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Easy Whole Kernel Cornbread Muffins

As seen on WKTV NEWSChannel 2 Harried Housewife Easy Whole Kernel Cornbread Muffins

Easy Whole Kernel Cornbread Muffins

Easy Whole Kernel Cornbread Muffins

Cornbread muffins are good enough on their own, but when they include whole kernel corn, they’re even better. Quick and easy to prepare, this recipe makes good use of packaged corn muffin mix.

Whether you use fresh, frozen, or canned corn, a batch of savory muffins can be on the table in a jiffy. So if you’d like to add a tasty twist to cornbread without spending a lot of time in preparation, it’s as simple as embellishing store-bought mix with whole kernel corn and a few pantry staples.

Enjoy!

EASY WHOLE KERNEL CORNBREAD MUFFINS

1 (8.5 ounce) package corn muffin mix
1/3 cup flour
2 tablespoons sugar
1 egg
1/2 cup regular or reduced-fat sour cream
3 tablespoons butter, melted
3/4 cup cooked corn or 1 (8.5 or 8.75-ounce) can whole kernel corn, drained
Preheat oven to 350 degrees. Grease 10 muffin cups or line with paper liners. In a medium bowl, combine corn muffin mix, flour, and sugar. In a separate, medium bowl, whisk together egg, sour cream, and butter. Add to corn muffin mixture; stir just until moistened. Stir in corn; divide among muffin cups. Bake until a toothpick inserted in centers comes out clean, 16 to 19 minutes. Cool in pans 5 minutes before removing to a wire rack. Serve warm or cool. Makes 10 muffins.

Double Chocolate Zucchini Bread

As seen on WKTV NEWSChannel 2 Harried Housewife Double Chocolate Zucchini Bread

Double Chocolate Zucchini Bread

Double Chocolate Zucchini Bread

Zucchini is a versatile veggie that finds its way into many dishes during the summer months. From appetizers to desserts, this prized squash is the star ingredient in countless dishes. And when it comes to baking bread, chocolate and zucchini is a delicious flavor pairing.

Moist and rich in taste, it’s a good idea to bake this bread in four miniature loaf pans so you can savor some now and stash the rest in the freezer to enjoy later. You also can add a cup of chopped walnuts along with the zucchini and chocolate chips, if desired.

However you prepare it, this recipe makes it easy to savor a slice of summer.

DOUBLE CHOCOLATE ZUCCHINI BREAD

3 cups flour
1/3 cup unsweetened cocoa powder
1 teaspoon baking soda
3/4 teaspoon salt
1/2 teaspoon instant coffee granules
1/2 teaspoon baking powder
3 eggs
2 cups sugar
1/2 cup butter, melted
1/2 cup vegetable oil
2 teaspoons vanilla
2 cups shredded zucchini
1 cup semisweet chocolate chips
Confectioners’ sugar (optional)
Preheat oven to 350 degrees. Grease the bottoms of four 5×3-inch loaf pans. In a large bowl, combine flour, cocoa powder, baking soda, salt, coffee granules, and baking powder. In a separate, large bowl, whisk together eggs, sugar, butter, oil, and vanilla. Add to flour mixture; stir just until moistened. Stir in zucchini and chocolate chips. Divide batter among prepared pans. Bake until a toothpick inserted in centers comes out clean, 35 to 40 minutes. Cool in pans 10 minutes before removing to a wire rack. Cool completely. Sprinkle with confectioners’ sugar, if desired. Makes 4 miniature loaves.

*Note: Bread may also be baked in two 8×4-inch loaf pans instead of four 5×3-inch loaf pans; increase bake time to 50 to 55 minutes.

Clementine Tea Bread

As seen on WKTV NEWSChannel 2 Harried Housewife Clementine Tea Bread

Clementine Tea Bread

Clementine Tea Bread

If you love clementines as much as I do, then you’ll delight in this zesty recipe. Moist, tender, and full of scrumptious flavor, this seasonal bread pairs perfectly with a cup of hot tea.

