#cornmuffins

[lordbyronskitchen]

(via Jalapeno Corn Muffins)

[notacentaur]

Quinoa corn muffins that are tasty, healthy, and have a hint of sweetness and cheesy goodness. It's great as a snack or side dish!

Ingredients: 1 cup cooked quinoa. 1 cup cornmeal. 1/2 cup all-purpose flour. 1 teaspoon baking powder. 1/2 teaspoon baking soda. 1/2 teaspoon salt. 1/2 cup milk. 1/4 cup melted butter. 1/4 cup honey. 1 large egg. 1 cup corn kernels fresh or frozen. 1/4 cup finely chopped green onions. 1/4 cup shredded cheddar cheese.

Instructions: Preheat oven to 375F 190C. In a large bowl, combine quinoa, cornmeal, flour, baking powder, baking soda, and salt. In another bowl, whisk together milk, melted butter, honey, and egg. Add the wet ingredients to the dry ingredients, stirring until just combined. Fold in corn kernels, green onions, and shredded cheddar cheese. Spoon the batter into greased muffin cups, filling each about 2/3 full. Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean. Allow muffins to cool in the pan for 5 minutes before transferring to a wire rack to cool completely.

Prep Time: 15 minutes

Cook Time: 20 minutes

Pitchounette Ballaigues

[la-johannsen]

These Air Fryer Easy Corn Muffins are a quick and tasty side dish that pairs perfectly with a variety of meals. They have a slightly sweet and savory flavor with a hint of corn crunchiness. Plus, the air fryer ensures they come out perfectly golden brown and moist on the inside.

Ingredients: 1 cup cornmeal. 1 cup all-purpose flour. 1/4 cup sugar. 1 tablespoon baking powder. 1/2 teaspoon salt. 1 cup milk. 1/4 cup vegetable oil. 1 large egg. 1/2 cup canned corn kernels drained. Cooking spray.

Instructions: For 5 minutes, heat your air fryer up to 350F 175C. Put the cornmeal, all-purpose flour, sugar, baking powder, and salt in a bowl and mix them together. The milk, vegetable oil, and egg should all be mixed together well in a different bowl. Add the wet ingredients to the dry ones and mix them together just until they are mixed. Make sure not to mix it too much; a few lumps are fine. Add the corn kernels from the can slowly to the batter. Use cooking spray on the air fryer basket to keep food from sticking. Fill up about two thirds of the way to the top of each silicone muffin cup or mold with flour to make muffin batter. Make sure the air fryer basket is hot before putting the muffin cups or mold in it. Leave some space between them so they cook evenly. In an air fryer set to 350F 175C, cook the corn muffins for 12 to 15 minutes, or until a toothpick stuck in the middle of one comes out clean. Before you serve the muffins, take them out of the air fryer and let them cool for a few minutes. Have fun with your tasty air fryer corn muffins!

Prep Time: 10 minutes

Cook Time: 15 minutes

illuspiration

[izzy-fo-sheezy]

These vegan corn muffins are simple to make and perfect for a quick breakfast or snack. They're moist, fluffy, and have a slightly sweet corn flavor.

Ingredients: 1 cup cornmeal. 1 cup all-purpose flour. 1/4 cup sugar. 1 tablespoon baking powder. 1/2 teaspoon salt. 1 cup non-dairy milk such as almond or soy milk. 1/4 cup vegetable oil. 1 tablespoon apple cider vinegar.

Instructions: Preheat oven to 375F 190C and line a muffin tin with paper liners or grease lightly. In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, and salt. In a separate bowl, mix together the non-dairy milk, vegetable oil, and apple cider vinegar. Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix. Divide the batter evenly among the prepared muffin cups, filling each about 2/3 full. Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Remove from oven and let cool in the muffin tin for a few minutes before transferring to a wire rack to cool completely.

Prep Time: 10 minutes

Cook Time: 20 minutes

bailey cohen

[cryptohomorocker]

The sweet and savory flavors in maple bacon corn muffins go well together. The richness of maple syrup, the smokey flavor of bacon, and the sweetness of corn make these muffins a great choice for breakfast or a snack.

Ingredients: 1 cup all-purpose flour. 1 cup cornmeal. 1/2 cup granulated sugar. 1 tablespoon baking powder. 1/2 teaspoon salt. 1/2 cup unsalted butter, melted. 1/4 cup maple syrup. 2 large eggs. 1 cup milk. 1/2 cup cooked bacon, crumbled. 1/4 cup corn kernels fresh or frozen. 1/4 cup shredded cheddar cheese. Cooking spray for greasing muffin tin.

