BREAKFAST CORN MUFFINS
This easy recipe for corn muffins hold a surprise filling. These are great for breakfast!
Provided by NikkiDoc74
Categories Bread Quick Bread Recipes Cornbread Recipes
Time 55m
Yield 12
Number Of Ingredients 11
Steps:
- Preheat an oven to 400 degrees F (200 degrees C). Grease 12 muffin cups, or line with paper muffin liners. Combine cornmeal, flour, baking powder, and salt in a bowl.
- Beat the butter, honey, and sugar with an electric mixer in a large bowl until light and fluffy. The mixture should be noticeably lighter in color. Add the room-temperature eggs one at a time, allowing each egg to blend into the butter mixture before adding the next. Pour in the flour mixture alternately with the buttermilk, mixing until just incorporated.
- Fill each muffin cup about 1/3 full. Place a banana slice onto the batter in each cup and top with about 1/2 teaspoon of peanut butter, pressing down slightly to cover the banana. Continue to fill each muffin cup with batter, until the cup is 2/3 full.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 20 to 25 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.
Nutrition Facts : Calories 310.4 calories, Carbohydrate 41 g, Cholesterol 51.7 mg, Fat 14.4 g, Fiber 1.7 g, Protein 6.5 g, SaturatedFat 6.4 g, Sodium 244.7 mg, Sugar 20 g
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Olakunle Olateju
[email protected]I'm not a big fan of corn muffins, but I'm willing to give these a try.
Nontando Matutela
[email protected]These muffins look so good, I'm going to make them for my next brunch.
Todd_R Dellarubia_
[email protected]I can't wait to try these muffins!
Sahil Jan
[email protected]These muffins are a delicious and healthy way to start your day.
Nomsa Nyembe
[email protected]I've made these muffins several times and they're always a hit.
MD sobon
[email protected]These muffins are a great way to use up leftover corn.
Asen Bukov
[email protected]I'm not sure what I did wrong, but my muffins turned out really dense.
Salman Sualeh
[email protected]I added some shredded cheddar cheese to the batter and it gave the muffins a nice cheesy flavor.
Nora Simeon
[email protected]These muffins are the perfect size for a quick breakfast or snack.
Marnus Prinsloo
[email protected]I love the crispy edges on these muffins.
Trever Hume
[email protected]These muffins are so easy to make and they're always a crowd-pleaser.
mrs. Tisha
[email protected]I used fresh corn kernels instead of canned and the muffins had a delicious sweet corn flavor.
Angela Muniz
[email protected]I followed the recipe exactly and my muffins turned out perfect. They were fluffy and moist, with a slightly sweet flavor.
Vision Vision
[email protected]These muffins were a little too dry for my taste.
michael sangma
[email protected]I'm not usually a fan of corn muffins, but these were really good. The cornmeal gave them a nice texture and the muffins were very moist.
Fani Shah
[email protected]These corn muffins are the perfect way to start your day. They're easy to make and taste delicious.
Samina Atif
[email protected]I made these muffins for a brunch party and they were a huge success! Everyone loved them.
Khloe Huff
[email protected]These corn muffins were a hit with my family! They were so moist and fluffy, and the cornmeal gave them a delicious sweetness. I'll definitely be making these again.