Best Corn And Molasses Muffins Recipes

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CORNMEAL-MOLASSES MUFFINS



Cornmeal-Molasses Muffins image

These muffins are a nod to two traditional New England specialties, Anadama bread and Indian pudding, both of which are primarily made with cornmeal and molasses.

Provided by Cooking Channel

Time 1h20m

Yield 12 regular muffins

Number Of Ingredients 15

Vegetable oil or pan spray, for greasing
1 cup stone-ground cornmeal
1 cup all-purpose flour
1/2 cup sugar
1 teaspoon baking powder
1 teaspoon ground cinnamon
3/4 teaspoon fine salt
1/2 teaspoon baking soda
2/3 cup plain yogurt or sour cream
1/2 cup smooth applesauce
1/2 cup molasses
1/2 teaspoon finely grated orange zest
2 large eggs
1 stick unsalted butter, melted (8 tablespoons)
1/4 to 1/3 cup toasted oats for sprinkling, optional

Steps:

  • 1. Preheat the oven to 350 degrees F. Cut parchment paper into twelve 5-by-5-inch squares. Lightly grease the inside of a 12-cup muffin tin. Center a square of parchment paper over 1 of the cups and use your fingers to press the parchment into the cup, so that it sticks to the sides and bottom. Crease the paper as needed to fit and repeat with the remaining parchment (regular muffin liners work just as well but the parchment looks pretty).
  • 2. Combine the cornmeal, flour, sugar, baking powder, cinnamon, salt and baking soda in a large bowl.
  • 3. Whisk together the yogurt, applesauce, molasses, orange zest, eggs and butter in a separate small bowl.
  • 4. Fold the wet ingredients into the dry until just combined (don't fret if the batter is lumpy, this means your batter isn't over-mixed).
  • 5. Fill each liner almost to the top of the tin (an ice-cream scoop lightly greased with nonstick spray will help). Sprinkle each muffin with the toasted oats.
  • 6. Bake, rotating about halfway through, until a toothpick inserted in the muffins comes out clean and the tops are just slightly puffed and spring back when touched, 20 to 24 minutes. Let rest in the hot muffin pan 3 minutes, then transfer to a cooling rack and let cool 30 minutes. Store the cooled muffins in an airtight container for up to 3 days.

CORNMEAL-MOLASSES MUFFINS



Cornmeal-Molasses Muffins image

These muffins are a nod to two traditional New England specialties, Anadama bread and Indian pudding, both of which are primarily made with cornmeal and molasses.

Provided by Food Network Kitchen

Categories     side-dish

Time 1h20m

Yield 12 regular muffins

Number Of Ingredients 15

Vegetable oil or pan spray, for greasing
1 cup stone-ground cornmeal
1 cup all-purpose flour
1/2 cup sugar
1 teaspoon baking powder
1 teaspoon ground cinnamon
3/4 teaspoon fine salt
1/2 teaspoon baking soda
2/3 cup plain yogurt or sour cream
1/2 cup smooth applesauce
1/2 cup molasses
1/2 teaspoon finely grated orange zest
2 large eggs
1 stick unsalted butter, melted (8 tablespoons)
1/4 to 1/3 cup toasted oats for sprinkling, optional

Steps:

  • Preheat the oven to 350 degrees F. Cut parchment paper into twelve 5-by-5-inch squares. Lightly grease the inside of a 12-cup muffin tin. Center a square of parchment paper over 1 of the cups and use your fingers to press the parchment into the cup, so that it sticks to the sides and bottom. Crease the paper as needed to fit and repeat with the remaining parchment (regular muffin liners work just as well but the parchment looks pretty).
  • Combine the cornmeal, flour, sugar, baking powder, cinnamon, salt and baking soda in a large bowl.
  • Whisk together the yogurt, applesauce, molasses, orange zest, eggs and butter in a separate small bowl.
  • Fold the wet ingredients into the dry until just combined (don't fret if the batter is lumpy, this means your batter isn't over-mixed).
  • Fill each liner almost to the top of the tin (an ice-cream scoop lightly greased with nonstick spray will help). Sprinkle each muffin with the toasted oats.
  • Bake, rotating about halfway through, until a toothpick inserted in the muffins comes out clean and the tops are just slightly puffed and spring back when touched, 20 to 24 minutes. Let rest in the hot muffin pan 3 minutes, then transfer to a cooling rack and let cool 30 minutes. Store the cooled muffins in an airtight container for up to 3 days.

