Southern Mystery Wholemeal Corn Muffins Recipes

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MY BEST SOUTHERN CORNMEAL MUFFINS



My Best Southern Cornmeal Muffins image

Provided by Margaret

Yield 12

Number Of Ingredients 1

2 cups self-rising white corn meal mix (look for Martha White or White Lily brands) 1 Large egg 2 cups buttermilk (whole buttermilk, if you can find it) 1/4 cup vegetable oil (plus a bit more for greasing the muffin tin) butter for serving

Steps:

  • Preheat oven to 475 degrees. Put cornmeal mix in a medium bowl. Beat the egg in a 4 cup pyrex measuring cup (or another medium bowl), add buttermilk and vegetable oil and mix until smooth. Pour buttermilk mixture over the cornmeal and stir until combined. Do not over mix...a few small lumps are fine. Set aside while you prepare the pan.
  • Grease a 12-count muffin tin by drizzling 1/4-1/2 teaspoon of vegetable oil in each cup and spreading it around, making sure to coat the sides. Place muffin tin in the hot oven until very hot....you should be able to smell the pan and the oil cooking almost, but not quite, burning ...this will only take 5-6 minutes if your oven is nice and hot.
  • Carefully take the hot pan out of the oven and immediately fill with cornmeal batter, each cup about 3/4 full. The batter should sizzle and pop as you pour it in. Do this quickly and immediately return the pan to the hot oven. Bake until dark golden brown, 15-20 minutes.
  • When the muffins come out of the oven, immediately remove them from the muffin tin and place on a cooling rack (otherwise the crusts will steam and turn soft) Serve as soon as possible with salted butter.

BANANA CORN MUFFINS



Banana Corn Muffins image

Kid-friendly. Moist, easy and a tasty muffin for "on-the-go" people. Basic recipe from Cooking Light-Tara Bennett; I added egg and optional nuts and raisins. Easily doubled.

Provided by Caroline Cooks

Categories     Quick Breads

Time 28m

Yield 6 muffins

Number Of Ingredients 7

1/3 cup mashed ripe banana (one medium)
1/2 cup milk
1 medium egg, beaten
1 (8 1/2 ounce) package yellow cornbread mix (Jiffy)
cooking spray
1/4 cup raisins (optional)
1/4 cup nuts, chopped (optional)

Steps:

  • Preheat oven to 350˚.
  • Combine milk, bananas, egg, (and nuts and raisins, if using).
  • Mix in a medium bowl; stir just until moistened.
  • Spoon mixture into well-oiled muffin cups. Bake for about 20-25 minutes until toothpick inserted in center comes out clean.
  • Cool for 10 minutes before removing from muffin pan.
  • Have not tried it, but probably would freeze well.

Nutrition Facts : Calories 199.1, Fat 6.4, SaturatedFat 1.9, Cholesterol 34.7, Sodium 466.5, Carbohydrate 30.8, Fiber 2.8, Sugar 9.2, Protein 4.5

CRUNCHY SWEET CORN MUFFINS



Crunchy Sweet Corn Muffins image

I like there to be a little crunch in my corn muffins. By using a small amount of polenta or coarse grind cornmeal added to the regular cornmeal you get out of a box of Albers, you achieve a crunch in the muffin, which I think is just perfect.

Provided by Pesto lover

Categories     Breakfast

Time 25m

Yield 15 muffins

Number Of Ingredients 11

1 3/4 cups cornmeal
1/2 cup dry polenta (coarse-grind cornmeal)
1 cup all-purpose flour
3 teaspoons baking powder
1 cup sugar
1/2 teaspoon salt
1 cup milk
1/3 cup sour cream
1 egg, beaten
1 cup butter, softened
1 teaspoon vanilla extract

Steps:

  • Preheat oven to 350°F.
  • Grease 15 muffin or cupcake tins very well. If using the jumbo size tins, this makes 8. I use nonstick spray.
  • Mix all dry ingredients well.
  • Beat together, milk, sour cream, egg, softened butter and vanilla extract.
  • Mix in dry ingredients.
  • Ladle mixture into muffins tins. Fill about 2/3 full. You could probably try filling them higher to make a total of 12 muffins, but I like them smaller (lots of calories in these).
  • Bake until lightly browned on the edges, about 20-25 minutes in my oven.

