Best Feather Light Corn Muffins Recipes

Feather Light Muffins image

Provided by Courtly

Time 35m

Yield 8-10 muffins

Number Of Ingredients 11

Steps:

In mixing bowl, cream shortening, sugar and egg. Combine dry ingredients; add to creamed mixture alternately with milk. Fill greased muffin tins two-thirds full.
Bake at 325 for 20-25 minutes or until golden. Let cool for 3-4 minutes. Meanwhile, combine sugar and cinnamon in a small bowl. Roll warm muffins in melted butter, then in sugar mixture. Serve warm.

Nutrition Facts : Calories 379.6, Fat 21.5, SaturatedFat 10, Cholesterol 59.1, Sodium 311.9, Carbohydrate 44.1, Fiber 0.8, Sugar 25.1, Protein 3.8

Feather Light Muffins image

Provided by Linda Mericle

Categories Muffins

Time 35m

Number Of Ingredients 12

1/3 c butter
1/2 c white sugar
1 egg
1 1/2 c flour, all purpose
11/2 tsp bakingpowder
12/ tsp salt
1/4 tsp nutmeg
1/2 c milk or buttermilk (plus more to have on hand)
TOPPING
1/2 c white sugar
1 tsp cinnamon
1/3 c butter, melted

Steps:

1. If you use buttermilk, which is thicker, you may need to add more to make the batter not too thick but not too thin. Preheat the oven to 325.
2. Cream the butter and sugar together until fluffy and add in the egg. Combine the dry ingredients and add to the creamed mixture, alternating with the milk (buttermilk).
3. This makes about 8 muffins. So either grease the muffin tin or add muffin papers. Put in enough batter to fill more than half of the muffin cup, about 2/3 full. Bake for20-25 minutes, checking and rotating at 15 minutes.
4. Let cool for 3-4 minutes while you whisk together the sugar and cinnamon. Have the melted butter on hand. Dip the tops of the muffins in melted butter and roll in the sugar. Set aside to cool, or eat them all warm. They are delightful!

Blue Corn Muffins image

Provided by Food Network

Time 55m

Yield 6 to 8 servings

Number Of Ingredients 13

3/4 cup unsalted butter
1/3 cup sugar
4 large eggs
1/2 cup milk
1 to 2 fresh jalapenos, minced
3/4 cup grated mild Cheddar
3 ounces cream cheese or fresh, mild goat cheese
1 cup all-purpose flour
1 cup blue cornmeal, preferably stone-ground (may substitute yellow cornmeal)
2 1/2 teaspoons baking powder
1 teaspoon salt
2 tablespoons poppy seeds
24 (4-inch) strips of fresh or dried corn husks

Steps:

Preheat the oven to 375 degrees F.
Grease the muffin tins. Cream together the butter and sugar with an electric mixer or food processor. Add the eggs, milk, jalapenos, and cheeses, mixing well after each addition. Sift together the flour, cornmeal, baking powder, and salt. Spoon the dry mixture into the batter about 1/3 at a time, again mixing well after each addition. Stir in the poppy seeds at the end.
Line each muffin tin with 2 criss-cross strips of corn husks. Spoon the batter into the prepared muffin tins. Bake for 22 to 25 minutes, or until a toothpick inserted in the center comes out clean. Serve warm or at room temperature.

Jalapeno Corn Muffins image

Provided by Food Network

Categories side-dish

Time 45m

Yield 12 muffins

Number Of Ingredients 9

8 tablespoons (1 stick) unsalted butter, melted, plus butter for greasing the muffin tin
1 cup fine yellow cornmeal
1 cup corn flour
2 teaspoons baking powder
1/4 teaspoon kosher salt
2 large eggs, lightly beaten
1 cup whole milk
1 cup frozen corn kernels
2 tablespoons minced jalapeno (about 1 jalapeno)

Steps:

Preheat the oven to 400 degrees F. Grease a 12-cup muffin tin with butter.
Whisk together the cornmeal, corn flour, baking powder and salt in a large bowl.
In a medium bowl, whisk together the eggs, milk and melted butter.
Add the wet ingredients to the dry ingredients and mix until just combined. Stir in the corn kernels and jalapenos.
Spoon a heaping 1/4 cup batter into each muffin cup. Bake until golden brown and an inserted toothpick comes out clean, 20 to 25 minutes.