15559 almost cornbread muffins Recipes

  • Honey Cornbread Muffins (Patrick and Gina Neely)
    yellow cornmeal, all-purpose flour, baking powder and
    7 More
    yellow cornmeal, all-purpose flour, baking powder, granulated sugar, salt, whole milk, eggs, butter, melted, honey, special equipment : paper muffin cups and a 12-cup muffin tin
    25 min, 10 ingredients
  • Vidalia Onion Cornbread
    butter and
    8 More
    butter, vidalia onions, chopped or 1 large other sweet onion, cornbread-muffin mix (i used jiffy), beaten egg, whole milk, sour cream, sharp cheddar cheese, divided, salt, dried dill weed
    38 min, 9 ingredients
  • Vidalia Onion Cornbread (Paula Deen)
    butter, vidalia or other sweet onion, chopped and
    7 More
    butter, vidalia or other sweet onion, chopped, cornbread/muffin mix, egg, beaten, whole milk, sour cream, grated sharp cheddar, divided, salt, dried dill weed
    38 min, 9 ingredients
  • Vidalia Onion Cornbread
    butter (1/2 of a stick) and
    9 More
    butter (1/2 of a stick), georgia vidalia onion but i m sure a washington walla walla would work too! ;), cornbread/muffin mix, beaten egg, whole milk, sour cream, grated sharp cheddar cheese...oh yeah, salt, dried dill weed =), preheat oven to 450 degrees f. spray an 8-inch square baking pan with vegetable oil cooking spray.
    33 min, 10 ingredients
  • Muffin Tin Crab Cakes
    cornbread stuffing mix (any flavor , but i like garlic an... and
    12 More
    cornbread stuffing mix (any flavor , but i like garlic and herbs), imitation crabmeat (or you can spring for real crab), kraft mayonnaise (fat free, light, or regular all work), lemon juice (fresh or bottled ), garlic powder, dill weed (i used dried- if using fresh, you might want to decrease to 1 tsp), cavenders salt-free all purpose greek seasoning, parsley flakes (you can use fresh ), stalks celery, diced, onion, diced (red, green, sweet, etc. your choice ), eggs, sun-dried tomato , as desired, chopped canned artichoke heart , as desired
    35 min, 13 ingredients
  • Cornbread and Dried Fruit Dressing
    cornbread cubes, dried (i use healthy cornbread healthy c... and
    17 More
    cornbread cubes, dried (i use healthy cornbread healthy cornbread), lean italian turkey sausage, casing removed, canola oil, chopped yellow onions or 1 cup white onion, chopped celery, chopped carrot, garlic clove, crushed, dried apricot, coarsely chopped, pitted dried plum, coarsely chopped, dried thyme, dried sage, dried marjoram, fat-free low-sodium chicken broth, minced fresh parsley, salt, ground black pepper, canola oil cooking spray, egg, lightly beaten
    25 min, 18 ingredients
  • Muffin Making Tips
    muffin pans and
    40 More
    muffin pans, a special metal baking pan , sometimes referred to as a muffin tin, with 6 or 12 cup-shaped depressions. most often this pan is made from aluminum., muffin cups are, standard muffin cup is about 2 1/2 inches in diameter and holds 1/4 to 1/3 cup batter., giant or texas-size muffin cup is about 3 1/2 inches in diameter and holds 5/8 cup batter., muffin cup is about 1 1/2 to 2 inches in diameter and holds 1/8 cup or 2 tbsp batter., muffin-top cup is about 4 inches in diameter but are only 1/2 inch deep ., substituting a different size muffin cup, substitute another size muffin cup for original size listed in recipe. if substituting a larger size muffin cup the recipe will yield fewer muffins and if using smaller size muffin cup the recipe will yield more muffins. the bake time will be changed also. bake a larger muffin longer than the original time and smaller muffins a shorter time., tips on baking muffins, grease muffin cups by spraying each cup with no stick cooking spray or using a paper towel dipped in shortening to grease each cup., use paper liners in muffin cups for easy clean-up., if muffin cups are filled more than 3/4 full the muffins will have flat, flying saucer tops. if sufficient room is not allowed for muffins to expand before reaching the top of the cup the muffin will flatten on top., if some muffin cups will remain empty during baking , put 2 to 3 tbsp water in the unused muffin cups to keep the pan from warping., if baked muffins stick to the bottom of the muffin