Clementines are only available for a limited time, so get them now while you can. Bursting with sweet, juicy goodness, they make the perfect snack. Easy to peel, these yummy little gems can be stored at room temperature for up to a week. You also can substitute oranges in place of clementines, if desired.

Since the season for clementines is fleeting, it’s a good idea to double the recipe and bake two loaves of bread. Savor one now and stash the other in the freezer to enjoy at a later time. This is a great way to extend the taste of these refreshing citrus fruits – my darling, clementines.

CLEMENTINE TEA BREAD

1 1/2 cups flour
1 teaspoon baking powder
1/4 teaspoon salt
1/2 cup sugar, plus 2 teaspoons
1/2 cup (1 stick) butter, softened
2 eggs
1/2 cup milk
2 teaspoons finely grated clementine zest
1 1/2 teaspoons poppy seeds
3 tablespoons clementine juice
Preheat oven to 325 degrees. Grease the bottom of an 8×4-inch loaf pan. In a medium bowl, combine flour, baking powder, and salt. In a large bowl, combine the 1/2 cup sugar and butter. Beat with an electric mixer until well blended. Add eggs, one at a time, beating well after each addition. Add flour mixture alternately with milk, beating well after each addition. Stir in clementine zest and poppy seeds. Transfer to prepared pan. Bake until a toothpick inserted in center comes out clean, 45 to 50 minutes. Cool in pan 10 minutes before removing to a wire rack set over foil. Cool 10 minutes more. Meanwhile, combine clementine juice and the remaining 2 teaspoons sugar in a small microwave-safe bowl. Microwave on HIGH just until sugar has dissolved, about 10 seconds. Stir well. Poke a long skewer into the top of bread at about 1-inch intervals; brush clementine-sugar mixture over bread. Cool completely. Makes 1 medium loaf.

Harried Housewife Recipe Box – Applesauce Pecan Muffins

Hi! Here is a link to today’s recipe from The Harried Housewife’s RECIPE BOX for Applesauce Pecan Muffins as seen on WKTV NEWSChannel 2.

It’s the perfect time of year to make good use of just-picked apples. Enjoy! 🙂

Whole Kernel Corn Bread Loaf

As seen on WKTV NEWSChannel 2 Harried Housewife Whole Kernel Corn Bread Loaf

Whole Kernel Corn Bread Loaf

Whole Kernel Corn Bread Loaf

Take a little help with store-bought corn muffin mix and prepare a loaf of scrumptious corn bread that everyone will enjoy.

Hearty and delicious, this recipe is slightly sweet and is extra flavorful with the addition of whole kernel corn. It is an excellent choice for passing around the table on Thanksgiving and bakes up perfectly in this loaf dish from Anchor Hocking. Cool completely in the loaf dish, then slice and serve.

A package of corn muffin mix combined with canned corn and a few pantry staples makes it easy to prepare homemade corn bread with a twist on tradition. Now this is a shortcut worth taking. Enjoy!

WHOLE KERNEL CORN BREAD LOAF

Vegetable shortening, for dish
1 (8.5 ounce) package corn muffin mix
1 1/2 cups flour
1/3 cup sugar
1 teaspoon baking powder
2 eggs
3/4 cup milk
6 tablespoons (3/4 stick) butter, melted
1 (8.5 or 8.75-ounce) can whole kernel corn, drained
Preheat oven to 325 degrees. Grease a (1.5 quart) 9×5-inch loaf dish with shortening. In a large bowl, combine corn muffin mix, flour, sugar, and baking powder. In a medium bowl, whisk together eggs, milk, and butter. Stir in corn. Add to flour mixture; stir just until moistened. Transfer to prepared dish; bake until a toothpick inserted in center comes out clean, 50 to 55 minutes. Cool completely. Makes 12 servings.

Thanks to Anchor Hocking for providing photography and bakeware