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How To make Apple and Cheddar Corn Muffins
Cherri Langley RVSN34B 1 2/3 c Flour
1 ts Flour
1 1/2 oz Uncooked yellow corn meal
1 tb Baking powder
3/4 lb Apples;cored,pared,finely
Chopped..wt before cutting 1/2 c Corn;thawed frozen
2 1/4 oz Cheddar;reduced fat,shredded
1/3 c Sugar
1 ds Cinnamon
1 ds Nutmeg
1/3 c Corn oil
2 ts Corn oil
3 Eggs; lightly beaten
1. Preheat oven to 400 F. Line 12 muffin pan cups
with paper baking cups. 2. In large bowl combine flour, cornmeal, and baking powder. Add apples, corn, cheese, sugar, cinnamon, nutmet, stirring to combine. In small bowl, beat eggs and oil; stir into flour mixture (do not overbeat...the mixture will be stiff). 3. Fill baking cups and bake in center of oven for 15
minutes. Makes 12 muffins. ONE MUFFIN= 1 1/2 F, 1/2 P, 1 B, 1/4 F, 25 Optional cal. Cherri Langley said the
recipe is from Simply Light Cooking cookbook she obtained at a Weight Watchers meeting. Said cookbook was just great!
How To make Apple and Cheddar Corn Muffins's Videos
Cookin' With Corky's | Apple Cheddar Corn Bread
We don't just do BBQ! Check out this exclusive recipe from our Cookin' With Corky's Cookbook!
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3 MORE JIFFY CORN MUFFIN RECIPES! | EASY RECIPES WITH JIFFY
If you have Jiffy corn muffin mix in your pantry, I'm here to give you some new recipes to try with it! All 3 of these recipes are super easy, quick AND tasty! If you want even more recipes using Jiffy, check out this video:
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Ina Garten's Fresh Raspberry Mini Corn Muffins | Barefoot Contessa | Food Network
Ina makes a variation of her favorite corn muffins using fresh raspberries!
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Fresh Raspberry Mini Corn Muffins
RECIPE COURTESY OF INA GARTEN
Level: Easy
Total: 50 min (includes resting time)
Active: 15 min
Yield: 48 muffins
Ingredients
Baking spray with flour, such as Pam
3 cups all-purpose flour
1 cup granulated sugar
1 cup fine cornmeal, such as Indian Head
2 tablespoons baking powder
1 tablespoon kosher salt
2 cups whole milk
2 extra-large eggs
1/2 pound (2 sticks) unsalted butter, melted
12 ounces firm fresh raspberries
2 tablespoons turbinado sugar, such as Sugar in the Raw
Directions
Special equipment: two 24 mini muffin pans
Preheat the oven to 375 degrees F. Arrange two racks evenly spaced in the oven. Generously spray two mini muffin pans (24 mini muffins each) with the baking spray, including the tops of the pans.
In a large bowl, whisk together the flour, granulated sugar, cornmeal, baking powder, and salt. In a separate bowl whisk together the milk, eggs, and butter. Make a well in the middle of the dry ingredients, pour the wet ingredients into the well, and stir with a rubber spatula, just until combined. (Don’t worry if it’s a little lumpy.) Set the batter aside for 15 minutes.
When the batter has rested, fold the raspberries into the batter with the spatula. With a small (1 3/4-inch) ice cream scoop (you can also use a spoon), fill each muffin cup with a rounded scoop of batter, making sure each one contains some raspberries. Sprinkle the full 2 tablespoons of turbinado sugar on the muffins.
Bake for 20 minutes, until the muffins spring back when gently touched and a cake tester comes out clean. Serve warm or at room temperature.
Make ahead: Prepare the batter completely, cover, and refrigerate. Scoop and bake the next day.
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Ina Garten's Fresh Raspberry Mini Corn Muffins | Barefoot Contessa | Food Network
Mediterranean Savoury Muffins
Cheesy garlic muffins loaded with Mediterranean flavours - olives, feta, sun dried tomatoes, roasted peppers. 100% amazing - and these stay fresh for DAYS!
Such a great lunchbox filler idea, afternoon tea with friends, snacking, and a great GIFT because they stay fresh!
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Learn how to make Sausage & Sweet Corn Muffins! Visit for the ingredients, more information, and many, many more video recipes. I hope you enjoy this easy Sausage Stuffed Corn Muffin recipe!
How to Make Apple-Cheddar Corn Muffins
Make this tasty #recipe for breakfast, lunch or dinner. Details from PCC Natural Markets. Full recipe:
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