Corn Muffins Made Healthy! An Easy, Delicious Recipe!
Try this easy, healthy Corn Muffin recipe! They are sweet, moist and especially delicious warm with butter! These muffins are made with just a few ingredients. They also happen to be vegan so you may like them with vegan butter. In this cooking video Karen Breyer will show you how to make these tasty Corn Muffins.
Corn muffins are perfect anytime. I like to serve these corn muffins with soups, chili's, stews, salads or as a snack! When you try these you will be surprised that they are healthy muffins because they are so yummy! Watch this cooking video and make this delicious Corn Muffin recipe today!
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PRINT RECIPE for Corn Muffins:
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RECIPE: Corn Muffins
INGREDIENTS:
1 cup cornmeal, yellow
1 cup white whole wheat flour (lightly packed)
2 tablespoons flax meal
4 teaspoons baking powder
1 teaspoon Kosher salt
1 13.5 ounce can coconut milk, unsweetened
3 - 4 tablespoons honey
Cooking spray
INSTRUCTIONS:
1: Preheat oven to 350 degrees. Spray a muffin pan with cooking spray.
2: In a large bowl, mix together the cornmeal, white whole wheat flour, flax meal, baking powder and salt.
3: In another bowl whisk together the coconut milk and honey.
4: Add the wet ingredients to the dry ingredients. Stir together until all the ingredients are moistened. Do not over mix.
5: Fill the muffin cups with the batter.
6: Bake for 30 minutes or until golden brown.
7: Allow the muffins to cool about 5 minutes before taking them out of the pan. Transfer to a wire rack to continue to cool
8: Serve warm. They are delicious plain and also with butter and honey.
NOTES:
Flax meal is ground flaxseeds.
You can use another type of salt if you don’t have Kosher salt.
To make measuring easier, if you are going to use 4 tablespoons of honey that equals 1/4 cup.
For bigger muffins, fill 9 of the muffin cups instead of 12.
If you liked this delicious recipe, you may also like these easy, healthy recipes:
Cranberry and Walnut Scones
Vegan Cornbread
Baked Corn on the Cob in the Husk
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Carrot and corn Muffins
Hello! This is my Muffin recipe. One batch is corn muffins and the other is carrot muffins.
Here is the basic muffin recipe:
Ingredients:
2 cups (260 g) all-purpose flour
½ cup (100 g) granulated sugar
2 teaspoons baking powder
½ teaspoon salt
¾ cup (180 ml) milk, room temperature
½ cup (114 g) unsalted butter, melted and cooled
2 large eggs, room temperature
2 tablespoons coarse sugar (optional)
Instructions:
1. Preheat the oven to 350°F. Line a muffin pan with paper liners; set aside.
2. In a small bowl, whisk the flour, sugar, baking powder, and salt together.
3. In a medium bowl, whisk the milk, butter, and eggs together until well combined.
4. Add the flour mixture and stir with a silicone spatula just until combined.
5. Divide the batter evenly between the muffin cups and sprinkle the tops with coarse sugar if using.
6. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out with only a few moist crumbs attached.
7. Transfer muffins to a wire rack to cool completely. Muffins are best the day they are made but they can be stored for later use.
Variations:
Try...
o Oil instead of butter.
o A combination of oil and butter works well! Use ¼ cup of oil and ¼ cup of melted butter.
o Whole wheat flour instead of all purpose flour.
o Gluten free flour.
o Buttermilk, sour cream or regular yogurt can be used in place of whole milk. If you wish to use Greek yogurt, you'll need to thin it out by mixing ¾ cup of Greek yogurt with ¼ cup of water.
o Add ins such as raisins, craisins, seeds, nuts, blueberries, apple cubes, grated carrots, Zucchini, cinnamon and or other spices, or even chocolate chips! Just make sure you do not over mix the batter. It should just barely be wet.
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Thank you for watching!
