CHEESY CORN MUFFINS
When the aroma of these muffins fills the house, my family's eager to be called to the dinner table for the first mouthwatering taste.-Joyce Hunsberger, Quakertown, Pennsylvania
Provided by Taste of Home
Time 30m
Yield 1 dozen.
Number Of Ingredients 5
Steps:
- In a small skillet, saute onion in butter until tender; set aside. Prepare muffin mixes according to package directions; fold in the onion. Fill greased or paper-lined muffin cups two-thirds full. Combine sour cream and cheese; drop by rounded teaspoonfuls onto each muffin. Bake at 400° for 15-20 minutes or until muffins test done. Cool in pan for 5 minutes before removing to a wire rack.
Nutrition Facts :
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.
SPICED MINI CORN MUFFINS
Provided by Valerie Bertinelli
Time 25m
Yield 24 muffins
Number Of Ingredients 16
Steps:
- Preheat the oven to 375 degrees F. Spray a 24-cup nonstick mini muffin pan with cooking spray.
- Whisk the cornmeal and flour together with the sugar, baking powder, paprika, salt, cinnamon, coriander, cumin, cayenne and baking soda in a large bowl and set aside.
- Whisk the buttermilk, egg, butter and oil together in a small bowl, then add the liquid to the dry ingredients. Mix until just incorporated.
- Divide the batter among the muffin cups (about 1 tablespoon per cup) and bake until puffed and golden and a wooden toothpick inserted into the center of a muffin comes out clean, about 11 minutes. Serve warm.
MINI CORN MUFFINS
"When my great-grandson was a teenager, he and his friends could hardly wait for these muffins to come out of the oven. The aroma is heavenly as they bake," writes field editor Ruby Williams of Bogalusa, Louisiana. "I like them because they're not crumbly like some lighter corn muffins."
Provided by Taste of Home
Time 25m
Yield 16 muffins.
Number Of Ingredients 8
Steps:
- In a large bowl, combine the flour, cornmeal, sugar, baking powder and salt. In another bowl, combine the egg substitute, milk and oil; stir into dry ingredients just until moistened., Fill miniature muffin cups coated with cooking spray three-fourths full. Bake at 400° for 10-12 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pans to wire racks. Serve warm.
Nutrition Facts : Calories 58 calories, Fat 2g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 82mg sodium, Carbohydrate 8g carbohydrate, Fiber 0 fiber), Protein 2g protein.
MINI CORN MUFFINS WITH SPICY CHEDDAR FILLING
I'm an Iowa gardener and I like to feature sweet corn in my recipes. These cute, easy-to-eat bites are a fun change from the usual appetizers. -Margaret Blair, Lorimor, Iowa
Provided by Taste of Home
Categories Appetizers
Time 55m
Yield 4 dozen.
Number Of Ingredients 15
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.
Nutrition Facts : Calories 67 calories, Fat 3g fat (1g saturated fat), Cholesterol 9mg cholesterol, Sodium 100mg sodium, Carbohydrate 8g carbohydrate (1g sugars, Fiber 0 fiber), Protein 2g protein.
TINY CORN MUFFINS
Provided by Catherine McCord
Categories Bread Side Bake Kid-Friendly Quick & Easy Hominy/Cornmeal/Masa Weelicious Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield Makes 24 muffins
Number Of Ingredients 9
Steps:
- Preheat oven to 425 degrees.
- Mix the first 5 dry ingredients in a bowl.
- Whisk the remaining wet ingredients in a separate bowl until thoroughly combined.
- Pour the cornmeal mixture into the wet ingredients and thoroughly combine with a whisk.
- Pour into 24 greased mini muffin cups.
- Bake for 15 minutes or until a toothpick comes out clean when inserted inside.
- Cool and serve.
CHEESY CORN MUFFINS
Make and share this Cheesy Corn Muffins recipe from Food.com.
Provided by ivey_leigh
Categories Quick Breads
Time 35m
Yield 6 muffins, 6 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 400.
- Grease muffin pans.
- Blend corn, egg, milk, sugar, and cheese well.
- Add muffin mix blend again.
- Let batter rest for 4 minutes.
- Fill muffin pans 1/2 full.
- Sprinkle on flax seed if used.
- Bake for 15-20 minutes or until brown.
Nutrition Facts : Calories 269.6, Fat 9.5, SaturatedFat 3.8, Cholesterol 47.8, Sodium 646, Carbohydrate 39.4, Fiber 2.6, Sugar 12.5, Protein 7.5
SAVORY CHEESE CORNBREAD MUFFINS
Steps:
- Gather the ingredients.
- Preheat the oven to 400 F. Grease a muffin tin or spray with baking spray.
- In a medium mixing bowl combine the flour, baking powder, table salt, sugar, and cornmeal. Blend well. Stir the shredded cheese into the flour mixture.