CORN AND MOLASSES MUFFINS



Corn and Molasses Muffins image

These are sweet cornmeal muffins (not too sweet), with a cake-like texture. They'd be good with some currants or raisins added, too, I'd bet. I like them unadulterated and unadorned, though...I don't even think they need butter. I got this from "Enchanted Broccoli Forest," by the way.

Provided by Aunt Cookie

Categories     Quick Breads

Time 30m

Yield 12 serving(s)

Number Of Ingredients 11

1 1/2 cups unbleached white flour
1/2 teaspoon baking soda
2 teaspoons baking powder
1/2 teaspoon salt, scant
1 cup yellow cornmeal
1 1/2 cups milk (I use skim)
1 egg
5 tablespoons melted butter
4 tablespoons molasses
3 tablespoons sugar
1 dash cinnamon (optional)

Steps:

  • Preheat the oven 375°F Lightly grease 12 muffin cups.
  • Whisk together the dry ingredients in a medium sized bowl. Make a well in the center.
  • In a separate container, beat together the remaining ingredients. Pour this mixture into the dry ingredients, and stir just enough to combine thoroughly.
  • Fill the muffin cups just up to the edge of the pan. Bake for 15-20 minutes, or until a toothpick inserted in the center comes out clean.
  • Remove the muffins from the pan right away, and cool on a rack for at least 10 minutes before eating.

GRANDMA'S MOLASSES CORNBREAD



Grandma's Molasses Cornbread image

Sweet corn bread that my grandma used to make, then my father made, and now I make. I serve this with chili, although I do like traditional corn bread too. This just really complements chili.

Provided by Junkintrunk

Categories     Quick Breads

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 9

1 cup cornmeal
1/2 cup flour
1 egg
1 cup milk
1/4 cup molasses
1/4 cup sugar
2 teaspoons butter, melted
1/4 teaspoon baking soda
2 teaspoons baking powder

Steps:

  • Mix all ingredients until well blended. Put in greased 9-inch round pan.
  • Bake at 425°F for 20-25 minutes. Cut in wedges, butter generously and enjoy!

GLUTEN-FREE CORNMEAL MOLASSES MUFFINS



Gluten-Free Cornmeal Molasses Muffins image

Strong molasses provides a good source of iron in an easy-to-make muffin. One of my favorite breads is a steamed brown bread called Boston brown bread. It is made with cornmeal and flour, and is the inspiration for these muffins, which are easier to make. The strong molasses, which is a good source of iron, flavor will mask the bean flavor of commercial gluten free mixes, so feel free to use one.

Provided by Martha Rose Shulman

Categories     breakfast, weekday, appetizer

Time 45m

Yield 12 muffins (1/3 cup tins)

Number Of Ingredients 13

140 grams (approximately 1 cup) cornmeal
140 grams (approximately 1 cup) whole grain gluten-free mix or all-purpose gluten-free mix
35 grams (approximately 1/4 cup) soy flour or additional all-purpose gluten-free mix
2 7/10 grams (1 teaspoon) ground ginger
10 grams (2 teaspoons) baking powder
5 grams (1 teaspoon) baking soda
3 1/2 grams (rounded 1/2 teaspoon) salt
2 eggs
240 grams (1 cup) plain low-fat yogurt or buttermilk
175 grams (1/2 cup) blackstrap molasses
5 grams (1 teaspoon) vanilla
75 grams (1/3 cup) canola or grape seed oil
75 grams (1/2 cup) raisins (optional)

Steps:

  • Preheat the oven to 375 degrees with a rack in the middle. Oil or butter muffin tins. Sift together the cornmeal, gluten-free flour mix, soy flour, ginger, baking powder, baking soda and salt into a medium bowl. Pour in any grainy bits that remain in the sifter.
  • In a separate large bowl whisk the eggs with the buttermilk, molasses, vanilla and oil. Quickly whisk in the cornmeal mixture. Fold in the raisins.
  • Using a spoon or ice cream scoop, fill muffin cups to the top. Place in the oven and bake 25 to 30 minutes, until lightly browned and well risen. Remove from the heat and if the muffins come out of the tins easily, remove from the tins and allow to cool on a rack. If they don't release easily, allow to cool and then remove from the tins.

