I Love Cornbread
- Thread starter RoadKing
- Start date
Re: Mama's Banana Blueberry Muffins
I loved them!! I liked that you used applesauce and buttermilk to replace the butter/fat and cut the sugars. The white whole wheat (I had white whole wheat in the canister), flaxseed meal and wheat germ added a bit of fiber, protein and some omegas. I have gotten into the habit of using them in recipes automatically without thinking. Thank you for the recipe!!
Lemon-Blueberry Muffins
I made this last night. It's really good. I used a bit more than 1C. blueberries.
Lemon-Blueberry Muffins
INGREDIENTS
1 cup blueberries, picked over, washed or use frozen blueberries well drained
2 tsp. baking powder
3/4 cup plain yogurt
1 tbsps. grated lemon zest
1 3/4 cups sifted all-purpose flour
2/3 c. sugar
2 eggs, well beaten
1/4 c. melted butter
1/4 c. lemon juice
DIRECTIONS
Preheat oven to 400º. Insert paper liners in muffin tins or grease lightly with vegetable shortening. Spread blueberries on paper towels to blot up water.
Sift flour with sugar and baking powder into mixing bowl. In second bowl, beat eggs well; beat in yogurt, melted butter, lemon zest and juice. Stir into dry ingredients only to mix; batter should be lumpy. Fold in berries. DO NOT OVER-MIX OR MUFFINS WILL BE TOUGH.
Bake 20 to 25 minutes or until tops are rounded and browned. Immediately loosen muffins with spatula. Serve hot or cool on rack. Freeze in single layer on baking sheet. Store in resealable plastic bag. Makes 12 medium muffins.
I made this last night. It's really good. I used a bit more than 1C. blueberries.
Lemon-Blueberry Muffins
INGREDIENTS
1 cup blueberries, picked over, washed or use frozen blueberries well drained
2 tsp. baking powder
3/4 cup plain yogurt
1 tbsps. grated lemon zest
1 3/4 cups sifted all-purpose flour
2/3 c. sugar
2 eggs, well beaten
1/4 c. melted butter
1/4 c. lemon juice
DIRECTIONS
Preheat oven to 400º. Insert paper liners in muffin tins or grease lightly with vegetable shortening. Spread blueberries on paper towels to blot up water.
Sift flour with sugar and baking powder into mixing bowl. In second bowl, beat eggs well; beat in yogurt, melted butter, lemon zest and juice. Stir into dry ingredients only to mix; batter should be lumpy. Fold in berries. DO NOT OVER-MIX OR MUFFINS WILL BE TOUGH.
Bake 20 to 25 minutes or until tops are rounded and browned. Immediately loosen muffins with spatula. Serve hot or cool on rack. Freeze in single layer on baking sheet. Store in resealable plastic bag. Makes 12 medium muffins.
SilverSage
Resident Crone
Re: Lemon-Blueberry Muffins
Those sound great, Norm. Thanks for sharing this.
Those sound great, Norm. Thanks for sharing this.
SilverSage
Resident Crone
Oatmeal Raisin Muffins with Streusel Topping
I made these old time favorites for breakfast. The touch of cinnamon is perfect with the heartiness of the oatmeal.
Streusel Topping
3T sugar
3T dark brown sugar
3 oz flour
1 oz oats
1/8 tsp cinnamon
pinch salt
5T melted butter
Toss all the dry ingredients together.
Drizzle with the warm butter. Toss with a fork until moistened and mixture forms lumps from large to small.
Set aside.
Oatmeal Raisin Muffins
Combine and set aside:
1 cup oats
3/4 cup raisins
1 1/4 cup buttermilk
Mix together and set aside:
1 egg
1/3 cup veg oil
4 oz brown sugar
Combine on waxed paper:
8 1/2 oz flour
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1/4 to 1/2 tsp cinnamon
Thoroughly mix the 2 wet bowls together.
