Barbecue Corn Muffins Food

BARBECUED CORN MUFFINS

Steps:

• In a large skillet, cook beef over medium heat until no longer pink; drain and place in a bowl. Add the brown sugar, ketchup, Worcestershire sauce, mustard, salt, pepper and garlic powder. , Prepare cornbread mix according to package directions. Fill greased muffin cups with a scant 2 tablespoons of batter. Top each with 2 tablespoons beef mixture; sprinkle with cheese. Top with remaining cornbread mix. , Bake at 400° for 12-15 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm. Refrigerate leftovers.

CORN MUFFINS

Steps:

• Preheat the oven to 350 degrees F.
• Line 12 muffin cups with paper liners. In the bowl of an electric mixer fitted with a paddle attachment, mix the flour, sugar, cornmeal, baking powder, and salt. In a separate bowl, combine the milk, melted butter, and eggs. With the mixer on the lowest speed, pour the wet ingredients into the dry ones and stir until they are just blended. Spoon the batter into the paper liners, filling each one to the top. Bake for 30 minutes, until the tops are crisp and a toothpick comes out clean. Cool slightly and remove from the pan.

BBQ PORK-STUFFED CORN MUFFINS

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Line muffin tin with paper baking cups. Spray each cup with cooking spray.
• Stir together muffin mix, egg, milk, and 1/4 cup of shredded cheese in a bowl until combined.
• Fill muffin cups halfway with batter.
• Add 1 to 2 tablespoons of pulled pork to each cup.
• Top with remaining batter.
• Use the remaining 1/4 of shredded cheese to top each muffin.
• Bake in the preheated oven until a toothpick inserted into the batter comes out clean, about 20 minutes.

FARMHOUSE BARBECUE MUFFINS

Steps:

• Separate dough into 10 biscuits; flatten into 5-in. circles. Press each onto the bottom and up the sides of a greased muffin cup; set aside. , In a skillet, cook beef over medium heat until no longer pink, 5-7 minutes, crumbling beef; drain. In a small bowl, combine the ketchup, brown sugar, vinegar and chili powder; add to beef and mix well., Divide the meat mixture among biscuit-lined muffin cups, using about 1/4 cup for each. Sprinkle with cheese. Bake at 375° for 18-20 minutes or until golden brown. Cool for 5 minutes before serving.

GRILLED CORN MUFFINS WITH BLUEBERRY-HONEY BUTTER

Steps:

• Place ingredients, except muffins, in a food processor and process until smooth. Place in a ramekin, cover and refrigerate for at least 2 hours.
• Place the muffins, cut-side down on the grill and grill until golden brown. Remove from the grill and slather with blueberry butter.

SUNNY CORN BREAD MUFFINS

Steps:

• In a large bowl, combine the flour, cornmeal, sugar, baking powder and salt. In a small bowl, whisk the egg, buttermilk and oil. Stir into dry ingredients just until moistened. Fold in corn. , Fill greased muffin cups three-fourths full. Bake at 400° for 18-22 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm.

BASIC CORN MUFFINS

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Grease muffin pan or line with paper muffin liners.
• In a large bowl, mix together corn meal, flour, sugar, baking powder and salt. Add egg, oil and milk; stir gently to combine. Spoon batter into prepared muffin cups.
• Bake at 400 degrees F (200 degrees C) for 15 to 20 minutes, or until a toothpick inserted into a muffin comes out clean.

BARBECUE CORN MUFFINS

Steps:

• In a skillet, cook beef over medium heat until no longer pink; drain and place in a bowl.
• Add brown sugar, ketchup, Worcestershire sauce, mustard, salt, pepper and garlic powder.
• Prepare corn bread mix according to package directions. (The water & egg(s) in ingredients can vary from different mixes, so precise amounts are not indicated in list of ingredients.).
• Fill greased muffin cups with 2 tablespoons of batter.
• Top each with 2 tablespoons beef mixture; sprinkle with cheese.
• Top with remaining corn bread mix.
• Bake at 400°F for 12-15 minutes or until a toothpick comes out clean.
• Cool for 5 minutes before removing from pan to a wire rack.
• Serve warm.
• Refrigerate leftovers.