How To make 7 Grain Corn Muffins
Ingredients
2
cup
cooked 7 grain cereal
2
cup
water
2
tablespoon
maple syrup
2
tablespoon
unrefined vegetable oil
2
teaspoon
sea salt (optional)
1
tablespoon
baking powder
1/4
cup
instant oatmeal
2
cup
yellow cornmeal
Directions:
Mix all ingredients (except for cornmeal) in blender until very smooth. Mix in cornmeal with a spoon. Fill oiled muffin cups 1/2 full. Bake at 375 degrees for 35-45 minutes.
How To make 7 Grain Corn Muffins's Videos
Gluten Free Corn Muffins Recipe ~ Noreen's Kitchen
Greetings! Today I wanted to share with you my recipe for gluten free corn muffins that are delicious and seriously do not taste gluten free!
These muffins are moist and they raise up just like a conventional corn muffin. They are delicious and they keep a few days and stay soft and fresh. You are going to love these sweet, northern style corn muffins!
I have used my gluten free flour blend in this recipe and you can see how I make that here:
I hope you give these muffins a try and I hope you love them!
Happy Eating!
Get the recipe here:
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How to Make Scrumptiously Sweet Corn Bread Muffins
These delicious sweet corn bread muffins are light, delicious and a breeze to make. Cornbread is a great as great side dish or on its own. Some like their corn bread sweet, some like it savory. Regardless, this sweet gluten free version will be your new family favourite -- I promise.
Ingredients:
• 1/2 cup butter
• 2/3 cup white sugar
• 2 eggs
• 1 cup buttermilk
• 1/2 teaspoon GF baking soda
• ½ teaspoon Xanthan gum
• 1 cup cornmeal
• 1 cup gluten free flour
• ½ cup frozen fresh corn kernels
• 1/2 teaspoon salt
Method:
1. Stir in 2/3 cup of sugar into a ½ cup melted butter.
2. I like to use the microwave for quickness.
3. In a mixing bowl, add the eggs and beat until light and airy.
4. Add the buttermilk and give it a good stir.
5. In a separate bowl, combine the dry ingredients, which are:
• 1 cup finely ground cornmeal,
• 1 cup gluten free flour mix,
• ½ teaspoon GF baking soda,
• ½ teaspoon salt,
• ½ teaspoon of xanthan gum and a
• ½ cup frozen or fresh corn kernels.
6. Add the liquid and stir until well blended and few lumps remain. Don't over mix!
7. Pour batter into a lined muffin tin.
8. Bake in the preheated oven for about 30 minutes (375 degrees F or 175 degrees C)
9. To test if there ready, insert toothpick in the center. If it comes out clean your good to go!
Description:
Less than 30 mins preparation time
10 to 30 mins cooking time
Serves 2-4
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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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Honey Blueberry Corn Muffins | How to make
This is a delicious cornbread make with frozen blueberries and jiffy corn mix as the base, you will enjoy this simple recipe busting with blueberries and honey.
Ingredients:
1 box Jiffy corn muffin mix
1/3 cup Self-rising flour
1/4 cup Honey
1/3 cup Sour cream
1 cup Buttermilk
1 Egg
1-2 cups Blueberries
~ Let's Cook
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.
Easy Cornmeal Muffins - Cornbread Muffins
Buttermilk cornmeal muffins Recipe in Hindi
Cornbread Muffins Recipe in English
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