BLUE CORN MUFFINS WITH HONEY BUTTER
Another Tex-Mex favorite.
Provided by Debbie Quimby
Categories Muffins
Time 20m
Number Of Ingredients 14
Steps:
- 1. Prepare Honey Butter. Preheat oven to 400 degrees. Grease or paper line 12 muffin cups.
- 2. Combine flour, cornmeal, sugar, baking powder, baking soda, and salt. Whisk buttermilk or sour cream into dry ingredients; stir until just moistened.
- 3. Fill muffin cups 2/3 full with batter.
- 4. Bake for 15-20 minutes or until toothpick inserted into centers comes out clean. Remove muffins from pan to wire rack; cool 5 minutes. Serve warm with Honey Butter.
JALAPENO BLUE-CORN MUFFINS
Steps:
- Preheat the oven to 400 degrees.
- Heat the shortening in a skillet and when it is melted pour it into a small bowl.
- Heat the butter in the skillet and pour six tablespoons of it into the bowl with the shortening. Let the mixture stand until cool.
- To the three tablespoons of butter remaining in the skillet add the red pepper, green pepper, jalapeno or serrano peppers and garlic. Cook, stirring, about two minutes. Remove from the heat.
- Beat the eggs in a mixing bowl and add the cooled shortening and butter mixture. Beat well.
- Put the buttermilk in a cup and add the baking soda. Stir this into the egg mixture.
- Sift together the flour, cornmeal, sugar, salt and baking powder into a mixing bowl.
- Pour the shortening mixture into the cornmeal and stir. Add the pepper mixture and blend thoroughly.
- Lightly butter the inside of a 12-cup muffin tin. Spoon batter into each cup until about two-thirds full.
- Place the tin in the oven and bake 20 to 25 minutes or until muffins are nicely browned.
Nutrition Facts : @context http, Calories 269, UnsaturatedFat 8 grams, Carbohydrate 25 grams, Fat 17 grams, Fiber 1 gram, Protein 4 grams, SaturatedFat 8 grams, Sodium 194 milligrams, Sugar 4 grams, TransFat 1 gram
BLUE CORN BLUEBERRY MUFFINS
Make and share this Blue Corn Blueberry Muffins recipe from Food.com.
Provided by Chef Rangel
Categories Breads
Time 24m
Yield 12 muffins
Number Of Ingredients 11
Steps:
- Preaheat oven to 400°F And grease a 12-cup muffin tin.
- In a large mixing bowl, whisk together flour, cornmeal, baking powder, baking soda, salt and sugar.
- In a small bowl, whisk together egg, egg white, vegetable oil and buttermilk. Pour into flour mixture and mix until almost combined.
- Add the blueberries and stir to distribute.
- Evenly divide the batter into the prepared muffin tin.
- Bake for 14-16 minutes or until a toothpick comes out clean and the muffin springs back when gently pressed.
- Cool completely on a wire rack.
Nutrition Facts : Calories 125.5, Fat 2, SaturatedFat 0.4, Cholesterol 18.2, Sodium 211.2, Carbohydrate 23.5, Fiber 1.6, Sugar 7, Protein 3.6
BLUE CORN MUFFINS
Provided by Food Network
Time 55m
Yield 6 to 8 servings
Number Of Ingredients 13
Steps:
- Preheat the oven to 375 degrees F.
- Grease the muffin tins. Cream together the butter and sugar with an electric mixer or food processor. Add the eggs, milk, jalapenos, and cheeses, mixing well after each addition. Sift together the flour, cornmeal, baking powder, and salt. Spoon the dry mixture into the batter about 1/3 at a time, again mixing well after each addition. Stir in the poppy seeds at the end.
- Line each muffin tin with 2 criss-cross strips of corn husks. Spoon the batter into the prepared muffin tins. Bake for 22 to 25 minutes, or until a toothpick inserted in the center comes out clean. Serve warm or at room temperature.
CORN MUFFINS
Call on these hearty cornmeal muffins to help boost a soup, stew, chili, or salad into a filling meal.
Provided by EatingWell Test Kitchen
Categories Vegetarian Thanksgiving Recipes
Time 25m
Number Of Ingredients 9
Steps:
- Preheat oven to 400 degrees F. Coat twelve 2 1/2-inch muffin cups with cooking spray. In a medium bowl, combine flour, cornmeal, sugar, baking powder, and salt; set aside.
- In a small bowl, combine eggs, milk and oil. Add egg mixture all at once to flour mixture. Stir just until moistened. Spoon batter into prepared muffin cups, filling each cup two-thirds full. Bake about 15 minutes or until lightly browned and a toothpick inserted near centers comes out clean. Serve warm.
Nutrition Facts : Calories 141.2 calories, Carbohydrate 19.3 g, Cholesterol 31.4 mg, Fat 5.7 g, Fiber 0.8 g, Protein 3.4 g, SaturatedFat 0.7 g, Sodium 244.3 mg, Sugar 5.3 g
BLUE CORN CORNBREAD
Corn bread made with blue cornmeal and more of almost every ingredient you would put in regular corn bread. It is almost cakelike. This is a pot luck winner.
Provided by Bill Jezzard
Categories Bread Quick Bread Recipes Cornbread Recipes
Time 55m
Yield 16
Number Of Ingredients 8
Steps:
- Preheat an oven to 350 degrees F (175 degrees C). Grease a 9x9 inch baking dish.
- Mix cornmeal, flour, baking powder, sugar, and salt in a bowl. Sift 3 times.
