CHEESY CORNBREAD MUFFINS
Provided by Ree Drummond Bio & Top Recipes
Time 45m
Yield 12 muffins
Number Of Ingredients 13
Steps:
- For the muffins: Preheat the oven to 425 degrees F. Prepare a muffin tin with cooking spray.
- Stir together the cornmeal, flour, baking powder, baking soda and salt in a large bowl.
- Add the buttermilk and eggs to a small pitcher and stir to combine. Pour the buttermilk mixture into the dry ingredients. Stir with a fork until combined. Fold in the cheese, green chiles and melted butter until just combined.
- Portion the batter into the prepared muffin tin and bake until they are cooked through, about 15 minutes.
- For the honey butter: Mix the butter and honey in a bowl until combined. Transfer to a ramekin. Remove the muffins from the oven, allow to cool a little, then break open and spread with the honey butter.
CHEESY CHILI-CORNBREAD MUFFINS RECIPE
Discover a new take on cornbread, our Cheesy Chili-Cornbread Muffins Recipe. This cornbread muffins recipe is simple to make thanks to corn muffin mix.
Provided by My Food and Family
Categories Home
Time 28m
Yield 8 servings
Number Of Ingredients 5
Steps:
- Heat oven to 400°F.
- Mix muffin mix, milk and egg just until blended. Stir in chiles and 2% Milk Singles.
- Spoon into 8 greased or paper-lined muffin cups.
- Bake 16 to 18 min. or until golden brown. Serve warm.
Nutrition Facts : Calories 140, Fat 3 g, SaturatedFat 1 g, TransFat 0 g, Cholesterol 30 mg, Sodium 460 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 5 g
CHEESY CHILE RICE
Provided by Food Network Kitchen
Categories side-dish
Time 50m
Yield 6 servings
Number Of Ingredients 0
Steps:
- Mix 2 cups cooked rice, 1/2 cup sour cream, 1 cup chopped scallions, a 4-ounce can chopped green chiles (drained), 1 cup shredded cheddar, and salt and cayenne to taste. Butter a casserole dish and sprinkle with parmesan. Spread the rice mixture in the dish, sprinkle with more parmesan and dot with butter. Bake 20 minutes at 450 degrees.
CHEESY GARLIC BABKA MUFFINS
Provided by Molly Yeh
Time 3h5m
Yield 12 servings
Number Of Ingredients 18
Steps:
- For the dough: Whisk together the warm milk, yeast and 2 teaspoons sugar in the bowl of a stand mixer fitted with a dough hook. Allow to sit until it begins to bubble, about 5 minutes. Turn the mixer to medium and add the salt and eggs. Mix until the eggs are incorporated. Add the remaining 1/4 cup sugar, then reduce the speed to low and add the flour in batches, allowing the flour to fully incorporate with the dough between additions. Continue to mix until well combined. Add the butter in small pieces, allowing each addition to become fully incorporated before adding more. Turn the mixer to medium and let the mixer knead the dough for 10 minutes. Spray a large bowl with cooking spray. Place the dough in the bowl, cover with a towel or plastic wrap and allow to rise until it has doubled in size, about 1 hour.
- For the filling: Spray a 12-cup muffin tin and set aside. Turn the dough onto a floured surface and use a rolling pin to roll it out into a 12-by-18-inch rectangle. Brush the olive oil over the dough and sprinkle with the chile flakes, garlic, Gruyere, pine nuts and oregano. Starting from the longer side, roll the dough up tightly, similar to how you make a cinnamon roll, and pinch the edges to seal, placing it seam-side down. You should have an 18-inch log. Cut into 24 slices, then smush two slices into each muffin cup, cut-side up and overlapping. (This whole process is a little messy and rustic but when they bake and rise they will look beautiful.) Cover with a kitchen towel and set aside for 30 minutes.
- To finish: Preheat the oven to 375 degrees F.
- Beat the egg together in a small bowl with 1 tablespoon water. Brush the tops of the muffins with the egg wash and sprinkle with flaky salt, pepper and Parmesan. Bake until puffed and golden, 15 to 20 minutes. Allow the muffins to cool slightly, then use a sharp paring knife to run around the edges to release them from the tin.
PRETZEL MONKEY MUFFINS
These individual pretzel monkey muffins are the perfect party appetizer! The key is using non-flaky biscuit dough, so it doesn't fall apart in the baking soda bath. Each muffin is filled with Cheddar and baked until the center is melty and the exterior is chewy and golden brown.
Provided by Food Network Kitchen
Categories appetizer
Time 50m
Yield 8 servings
Number Of Ingredients 9
Steps:
- Preheat the oven to 400 degrees F. Line a baking sheet with parchment.
- Add the baking soda, kosher salt and 8 cups water to a wide pot and bring to a boil over high heat.
- Meanwhile, separate the biscuits and cut each one into quarters. Lightly flour a work surface and roll each portion of dough until flattened to about 3 inches. Spoon about 1 heaping teaspoon of the Cheddar into the center of each dough piece. Gather each dough piece around the filling and seal into a little ball.
- Working in batches, boil the dough balls, flipping once, until slightly puffed, about 30 seconds. Use a slotted spoon to transfer to the lined baking sheet.
- Beat the egg with 1 tablespoon water in a small bowl. Spray 8 cups of a 12-cup muffin tin with nonstick spray.
- Add 3 balls of dough to the bottom of each sprayed muffin cup. Top each with some of the remaining Cheddar (about 1 heaping teaspoon per muffin cup), then top with a fourth ball of dough, slightly off center. Brush generously with the egg wash and sprinkle with coarse salt.
- Bake until golden brown and puffed, about 15 minutes. Cool slightly before removing from the tin. Serve with honey mustard.
CHEDDAR CHEESE MUFFINS
Nice bread-like cheese muffins. Not overly cheesy, but feel free to add more. One of my favorites!
Provided by Whitney Carson
Categories Bread Quick Bread Recipes Muffin Recipes Savory Muffin Recipes
Time 35m
Yield 6
Number Of Ingredients 9
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Grease 12 large muffin cups.
- Mix flour, sugar, baking powder, salt, and baking soda together in a large mixing bowl; stir Cheddar cheese into the flour mixture. Pour yogurt, eggs, and butter over the flour mixture; stir until the dry ingredients are just moistened. Spoon the batter into the prepared muffin cups.
- Bake in the preheated oven until the tops just start to lightly brown, 18 to 20 minutes.
Nutrition Facts : Calories 448.2 calories, Carbohydrate 52.3 g, Cholesterol 114.4 mg, Fat 19.7 g, Fiber 1.1 g, Protein 15.7 g, SaturatedFat 11.8 g, Sodium 943 mg, Sugar 19.9 g
CHEESE MUFFINS
Make and share this Cheese Muffins recipe from Food.com.
Provided by Calee
Categories Quick Breads
Time 35m
Yield 12 serving(s)
Number Of Ingredients 9
Steps:
- In bowl stir together flour, sugar, baking powder, baking soda and salt.
- In another bowl stir in cheese,yogurt, butter and eggs.
- Add this mixture to dry ingriendents and stir just enough to moistened.
- This batter will be stiff.
- Fill greased muffin tin with batter.
- Bake at 400 for 15-20 minutes.
- Makes 12.
Nutrition Facts : Calories 226.3, Fat 11.7, SaturatedFat 7.1, Cholesterol 63.6, Sodium 352, Carbohydrate 21.4, Fiber 0.6, Sugar 5.3, Protein 8.6
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