cup, place hot muffin pan on a wet towel for about two minutes., source : land o lakes, all about muffins, are you eating muffins or cupcakes, hot breads are always a hit and muffins are 1 of the easiest to make. they are more quickly and easily made than biscuits and no kneading, rolling or cutting is required. they can be a savory, last minute dinner muffin or a sweet delicious breakfast muffin. made using whole-wheat flour, wheat germ, bran, honey, fruits and nuts they can be very nutritious. but like the healthy granola craze which turned into candy bars, muffins also can quickly turn into cupcakes. eating cupcakes for breakfast is your choice, but don tsp tell yourself you are eating healthy breakfast muffins. a recent magazine article revealed some muffins available in new york delicatessens were claimed to be low fat, but actually contained up to 23 g of fat. that s more fat than two egg mcmuffins., what is the difference between muffins and cupcakes, some say cupcakes have frosting. a basic formula for muffins is 2 cups flour, 2-4 tbsp sugar, 2 1/2 tsp baking powder, 1/2 tsp salt, 1 egg, 1/4 cup oil, shortening or butter, 1 cup milk. when the fat, sugar and egg ratio in a recipe reaches double or more than this, you have reached the cake level., other technical difference between muffins and cupcakes, method of cooking is different for muffins and cupcakes. the muffin method is by far the fastest and easiest. flour, sugar, baking powder and salt (all the dry ingredients) are mixed together. this is where the leavening can be uniformly dispersed into the flour. sugar is mixed with the flour to prevent the flour from lumping when combined with the wet ingredients., making and baking muffins, in a large bowl, oil (or melted butter) and egg are beaten together to form an emulsion to disperse the fat more uniformly. then the milk is stirred in. this much mixing can be done ahead and held. the two are combined just before baking., combine, cut and fold liquid into the dry ingredients. mix only to combine. batter will be lumpy but no pockets of dry ingredients should remain. the general rule is only 12 strokes., bake as soon as it s mixed. when filling cups, do not mix batter between scoops. excessive mixing causes loss of leavening., cake method for making muffins, sometimes muffins are made using the cake method , i.e. cream the fat and sugar, add eggs, add the dry ingredients and milk alternately. this is more time consuming but produces a lighter, more tender, cake-like muffin., perfect muffin, perfect muffin has a thin brown crust , a slightly rounded top with a pebbled appearance and a moist, even interior. there should be no peaks, no tunnels which are usually caused by excessive mixing and too much liquid (muffin batter should not be fluid)., more leavening is not better, just because a recipe is in print does not mean that it is in balance. a guide for leavening 2 cups of flour in a recipe is either 2 1/2 tsp double acting baking powder, or 4 tsp fast acting baking powder, or 1/2 tsp soda plus 1 cup buttermilk (for the acid) and 1 1/4 tsp baking powder. excess baking powder and soda taste bitter., here are a few tips for altering muffin recipes, substitute 2 egg whites for 1 egg in the recipe. if these are stiffly beaten and folded in at the end it will produce a lighter muffin with less fat., use non-fat milk instead of whole milk ., use salad oil in place of butter. in place of the fat in the recipe , use 1-fourth of the oil and replace the other three-fourths with fruit puree such as applesauce. jars of baby food fruits provide a quick choice of purees other than apple. adding non-gluten grain products (bran, germ, oatmeal, corn meal) for part of the flour makes a more tender muffin., create your own taste sensations, begin with the basic formula and change 1/2 cup of the flour to corn meal, bran, wheat germ, rye, oatmeal or leftover cooked cereal. add 1/2 to 1 cup chopped apple, dates, prunes, raisins, apricots, figs, blueberries, cranberries, cheese, nuts., make your favorite muffin mixes by measuring the dry ingredients twice (or more ) into two separate bowls. use 1 and package 1 with the list of wet ingredients to be added when mixing at a later date.
