how can i make real good tasting corn muffins?

Answer 1

i make mine from Martha White yellow cornbread mix, and add a couple teaspoons of sugar,,, you can find it in packages, and only add liquid and a egg,,,

Answer 2

Encarta says a Muffin is 1. small cake: a small round cake for one person made from a thick batter and often containing fruit or nuts, eaten at breakfast or for a snack while a Cupcake is: small iced cake: a small individual iced cake, baked in a paper or foil cup or in a cup-shaped mold I would generally have to agree here. Muffins these days have so much chocolate, cream cheese, and other sweets that it's hard to tell them apart from a cupcake, but I would say the frosting is what turns a muffin into a cupcake. Also, muffins can be small, round loafs (almost scone shaped, but more moist than a scone). We don't usually see them that way in the states, but they can still be called muffins that way. A cupcake always has the top (with frosting) and the bottom part that was in the cup, wrapper, or mould it was baked in. Hope that helps!

Answer 3

Maple Sugar Cornmeal Muffins

Makes 12 muffins

Ingredients:

1/2 cup plus 1 tablespoon maple sugar (see note)
1/4 cup plus 2 teaspoons white cornmeal
2 cups unbleached all purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1 cup vanilla low-fat yogurt (or soy yogurt)
3 tablespoons milk (or soy milk)
1 tablespoon butter, melted
2 teaspoons pure vanilla extract
1 egg (or egg substitute)
1/4 cup toasted chopped walnuts or pecans (optional)

Preparation:

Preheat oven to 400 degrees F.

Combine 1 tablespoon maple sugar and 2 teaspoons cornmeal in a bowl; stir well and set aside.

Combine remaining 1/2 cup maple sugar, remaining 1/4 cup cornmeal, flour and baking powder, soda, salt and nuts (if using) in a bowl. Make a well in the center of the mixture.

Combine yogurt, milk, butter, vanilla and egg in a small bowl. Stir well. Add to dry ingredients, stirring until just moistened.

Divide batter evenly among 12 muffin cups coated with cooking spray, sprinkle sugar mixture evenly over muffins. Bake for 17 minutes or until a wooden pick inserted in center comes out clean. Remove from pans immediately, let cool on a wire rack

Note: Brown sugar can be substituted for maple sugar

Answer 4

Dunkin Donuts has em for like $1, good too

make a corn bread instead, blue corn will look like concrete

use a cast iron skillet, rub butter on it

soften a little butter, maybe 1/3 of a stick, or some olive oil
a cup of corn meal
a half cup of milk
an egg
a pinch of salt
a little sweetener, honey syrup like 2 Tblsp
a tsp bakin powder, not too much

stir it all in the cast iron pan, cook it at 400F for like 25 minutes till slightly brown

Answer 5

Most of the corn bread/muffin mixes are pretty good. I like to use half and half instead of milk with the Jiffy brand mix. They turn out really rich that way.

Answer 6

Jiffy corn muffin mix and 1 can of creamed corn. Pour into muffin tins and sprinkle tops with suga before baking. DeLISH!
(oh and cast iron muffin tins totally win out over nonstick)

Answer 7

Use buttermilk or buttermilk culture and mix in buckwheat honey, about 2 table spoons per batch. I get many compliments for my corn bread and corn muffins.

Answer 8

I love adding creamed corn, canned diced green chiles, and
shredded monteray jack or cheddar cheese. I brush the tops with melted butter (real butter) and they turn a beautiful golden color up top and it gives it a bit of sweetness. My grandmother always added sugar to hers, but I think the creamed corn adds moisture and sweetness without trying to turn them into cupcakes.

Answer 9

Marie Calender mix

Answer 10

Put in a little bacon grease. Taste good

Answer 11

My grandma makes home made ones and adds sour cream to hers and she said they taste so good when she adds the sour cream.