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
How To Make The Most Moist & Sweet Cornbread Using Jiffy Mix | Recipe
INGREDIENTS
2 boxes of Jiffy Mix
2 eggs
2/3 c milk
1/3 c sour cream
2 cap fulls vanilla
1/2 c light brown sugar
Topping
4 TBSP Unsalted European Butter
2 TBSP Raw Honey
1/4 Tsp salt
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PCC Road Trip! Apple-Cheddar Corn Muffins
Cozy, flavorful and affordable — Three Bean Soup is a hit! PCC Chef Jackie Freeman shows Jayden and Lily how to assemble the ingredients and stir it together in the TasteMobile after shopping for the ingredients at our newest store in Bothell. Soup's on!
Apple Cheddar Muffins | BREAD RECIPES | QUICK AND EASY TO MAKE IT
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How To Make Jiffy Cornbread More Moist
PRINTABLE RECIPE:
Measurements and instructions listed at the bottom of the post in the recipe card.
Jiffy Corn Muffin Mix is a wonderful treat. Cornbread is a delicious side at any meal. If you're from the South, it's on the table at most meals. It's that good. But, I've made it plenty of times when it turns out dry and crumbly. There's nothing worse than spending time baking cornbread only to have it turn out dry. This recipe solves that. You'll have the most moist Jiffy Cornbread around.
Our best CHEDDAR CORNMEAL MUFFINS | Ready in 20 Minutes!!!
#weekendatthecottage #easydeliciousrecipes
RECIPE & INSTRUCTIONS BELOW!!!
Have these CHEDDAR CORNMEAL MUFFINS handy to enjoy either on their own or as a side. They taste great anytime!
These CHEDDAR CORNMEAL MUFFINS are always a welcome sight in the cottage kitchen. Having this recipe at the ready is always a win-win - I like making them and my guests like eating them. And of course, just to be clear, I like eating them too!
Here are a few things to consider when you go to make them:
THE GIST OF IT
Take a look at the photo of all the ingredients you’ll need to make these muffins. Pretty basic, right? In our experience, even a simple gathering of ingredients such as these can create memorable baked goods. If you can, try making the recipe using organic flour, cornmeal, butter and eggs; you will taste the difference.
There is one ingredient that allows you to make this recipe your own: the cornmeal. Using coarse-grind cornmeal will give the muffins some crunch, while medium-grind is softer but still provides some bite. Fine-grind cornmeal is the softest, but the muffins won’t rise as much. Go HERE for a quick tutorial on cornmeal and choose one to your liking.
MIX MASTERING
Funny how these CHEDDAR CORNMEAL MUFFINS are like our two most popular recipes, THE BEST CARROT CAKE and OMA’S APPLE CAKE: they have very few steps. We’ve long been big fans of recipes where you just mix everything together, transfer to the baking vessel, bake and serve. Just goes to show, we’re big on delicious flavours but less excited about the clean up!
One thing about the mixing process for this recipe is that less is more. For best results, mix up the dry ingredients really well before adding the egg, milk and melted butter. After adding those wet ingredients, mix until everything is just combined. No need to stir the heck out of the batter.
CHEESE TOPPING
Ah, yes, let’s talk about the cheese, shall we? I’ve done all the heavy lifting with this recipe and have tested it with a number of different cheeses. For best results, use a sharp cheddar. I really like the way the first hit of cheddar gets baked directly into the muffins, but it’s the sprinkle of cheese on top that gets my two thumbs up. You'll see how the cheese topper melts so perfectly and makes the first bite extra special.
WHERE WE GOING?
Muffin recipes are to cottages as ribs are to the barbecue - so perfect. Muffins are great to just have around in case someone wants a quick snack, but they're also versatile and can be served next to a salad or hearty main. They’re trusted travelling companions too. If you’re planning a road trip, make them the night before and let these CHEDDAR CORNMEAL MUFFINS ride shotgun - you won’t be sorry.
Hopefully I’ve inspired you to make one of my favourite baked goods. When you do, try them next to my CAESAR or HEALTHY BROCCOLI SALAD. They’re also especially excellent with this BEST BEEF CHILI recipe.
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CHEDDAR CORNMEAL MUFFINS are simple and delicious!
INGREDIENTS
4 tablespoons of butter, melted
1 cup of unbleached all-purpose flour
1/2 cup of cornmeal
1 teaspoon of granulated sugar
1 heaping teaspoon of baking powder
1/2 teaspoon of kosher salt
pinch of cayenne pepper
1 cup of whole milk
1 egg, room temperature
1 1/2 cups of sharp cheddar cheese, grated
INSTRUCTIONS
1) Preheat oven to 375°F with the rack in the middle position. Lightly grease a 12 cup muffin tray.
2) Melt butter in a small pan.
3)Place all of the dry ingredients into a small bowl and stir until thoroughly combined.
4) Whisk the milk and egg together in a large bowl. Whisk in the melted butter, followed by the dry ingredients. Add 1 cup of the cheddar cheese and stir to combine.
5) Divide the batter into the cups of the muffin tray. Sprinkle the muffin tops with the remaining 1/2 cup of cheddar.
6) Transfer to oven and bake for 12 minutes.
7) Cool for 5 minutes before removing from pan. Enjoy.
THANKS for WATCHING!