EAT | Sweet Potato Cornbread Muffins
Sweet potatoes add a twist on the classic cornbread recipe. Perfect with some chili or on your Thanksgiving table. Or, if you're Ryder, for breakfast. :) Subscribe to WUM for new vids M-W-F!
Chili Recipe:
INGREDIENTS
- 1 sweet potato peeled and cut into chunks
- 1 cup flour
- 1 cup yellow cornmeal
- 1/2 cup Cream of Wheat
- 3/4 cup sugar
- 1 tablespoon baking powder
- 1 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 3/4 cup milk
- 2 eggs
- 3/4 cup greek yogurt
- 2 tablespoons oil (olive oil, vegetable oil or unrefined coconut oil)
DIRECTIONS
1) Steam sweet potatoes for about 7 minutes, or until fork tender.
2) Puree sweet potatoes in food processor until smooth.
3) Allow to cool slightly, then mix in milk, eggs, greek yogurt, and oil. Whisk.
4) In large bowl, mix dry ingredients. Then slowly combine wet and dry until just incorporated.
5) Pour batter into lined muffin tin and bake for 18-22 minutes.
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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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WEIGHT WATCHER CORN MUFFINS. Let's test out these 1 WW point and 2 WW point recipes and rate them!
#WWCornbreadMuffins #WWCornMuffinsWithPoints #thebakingdiva
2 POINT WEIGHT WATCHER CORN MUFFIN RECIPE:
1 - (14.75 oz.) can of creamed corn
1 cup self rising Cornmeal
2 Egg whites
Preheat oven to 400 degrees.
Combine all the ingredients is a bowl and mix until moist.
Pour into silicone cup lined or sprayed with no-stick spray muffin pan.
Fill cups about 3/4 full.
Bake for 15 minutes.
This recipe will yield 12 regular size muffins .
Points = 2 WW Points for each muffin.
NOTE: If you do not have Self-rising Cornmeal you can make it yourself by adding 1 1/2 tsp. of baking powder and 1/2 tsp. salt to 1 cup of Cornmeal.
1 POINT WEIGHT WATCHER CORN MUFFIN RECIPE:
Preheat oven to 400 degres.
1 box of Kodiak Cornbread dry mix
1 3/4 cups of either Almond or Cashew milk
2/3 cup unsweetened applesauce
2 eggs
In a bowl mix the above ingredients together until combined.
Pour the mixture into greased or silicone lined muffin pan.
Bake for 25 to 27 minutes.
This recipe yields 12 full size muffins but I ended up with 14.
Points: 1 WW Point for each muffin.
Note: You can also make this by greasing a 9 x9 pan and baking in a 350 degree oven for 30 t o 35 minutes or until golden brown.
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The Best Jiffy Corn Muffin Mix hack - How to make #JIFFY taste just like homemade #mansaqueen #hack
This jiffy corn muffin hack will leave you wanting for more! It is very moist and rich. You can add either a can of cream style corn or a can of whole kernel corn drained (Do not include the liquid). You will love it ????.
Checkout my viral Jiffy cornbread video!
Ingredients Used (makes about 12-14 muffins)
2 boxes of jiffy mix
3 eggs
2/3 cup buttermilk
7 Tbsp Melted butter @ room temperature
1 tsp pure vanilla extract
1 15oz can cream style corn (or 1 15oz drained whole kernel corn)
Bake as directed @ 400F for 15-20 Minutes or until a toothpick inserted comes out dry. *NOTE* It may take longer to bake due to the added ingredients so make sure they cook thoroughly!
For glaze
1Tbsp melted butter
1tsp honey
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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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Cornbread Skillet Recipe - Whole Grain Sweet Buttermilk Cornbread
This Cornbread Skillet Recipe is a sweet buttermilk cornbread you're sure to love! It's easy to make because it mixes up in one bowl! It bakes in your cast-iron skillet for a tender center and crisp crunchy crust!⬇︎⬇︎⬇︎⬇︎⬇︎⬇︎⬇︎ Click “Show More” To Print Recipe ⬇︎⬇︎⬇︎⬇︎⬇︎⬇︎⬇︎
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▶Disclaimer: I am not a medical doctor, a medical professional, a dietician, or a nutritionist. All content found on the MarysNest.com website, YouTube Channel, and related social media, including: text, images, videos, or other formats were created solely for informational purposes only. The content is not intended to be a substitute for professional medical advice, diagnosis, or treatment. Always seek the advice of your physician or other qualified healthcare provider with any questions you may have regarding a medical condition or proper nutritional advice. Never disregard professional medical advice or delay in seeking it because of something you have watched on this video or read on the corresponding website. Use caution when following the recipe in this video. The creator and publisher of this video will not be held responsible for any adverse effects that may arise from the use of this recipe and method or any other recipe and method on this channel and the corresponding website.