Stir in the dry ingredients until just moistened. Do not overmix!
Fill 12 regular muffin cups.
Divide streusel topping evenly over the muffins.
Bake at 400F for about 15 minutes.
I made these old time favorites for breakfast. The touch of cinnamon is perfect with the heartiness of the oatmeal.
Streusel Topping
3T sugar
3T dark brown sugar
3 oz flour
1 oz oats
1/8 tsp cinnamon
pinch salt
5T melted butter
Toss all the dry ingredients together.
Drizzle with the warm butter. Toss with a fork until moistened and mixture forms lumps from large to small.
Set aside.
Oatmeal Raisin Muffins
Combine and set aside:
1 cup oats
3/4 cup raisins
1 1/4 cup buttermilk
Mix together and set aside:
1 egg
1/3 cup veg oil
4 oz brown sugar
Combine on waxed paper:
8 1/2 oz flour
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1/4 to 1/2 tsp cinnamon
Thoroughly mix the 2 wet bowls together.
Stir in the dry ingredients until just moistened. Do not overmix!
Fill 12 regular muffin cups.
Divide streusel topping evenly over the muffins.
Bake at 400F for about 15 minutes.
Attachments
Mama's Hush Puppies
1 1/2 cups self-rising cornmeal mix
1/2 cup of self-rising flour
1 teaspoon of Lawry's Seasoning Salt
1 teaspoon of Old Bay Seasoning
1/2 teaspoon pepper
2 eggs, slightly beaten
1 cup buttermilk
2 Tablespoons bacon grease (you can use vegetable oil here but the bacon grease gives it such a wonderful flavor)
1/2 cup onion, finely chopped
Oil for deep frying
Heat oil to 350° F.
Mix together the first 5 ingredients.
Add the eggs and buttermilk until mix until well blended.
When the oil is ready, drop the hush puppies in by rounded tablespoons. Flip them over after they begin to brown on the first side. Allow them to brown on all sides flipping several times. Be careful not to overcook them.
**Note: If you like your hush puppies sweet, add 2 tablespoons of sugar to the batter.
1 1/2 cups self-rising cornmeal mix
1/2 cup of self-rising flour
1 teaspoon of Lawry's Seasoning Salt
1 teaspoon of Old Bay Seasoning
1/2 teaspoon pepper
2 eggs, slightly beaten
1 cup buttermilk
2 Tablespoons bacon grease (you can use vegetable oil here but the bacon grease gives it such a wonderful flavor)
1/2 cup onion, finely chopped
Oil for deep frying
Heat oil to 350° F.
Mix together the first 5 ingredients.
Add the eggs and buttermilk until mix until well blended.
When the oil is ready, drop the hush puppies in by rounded tablespoons. Flip them over after they begin to brown on the first side. Allow them to brown on all sides flipping several times. Be careful not to overcook them.
**Note: If you like your hush puppies sweet, add 2 tablespoons of sugar to the batter.
Re: Mama's Hush Puppies
Mama those are GREAT!
Lee, try a little tartar sauce on them.
Jim
Mama those are GREAT!
Lee, try a little tartar sauce on them.
Jim
Re: Mama's Hush Puppies
Mmmm! those look wonderful Mama!
1 1/2 cups self-rising cornmeal mix
1/2 cup of self-rising flour
1 teaspoon of Lawry's Seasoning Salt
1 teaspoon of Old Bay Seasoning
1/2 teaspoon pepper
2 eggs, slightly beaten
1 cup buttermilk
2 Tablespoons bacon grease (you can use vegetable oil here but the bacon grease gives it such a wonderful flavor)
1/2 cup onion, finely chopped
Oil for deep frying
Heat oil to 350° F.
Mix together the first 5 ingredients.
Add the eggs and buttermilk until mix until well blended.
When the oil is ready, drop the hush puppies in by rounded tablespoons. Flip them over after they begin to brown on the first side. Allow them to brown on all sides flipping several times. Be careful not to overcook them.