Honey Blueberry Corn Muffins | How to make
This is a delicious cornbread make with frozen blueberries and jiffy corn mix as the base, you will enjoy this simple recipe busting with blueberries and honey.
Ingredients:
1 box Jiffy corn muffin mix
1/3 cup Self-rising flour
1/4 cup Honey
1/3 cup Sour cream
1 cup Buttermilk
1 Egg
1-2 cups Blueberries
~ Let's Cook
WEIGHT WATCHER CORN MUFFINS. Let's test out these 1 WW point and 2 WW point recipes and rate them!
#WWCornbreadMuffins #WWCornMuffinsWithPoints #thebakingdiva
2 POINT WEIGHT WATCHER CORN MUFFIN RECIPE:
1 - (14.75 oz.) can of creamed corn
1 cup self rising Cornmeal
2 Egg whites
Preheat oven to 400 degrees.
Combine all the ingredients is a bowl and mix until moist.
Pour into silicone cup lined or sprayed with no-stick spray muffin pan.
Fill cups about 3/4 full.
Bake for 15 minutes.
This recipe will yield 12 regular size muffins .
Points = 2 WW Points for each muffin.
NOTE: If you do not have Self-rising Cornmeal you can make it yourself by adding 1 1/2 tsp. of baking powder and 1/2 tsp. salt to 1 cup of Cornmeal.
1 POINT WEIGHT WATCHER CORN MUFFIN RECIPE:
Preheat oven to 400 degres.
1 box of Kodiak Cornbread dry mix
1 3/4 cups of either Almond or Cashew milk
2/3 cup unsweetened applesauce
2 eggs
In a bowl mix the above ingredients together until combined.
Pour the mixture into greased or silicone lined muffin pan.
Bake for 25 to 27 minutes.
This recipe yields 12 full size muffins but I ended up with 14.
Points: 1 WW Point for each muffin.
Note: You can also make this by greasing a 9 x9 pan and baking in a 350 degree oven for 30 t o 35 minutes or until golden brown.
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You’ll Never Buy English Muffins Again! | Kamut English Muffins | Freshly Milled Wheat
I can't believe it's June already! For the June #makebread365 challenge, we are doing English Muffins!
These are made with freshly milled Kamut/Khorasan wheat which is an ancient grain. It gives these muffins such a delicious texture and flavor.
These English muffins are SO good you'll never buy store English muffins again - and people probably won't even know they are whole grain!
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//PRINTABLE RECIPE:
//WHEAT USED:
Kamut/Khorasan. Check out where to buy grains at
//ITEMS USED IN VIDEO:
Nutrimill Artiste Mixer: or
Wondermill (not in video, but the grain mill I used for this video):
USA pans:
Fat Cat Heirloom Wooden Biscuit Cutter (use code: GRAINSANDGRIT for 10% off):
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Mistakes Everyone Makes When Making Cornbread
Cornbread is one of the simplest, most delicious dishes you can make. Made from ground corn and a few other ingredients, cornbread has been around for centuries, and its many variations can be found in cuisines all over the world.
There’s plenty you can do with a basic cornbread recipe, from baking it to frying it, or using it in your favorite holiday side dish. It’s great for any meal of the day, and it can go from sweet to savory depending on your preference. But even if you’ve made it before, you probably haven’t been making it to its full potential. These are the mistakes everyone makes when making cornbread.
#Cornbread #Mistakes #Cooking
The wrong cornmeal color | 0:00
The wrong cornmeal grind | 1:22
Dry and crumbly cornbread | 2:42
Skipping the soaking | 3:51
Not using cast iron | 4:49
Only making sweet cornbread | 6:04
Overlooking other recipes | 7:09
Leaving add-ins on the table | 8:18
Bypassing Thanksgiving’s cornbread tradition | 9:07
Forgetting cornbread’s tasty relatives | 9:59
Ignoring cornbread's long history | 11:01
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