CORNMEAL BLUEBERRY MUFFINS RECIPES

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CORNMEAL MUFFINS RECIPE - FOOD.COM



Cornmeal Muffins Recipe - Food.com image

Make and share this Cornmeal Muffins recipe from Food.com.

Total Time 30 minutes

Prep Time 15 minutes

Cook Time 15 minutes

Yield 12 muffins

Number Of Ingredients 8

1 cup flour
1 tablespoon baking powder
1/2 teaspoon salt
1/2 cup sugar
1 cup yellow cornmeal
1/2 cup butter
1 egg
3/4 cup milk

Steps:

  • Preheat oven to 375º F.
  • Grease muffin pan.
  • Mix dry ingredients together.
  • In a seperate bowl combine melted butter, egg and milk; mix well.
  • Add dry mix to wet mix and stir until just combined.
  • Spoon batter into muffin pan and bake for 15-20 minutes.
  • Serve hot.

Nutrition Facts : Calories 191.3, FatContent 9.1, SaturatedFatContent 5.4, CholesterolContent 40.1, SodiumContent 259.2, CarbohydrateContent 25.1, FiberContent 1, SugarContent 8.5, ProteinContent 3

JORDAN MARSH’S BLUEBERRY MUFFINS RECIPE - NYT COOKING



Jordan Marsh’s Blueberry Muffins Recipe - NYT Cooking image

This recipe came to The Times in a 1987 article by Marian Burros, "The Battle of the Blueberry Muffins." Two years prior, Ms. Burros wrote about a recipe for the muffins attributed to the Ritz-Carlton in Boston. The hotel had adapted a recipe used by Gilchrist's, once one of city's best-known department stores. After it ran, a reader wrote in to say that the best blueberry muffins in Boston were not from the Ritz-Carlton, but from the now-closed Jordan Marsh department store. She sent along the recipe, with a description of how she picks wild blueberries: standing in a pond in the August heat and plucking berries from bushes along the bank. This version has a lot more sugar and butter and fewer eggs than the Ritz-Carlton muffins. The recipe also calls for mashing a half cup of berries and adding them to the batter. This produces a very moist muffin, one that will stay fresh longer.

Provided by Marian Burros

Total Time 40 minutes

Yield 12 muffins

Number Of Ingredients 10

1/2 cup softened butter
1 1/4 cups sugar
2 eggs
1 teaspoon vanilla extract
2 cups flour
1/2 teaspoon salt
2 teaspoons baking powder
1/2 cup milk
2 cups blueberries, washed, drained and picked over
3 teaspoons sugar

Steps:

  • Preheat the oven to 375.
  • Cream the butter and 1 1/4 cups sugar until light.
  • Add the eggs, one at a time, beating well after each addition. Add vanilla.
  • Sift together the flour, salt and baking powder, and add to the creamed mixture alternately with the milk.
  • Crush 1/2 cup blueberries with a fork, and mix into the batter. Fold in the remaining whole berries.
  • Line a 12 cup standard muffin tin with cupcake liners, and fill with batter. Sprinkle the 3 teaspoons sugar over the tops of the muffins, and bake at 375 degrees for about 30-35 minutes.
  • Remove muffins from tin and cool at least 30 minutes. Store, uncovered, or the muffins will be too moist the second day, if they last that long.

Nutrition Facts : @context http//schema.org, Calories 260, UnsaturatedFatContent 3 grams, CarbohydrateContent 42 grams, FatContent 9 grams, FiberContent 1 gram, ProteinContent 4 grams, SaturatedFatContent 5 grams, SodiumContent 174 milligrams, SugarContent 25 grams, TransFatContent 0 grams

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