Instructions: Preheat your oven to 375F 190C. Grease a muffin tin or line it with muffin liners. In a large mixing bowl, combine the all-purpose flour, cornmeal, granulated sugar, baking powder, and salt. In another bowl, whisk together the melted butter, maple syrup, eggs, and milk until well combined. Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix; a few lumps are okay. Gently fold in the crumbled bacon, corn kernels, and shredded cheddar cheese into the batter. Divide the batter evenly among the muffin cups in your prepared tin. Bake in the preheated oven for 18-20 minutes or until a toothpick inserted into the center of a muffin comes out clean. Allow the muffins to cool in the tin for a few minutes before transferring them to a wire rack to cool completely. Enjoy these delicious Maple Bacon Corn Muffins warm or at room temperature!

Prep Time: 15 minutes

Cook Time: 20 minutes

fenton hall

[equestria-faily]

These corn muffins are a delightful blend of sweet and savory, with the perfect touch of honey. They make a great side dish for breakfast or any meal.

Ingredients: 1 cup all-purpose flour. 1 cup yellow cornmeal. 1/2 cup granulated sugar. 1 tablespoon baking powder. 1/2 teaspoon salt. 1 cup milk. 1/4 cup unsalted butter, melted. 1/4 cup vegetable oil. 2 large eggs. 1 cup corn kernels fresh, frozen, or canned. 1/4 cup honey. 1 teaspoon vanilla extract.

Instructions: Preheat your oven to 350F 175C and line a muffin tin with paper liners. In a large mixing bowl, whisk together the flour, cornmeal, sugar, baking powder, and salt. In another bowl, combine the milk, melted butter, vegetable oil, eggs, honey, and vanilla extract. Mix well. Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix; a few lumps are okay. Gently fold in the corn kernels into the batter. Fill each muffin cup about 2/3 full with the batter. Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean. Remove the muffins from the oven and let them cool in the pan for a few minutes before transferring them to a wire rack to cool completely. Serve and enjoy your delicious corn muffins!

Prep Time: 15 minutes

Cook Time: 20 minutes

La Molina

[sillyfork]

These bakery-style blueberry corn muffins are a delightful blend of sweet cornmeal and juicy blueberries. Perfect for breakfast or as a tasty snack.

Ingredients: 1 cup all-purpose flour. 1 cup cornmeal. 1/2 cup granulated sugar. 1 tablespoon baking powder. 1/2 teaspoon salt. 2/3 cup milk. 1/3 cup vegetable oil. 2 large eggs. 1 teaspoon vanilla extract. 1 cup fresh or frozen blueberries.

Instructions: Preheat your oven to 375F 190C and line a muffin tin with paper liners. In a large bowl, whisk together the all-purpose flour, cornmeal, sugar, baking powder, and salt. In another bowl, beat together the milk, vegetable oil, eggs, and vanilla extract until well combined. Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix; it's okay if there are a few lumps. Gently fold in the blueberries. Divide the batter evenly among the muffin cups, filling each about 2/3 full. Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean. Allow the muffins to cool in the tin for a few minutes before transferring them to a wire rack to cool completely. Enjoy your bakery-style blueberry corn muffins!

Prep Time: 15 minutes

Cook Time: 18 minutes

wayside irish pub

[historium]

These savory corn muffins are packed with the rich flavors of bacon and Parmesan cheese, making them a perfect side dish for breakfast or brunch. The sweetness of cornmeal and the saltiness of bacon create a delightful balance of flavors.

Ingredients: 1 cup cornmeal. 1 cup all-purpose flour. 1/2 cup grated Parmesan cheese. 1/2 cup cooked and crumbled bacon. 1/4 cup granulated sugar. 2 teaspoons baking powder. 1/2 teaspoon baking soda. 1/2 teaspoon salt. 1 cup buttermilk. 1/2 cup unsalted butter, melted. 2 large eggs. 1/2 cup canned corn kernels, drained. Chopped fresh chives for garnish optional.

Instructions: Preheat your oven to 375F 190C and line a muffin tin with paper liners. In a large bowl, whisk together the cornmeal, all-purpose flour, grated Parmesan cheese, crumbled bacon, granulated sugar, baking powder, baking soda, and salt. In another bowl, beat together the buttermilk, melted butter, and eggs until well combined. Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix. Gently fold in the canned corn kernels into the batter. Spoon the batter into the prepared muffin tin, filling each cup about 2/3 full. Bake in the preheated oven for 18-20 minutes or until the muffins are golden brown and a toothpick inserted into the center comes out clean. Remove the muffins from the oven and let them cool in the tin for a few minutes before transferring them to a wire rack to cool completely. Garnish with chopped fresh chives, if desired. Enjoy your delicious Corn Muffins with Bacon and Parmesan!

Prep Time: 15 minutes

Cook Time: 20 minutes

lincoln oldies station