Nutrition Facts : @context http, Calories 179, UnsaturatedFat 6 grams, Carbohydrate 23 grams, Fat 8 grams, Fiber 1 gram, Protein 4 grams, SaturatedFat 1 gram, Sodium 211 milligrams, Sugar 13 grams, TransFat 0 grams

FEATHER LIGHT CORN MUFFINS



Feather Light Corn Muffins image

Provided by Food Network

Categories     dessert

Time 50m

Number Of Ingredients 16

1 cup all-purpose flour
1/2 cup yellow cornmeal
1/4 cup sugar
1 1/2 teaspoons baking powder
1/4 teaspoon salt
2 eggs
1/4 cup whole, 2 percent fat, or 1 percent fat milk
8 tablespoons (1 stick) unsalted butter, melted
Crabapple jam
Molasses butter, recipe follows
Strawberry butter, recipe follows
1 tablespoon molasses
4 tablespoons (1/2 stick) butter at room temperature
3 large strawberries
8 tablespoons (1 stick) butter at room temperature
1 teaspoon confectioners' sugar, or to taste

Steps:

  • Preheat the oven to 350 degrees. Butter and flour 8 muffin cups or line them with paper liners.
  • In a medium bowl, sift the dry ingredients together. In a large bowl, whisk the eggs and milk together. Add 1/3 of the dry ingredients to the egg mixture, then 1/3 of the melted butter, and stir gently just until incorporated. Repeat with the remaining dry ingredients and melted butter, being careful not to over-mix; there may be a little flour not mixed in at the end. Use an ice-cream scoop or large spoon to fill the muffin cups half full. Bake until risen, light golden brown, and firm to the touch, about 15 minutes. Let cool at least 15 minutes in the pan.
  • Molasses Butter: Cream the ingredients in a food processor or an electric mixer until fully combined. Strawberry Butter: Clean and hull the strawberries. Place all of the ingredients in a food processor and cream until fully combined.
  • To serve, spoon a dollop of jam, or spread the compound butters onto the top of the muffins.

GINGER MOLASSES MUFFINS



Ginger Molasses Muffins image

A closely related muffin that resembles the bran muffin with a subtle taste of ginger to spice up things a little bit more than usual. A very good muffin for those early morning coffee breaks or for breakfast on the go when you are in a hurry.

Provided by Slocan cook

Categories     Breakfast

Time 35m

Yield 12 muffins, 24 serving(s)

Number Of Ingredients 10

1 1/2 cups unbleached all-purpose flour
3/4 cup granulated sugar
1 teaspoon baking powder
1 teaspoon cinnamon
1/2 teaspoon salt
2 eggs (free range)
1/4 cup canola oil
1/2 cup molasses
3/4 cup milk
2 tablespoons fresh ginger or 1 1/2 teaspoons dried ginger

Steps:

  • Grease a 12 cup muffin pan and set aside. Preheat oven to 350 degrees.
  • Combine all of the dry ingredients in a medium size mixing bowl and set aside.
  • Beat eggs, oil, molasses and milk in a large mixing bowl with an electric hand mixer on slow speed.
  • Pour the dry ingredients into the wet and combine well until glossy and smooth.
  • Add the ginger and just stir until incorporated into the batter.
  • Pour batter evenly into greased muffin cups and fill 2/3 full.
  • Bake for 20 minutes or until nicely browned.
  • Remove from oven and set aside for 10 minutes before removing from container. Let cool on wire rack.
  • Enjoy with a spot of butter on the side.

Nutrition Facts : Calories 104.7, Fat 3, SaturatedFat 0.5, Cholesterol 16.6, Sodium 76.1, Carbohydrate 18.1, Fiber 0.3, Sugar 10.2, Protein 1.6

OLD-FASHIONED MOLASSES MUFFINS



Old-Fashioned Molasses Muffins image

The spicy aroma of these muffins in the oven is truly mouthwatering! I've fixed batches for Christmas breakfast...frozen more to snack on later...and sent plenty to school with our youngsters.

Provided by Taste of Home

Time 30m

Yield 9 muffins.

Number Of Ingredients 9

1-1/4 cups all-purpose flour
1/4 cup sugar
1/2 teaspoon baking soda
1/2 teaspoon each ground ginger, cinnamon and nutmeg
1/4 teaspoon salt
1 egg
1/2 cup water
1/4 cup vegetable oil
1/4 cup molasses

Steps:

  • In a large bowl, combine the dry ingredients. In another bowl, beat egg, water, oil and molasses. Stir into dry ingredients just until moistened. , Fill greased or paper-lined muffin cups two-thirds full. Bake at 325° for 20-25 minutes or until muffins test done. Cool in pan for 5 minutes before removing to a wire rack to cool completely.

Nutrition Facts : Calories 172 calories, Fat 7g fat (1g saturated fat), Cholesterol 24mg cholesterol, Sodium 146mg sodium, Carbohydrate 25g carbohydrate (11g sugars, Fiber 1g fiber), Protein 3g protein.

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