Cheddar Stuffed Corn Muffins Food

CORNBREAD MUFFINS WITH CHEDDAR CHEESE

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Grease 12 muffin cups or line with paper muffin liners.
• Beat milk, sour cream, butter, and egg together in a large mixing bowl until smooth; add flour, cornmeal, chopped corn, sugar, baking powder, baking soda, and salt. Whisk mixture until dry ingredients are just moistened; fold Cheddar cheese into the batter. Divide batter between 12 muffin cups.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 15 to 18 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.

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.

PULLED PORK-STUFFED CORNBREAD MUFFINS RECIPE BY TASTY

Steps:

• Preheat the oven to 350°F (180°C).
• In a medium bowl, whisk together the milk, butter, honey, and eggs until combined.
• In a separate large bowl, mix the flour, cornmeal, sugar, baking powder, and salt until combined.
• Pour the wet ingredients into the dry ingredients and mix until smooth.
• Grease a 6-cup muffin tin with nonstick spray. Using an ice cream scoop or measuring cup, spoon about ¼ cup (70 g) of batter into each cup.
• Spoon about 1 tablespoon of pulled pork in the center of the batter.
• Top the pork with another ¼ cup (70 g) of batter to cover, using a spoon to spread the batter over the pork if necessary.
• Sprinkle about 1 tablespoon of cheddar cheese over each muffin.
• Bake for 25 minutes, or until the tops of the muffins spring back when touched.
• Remove the muffins from the tin and top with barbecue sauce and coleslaw.
• Enjoy!

MINI CORN MUFFINS WITH SPICY CHEDDAR FILLING

Steps:

• Preheat oven to 400°. In a large bowl, whisk the first 5 ingredients. In another bowl, whisk egg, milk and oil until blended. Add to flour mixture; stir just until moistened. Fold in corn., Fill greased mini muffin cups three-fourths full. Bake 15-18 minutes or until a toothpick inserted in center comes out clean. Cool 5 minutes before removing from pans to wire racks. Reduce oven setting to 350°., Meanwhile, in a large bowl, combine filling ingredients. Using a small melon baller, scoop out the center of each muffin; spoon a rounded teaspoon of filling into the center. Bake 10-12 minutes or until cheese is melted.

CHEDDAR CORN MUFFINS

Steps:

• Preheat oven to 425 degrees.
• Butter the insides and the top of a regular muffin pan (1/3 cup).
• In large bowl thoroughly combine the flour, cornmeal, baking powder, salt and sugar.
• In medium bowl, beat the egg.
• Beat in the milk and the melted butter.
• Combine with the dry ingredients until just evenly moistened.
• Do not overmix.
• Stir in 1 cup of cheese.
• Immediately spoon the batter into the muffin pan.
• Evenly sprinkle the remaining cheese on top of the muffins.
• Bake 17 minutes or until a knife inserted in the center of the muffin comes out clean.
• Best served warm.

CHEDDAR STUFFED CORN MUFFINS

Steps:

• Preheat the oven to 400 degrees F. Lightly grease the wells of a 12-cup muffin pan with nonstick cooking spray.
• In a medium bowl, whisk the butter, oil and sugar together until well combined. Add the eggs one at a time and whisk to combine. In another medium bowl, whisk the flour, cornmeal, baking powder, cayenne and salt to combine.
• Add half of the flour mixture to the wet ingredients and stir with a rubber spatula to combine. Add the buttermilk and stir to combine, then add the remaining flour mixture and stir well to incorporate.
• Use a 1/4-cup scoop to divide the batter among the wells of the prepared muffin pan, filling each just over 3/4 of the way full. Press 1 cube of cheese into the center of each muffin, submerging it fully without reaching the bottom of the pan.
• Bake until the surface of the muffin springs back gently to the touch, 17 to 20 minutes, rotating the pan halfway through baking. Let cool inside the pan for 5 to 10 minutes, then remove from the pan. These muffins are best served immediately, warm, so the cheese inside is still gooey.

CHEDDAR CORNMEAL MUFFINS

Steps:

• Heat oven to 425 degrees.
• Grease 12 muffin cups.
• Blend flour, cornmeal, baking powder, salt, and cayenne.
• Beat egg with milk and butter.
• Add to dry ingredients.
• Stir until thoroughly moistened.
• Stir in 1 cup of the cheese and spoon into muffin cups.
• Sprinkle 1 tsp of cheese over each muffin.
• Bake 15 to 20 minutes.
• Serve hot with butter or freeze and reheat right before serving.

CHEDDAR CORNMEAL MUFFINS

Steps:

• Preheat oven to 425°F. Line twelve 1/3-cup muffin cups with paper or foil liners. Stir first 6 ingredients in large bowl to blend. Whisk buttermilk, butter and egg in medium bowl to blend. Add to dry ingredients and stir just until combined. Fold in grated cheddar cheese.
• Divide batter equally among prepared muffin cups. Bake muffins until tops are golden and tester inserted into center comes out clean, about 20 minutes. Cool in pan on rack 10 minutes. Serve warm or at room temperature.