MINI CORN RECIPES

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SPICED MINI CORN MUFFINS RECIPE | VALERIE BERTINELLI ...



Spiced Mini Corn Muffins Recipe | Valerie Bertinelli ... image

Provided by Valerie Bertinelli

Total Time 25 minutes

Cook Time 15 minutes

Yield 24 muffins

Number Of Ingredients 16

Nonstick cooking spray, for the muffin pan
2/3 cup yellow cornmeal 
2/3 cup all-purpose flour 
2 teaspoons sugar 
1 teaspoon baking powder 
1/2 teaspoon paprika 
1/2 teaspoon kosher salt 
1/4 teaspoon ground cinnamon 
1/4 teaspoon ground coriander 
1/4 teaspoon ground cumin 
1/4 teaspoon cayenne pepper
1/4 teaspoon baking soda 
2/3 cup buttermilk 
1 large egg, lightly beaten 
3 tablespoons unsalted butter, melted and cooled 
3 tablespoons vegetable oil 

Steps:

  • Preheat the oven to 375 degrees F. Spray a 24-cup nonstick mini muffin pan with cooking spray.
  • Whisk the cornmeal and flour together with the sugar, baking powder, paprika, salt, cinnamon, coriander, cumin, cayenne and baking soda in a large bowl and set aside.
  • Whisk the buttermilk, egg, butter and oil together in a small bowl, then add the liquid to the dry ingredients. Mix until just incorporated.
  • Divide the batter among the muffin cups (about 1 tablespoon per cup) and bake until puffed and golden and a wooden toothpick inserted into the center of a muffin comes out clean, about 11 minutes. Serve warm.

MINI BANANA NUT BREAD RECIPE: HOW TO MAKE IT



Mini Banana Nut Bread Recipe: How to Make It image

“This recipe won several blue ribbons at our county and Nebraska State Fairs,” writes Anna Marie Moore from Aurora, Nebraska. “It’s especially wonderful with black walnuts.” TIP: Since this bread freezes so well, why not double the recipe and keep a loaf on hand for guests or a quick gift?

Provided by Taste of Home

Total Time 01 hours 05 minutes

Prep Time 15 minutes

Cook Time 50 minutes

Yield 8 servings.

Number Of Ingredients 9

3 tablespoons shortening
1/3 cup sugar
1 large egg
1/4 teaspoon vanilla extract
2/3 cup all-purpose flour
1/4 teaspoon baking soda
1/8 teaspoon salt
1/2 cup mashed ripe banana (about 1 large)
3 tablespoons chopped walnuts

Steps:

  • In a small bowl, cream shortening and sugar. Beat in egg and vanilla. Combine the flour, baking soda and salt; add to creamed mixture alternately with banana. Fold in walnuts. , Transfer to a 5-3/4x3x2-in. loaf pan coated with cooking spray. Bake at 325° for 50-55 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.

Nutrition Facts : Calories 151 calories, FatContent 7g fat (1g saturated fat), CholesterolContent 26mg cholesterol, SodiumContent 85mg sodium, CarbohydrateContent 20g carbohydrate (10g sugars, FiberContent 1g fiber), ProteinContent 3g protein.

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DELUXE CORN MUFFINS RECIPE: HOW TO MAKE IT
These tender corn muffins are the cream of the crop! Tender and moist, the muffins get a pleasing hint of sweetness from the easy homemade honey butter. —Angela Lively Baxter, Tennessee
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  • In a large bowl, combine the first six ingredients. In another bowl, combine the egg, egg yolk, buttermilk and oil. Stir into dry ingredients just until moistened. Fold in corn., Fill greased muffin cups three-fourths full. Bake at 400° for 18-23 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pan to a wire rack. , In a small bowl, beat butter and honey until blended. Serve with muffins.
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These tender corn muffins are the cream of the crop! Tender and moist, the muffins get a pleasing hint of sweetness from the easy homemade honey butter. —Angela Lively Baxter, Tennessee
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