- In a separate bowl, whisk the egg. Add the milk and the melted butter or shortening and whisk to blend.
- When the oven has completely preheated, stir the egg and milk mixture into the flour mixture just until blended.
- Immediately fill the prepared muffin cups about two-thirds full and bake in the preheated oven for 17 to 22 minutes, or until golden brown.
- If desired, brush more melted butter over the tops of the hot muffins as soon as they come out of the oven.
- Enjoy!
Nutrition Facts : Calories 120 kcal, Carbohydrate 12 g, Cholesterol 31 mg, Fiber 1 g, Protein 4 g, SaturatedFat 3 g, Sodium 311 mg, Sugar 2 g, Fat 6 g, ServingSize 12 servings, UnsaturatedFat 0 g
CHEESY MINI CORN MUFFINS
Make and share this Cheesy Mini Corn Muffins recipe from Food.com.
Provided by BLUE ROSE
Categories Quick Breads
Time 25m
Yield 24 mini muffins
Number Of Ingredients 10
Steps:
- Preheat oven to 325°F.
- Mix yogurt and oil in a mixing bowl. Add eggs, sugar and mix. Add corn, cheese, flour, corn meal, baking powder and salt.
- Mix until all ingredients are moistened.
- Lightly spray mini muffin cups.
- Fill each cup with about 1 tbs mixture.
- Bake for 13 to 15 minutes or until toothpick comes out clean.
- Remove from pan.
Nutrition Facts : Calories 81.6, Fat 3.5, SaturatedFat 0.9, Cholesterol 10.3, Sodium 143.9, Carbohydrate 11.2, Fiber 0.6, Sugar 3.7, Protein 1.9
MINI CHEESY CORNBREADS
Provided by Trisha Yearwood
Categories side-dish
Time 45m
Yield 4 mini cornbreads
Number Of Ingredients 9
Steps:
- Place four 6 1/2-inch cast-iron skillets in the oven and preheat the oven to 425 degrees F.
- Whisk the cornmeal, sugar, baking soda and salt in a large bowl. Add the Parmesan and Cheddar and toss lightly to mix.
- Whisk the buttermilk, melted butter and eggs in a second bowl. Pour into the cornmeal mixture and mix until just combined.
- Carefully remove the skillets from the oven. Divide the remaining 2 tablespoons butter among the skillets and let it melt. Swirl the skillets to coat them with the butter and divide out the batter. Bake the cornbreads until golden on the edges and a tester inserted in the center comes out clean. 14 to 15 minutes. Let cool on a rack.
CORN MUFFINS WITH BACON BITS AND CHEDDAR CHEESE
Provided by Rachael Ray : Food Network
Categories side-dish
Time 36m
Yield 6 to 8 muffins depending on tin size
Number Of Ingredients 6
Steps:
- Preheat oven to muffin mix package directions.
- Drizzle a little extra-virgin olive oil into a small skillet and place over medium-high heat. Add bacon to hot pan and crisp, 5 to 6 minutes. Remove from pan and drain on a paper towel. Set aside.
- Prepare the muffin mix and muffin tin to package directions. Stir in paprika, chives, chopped cheese and crisp bacon bits. Fill muffin tins and bake until golden brown.
FRESH RASPBERRY MINI CORN MUFFINS
I can't write a cookbook about comfort food without including corn muffins; they're my guilty pleasure. Corn muffins can be dry and tasteless but allowing the batter to sit for 15 minutes gives the dry ingredients time to absorb the wet ones and results in moister muffins. This is a variation on my favorite Raspberry Corn Muffins from The Barefoot Contessa Cookbook made with fresh raspberries instead of raspberry jam.
Provided by Ina Garten Bio & Top Recipes
Time 50m
Yield 48 muffins
Number Of Ingredients 11
Steps:
- Preheat the oven to 375 degrees F. Arrange two racks evenly spaced in the oven. Generously spray two mini muffin pans (24 mini muffins each) with the baking spray, including the tops of the pans.
- In a large bowl, whisk together the flour, granulated sugar, cornmeal, baking powder, and salt. In a separate bowl whisk together the milk, eggs, and butter. Make a well in the middle of the dry ingredients, pour the wet ingredients into the well, and stir with a rubber spatula, just until combined. (Don't worry if it's a little lumpy.) Set the batter aside for 15 minutes.
- When the batter has rested, fold the raspberries into the batter with the spatula. With a small (1 3/4-inch) ice cream scoop (you can also use a spoon), fill each muffin cup with a rounded scoop of batter, making sure each one contains some raspberries. Sprinkle the full 2 tablespoons of turbinado sugar on the muffins.
- Bake for 20 minutes, until the muffins spring back when gently touched and a cake tester comes out clean. Serve warm or at room temperature.
