Mini Cornbread Muffin Recipes

Preheat oven to 325. Mix ingredients in order listed above. Grease Mini Muffin Tin. Fill each cup until level. Bake on middle rack for 15-18 minutes. Submit a Recipe Correction. Advertisement.

Rating: 5/5(6)
Total Time: 35 mins
Category: Breads
Calories: 48 per serving
1. Preheat oven to 325.
2. Mix ingredients in order listed above.
3. Grease Mini Muffin Tin.
4. Fill each cup until level.

See Also: Easy mini cornbread muffin recipe Preview /  Show details

Preheat oven to 400 degrees. Mix together dry ingredients in a bowl including flour, cornmeal, baking powder and salt. In a small bowl, crack the egg and …

Rating: 4.7/5(9)
Total Time: 30 mins
Category: Breakfast, Side Dish, Snack
Calories: 132 per serving
1. Preheat oven to 400 degrees
2. Mix together dry ingredients in a bowl including flour, cornmeal, baking powder and salt.
3. In a small bowl, crack the egg and mix quickly with a whisk or fork to break the yollk. Add wet ingredients to dry ingredients including honey, egg, milk and oil. Mix wet ingredients until thoroughly combined.c
4. Using pan spray, grease each section of the muffin pan well. *note- if using a silicone pan you can skip this step.

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Directions. In a large bowl, combine the flour, cornmeal, sugar, baking powder and salt. In another bowl, combine the egg substitute, milk and oil; stir into dry ingredients just …

Rating: 4.2/5(5)
Estimated Reading Time: 50 secs
Servings: 16
Total Time: 25 mins
1. In a large bowl, combine the flour, cornmeal, sugar, baking powder and salt.
2. In another bowl, combine the egg substitute, milk and oil; stir into dry ingredients just until moistened., Fill miniature muffin cups coated with cooking spray three-fourths full.
3. Bake at 400° for 10-12 minutes or until a toothpick inserted in the center comes out clean.
4. Cool for 5 minutes before removing from pans to wire racks.

See Also: Jiffy cornbread mini muffins recipe Preview /  Show details

Advertisement. Step 2. Whisk together flour, cornmeal, sugar, baking powder, salt, baking soda and cayenne pepper. In a separate bowl, whisk together yogurt, milk and eggs. Stir in …

Rating: 5/5(4)
Calories: 41 per serving
Servings: 48
1. Preheat oven to 425°F. Mist two mini muffin pans (12 cups each) with nonstick cooking spray. Melt butter in small saucepan over mediumlow heat. Add onion and cook, stirring, for 3 minutes (do not let brown). Add garlic and cook for 2 minutes longer, stirring often. Set aside to cool.
2. Whisk together flour, cornmeal, sugar, baking powder, salt, baking soda and cayenne pepper. In a separate bowl, whisk together yogurt, milk and eggs. Stir in onion mixture and cheese. Make a well in flour mixture and add milk mixture, stirring until just combined (do not overmix).
3. Spoon 1 Tbsp. of batter into each muffin cup. Bake 10 to 12 minutes, until a toothpick dipped in center of a muffin comes out clean. Place pans on a wire rack to cool for 5 minutes. Remove muffins to rack to cool slightly. Serve warm.

See Also: Best corn muffin recipe in the world Preview /  Show details

Add the honey and milk and whisk to combine. In a separate large bowl, combine the flour, cornmeal, sugar, baking powder, and salt. Whisk to combine. Add …

Cuisine: American, Southern, Tex-Mex
Total Time: 30 mins
Category: Breads
Calories: 216 per serving
1. Preheat the oven to 350°F degrees. Line a muffin pan with paper liners or spray with non-stick cooking spray. (I prefer to use non-stick cooking spray so the muffins get nice and crisp on the edges.)
2. In a medium bowl, break up the eggs with a whisk. Whisk in the honey, and then the milk. Set aside.
3. In a large bowl, whisk together the flour, cornmeal, sugar, baking powder, and salt. Add the milk mixture and the melted butter to the dry ingredients. Whisk until just blended. Do not overmix; it's okay if there are a few lumps. Spoon the batter evenly into the prepared muffin pan, filling each cup about 3/4 full. Bake for 17 to 20 minutes, or until the tops are set and golden. (Note that the muffins will not dome.) Cool the muffins for a few minutes in the pan, then serve warm.
4. Note: If you'd prefer to make this as cornbread rather than muffins, spray an 8-inch square pan with non-stick cooking spray and bake at 350 degrees for 25 to 30 minutes.