**Note: If you like your hush puppies sweet, add 2 tablespoons of sugar to the batter.
Mmmm! those look wonderful Mama!
I'll have mine alongside some fried catfish!
Jalapeno cornbread
A neighbor (Texas-born) made this and brought it down to our little Labor Day party last weekend.
I'm not a fan of cornbread, but this was SO moist and flavorful and delicious, that I swooned!
Best I've ever had!
Lee
Jalapeño Cornbread
1 1/2 cups cornmeal
1/2 cup flour
2 teaspoons baking powder
2 tablespoons sugar
1 teaspoon salt
1 cup grated cheese
1/2 cup finely chopped onions
1 or 2 chopped jalapenos (more or less depending on how how you prefer)
1 can cream style corn
2 eggs
1/2 cup vegetable oil
1 1/4 cup milk
Mix dry ingredients. Add milk, eggs, oil and corn. Add cheese, onions and peppers. Mix with a spoon until blended. Bake in a 9 by 13 inch pan at 375 for 30 minutes. Then broil on high until top is golden.
A neighbor (Texas-born) made this and brought it down to our little Labor Day party last weekend.
I'm not a fan of cornbread, but this was SO moist and flavorful and delicious, that I swooned!
Best I've ever had!
Lee
Jalapeño Cornbread
1 1/2 cups cornmeal
1/2 cup flour
2 teaspoons baking powder
2 tablespoons sugar
1 teaspoon salt
1 cup grated cheese
1/2 cup finely chopped onions
1 or 2 chopped jalapenos (more or less depending on how how you prefer)
1 can cream style corn
2 eggs
1/2 cup vegetable oil
1 1/4 cup milk
Mix dry ingredients. Add milk, eggs, oil and corn. Add cheese, onions and peppers. Mix with a spoon until blended. Bake in a 9 by 13 inch pan at 375 for 30 minutes. Then broil on high until top is golden.
Attachments
QuirkyCookery
New member
Re: Jalapeno cornbread
Yum, yum, yum!
Yum, yum, yum!
Deelady
New member
Caramel Apple Biscuit Muffins
Caramel Apple Biscuit Muffins
Recipe Source: http://www.pillsbury.com/recipes/caramel-apple-biscuit-pops/e027b026-9642-4467-891d-8e61eb680236/
INGREDIENTS:
Biscuit Cups
1can (16.3 oz) Pillsbury Grands! refrigerated buttermilk biscuits
2tablespoons butter or margarine, melted
1medium apple, peeled, chopped (1 cup)
3tablespoons granulated sugar
1teaspoon ground cinnamon
12craft sticks (flat wooden sticks with round ends)
Icing
1/2cup firmly packed brown sugar
1/4cup whipping cream
3/4cup powdered sugarShow Directions
Hide Directions
DIRECTIONS:
Heat oven to 350°F. Place paper baking cup in each of 12 regular-size muffin cups. Cut each biscuit into 6 pieces; place in large bowl. Add butter, apple, granulated sugar and cinnamon; toss gently to mix. Spoon mixture into muffin cups.
Bake 20 to 25 minutes or until golden brown. Immediately remove from pan.
Meanwhile, in 1-quart saucepan, heat brown sugar and cream to a full rolling boil over medium heat, stirring constantly. Remove from heat. Beat in powdered sugar until smooth.
Spoon warm icing over warm biscuit cups. Insert 1 craft stick into center of each biscuit cup.