- Stir the eggs and milk into the cornmeal mixture. Place the butter in the prepared baking dish, and melt in the preheated oven. Mix hot, melted butter into the cornmeal mixture. Transfer cornmeal mixture to the prepared baking dish.
- Bake on center rack in the preheated oven for 30 to 35 minutes, until the edges of the cornbread pull away from the sides of the dish, and a toothpick inserted into the center comes out clean. Let cool 10 minutes before cutting.
Nutrition Facts : Calories 141.2 calories, Carbohydrate 16.5 g, Cholesterol 39.7 mg, Fat 7.1 g, Fiber 1.5 g, Protein 2.9 g, SaturatedFat 4 g, Sodium 208.4 mg, Sugar 3.9 g
BASIC CORN MUFFINS
A simple but delicious muffin recipe that can easily be dressed up by adding jalapenos, honey or anything else.
Provided by Doug Matthews
Categories Bread Quick Bread Recipes Muffin Recipes Corn Muffin Recipes
Time 30m
Yield 12
Number Of Ingredients 8
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.
Nutrition Facts : Calories 154 calories, Carbohydrate 22.5 g, Cholesterol 17.1 mg, Fat 5.9 g, Fiber 1 g, Protein 3.1 g, SaturatedFat 0.8 g, Sodium 196.1 mg, Sugar 6.6 g
BLUE CORNMEAL MUFFINS
Looking for classic bread made with blue cornmeal? Then try these flavorful muffins that are ready in 40 minutes. Perfect if you love Southwest cuisine.
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 40m
Yield 14
Number Of Ingredients 9
Steps:
- Heat oven to 450°F. Grease bottoms only of 14 medium muffin cups with shortening, or line with paper baking cups. In large bowl, mix all ingredients with spoon; beat vigorously 30 seconds. Fill muffin cups about 7/8 full.
- Bake 20 to 25 minutes or until light golden brown. Immediately remove from pan. Serve warm.
Nutrition Facts : Calories 140, Carbohydrate 18 g, Cholesterol 30 mg, Fat 1, Fiber 0 g, Protein 4 g, SaturatedFat 1 g, ServingSize 1 Muffin, Sodium 320 mg, Sugar 2 g, TransFat 0 g
BLUE CORN CORNBREAD MUFFINS RECIPE BY TASTY
An elevated take on a traditional side dish, these cornbread muffins are made with blue cornmeal and yellow corn kernels for an added touch of sweetness, texture, and color. If that's not enough, we serve these muffins with delicious herbed honey butter.
Provided by Tikeyah Whittle
Categories Dinner
Time 40m
Yield 12 servings
Number Of Ingredients 17
Steps:
- Make the herbed honey butter: In a medium bowl, combine the butter, honey, parsley, thyme, and salt. Using a rubber spatula, mix all the ingredients until smooth and incorporated, about 3 minutes. Scoop the butter onto a piece of plastic wrap and roll into a log, then wrap tightly. Refrigerate for at least 1 hour, or overnight.
- Make the cornbread muffins: Preheat the oven to 400°F (200°C). Lightly grease a 12-cup muffin tin with nonstick spray.
- In a medium bowl, mix together the cornmeal, flour, sugar, salt, baking soda, and baking powder.
- In a large bowl, whisk together the buttermilk, eggs, melted butter, and honey until smooth.
- Fold the dry ingredients into the buttermilk mixture until fully combined, then add the frozen corn and mix to incorporate. The batter will be lumpy.
- Divide the batter between the prepared muffin cups, filling each about ¾ of the way.
- Bake the muffins for 18-20 minutes, or until the tops are just slightly golden and a toothpick inserted in the center of a muffin comes out clean.
- Serve the muffins warm with the herbed honey butter.
- Enjoy
Nutrition Facts : Calories 172 calories, Carbohydrate 33 grams, Fat 2 grams, Fiber 0 grams, Protein 4 grams, Sugar 23 grams
BLUE CORN MUFFINS
Make and share this Blue Corn Muffins recipe from Food.com.
Provided by Julesong
Categories Quick Breads
Time 50m
Yield 12 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 375 degrees F; grease a 12-muffin tin very well with butter.
- With an electric mixer, cream together the butter and sugar; add the eggs and chopped peppers.
- Add the cheeses, flour, cornmeal, baking powder, ancho, garlic, salt, milk, and corn (if using), and mix until blended (do not over-mix).
- Pour the dough into the tin, dividing the portions evenly between the 12 muffins.
- Bake at 375 degrees for 35-40 minutes or until a tester comes out clean; turn the muffins out to cool.
- Makes 12 muffins.
- Note: some people like corn muffins sweeter, so feel free to add more sugar to taste; jalapeno peppers are also good in this recipe, use as much as you like for the level of spiciness you prefer.
BLUE CORN MUFFINS
Steps:
- Set a rack in the middle of the oven and preheat to 400 degrees F. Grease a 6 slot muffin pan with non-stick vegetable spray.
- In a small saucepan, melt the butter. Add the onions and garlic and cook until soft.
- In a large mixing bowl, whisk together the milk, eggs, bell pepper, jalapeno, corn and cilantro. Whisk in the butter mixture.
- In a separate bowl, stir together the cornmeal, flour, baking powder, soda, salt and sugar. Mix into the liquid mixture.
- Divide the batter evenly among the muffins slots and bake for 16 minutes or until set, turning the pan once for even baking.
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