- Make ahead: Prepare the batter completely, cover, and refrigerate. Scoop and bake the next day.
SPICY CHEESY CORN MUFFINS
This is a very easy way to make spicy and cheesy corn muffins that would be great served on their own (as a snack) or with soup. The best thing is that the ingredients are very cheap!! I came up with this while playing around with Jiffy corn muffin mix which costs $0.45 at my grocery store. Sriracha is a chili sauce that you can get at Wal-Mart for a couple of bucks. It's very spicy and will last you a very long time.
Provided by PillsburyPimp
Categories Breads
Time 20m
Yield 6 muffins, 6 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 400 degrees.
- Whisk egg, milk, honey, and sriracha together in a bowl.
- Then add the dry muffin mix and about 3/4 cup of the cheese.
- Mix until moist (don't over-mix).
- Spoon into a greased muffin tin (I just spray it down with PAM).
- Sprinkle remaining cheese on the tops of the batter.
- Bake for about 12 - 15 minutes or until tops are brown.
Nutrition Facts : Calories 300.6, Fat 12.9, SaturatedFat 6.1, Cholesterol 55.4, Sodium 547.2, Carbohydrate 36.4, Fiber 3, Sugar 14.7, Protein 9.6
MINI PEPPER CORN MUFFINS
Make and share this Mini Pepper Corn Muffins recipe from Food.com.
Provided by CookingONTheSide
Categories Quick Breads
Time 19m
Yield 2 dozen, 24 serving(s)
Number Of Ingredients 13
Steps:
- In a small skillet, saute' peppers in oil for 5 minutes or until tender; cool slightly.
- In a bowl, combine the cornmeal, flour, sugar, baking powder, baking soda and salt.
- In a small bowl, whisk the egg, buttermilk, butter and peppers until blended.
- Stir into dry ingredients just until moistened.
- Fill paper-lined miniature muffin cups three-fourths full.
- Bake at 425 degrees for 6-9 minutes or until toothpick comes out clean.
- Cool for 5 minutes before removing from pans to wire racks.
Nutrition Facts : Calories 40.4, Fat 2.1, SaturatedFat 1.1, Cholesterol 12.8, Sodium 64.6, Carbohydrate 4.6, Fiber 0.3, Sugar 0.6, Protein 0.9
SPICY CORNBREAD MINI-MUFFINS
These are perfect for making 3 dozen mini muffins to take to a potluck. Basting the muffin tin with melted butter and dusting with cornmeal are an essential step to getting a marvelous crispy exterior to the muffins. To add more kick, do not seed the jalapenos and add an extra one.
Provided by AnniecatMT
Categories Bread Quick Bread Recipes Muffin Recipes Savory Muffin Recipes
Time 40m
Yield 36
Number Of Ingredients 14
Steps:
- Preheat oven to 425 degrees F (220 degrees C).
- Whisk flour, 1 cup cornmeal, sugar, baking powder, salt, and garlic powder together in a bowl. Mix Cheddar cheese into dry ingredients until coated.
- Beat milk, eggs, vegetable oil, jalapeno peppers, and vanilla extract together in a separate bowl until well mixed. Make a well in the Cheddar cheese mixture and pour egg mixture into the well; stir just until combined. Batter should be slightly lumpy.
- Brush 18 mini muffin cups with melted butter; spoon about 1 teaspoon cornmeal into each mini muffin cup, tilt pan to coat muffin cups with cornmeal, and tap out the excess. Spoon batter into each muffin cup to about 2/3 full.
- Bake in the preheated oven until lightly browned, 11 to 12 minutes. Allow to cool 5 minutes in the pans before removing to finish cooling.
Nutrition Facts : Calories 78.5 calories, Carbohydrate 8.3 g, Cholesterol 16.7 mg, Fat 3.9 g, Fiber 0.3 g, Protein 2.5 g, SaturatedFat 1.6 g, Sodium 155.7 mg, Sugar 1.9 g
CHEESY CORN MUFFINS
Make and share this Cheesy Corn Muffins recipe from Food.com.
Provided by evelynathens
Categories Quick Breads
Time 30m
Yield 12 muffins
Number Of Ingredients 9
Steps:
- Preheat oven to 400F.
- Combine flour, baking powder, salt, and sugar.
- Stir in cornmeal and cheese.
- Make a well in center of dry ingredients and add beaten egg, milk, and the melted butter.
- Stir just until dry ingredients are moistened.
- Fill greased 2-inch muffin cups 2/3sfull.
- Bake for 20 to 25 minutes, or until nicely browned.
- Note: Crumbled bacon in the batter is a nice addition.
Nutrition Facts : Calories 127, Fat 6.8, SaturatedFat 4.1, Cholesterol 35.8, Sodium 323.8, Carbohydrate 12, Fiber 0.6, Sugar 1.9, Protein 4.6
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