Best Moist Sugarless Cornbread Muffins Recipes

Moist Sugarless Cornbread Muffins image

Provided by kwlabear

Time 1h

Yield 28 serving(s)

Number Of Ingredients 11

Steps:

Preheat oven to 450 degrees.
Heat creamed corn over medium heat until boiling. Stir in 1 cup of the cornmeal.
Mix sour cream & milk until well blended.
Stir sour cream mixture into creamed corn mixture, then add eggs and melted butter.
Mix cornmeal, flour, salt baking powder, soda and cayenne pepper into a medium bowl.
Stir into wet ingredients.
Place cupcake papers into muffin tin and fill 1/2 full with batter.
Bake 15 minutes or until golden brown.
Let cool on a wire rack.

Nutrition Facts : Calories 77.7, Fat 1.7, SaturatedFat 0.7, Cholesterol 17.8, Sodium 237.9, Carbohydrate 14, Fiber 1, Sugar 1.2, Protein 2.3

Moist Cornbread Muffins image

Provided by Yummy Tummy

Time 1h30m

Yield 24 muffins, 24 serving(s)

Number Of Ingredients 8

2 1/2 cups yellow cornmeal (I used stone ground whole grain medium grind)
2 cups pastry flour
2/3 cup raw sugar
2 teaspoons baking soda
1 teaspoon salt
3 eggs
2 1/2 cups buttermilk
1 cup olive oil

Steps:

At least one hour before you bake these, mix the cornmeal with the buttermilk and soak in the refrigerator. This can also be done the night before.
Preheat oven to 425 and grease muffin tins.
Beat eggs with olive oil and sugar. Add cornmeal-buttermilk mixture.
Mix flour, baking soda and salt in a bowl. Add liquid ingredients and stir until just blended.
Spoon into well-greased muffin tins, filling about 3/4 full.
Bake 15 minutes or until tops are golden brown and spring back to the touch. Cool slightly before removing from pan - they are especially crumbly when hot.

Nutrition Facts : Calories 207.6, Fat 10.4, SaturatedFat 1.7, Cholesterol 24.3, Sodium 242.4, Carbohydrate 25.5, Fiber 1.1, Sugar 6.9, Protein 3.6