 teaspoon salt
1 egg (beaten)
1/4 cup butter (melted)

Steps:

  • Mix cornmeal and warmed milk, let sit for 10 minutes.
  • Mix flour, sugar, baking powder and salt, set aside.
  • Add egg and butter to cornmeal mixture, mixing well.
  • Add dry ingredients and mix until just mixed. (do not overmix).
  • Bake 15 to 20 minutes at 400°F.

Nutrition Facts : Calories 143.9, Fat 5.6, SaturatedFat 3.2, Cholesterol 31.4, Sodium 236.1, Carbohydrate 20.9, Fiber 0.8, Sugar 5.7, Protein 3.1

PUMPKIN CORNMEAL MUFFINS



Pumpkin Cornmeal Muffins image

A really good breakfast (or snack) muffin. The cornmeal adds a different texture. I made these for a Thanksgiving brunch (with dinner served late in the day) one year and they disappeared!

Provided by Ms B.

Categories     Quick Breads

Time 45m

Yield 12 muffins

Number Of Ingredients 12

1/2 cup unsalted butter, softened
3/4 cup light brown sugar
1/2 cup milk
4 eggs
1 (15 ounce) can solid-pack pumpkin
1 1/2 cups whole wheat flour
1 cup yellow cornmeal
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 teaspoon ground cloves

Steps:

  • Heat oven to 350F.
  • Lightly coat muffin tins with vegetable cooking spray.
  • In a large bowl, beat the butter and brown sugar until light and fluffy.
  • Add the remaining ingredients and beat until smooth.
  • Spoon the batter into the muffin pans.
  • Bake 25 to 30 minutes or until a toothpick inserted into a muffin comes out clean.
  • Cool on a wire rack.

APPLE CORNMEAL MUFFINS



Apple Cornmeal Muffins image

These muffins are low fat, healthy and egg-free. Don't be put off by that though, they are delicious! If you dont have flaxseed, you can substitute it for 1 egg.

Provided by linkinparkrks

Categories     Quick Breads

Time 20m

Yield 12 muffins, 12 serving(s)

Number Of Ingredients 11

1 1/2 cups whole wheat flour
3/4 cup cornmeal
4 teaspoons baking powder
1/2 cup white sugar
1/2 teaspoon salt
1 teaspoon cinnamon
1 cup milk
1/4 cup canola oil
1 cup chopped apple
1 tablespoon ground flax seed, plus 3 Tbsp. water
optional sugar

Steps:

  • Preheat oven to 400*.
  • In a medium sized bowl, mix flour, cornmeal, sugar, baking powder, cinnamon and salt.
  • In another bowl mix together oil, milk, flaxseed and water.
  • In a small bowl toss the apple with two tablespoons of the dry mixture.
  • Fold wet ingredients with the dry.
  • Fold in the apples.
  • Spoon batter into a greased muffin pan.
  • Sprinkle tops with sugar.
  • Let bake 15-20 minutes.

Nutrition Facts : Calories 175.3, Fat 6.3, SaturatedFat 0.9, Cholesterol 2.9, Sodium 231.3, Carbohydrate 28.2, Fiber 2.8, Sugar 9.5, Protein 3.5

OLD PECOS CORNMEAL MUFFINS



Old Pecos Cornmeal Muffins image

This is a good muffin to serve with chili. I do not remember the cookbook this came from. It was a library somewhere in rural, Georgia. Possibly, Euchee Creek Library.

Provided by out of here

Categories     Quick Breads

Time 30m

Yield 20 muffins

Number Of Ingredients 12

2 eggs, beaten
1 cup sour cream
1/2 cup butter, melted
1 cup creamed corn
1 tablespoon granulated sugar
1 cup all-purpose flour
1/2 cup yellow cornmeal
2 teaspoons baking powder
1/2 teaspoon baking soda
1 1/2 teaspoons salt
4 ounces cheddar cheese, grated
1 tablespoon chopped green chili pepper

Steps:

  • Preheat oven to 400 degrees.
  • Generously grease muffin tins.
  • In a bowl, mix the beaten eggs, sour cream, melted butter, creamed corn, and sugar.
  • In a seperate bowl, mix the flour, cornmeal, baking powder, soda, and salt.
  • Stir the dry ingredients into the egg and cream mixture, mixing until just combined.
  • Stir in the cheese and chilies.
  • Pour the batter into the prepared tins.
  • Bake until the muffins spring back when touched and golden about 15 minutes.

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