    41 ingredients
  • Michell's Cornbread Dressing Michell's Cornbread Dressing
    jiffy cornbread muffin mix, white bread, crumbled and
    8 More
    jiffy cornbread muffin mix, white bread, crumbled, raw eggs, hard-boiled eggs, chopped, celery ribs, diced, onion, diced, cream of chicken soup, chicken broth, season salt, salt and pepper
    2 min, 10 ingredients
  • Sweet Mexican Cornbread Casserole Pie Sweet Mexican Cornbread Casserole Pie
    hamburger, sweet corn, peas and
    6 More
    hamburger, sweet corn, peas, chili with beans or 1 (12 oz) can kidney beans, maple syrup (real or imitation), taco seasoning mix, american cheese or 15 slices velveeta cheese, cornbread , muffin mix, poblano peppers, diced
    50 min, 9 ingredients
  • Parmesan-Garlic Cornbread Biscotti Parmesan-Garlic Cornbread Biscotti
    buttermilk cornbread -and-muffin mix and
    8 More
    buttermilk cornbread -and-muffin mix, freshly grated parmesan cheese, divided, garlic clove, minced, salt, cold butter , cut into pieces, eggs, buttermilk, butter, melted, parchment paper
    9 ingredients
  • Pimento Cheese Cornbread Pimento Cheese Cornbread
    buttermilk cornbread -and-muffin mix, pimento cheese
    2 ingredients
  • Broccoli Cornbread Broccoli Cornbread
    butter, cottage cheese, eggs, beaten and
    3 More
    butter, cottage cheese, eggs, beaten, frozen chopped broccoli (thawed and drained ), jiffy cornbread muffin mix, salt
    1 hour , 6 ingredients
  • Bacon-Cheddar-Chive Cornbread Biscotti Bacon-Cheddar-Chive Cornbread Biscotti
    buttermilk cornbread -and-muffin mix and
    7 More
    buttermilk cornbread -and-muffin mix, shredded sharp cheddar cheese, divided, chopped fresh chives, bacon slices, cooked and crumbled, cold butter , cut into pieces, eggs, divided, buttermilk, parchment paper
    8 ingredients
  • Jalapeño-Pepper Jack Cornbread Biscotti Jalapeño-Pepper Jack Cornbread Biscotti
    buttermilk cornbread -and-muffin mix and
    6 More
    buttermilk cornbread -and-muffin mix, shredded pepper jack cheese, divided, jalapeno pepper, seeded and finely chopped, cold butter , cut into pieces, eggs, divided, buttermilk, parchment paper
    7 ingredients
  • Cheddar Cornbread Muffins With Pepitas Cheddar Cornbread Muffins With Pepitas
    shredded reduced-fat cheddar cheese, buttermilk and
    5 More
    shredded reduced-fat cheddar cheese, buttermilk, cream-style corn, corn muffin mix (such as jiffy), chopped green chilies, drained, pumpkin seeds, unsalted
    35 min, 7 ingredients
  • Spicy Cornbread Muffins (Dave Lieberman) Spicy Cornbread Muffins (Dave Lieberman)
    corn muffin mix, milk, eggs, beaten, corn kernels, drained and
    2 More
    corn muffin mix, milk, eggs, beaten, corn kernels, drained, canned chipotle pepper in adobo sauce, minced, grated monterey jack
    30 min, 6 ingredients
  • Cornbread Dressing Salad Cornbread Dressing Salad
    cornbread mix (i prefer martha white) and
    8 More
    cornbread mix (i prefer martha white), mexican cornbread mix (martha white), milk, eggs, tomatoes, onion, bell pepper, stalks celery, real mayonnaise
    40 min, 9 ingredients
  • Cornbread/Sausage Dressing With Dried Cranberries Cornbread/Sausage Dressing With Dried Cranberries
    day-old cornbread (i make 3 packages of cornbread mix and... and
    11 More
    day-old cornbread (i make 3 packages of cornbread mix and allow to cool overnight), olive oil, fresh thyme leaves or 1 tbsp dried thyme, bulk pork sausage, unsalted butter, chopped onions, stalks celery, chopped, dried cranberries or 1 -2 cup dried cherries, chopped fresh sage leaves or 2 tsp dried sage, chopped parsley, chicken broth, salt and pepper
    45 min, 12 ingredients




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