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Whisk together the cornmeal, flour, salt, baking powder and sugar in a large bowl. Add eggs, milk, honey and butter. Mix well with spoon. Spray a mini muffin pan with cooking spray. Fill cups 1/2 to 3/4 full with batter. Bake in preheated 400 degree oven for 12 to 15 minutes until brown on top and centers test done.

Rating: 5/5(4)
Category: Bread
Cuisine: American, Southern
Total Time: 22 mins

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Combine yogurt, milk, and vinegar. Mix with a fork and set aside to allow mixture to thicken. Combine cornmeal, flour, baking soda, and salt. Mix well and set aside. In a large pan or …

Rating: 4.9/5(7)
Total Time: 30 mins
Category: Bread, Side Dish
Calories: 73 per serving
1. Preheat oven to 375°F and move rack to center position.
2. Prep your mini muffin tins by spritzing with a healthy spray oil or rubbing with butter. Parchment muffin liners may be used if preferred.
3. Combine yogurt, milk, and vinegar. Mix with a fork and set aside to allow mixture to thicken.
4. Combine cornmeal, flour, baking soda, and salt. Mix well and set aside.

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Into a large bowl, mix the cornmeal, flour, baking powder, sugar, and salt. In another bowl, whisk together the whole milk, eggs, butter, and honey. Add the wet …

Rating: 5/5(528)
Steps: 3
Difficulty: Easy
Total Time: 25 mins
1. Preheat oven to 400 degrees F.
2. Into a large bowl, mix the cornmeal, flour, baking powder, sugar, and salt. In another bowl, whisk together the whole milk, eggs, butter, and honey. Add the wet to the dry ingredients and stir until just mixed.
3. Place muffin paper liners in a 12-cup muffin tin. Evenly divide the cornbread mixture into the papers. Bake for 15 minutes, until golden.

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In a large bowl, mix together corn meal, flour, sugar, baking powder and salt. Add egg, oil and milk; stir gently to combine. Spoon batter into prepared muffin

Rating: 5/5(850)
Calories: 154 per serving
1. Preheat oven to 400 degrees F (200 degrees C). Grease muffin pan or line with paper muffin liners.
2. In a large bowl, mix together corn meal, flour, sugar, baking powder and salt. Add egg, oil and milk; stir gently to combine. Spoon batter into prepared muffin cups.
3. Bake at 400 degrees F (200 degrees C) for 15 to 20 minutes, or until a toothpick inserted into a muffin comes out clean.

See Also: Muffin Recipes Preview /  Show details

Preheat oven to 425 degrees F (220 degrees C). Whisk flour, 1 cup cornmeal, sugar, baking powder, salt, and garlic powder together in a bowl. Mix …

Rating: 5/5(14)
Total Time: 40 mins
Servings: 36
Calories: 79 per serving
1. Preheat oven to 425 degrees F (220 degrees C).
2. Whisk flour, 1 cup cornmeal, sugar, baking powder, salt, and garlic powder together in a bowl. Mix Cheddar cheese into dry ingredients until coated.
3. Beat milk, eggs, vegetable oil, jalapeno peppers, and vanilla extract together in a separate bowl until well mixed. Make a well in the Cheddar cheese mixture and pour egg mixture into the well; stir just until combined. Batter should be slightly lumpy.
4. Brush 18 mini muffin cups with melted butter; spoon about 1 teaspoon cornmeal into each mini muffin cup, tilt pan to coat muffin cups with cornmeal, and tap out the excess. Spoon batter into each muffin cup to about 2/3 full.

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Line the muffin tins with cupcake liners. In a large bowl, combine the cornbread mix, milk, sour cream, honey, and eggs. Whisk together until combined. Lumps are okay. Let the mixture …

Rating: 5/5(3)
Total Time: 35 mins
Category: Recipes
Calories: 224 per serving
1. Preheat the oven to 375 degrees Fahrenheit. Line the muffin tins with cupcake liners.
2. In a large bowl, combine the cornbread mix, milk, sour cream, honey, and eggs. Whisk together until combined. Lumps are okay. Let the mixture rest for 5 minutes.
3. Pour the batter into the muffin cups and fill them 3/4 full. Sprinkle the muffins with sugar.
4. Bake for 18 to 20 minutes or until golden brown. Brush the tops with melted butter 3 to 4 times. Enjoy!