Caramel Apple Biscuit Muffins
Recipe Source: http://www.pillsbury.com/recipes/caramel-apple-biscuit-pops/e027b026-9642-4467-891d-8e61eb680236/
INGREDIENTS:
Biscuit Cups
1can (16.3 oz) Pillsbury Grands! refrigerated buttermilk biscuits
2tablespoons butter or margarine, melted
1medium apple, peeled, chopped (1 cup)
3tablespoons granulated sugar
1teaspoon ground cinnamon
12craft sticks (flat wooden sticks with round ends)
Icing
1/2cup firmly packed brown sugar
1/4cup whipping cream
3/4cup powdered sugarShow Directions
Hide Directions
DIRECTIONS:
Heat oven to 350°F. Place paper baking cup in each of 12 regular-size muffin cups. Cut each biscuit into 6 pieces; place in large bowl. Add butter, apple, granulated sugar and cinnamon; toss gently to mix. Spoon mixture into muffin cups.
Bake 20 to 25 minutes or until golden brown. Immediately remove from pan.
Meanwhile, in 1-quart saucepan, heat brown sugar and cream to a full rolling boil over medium heat, stirring constantly. Remove from heat. Beat in powdered sugar until smooth.
Spoon warm icing over warm biscuit cups. Insert 1 craft stick into center of each biscuit cup.
Attachments
Pumpkin Nutella Bread
Pumpkin Nutella Bread
Ingredients:
1 3/4 cups all purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 tablespoon cinnamon
1 1/2 teaspoons nutmeg
1 1/2 cups sugar
1/2 cup canola oil
1/3 cup water
1 cup canned pumpkin (not pumpkin pie filling)
2 eggs
1 teaspoon vanilla extract
1/2 teaspoon hazelnut extract
8 tablespoons Nutella (2 tablespoons per mini loaf)
Directions:
1. Preheat the oven to 350 degrees F. Spray 4 mini loaf pans with cooking spray. Set aside.
2. In a medium bowl, whisk together flour, baking soda, salt, cinnamon, and nutmeg. Set aside.
3. In a large bowl, whisk together sugar, oil, water, pumpkin, eggs, and extracts. Whisk until smooth and combined.
4. Slowly stir in the flour mixture. Mix until ingredients are combined.
5. Pour the batter into the mini loaf pans, making sure batter is evenly divided. Drop 2 heaping tablespoons of Nutella onto each loaf pan. Swirl the Nutella into the pumpkin batter with a knife. Place the loaf pans onto a baking sheet and place in the oven. Bake for 40-45 minutes or until a toothpick comes out clean.
6. Place the loaf pans on a wire rack. Cool for 15 minutes in the pan and then carefully remove the loaves. Cool completely before slicing.
*Note-You can make regular size loaves. This recipe should make 2 8x4 loaves. Adjust baking time to about 60 minutes.
Pumpkin Nutella Bread
Ingredients:
1 3/4 cups all purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 tablespoon cinnamon
1 1/2 teaspoons nutmeg
1 1/2 cups sugar
1/2 cup canola oil
1/3 cup water
1 cup canned pumpkin (not pumpkin pie filling)
2 eggs
1 teaspoon vanilla extract
1/2 teaspoon hazelnut extract
8 tablespoons Nutella (2 tablespoons per mini loaf)
Directions:
1. Preheat the oven to 350 degrees F. Spray 4 mini loaf pans with cooking spray. Set aside.
2. In a medium bowl, whisk together flour, baking soda, salt, cinnamon, and nutmeg. Set aside.
3. In a large bowl, whisk together sugar, oil, water, pumpkin, eggs, and extracts. Whisk until smooth and combined.
4. Slowly stir in the flour mixture. Mix until ingredients are combined.
5. Pour the batter into the mini loaf pans, making sure batter is evenly divided. Drop 2 heaping tablespoons of Nutella onto each loaf pan. Swirl the Nutella into the pumpkin batter with a knife. Place the loaf pans onto a baking sheet and place in the oven. Bake for 40-45 minutes or until a toothpick comes out clean.
6. Place the loaf pans on a wire rack. Cool for 15 minutes in the pan and then carefully remove the loaves. Cool completely before slicing.
*Note-You can make regular size loaves. This recipe should make 2 8x4 loaves. Adjust baking time to about 60 minutes.