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.
CULINARY QUEST CHIVE-CORN MUFFINS
Make and share this Culinary Quest Chive-Corn Muffins recipe from Food.com.
Provided by JackieOhNo
Categories Breads
Time 30m
Yield 12 muffins
Number Of Ingredients 9
Steps:
- Preheat oven to 400 degrees and spray 12 muffin-pan cups (about 2-1/4 inch size) with nonstick cooking spray.
- Combine cornmeal, flour, baking powder, sugar and salt in a bowl and set aside.
- Combine milk, egg, chives, and butter in a bowl; pour all at once into the cornmeal mixture, stirring with a fork only until blended.
- Spoon about 2 T. of the batter into each muffin cup; bake until lightly golden - about 20 minutes. Serve warm.
Nutrition Facts : Calories 89.5, Fat 1.9, SaturatedFat 0.8, Cholesterol 18.4, Sodium 299.6, Carbohydrate 15.4, Fiber 1, Sugar 0.3, Protein 3
CHIVE MUFFINS
These go well with dinner rather than bread or rolls for a change. They're quite tasty and a great way to use the chives in your garden.
Provided by Whisper
Categories Quick Breads
Time 38m
Yield 12 muffins
Number Of Ingredients 10
Steps:
- Combine first 7 ingredients.
- Combine egg, buttermilk and margarine.
- Stir liquids into dry ingredients just until moistened.
- Fill muffin cups 2/3 full.
- Bake at 400 degrees for 14-18 minutes or until golden brown.
- Cool 5 minutes before removing from pan to wire rack.
CHEDDAR CHEESE & CORN MUFFINS
These delicious cheesy corn muffins make a perfect healthy treat for children. Served warm straight from the oven they contain a scrummy chunk of melted cheese in the middle.
Provided by isobelstorm
Time 25m
Yield Makes Muffins
Number Of Ingredients 13
Steps:
- Preheat the oven to 200C/gas mark 6.
- Mix together the self-raising flour, baking powder, salt, sugar, grated cheese and sweetcorn in a bowl.
- Melt the butter then mix in the mustard, yogurt, milk, egg and chives. Pour the cheese mixture into the flour and mix briefly to combine. Spoon a small amount of the batter into lightly greased muffin tins. Place a piece of cheese in the centre of each muffin then top with the remaining batter.
- Bake in the oven and bake for 20-25 minutes until golden. Remove and place on a wire rack. Serve warm.
MUSHROOM CORN MUFFINS WITH CHIVE BUTTER
In this unexpected combination, thyme and mushrooms tucked into a fine-textured cornbread muffin are enhanced with a smear of homemade chive butter. -Lorraine Caland, Shuniah, Ontario
Provided by Taste of Home
Time 45m
Yield 1 dozen (1/2 cup chive butter).
Number Of Ingredients 13
Steps:
- Preheat oven to 400°. In a small skillet, heat 2 tablespoons melted butter over medium-high heat. Add mushrooms; cook and stir until tender., In a large bowl, whisk flour, cornmeal, sugar, baking powder and salt. In another bowl, whisk eggs, milk, thyme and remaining melted butter until blended. Add to flour mixture; stir just until moistened. Fold in mushrooms., Fill greased or foil-lined muffin cups three-fourths full. Bake 12-15 minutes or until a toothpick inserted in center comes out clean. Cool 5 minutes before removing from pans to a wire rack., Meanwhile, in a small bowl, mix softened butter and chives until blended. Serve with warm muffins.
Nutrition Facts :
CHIVE-CORN MUFFINS
Steps:
- Position rack in center of oven and preheat to 425°F. Spray 10 standard muffin cups (each about 1/3-cup capacity) or 30 mini-muffin cups with nonstick spray. Whisk flour, cornmeal, sugar, baking powder, salt, baking soda, and cayenne pepper in medium bowl. Stir in chives. In another medium bowl whisk yogurt, eggs, and melted butter. Add yogurt mixture to dry ingredients and stir just until blended. Divide batter among prepared muffin cups, using about 1/3 cup batter for each standard muffin cup or about 1 generous tablespoon for each mini-muffin cup.
- Bake until muffins are puffed and golden and tester inserted into center comes out clean, about 20 minutes for standard muffins and 14 minutes for mini-muffins. Transfer pans to rack and let muffins cool in pans. (Can be prepared 4 hours ahead. Leave muffins in pans; let stand at room temperature. Rewarm in 350°F oven just until warm, about 5 minutes.) Remove from pans and serve.
CORNMEAL MUFFINS
Corn bread is very popular in this part of the country as a complement to soup. These muffins are really easy to make and have good texture and flavor!
Provided by Taste of Home
Time 30m
Yield 1 dozen.
Number Of Ingredients 10
Steps:
- In a small bowl, combine the dry ingredients. Make a well in the center. Add the remaining ingredients; stir just until blended. Spoon into greased muffin cups. , Bake at 400° for 20 minutes or until a toothpick comes out clean. Remove to a wire rack; serve warm.
Nutrition Facts : Calories 189 calories, Fat 7g fat, Cholesterol 2mg cholesterol, Sodium 434mg sodium, Carbohydrate 29g carbohydrate, Fiber 3g protein.
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