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Preheat oven to 350 degrees. Brush cups of four 12-cup or two 24-cup mini muffin tins with melted butter; set aside. Whisk buttermilk, eggs, and sour cream in a medium bowl. Set aside. …

Rating: 2.6/5(40)
Category: Food & Cooking, Breakfast & Brunch Recipes
Servings: 48
1. Preheat oven to 350 degrees. Brush cups of four 12-cup or two 24-cup mini muffin tins with melted butter; set aside. Whisk buttermilk, eggs, and sour cream in a medium bowl. Set aside.
2. Whisk cornmeal, flour, brown sugar, baking powder, salt, and corn kernels in a large bowl. Using a rubber spatula, fold in buttermilk mixture and melted butter. Divide batter among muffin cups, filling cups two-thirds full (1 heaping teaspoon batter per cup). Bake until a cake tester inserted into centers comes out clean, about 17 minutes. Let muffins cool in tins about 5 minutes before serving.

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Position a rack in the center of the oven and heat to 400 F. Grease a 12-cup muffin pan. In a bowl, combine the flour, cornmeal, sugar, baking powder, baking …

Rating: 4/5(56)
Total Time: 25 mins
Category: Breakfast, Side Dish, Bread
Calories: 152 per serving

See Also: Bread Recipes Preview /  Show details

Preheat oven to 375 degrees F. Lightly coat a 24-cup mini muffin tin with nonstick spray; set aside. In a large bowl, combine flour, cornmeal, baking soda and …

Rating: 4.8/5(21)
Estimated Reading Time: 2 mins
Servings: 30

See Also: Muffin Recipes Preview /  Show details

Cornbread Muffins Princess Pinky Girl. sugar, baking powder, yellow corn meal, melted butter, milk, all purpose flour and 2 more.

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Instructions Checklist. Step 1. Preheat oven to 375 degrees. Lightly butter a 12-cup mini-muffin tin or coat with cooking spray. Whisk together flour, cornmeal, sugar, baking powder, baking …

Servings: 36
Category: Food & Cooking, Appetizers
1. Preheat oven to 375 degrees. Lightly butter a 12-cup mini-muffin tin or coat with cooking spray. Whisk together flour, cornmeal, sugar, baking powder, baking soda, and salt.
2. Combine buttermilk, egg, and oil. Stir buttermilk mixture into flour mixture until combined. Divide batter into 3 batches (1 cup each), and stir a flavor combination into each.
3. Fill cups of muffin tin three-quarters full with 1 batch of batter. Bake until tops are golden and a toothpick inserted into centers comes out clean, about 12 minutes. Transfer to a wire rack, and let cool for 5 minutes. Turn out muffins from tin. Repeat with remaining batter. Serve warm or at room temperature. Muffins can be stored at room temperature for up to 2 days.

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In a large bowl, whisk the first 5 ingredients. In another bowl, whisk egg, milk and oil until blended. Add to flour mixture; stir just until moistened. Fold in corn. Fill greased mini

Rating: 5/5(2)
Category: Appetizers
Cuisine: North America, Southwest
Total Time: 55 mins
1. Preheat oven to 400°. In a large bowl, whisk the first 5 ingredients.
2. In another bowl, whisk egg, milk and oil until blended.
3. Add to flour mixture; stir just until moistened.
4. Fold in corn., Fill greased mini muffin cups three-fourths full.

See Also: Muffin Recipes Preview /  Show details

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Frequently Asked Questions

How do you make cornbread with jiffy mix?

Directions Preheat oven to 400°F Mix Jiffy, milk, and egg in a small bowl. Remove from oven and immediately spread the butter over top of cornbread until butter is melted and bread is fully coated on top. Immediately cover with aluminum foil, creating a tight seal around the pan.

How do you make jalapeno corn muffins?

Instructions Preheat oven to 400F. Mix dry corn muffin mix and diced jalapeno together. Using 1 1/2 Tablespoon cookie scoop, fill mini muffin tin (20 mini muffins). Push small cube of cream cheese into each muffin. Bake for 12-15 minutes until tops are golden brown.

How do you make corn muffins moist?

For corn muffins to be moist, you must include ingredients that add moisture to the muffin. One easily accessible ingredient is canned cream corn. It is extremely inexpensive and easy to find, and adding just 2/3 cup of creamed corn to a batch of nine corn muffins can make them turn out moist.

What is the recipe for corn muffins?

Preheat oven to 400 degrees F (200 degrees C). Grease muffin pan or line with paper muffin liners. In a large bowl, mix together corn meal, flour, sugar, baking powder and salt. Add egg, oil and milk; stir gently to combine. Bake at 400 degrees F (200 degrees C) for 15 to 20 minutes, or until a toothpick inserted into a muffin comes out clean.

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