Blueberry Cornmeal Muffins
If I was allowed to eat only one type of muffin for the rest of my life, it would be these classic blueberry cornmeal muffins. Subtly sweet, light and lemony, bursting with blueberry goodness—in my opinion, there’s muffin better!
Cranberry Corn Muffins//Corn Muffins Recipe//Homemade Corn Muffins//Moist Corn Bread #cornbread
Welcome back to my channel in today's video am baking some easy delicious cranberry corn muffin steps are easy as always .
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Ingredients ????????
3/4 cup cornmeal
1 cup flour
1/2 cup sugar
1/2 cup milk
1/2 cup cranberry
1/2 cup butter(melted)
1 egg
1 tsp vanilla
1 tsp baking powder
1/2 tsp salt
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Blueberry Cornbread Muffins Recipe Demonstration - Joyofbaking.com
Recipe here: Stephanie Jaworski of Joyofbaking.com demonstrates how to make Blueberry Cornbread Muffins. If you like Cornbread than these Blueberry Cornbread Muffins will definitely become a favorite. They have that delightful corn flavor and crunchy texture that only cornmeal can provide. Yet by adding fresh blueberries and lemon zest, this cornbread is not just a side dish to accompany stews, soups, and salads. They are nice for breakfast with yogurt, as a mid morning treat with your coffee, and don't forget to pack them in your children's lunch boxes for a healthy snack.
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Ina Garten's Fresh Raspberry Mini Corn Muffins | Barefoot Contessa | Food Network
Ina makes a variation of her favorite corn muffins using fresh raspberries!
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Fresh Raspberry Mini Corn Muffins
RECIPE COURTESY OF INA GARTEN
Level: Easy
Total: 50 min (includes resting time)
Active: 15 min
Yield: 48 muffins
Ingredients
Baking spray with flour, such as Pam
3 cups all-purpose flour
1 cup granulated sugar
1 cup fine cornmeal, such as Indian Head
2 tablespoons baking powder
1 tablespoon kosher salt
2 cups whole milk
2 extra-large eggs
1/2 pound (2 sticks) unsalted butter, melted
12 ounces firm fresh raspberries
2 tablespoons turbinado sugar, such as Sugar in the Raw
Directions
Special equipment: two 24 mini muffin pans
Preheat the oven to 375 degrees F. Arrange two racks evenly spaced in the oven. Generously spray two mini muffin pans (24 mini muffins each) with the baking spray, including the tops of the pans.
In a large bowl, whisk together the flour, granulated sugar, cornmeal, baking powder, and salt. In a separate bowl whisk together the milk, eggs, and butter. Make a well in the middle of the dry ingredients, pour the wet ingredients into the well, and stir with a rubber spatula, just until combined. (Don’t worry if it’s a little lumpy.) Set the batter aside for 15 minutes.
When the batter has rested, fold the raspberries into the batter with the spatula. With a small (1 3/4-inch) ice cream scoop (you can also use a spoon), fill each muffin cup with a rounded scoop of batter, making sure each one contains some raspberries. Sprinkle the full 2 tablespoons of turbinado sugar on the muffins.
Bake for 20 minutes, until the muffins spring back when gently touched and a cake tester comes out clean. Serve warm or at room temperature.
Make ahead: Prepare the batter completely, cover, and refrigerate. Scoop and bake the next day.
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Ina Garten's Fresh Raspberry Mini Corn Muffins | Barefoot Contessa | Food Network