Spoon Muffins Recipes
SPOON-BREAD MUFFINS
Provided by Scott Peacock
Categories Bread Milk/Cream Dairy Egg Breakfast Brunch Bake Vegetarian Quick & Easy Cornmeal Gourmet Sugar Conscious Kidney Friendly Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 12 muffins
Number Of Ingredients 7
Steps:
- Preheat oven to 425°F with rack in middle. Butter muffin cups.
- Whisk together cornmeal, baking soda, and salt in a bowl. Whisk buttermilk into eggs, then add to cornmeal mixture and whisk vigorously until smooth. Whisk in butter.
- Divide batter among muffin cups and bake until edges begin to pull away from sides and a wooden pick inserted in center of a muffin comes out clean, 20 to 25 minutes. Turn out onto a rack and serve warm.
SPOON MUFFINS
This standard muffin recipe has to be one of my all-time favorites. I like to make them as is or with blueberries added to the batter. No matter how they're prepared, everyone agrees that the best way to eat them is hot from the oven slathered with sweet creamy butter!
Provided by Allrecipes Member
Time 35m
Yield 30
Number Of Ingredients 6
Steps:
- In a large bowl, dissolve yeast in warm water; let stand for 5 minutes. Combine flour, egg, butter and sugar; add to yeast mixture and mix well. Fill greased or paper-lined muffin cups two-thirds full. Bake at 400 degrees F for 20-25 minutes or until muffins test done.
Nutrition Facts : Calories 109.2 calories, Carbohydrate 14.1 g, Cholesterol 18.4 mg, Fat 4.9 g, Fiber 0.5 g, Protein 2 g, SaturatedFat 3 g, Sodium 247.3 mg, Sugar 1.7 g
SPOON MUFFINS
This standard muffin recipe has to be one of my all-time favorites. I like to make them as is or with blueberries added to the batter. No matter how they're prepared, everyone agrees that the best way to eat them is hot from the oven slathered with sweet creamy butter!
Provided by Allrecipes Member
Time 35m
Yield 30
Number Of Ingredients 6
Steps:
- In a large bowl, dissolve yeast in warm water; let stand for 5 minutes. Combine flour, egg, butter and sugar; add to yeast mixture and mix well. Fill greased or paper-lined muffin cups two-thirds full. Bake at 400 degrees F for 20-25 minutes or until muffins test done.
Nutrition Facts : Calories 109.2 calories, Carbohydrate 14.1 g, Cholesterol 18.4 mg, Fat 4.9 g, Fiber 0.5 g, Protein 2 g, SaturatedFat 3 g, Sodium 247.3 mg, Sugar 1.7 g
SPOON MUFFINS
This standard muffin recipe has to be one of my all-time favorites. I like to make them as is or with blueberries added to the batter. No matter how they're prepared, everyone agrees that the best way to eat them is hot from the oven slathered with sweet creamy butter!
Provided by Allrecipes Member
Time 35m
Yield 30
Number Of Ingredients 6
Steps:
- In a large bowl, dissolve yeast in warm water; let stand for 5 minutes. Combine flour, egg, butter and sugar; add to yeast mixture and mix well. Fill greased or paper-lined muffin cups two-thirds full. Bake at 400 degrees F for 20-25 minutes or until muffins test done.
Nutrition Facts : Calories 109.2 calories, Carbohydrate 14.1 g, Cholesterol 18.4 mg, Fat 4.9 g, Fiber 0.5 g, Protein 2 g, SaturatedFat 3 g, Sodium 247.3 mg, Sugar 1.7 g
SPOON MUFFINS
This standard muffin recipe has to be one of my all-time favorites. I like to make them as is or with blueberries added to the batter. No matter how they're prepared, everyone agrees that the best way to eat them is hot from the oven slathered with sweet creamy butter!
Provided by Allrecipes Member
Time 35m
Yield 30
Number Of Ingredients 6
Steps:
- In a large bowl, dissolve yeast in warm water; let stand for 5 minutes. Combine flour, egg, butter and sugar; add to yeast mixture and mix well. Fill greased or paper-lined muffin cups two-thirds full. Bake at 400 degrees F for 20-25 minutes or until muffins test done.
Nutrition Facts : Calories 109.2 calories, Carbohydrate 14.1 g, Cholesterol 18.4 mg, Fat 4.9 g, Fiber 0.5 g, Protein 2 g, SaturatedFat 3 g, Sodium 247.3 mg, Sugar 1.7 g
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