Sunny Cornmeal Muffins Recipes

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SUNNY CORN BREAD MUFFINS



Sunny Corn Bread Muffins image

Corn kernels add sunny taste and texture to these moist muffins, a great accompaniment to our summer barbecue. They're especially good warm, so if I bake them ahead, I warm them on the grill or in the microwave before serving. -Nancy Zimmerman, Cape May Court House, New Jersey

Provided by Taste of Home

Time 30m

Yield 8 muffins.

Number Of Ingredients 9

3/4 cup all-purpose flour
3/4 cup yellow cornmeal
2 tablespoons sugar
1 teaspoon baking powder
1 teaspoon salt
1 large egg
2/3 cup buttermilk
3 tablespoons canola oil
1 cup whole kernel corn

Steps:

  • In a large bowl, combine the flour, cornmeal, sugar, baking powder and salt. In a small bowl, whisk the egg, buttermilk and oil. Stir into dry ingredients just until moistened. Fold in corn. , Fill greased muffin cups three-fourths full. Bake at 400° for 18-22 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm.

Nutrition Facts : Calories 187 calories, Fat 6g fat (1g saturated fat), Cholesterol 27mg cholesterol, Sodium 460mg sodium, Carbohydrate 27g carbohydrate (6g sugars, Fiber 2g fiber), Protein 4g protein.

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

SUNNY CORNMEAL MUFFINS



Sunny Cornmeal Muffins image

Most muffin recipes make such a big batch that I can't possibly eat them all before they go bad. So I was thrilled to find this recipe.-Lethea Weber, Newport, Arkansas

Provided by Taste of Home

Time 25m

Yield 2 muffins.

Number Of Ingredients 6

1/4 cup biscuit/baking mix
1/4 cup yellow cornmeal
1 tablespoon sugar
1/4 cup milk
1 egg, beaten
2 teaspoons canola oil

Steps:

  • In a small bowl, combine the baking mix, cornmeal and sugar. Combine milk, egg and oil; stir into dry ingredients just until moistened (batter will be thin). Pour into two greased 6-oz. oven proof custard cups or ramekins., Bake at 400° for 15-18 minutes or until golden brown.

Nutrition Facts : Calories 243 calories, Fat 9g fat, Cholesterol 1mg cholesterol, Sodium 251mg sodium, Carbohydrate 33g carbohydrate, Fiber 1g fiber), Protein 7g protein.

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

SUNNY CORNBREAD MUFFINS



Sunny Cornbread Muffins image

Make and share this Sunny Cornbread Muffins recipe from Food.com.

Provided by Courtly

Categories     Quick Breads

Time 30m

Yield 8 muffins

Number Of Ingredients 9

3/4 cup flour
3/4 cup yellow cornmeal
2 tablespoons sugar
1 teaspoon baking powder
1 teaspoon salt
1 egg
2/3 cup buttermilk
3 tablespoons canola oil
1 cup whole kernel corn

Steps:

  • In large bowl, combine the flour, cornmeal, sugar, baking powder, and salt. In a small bowl, whisk the egg, buttermilk and oil. Stir into dry ingredients just until moistened. Fold in corn.
  • Fill greased muffin cups three-fourths full. Bake at 400 for 18-22 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm.

Nutrition Facts : Calories 176.9, Fat 6.8, SaturatedFat 0.8, Cholesterol 27.2, Sodium 436.7, Carbohydrate 25.9, Fiber 1.6, Sugar 4.8, Protein 4.1

OLD FASHIONED CORNBREAD MUFFINS - HOW TO MAKE MOIST CORNBREAD FROM SCRATCH



Old Fashioned Cornbread Muffins - How to Make Moist Cornbread from Scratch image

How to Make Moist Cornbread from Scratch? Follow this easy recipe for Old Fashioned Cornbread Muffins. My family won't let me make any other cornbread recipe after discovering this sweet corn muffin recipe.

Provided by Barbara

Categories     Appetizer     Side Dish

Time 30m

Number Of Ingredients 9

1/2 cup butter, softened (1 stick)
1/2 cup brown sugar
1 cup corn meal
1 cup flour
2 teaspoons cream of tartar
1 teaspoon baking soda
1 egg
1 cup milk
1 teaspoon salt

Steps:

  • Preheat oven to 375 degrees F. Line 12 muffin tin with liners or spray with nonstick cooking spray.
  • Cream together softened butter and brown sugar.
  • Add remaining ingredients; combine until smooth.
  • Pour into prepared cupcake/muffin tin.
  • Bake for 20-25 minutes.

BLUEBERRY-ORANGE CORNMEAL MUFFINS



Blueberry-Orange Cornmeal Muffins image

Combine blueberries with nutty cornmeal, then add a sunny burst of orange for wholesome treats that are perfect for breakfast or as a snack. Tangy, creamy low-fat yogurt provides moisture and helps leaven and tenderize these egg-free muffins.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes

Time 35m

Yield Makes 12

Number Of Ingredients 11

1 cup plus 1 tablespoon all-purpose flour (spooned and leveled)
1 cup fine yellow cornmeal
1/3 cup granulated sugar
1 tablespoon baking powder
1/2 teaspoon fine salt
1 cup low-fat plain yogurt
3 tablespoons unsalted butter, melted and cooled
1 teaspoon pure vanilla extract
2 teaspoons finely grated orange zest, plus 2 teaspoons orange juice
1 1/4 cups blueberries (7 ounces)
1/3 cup confectioners' sugar

Steps:

  • Preheat oven to 400 degrees. Line 12 standard muffin cups with paper liners. In a large bowl, whisk together 1 cup flour, cornmeal, granulated sugar, baking powder, and salt. In a small bowl, whisk together yogurt, butter, vanilla, and orange zest. Add to flour mixture, stirring until combined (do not overmix).
  • In a medium bowl, toss blueberries with 1 tablespoon flour to coat, then fold into batter. Divide batter among muffin cups. Bake until puffed and set, about 20 minutes, rotating pan halfway through. Let muffins cool in pan on a wire rack.
  • Stir together orange juice and confectioners' sugar. Drizzle over muffins and let glaze set, about 10 minutes, before serving. Muffins can be stored in an airtight container at room temperature up to 2 days.

Nutrition Facts : Calories 156 g, Fat 4 g, Fiber 1 g, Protein 3 g, SaturatedFat 2 g

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