pumpkin cornbread muffins Fluffy pumpkin cornbread muffins

Well, well, well, my fellow foodies. Have I got a treat for you today. I found some delicious-looking recipes that have got me drooling all over my keyboard. I mean, seriously, I had to wipe the keys after I saw these images.

First up, we have an old-fashioned skillet cornbread recipe. Now, I don’t know about you, but cornbread always reminds me of cozy nights by the fire. This recipe is no exception. And the best part? It’s made in a skillet, which means it has a nice crispy edge that’ll make your tastebuds sing.

But let’s not get ahead of ourselves. We’ve got to start with the basics. Here’s what you’ll need:

Ingredients:
– 1 1/4 cups of cornmeal
– 3/4 cup of flour
– 2 tablespoons of sugar
– 1 teaspoon of salt
– 1 teaspoon of baking powder
– 1/2 teaspoon of baking soda
– 1 1/4 cups of buttermilk
– 1 egg
– 1/4 cup of melted butter

Now, let’s get cooking.

First, preheat your oven to 425 degrees. Then, mix together all of your dry ingredients in a large bowl. In a separate bowl, whisk together the buttermilk, egg, and melted butter. Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix.

Next, heat up your skillet over medium-high heat. Once it’s hot, pour in your batter and let it cook for about 2-3 minutes. Then, transfer the skillet to your preheated oven and bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.

Voila! You’ve got yourself a delicious skillet cornbread that’s perfect for any occasion. Serve it up with some honey butter or jam and watch as your friends and family gobble it up.

Now, let’s move on to our second recipe: blackberry muffins. Is there anything better than warm, fresh-baked muffins in the morning? I think not. And these blackberry muffins are no exception.

Here’s what you’ll need:

Ingredients:
– 2 cups of flour
– 2 teaspoons of baking powder
– 1/2 teaspoon of salt
– 1/2 cup of unsalted butter, softened
– 1 cup of sugar
– 2 eggs
– 1/2 cup of milk
– 2 cups of blackberries

Now, let’s get baking.

Preheat your oven to 375 degrees and line a muffin tin with paper liners. In a medium bowl, whisk together the flour, baking powder, and salt. In a separate bowl, cream together the butter and sugar until light and fluffy. Add in the eggs, one at a time, and beat until well combined.

Next, add in the dry ingredients and the milk, alternating between the two and mixing until just combined. Finally, fold in the blackberries.

Scoop the batter into your prepared muffin tin and bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean. Let the muffins cool for a few minutes before serving.

And that’s it! Two delicious recipes that are sure to make your tastebuds happy. Happy cooking, my friends!

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