Nutrition Facts : Calories 284.2, Fat 15, SaturatedFat 9, Cholesterol 51.2, Sodium 259.2, Carbohydrate 35, Fiber 1.6, Sugar 13.5, Protein 3.6

SOUTHERN CORNBREAD MUFFINS



Southern Cornbread Muffins image

These are simple and they come out so nice, they are great for a snack or company and you can use things around the house, this is the basic recipe I add in onions or jalapenos and cheese for flavor.

Provided by celestial_star03

Categories     Quick Breads

Time 20m

Yield 12 serving(s)

Number Of Ingredients 8

2 cups cornmeal
1/2 cup all-purpose flour
2 tablespoons sugar
1 teaspoon salt
1 teaspoon baking soda
1 3/4 cups buttermilk
1 egg, beaten
2 tablespoons butter or 2 tablespoons margarine, melted

Steps:

  • Combine cornmeal, four, sugar, salt, and baking soda in a large bowl, mixing well.
  • Combine buttermilk, egg, and butter, mixing well.
  • Add to dry ingredients stirring just until moistened.
  • Spoon into greased muffin pans. Bake at 425 for 15 minutes or until edges begin to brown.
  • Yield is 1 dozen regular muffins or 6 Texas sized.

HEALTHY MYSTERY MUFFINS



Healthy Mystery Muffins image

This recipe taken from a local community paper. Healthy can be defined in many ways. This would be on the "maybe a little bit healthy" side of healthy...does that make sense? Whenever a recipe instruction lists chocolate chips in the ingredients and then says its healthy, I hesitate. I know pecans are good for you too, but in moderation. The only thing I find truly healthy about this recipe is the fact it contains no oil. I have other recipes that use pumpkin instead of or even applesauce and actually I prefer it. Feel free to think this is healthy. There are worse!!!

Provided by CoffeeB

Categories     Dessert

Time 30m

Yield 12 cupcakes

Number Of Ingredients 5

1 (18 1/4 ounce) package devil's food cake mix
15 ounces pumpkin
pecans, a handful at a time chopped
chocolate chips, a handful at a
1 tablespoon vanilla

Steps:

  • Preheat oven to 350 degrees.
  • Grease 12 muffin cups or line with paper baking cups.
  • Mix cake mix with pumpkin.
  • Add vanilla.
  • Drop into cupcake tins and sprinkle with chopped pecans and chocolate chips.
  • Bake for 20 minutes.

Nutrition Facts : Calories 196.9, Fat 6.8, SaturatedFat 1.4, Sodium 356.2, Carbohydrate 33.9, Fiber 1.2, Sugar 17.1, Protein 2.9

SOUTHERN MYSTERY WHOLEMEAL CORN MUFFINS



Southern Mystery Wholemeal Corn Muffins image

These tasty cornmuffins are dense and crunchy, with secret ingredients that give them that wonderful flavor and texture without lots of added fats, and the bonus of being all whole grain!

Provided by BrotherAdso

Categories     Quick Breads

Time 35m

Yield 12-16 Muffins, 12 serving(s)

Number Of Ingredients 10

1 cup whole wheat flour
1 3/4-2 cups cornmeal (I use half coarse, like Quaker, and half fine ground, like Indian Head)
1 1/4 teaspoons baking soda
1 1/4 teaspoons baking powder
1 dash salt
1 1/2 tablespoons sugar
2 eggs
1 1/2-2 cups low-fat buttermilk (depends on your flour and the weather)
1/3 cup prune puree (2 baby food containers worth, or a little less than 1/2 cup)
1 tablespoon peanut oil or 1 tablespoon vegetable oil

Steps:

  • Preheat the oven to 425 degrees.
  • Mix together the cornmeal, flour, leaveners, sugar, and salt.
  • Whisk together the eggs, buttermilk, oil, and prune puree in a seperate bowl.
  • Add the wet to the dry mixture, mixing thoroughly.
  • Place in sprayed muffin tin and bake 20-30 minutes at 425. Served best warm, but freeze well for later use, too.

Nutrition Facts : Calories 139.1, Fat 3, SaturatedFat 0.7, Cholesterol 36.5, Sodium 232.4, Carbohydrate 24.2, Fiber 2.5, Sugar 3.3, Protein 4.9

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