Savoury Corn Muffins
Our wholesome version of savoury muffins is here! ????
You need
Dry ingredients:
1 cup whole wheat flour
1 cup corn flour (corn meal)
1 tbsp baking powder
2 tbsp nutritional yeast flakes
¼ tsp salt
¼ tsp turmeric powder
‘Wet’ ingredients:
1 cup plant milk
Chia egg
½ cup cashew cream cheese (Sundried Tomato or Plain)
¼ cup chopped greens (parsley, chives etc.)
¼ cup chopped sundried tomatoes
Steps
1. Preheat the oven to 170°C.
2. Make chia egg: mix 1/2 tbsp ground chia seeds with 1/4 cup of water. Mix well and watch the magic happen.
3. Mix the dry ingredients together: 1 cup wholemeal flour, 1 cup cornflour, 1 tbsp baking powder, 2 tbsp nutritional yeast, 1/4 tsp salt, 1/4 tsp turmeric powder.
4. Add the wet ingredients, mix them in with the dry ones. Add the greens and the sundried tomatoes.
5. Put the dough in muffin tinned bake for 20 - 25 minutes.
6. Let the muffins cool down, then you can use a spoon to get them out of the tin.
7. Enjoy your cheesy muffins!! They’re especially good when still slightly warm.
Corn Muffin Recipe ala Kenny Rogers
Ingredients:
1/2 cup corn oil
1/2 cup granulated sugar
1 cup cornmeal
1 1/4 cups All Purpose Flour
1 cup corn kernel
1/3 cup honey
1/2 tsp salt
1/2 tsp baking powder
2 medium sized eggs
3/4 cups evaporated milk
Instruction:
1. Combine all dry ingredients ( all purpose flour, baking powder, salt, cornmeal) and set aside.
2. On a separate bowl, whisk corn oil, honey, evaporated milk, stir until fully combined. Add the eggs, one at a time.
3. Add the dry ingredients to liquid mixture. Fold until well combined.
4. Add corn kernels and fold into the mixture.
5. Prepare the baking pan. Brush muffin pans with butter or oil.
6. Scoop the batter and fill 3/4 of the muffin pan.
7. Bake at 180 degrees celcius preheated oven for 12 to 15 minutes or until toothpick inserted comes out clean.
8. Let it cool and enjoy!!!
You’ll Never Buy English Muffins Again! | Kamut English Muffins | Freshly Milled Wheat
I can't believe it's June already! For the June #makebread365 challenge, we are doing English Muffins!
These are made with freshly milled Kamut/Khorasan wheat which is an ancient grain. It gives these muffins such a delicious texture and flavor.
These English muffins are SO good you'll never buy store English muffins again - and people probably won't even know they are whole grain!
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//PRINTABLE RECIPE:
//WHEAT USED:
Kamut/Khorasan. Check out where to buy grains at
//ITEMS USED IN VIDEO:
Nutrimill Artiste Mixer: or
Wondermill (not in video, but the grain mill I used for this video):
USA pans:
Fat Cat Heirloom Wooden Biscuit Cutter (use code: GRAINSANDGRIT for 10% off):
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Corn Bread Muffins (Without Corn Meal) | The Weekend Sugar
Ahmmm corn muffins anyone? No corn meal just canned corns to make these lovely corn bread muffins. Watch in HD.
Exact Ingredients/Recipe:
1 can of Whole Kernel Corn or Creamed Corn (15oz)
1½ cups Flour
½ cup Sugar
1 Tbsp Baking Powder
1 tsp Salt
½ cup Milk
2 Large Eggs
¼ cup Softened Butter
¼ cup Honey
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Mistakes Everyone Makes When Making Cornbread
Cornbread is one of the simplest, most delicious dishes you can make. Made from ground corn and a few other ingredients, cornbread has been around for centuries, and its many variations can be found in cuisines all over the world.
There’s plenty you can do with a basic cornbread recipe, from baking it to frying it, or using it in your favorite holiday side dish. It’s great for any meal of the day, and it can go from sweet to savory depending on your preference. But even if you’ve made it before, you probably haven’t been making it to its full potential. These are the mistakes everyone makes when making cornbread.
#Cornbread #Mistakes #Cooking
The wrong cornmeal color | 0:00
The wrong cornmeal grind | 1:22
Dry and crumbly cornbread | 2:42
Skipping the soaking | 3:51
Not using cast iron | 4:49
Only making sweet cornbread | 6:04
Overlooking other recipes | 7:09
Leaving add-ins on the table | 8:18
Bypassing Thanksgiving’s cornbread tradition | 9:07
Forgetting cornbread’s tasty relatives | 9:59
Ignoring cornbread's long history | 11:01
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Carrot and corn Muffins
Hello! This is my Muffin recipe. One batch is corn muffins and the other is carrot muffins.
Here is the basic muffin recipe:
Ingredients:
2 cups (260 g) all-purpose flour
½ cup (100 g) granulated sugar
2 teaspoons baking powder
½ teaspoon salt
¾ cup (180 ml) milk, room temperature
½ cup (114 g) unsalted butter, melted and cooled
2 large eggs, room temperature
2 tablespoons coarse sugar (optional)
Instructions:
1. Preheat the oven to 350°F. Line a muffin pan with paper liners; set aside.
2. In a small bowl, whisk the flour, sugar, baking powder, and salt together.
3. In a medium bowl, whisk the milk, butter, and eggs together until well combined.
4. Add the flour mixture and stir with a silicone spatula just until combined.
5. Divide the batter evenly between the muffin cups and sprinkle the tops with coarse sugar if using.
6. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out with only a few moist crumbs attached.
7. Transfer muffins to a wire rack to cool completely. Muffins are best the day they are made but they can be stored for later use.
Variations:
Try...
o Oil instead of butter.
o A combination of oil and butter works well! Use ¼ cup of oil and ¼ cup of melted butter.
o Whole wheat flour instead of all purpose flour.
o Gluten free flour.
o Buttermilk, sour cream or regular yogurt can be used in place of whole milk. If you wish to use Greek yogurt, you'll need to thin it out by mixing ¾ cup of Greek yogurt with ¼ cup of water.
o Add ins such as raisins, craisins, seeds, nuts, blueberries, apple cubes, grated carrots, Zucchini, cinnamon and or other spices, or even chocolate chips! Just make sure you do not over mix the batter. It should just barely be wet.
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Thank you for watching!