Best 3 Cornmeal Molasses Muffins Recipes
**Cornmeal Molasses Muffins: A Southern Delight with a Twist**
Indulge in the delectable flavors of the South with our tantalizing Cornmeal Molasses Muffins. These muffins are a perfect blend of sweet and savory, with a moist and tender crumb that will leave you craving more. Made with a unique combination of cornmeal and molasses, these muffins boast a distinct texture and a rich, complex flavor that sets them apart from ordinary muffins. Whether you're looking for a hearty breakfast treat or a sweet afternoon snack, these Cornmeal Molasses Muffins are sure to satisfy your taste buds. Our collection of recipes includes variations such as gluten-free, vegan, and even savory muffins with a surprising ingredient: bacon! So, gather your ingredients, preheat your oven, and let's embark on a delightful baking journey together.
**Other than Cornmeal Molasses Muffins, here are other recipes offered in the article:**
* Gluten-Free Cornmeal Molasses Muffins: For those with gluten sensitivities, we've got you covered with this alternative recipe that uses gluten-free flour. Enjoy the same delicious flavors without compromising on texture or taste.
* Vegan Cornmeal Molasses Muffins: Our vegan version of these muffins is perfect for those following a plant-based diet. With simple substitutions, you can create fluffy and flavorful muffins that are just as satisfying as the original.
* Savory Cornmeal Muffins with Bacon and Cheese: Craving something savory? Try our unique recipe for Cornmeal Muffins with Bacon and Cheese. The addition of crispy bacon and sharp cheddar cheese adds a delightful twist to the classic muffin, making it a perfect accompaniment to your favorite soups and stews.
* Double Chocolate Cornmeal Muffins: For chocolate lovers, we present our Double Chocolate Cornmeal Muffins. These muffins combine the rich flavors of cornmeal and molasses with decadent chocolate chips, creating a heavenly treat that will satisfy your sweet tooth.
CORNMEAL-MOLASSES MUFFINS
These muffins are a nod to two traditional New England specialties, Anadama bread and Indian pudding, both of which are primarily made with cornmeal and molasses.
Provided by Food Network Kitchen
Categories side-dish
Time 1h20m
Yield 12 regular muffins
Number Of Ingredients 15
Steps:
- Preheat the oven to 350 degrees F. Cut parchment paper into twelve 5-by-5-inch squares. Lightly grease the inside of a 12-cup muffin tin. Center a square of parchment paper over 1 of the cups and use your fingers to press the parchment into the cup, so that it sticks to the sides and bottom. Crease the paper as needed to fit and repeat with the remaining parchment (regular muffin liners work just as well but the parchment looks pretty).
- Combine the cornmeal, flour, sugar, baking powder, cinnamon, salt and baking soda in a large bowl.
- Whisk together the yogurt, applesauce, molasses, orange zest, eggs and butter in a separate small bowl.
- Fold the wet ingredients into the dry until just combined (don't fret if the batter is lumpy, this means your batter isn't over-mixed).
- Fill each liner almost to the top of the tin (an ice-cream scoop lightly greased with nonstick spray will help). Sprinkle each muffin with the toasted oats.
- Bake, rotating about halfway through, until a toothpick inserted in the muffins comes out clean and the tops are just slightly puffed and spring back when touched, 20 to 24 minutes. Let rest in the hot muffin pan 3 minutes, then transfer to a cooling rack and let cool 30 minutes. Store the cooled muffins in an airtight container for up to 3 days.
GLUTEN-FREE CORNMEAL MOLASSES MUFFINS
Strong molasses provides a good source of iron in an easy-to-make muffin. One of my favorite breads is a steamed brown bread called Boston brown bread. It is made with cornmeal and flour, and is the inspiration for these muffins, which are easier to make. The strong molasses, which is a good source of iron, flavor will mask the bean flavor of commercial gluten free mixes, so feel free to use one.
Provided by Martha Rose Shulman
Categories breakfast, weekday, appetizer
Time 45m
Yield 12 muffins (1/3 cup tins)
Number Of Ingredients 13
Steps:
- Preheat the oven to 375 degrees with a rack in the middle. Oil or butter muffin tins. Sift together the cornmeal, gluten-free flour mix, soy flour, ginger, baking powder, baking soda and salt into a medium bowl. Pour in any grainy bits that remain in the sifter.
- In a separate large bowl whisk the eggs with the buttermilk, molasses, vanilla and oil. Quickly whisk in the cornmeal mixture. Fold in the raisins.
- Using a spoon or ice cream scoop, fill muffin cups to the top. Place in the oven and bake 25 to 30 minutes, until lightly browned and well risen. Remove from the heat and if the muffins come out of the tins easily, remove from the tins and allow to cool on a rack. If they don't release easily, allow to cool and then remove from the tins.
Nutrition Facts : @context http, Calories 179, UnsaturatedFat 6 grams, Carbohydrate 23 grams, Fat 8 grams, Fiber 1 gram, Protein 4 grams, SaturatedFat 1 gram, Sodium 211 milligrams, Sugar 13 grams, TransFat 0 grams
CORNMEAL-MOLASSES MUFFINS
These muffins are a nod to two traditional New England specialties, Anadama bread and Indian pudding, both of which are primarily made with cornmeal and molasses.
Provided by Cooking Channel
Time 1h20m
Yield 12 regular muffins
Number Of Ingredients 15
Steps:
- 1. Preheat the oven to 350 degrees F. Cut parchment paper into twelve 5-by-5-inch squares. Lightly grease the inside of a 12-cup muffin tin. Center a square of parchment paper over 1 of the cups and use your fingers to press the parchment into the cup, so that it sticks to the sides and bottom. Crease the paper as needed to fit and repeat with the remaining parchment (regular muffin liners work just as well but the parchment looks pretty).
- 2. Combine the cornmeal, flour, sugar, baking powder, cinnamon, salt and baking soda in a large bowl.
- 3. Whisk together the yogurt, applesauce, molasses, orange zest, eggs and butter in a separate small bowl.
- 4. Fold the wet ingredients into the dry until just combined (don't fret if the batter is lumpy, this means your batter isn't over-mixed).
- 5. Fill each liner almost to the top of the tin (an ice-cream scoop lightly greased with nonstick spray will help). Sprinkle each muffin with the toasted oats.
- 6. Bake, rotating about halfway through, until a toothpick inserted in the muffins comes out clean and the tops are just slightly puffed and spring back when touched, 20 to 24 minutes. Let rest in the hot muffin pan 3 minutes, then transfer to a cooling rack and let cool 30 minutes. Store the cooled muffins in an airtight container for up to 3 days.
Tips:
- For a crispier muffin top, sprinkle some coarse sugar on top before baking.
- For a sweeter muffin, add 1/2 cup more molasses to the batter.
- For a spicier muffin, add 1 teaspoon of ground cinnamon or nutmeg to the batter.
- For a healthier muffin, use whole wheat flour instead of all-purpose flour.
- To make muffins ahead of time, bake them according to the recipe and then freeze them. When you're ready to serve, thaw them overnight in the refrigerator or reheat them in a warm oven.
Conclusion:
Cornmeal molasses muffins are a delicious and versatile treat that can be enjoyed for breakfast, lunch, or dinner. They're easy to make and can be customized to your liking. So next time you're looking for a quick and easy snack, give these muffins a try.
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