How To Make Savory Ham & Cheese Corn Muffins - Recipe
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Take an ordinary corn muffin, add ham, corn kernels, and cheddar cheese, and you get a hearty savory muffin for parties, picnics, breakfast…
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How to Make English Muffins at Home - Better Than Store-Bought!
In this tutorial, you'll learn to make homemade English muffins that are so fluffy and delicious, they'll outshine store-bought ones, with all my tips for perfect nooks and crannies!
⬇️⬇️⬇️⬇️ RECIPE BELOW ⬇️⬇️⬇️⬇️
ENGLISH MUFFINS INGREDIENTS:
►1 1/2 cups Whole Milk minus 1 Tbsp (355 ml)
►2 Tbsp Unsalted butter (28.35 grams)
►2 Tbsp honey (30 ml)
►1 tsp active dry yeast (3.1 grams)
►2 3/4 cups bread flour (360g)
►1/4 cup whole wheat flour (35g)
►1 1/2 tsp fine sea salt (7.5 grams)
►1/4 cup semolina flour (30 grams)
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⏱️TIMESTAMPS⏱️
0:00 - Intro to Homemade English Muffins
0:21 - Preparing Ingredients & Dough
0:35 - Activating Yeast & Mixing Dough
1:25 - Dough Kneading & Resting
2:48 - Shaping & Baking Muffins
4:02 - Cooking & Serving Tips
4:43 - Taste Test & Storage Advice
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Day 5 - Cornbread Buckwheat Muffins - 2022 7-Day Sustainable Food Cooking Challenge- A super-muffin!
Please join me, Carla Ramsdell (food physicist and environmental steward) in my kitchen TODAY (Day 5 of this cooking challenge) to make a southern favorite … cornbread muffins with a buckwheat twist! Also learn about the best muffin baking pan and how important it is to incorporate novel grains, like buckwheat into our diets!
#SustainableCookingChallenge
Here are some of the links mentioned in the video:
Link to my blog with all the recipes and video links for the series:
King Arthur Sustainable baking guide:
King Arthur Sustainable baking guide post about buckwheat:
Ingredients (Double batch):
2 cup flour
1 cup cornmeal
1 cup buckwheat flour (or you can use another 1 cup cornmeal)
½ cup sugar
2 Tablespoon baking powder
1 teaspoon salt
2 cup milk
4 eggs
½ cup canola oil
Savoury Corn Muffins
Our wholesome version of savoury muffins is here! ????
You need
Dry ingredients:
1 cup whole wheat flour
1 cup corn flour (corn meal)
1 tbsp baking powder
2 tbsp nutritional yeast flakes
¼ tsp salt
¼ tsp turmeric powder
‘Wet’ ingredients:
1 cup plant milk
Chia egg
½ cup cashew cream cheese (Sundried Tomato or Plain)
¼ cup chopped greens (parsley, chives etc.)
¼ cup chopped sundried tomatoes
Steps
1. Preheat the oven to 170°C.
2. Make chia egg: mix 1/2 tbsp ground chia seeds with 1/4 cup of water. Mix well and watch the magic happen.
3. Mix the dry ingredients together: 1 cup wholemeal flour, 1 cup cornflour, 1 tbsp baking powder, 2 tbsp nutritional yeast, 1/4 tsp salt, 1/4 tsp turmeric powder.
4. Add the wet ingredients, mix them in with the dry ones. Add the greens and the sundried tomatoes.
5. Put the dough in muffin tinned bake for 20 - 25 minutes.
6. Let the muffins cool down, then you can use a spoon to get them out of the tin.
7. Enjoy your cheesy muffins!! They’re especially good when still slightly warm.
Super-Easy Cornbread Muffins Recipe
Soft, tender, and sweet, these Cornbread Muffins are the perfect side dish for any meal. Made in less than 30 minutes, these honey cornbread muffins are a crowdpleaser. Not just for a holiday meal, you can enjoy these versatile muffins year-round at barbeques, potlucks, and more. An of course I had to show you how to make an EASY delicious honey butter to serve these muffins with. It's the perfect comfort food recipe for Thanksgiving and all year round!
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EAT | Sweet Potato Cornbread Muffins
Sweet potatoes add a twist on the classic cornbread recipe. Perfect with some chili or on your Thanksgiving table. Or, if you're Ryder, for breakfast. :) Subscribe to WUM for new vids M-W-F!
Chili Recipe:
INGREDIENTS
- 1 sweet potato peeled and cut into chunks
- 1 cup flour
- 1 cup yellow cornmeal
- 1/2 cup Cream of Wheat
- 3/4 cup sugar
- 1 tablespoon baking powder
- 1 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 3/4 cup milk
- 2 eggs
- 3/4 cup greek yogurt
- 2 tablespoons oil (olive oil, vegetable oil or unrefined coconut oil)
DIRECTIONS
1) Steam sweet potatoes for about 7 minutes, or until fork tender.
2) Puree sweet potatoes in food processor until smooth.
3) Allow to cool slightly, then mix in milk, eggs, greek yogurt, and oil. Whisk.
4) In large bowl, mix dry ingredients. Then slowly combine wet and dry until just incorporated.
5) Pour batter into lined muffin tin and bake for 18-22 minutes.
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