Kicks Like A Mule Mexican Jalapeno And Cornbread Muffins Food
MOIST CORNBREAD MUFFINS
We don't like cornbread per se, so I was looking around and found these today (12/19/06) .. I made them. Oh my gosh!! Moist isn't the word! The batter is VERY liquidy. They ARE almost like a spoon pudding.
Provided by Amberngriffinco
Categories Quick Breads
Time 24m
Yield 24 serving(s)
Number Of Ingredients 11
Steps:
- Heat oven to 425°F.
- Grease two 12 muffin tins or line with liners.
- Put all dry ingredients in large bowl and mix well.
- Add buttermilk, mayonnaise, butter and shortening to dry ingredients.
- Mix well.
- Add eggs and blend thoroughly.
- Pour into prepared muffin tins and bake 10-12 minutes till lightly browned.
- Use toothpick to test for doneness.
- NOTE: I added 1 C shredded cheddar cheese on some and cinnamon sugar on some.
Nutrition Facts : Calories 135.1, Fat 5.7, SaturatedFat 1.9, Cholesterol 39.3, Sodium 257.7, Carbohydrate 17.9, Fiber 0.9, Sugar 5.8, Protein 3.5
KICKS LIKE A MULE - MEXICAN JALAPENO AND CORNBREAD MUFFINS!
These lovely little cornmeal muffins have quite a kick to them, it's the jalapeno peppers! A very simple and easy recipe that goes so well with chili, stews, soups, chilli con carne or when served as an appetiser snack - split them in two and spread with savoury butters or serve with dips. I made these up as an experiment, and they turned out so well, that I am on my third batch already!
Provided by French Tart
Categories Quick Breads
Time 30m
Yield 12 Cornmeal Muffins, 12 serving(s)
Number Of Ingredients 10
Steps:
- Pre-heat oven to 200C/400F and grease a 12 hole muffin tin.
- Mix all the dry ingredients together and then add the yoghurt or buttermilk, melted butter and the egg. Mix until all the ingredients are combined - do NOT overmix!
- Add the jalapeno peppers and mix gently again.
- Spoon into pre-greased muffin tin and then bake for 20 to 25 minutes or until well risen and pale golden brown.
- Serve with chili, chilli con carne, stews, soups or split and spread with savoury butter or dips.
JALAPENO CORNBREAD MUFFIN
Provided by Food Network
Time 40m
Yield 6 muffins
Number Of Ingredients 15
Steps:
- Preheat the oven to 350 degrees F.
- Sift flour, cornmeal, sugar, baking powder, baking soda and salt together in a large bowl. Combine buttermilk, Cheddar, Monterey Jack, jalapenos, green onions, egg, cilantro and melted butter in a medium bowl. Fold wet ingredients into dry ingredients with a rubber spatula until just combined. (Do not overmix.)
- Spray a muffin tin with cooking spray. Evenly fill 6 muffin cups to the top. Bake for 20 minutes.
HONEY-THYME CORNBREAD MUFFINS
From Patrick Evans-Hylton's blog - Bay Seasoned : http://www.patrickevanshylton.com/patrick_evanshylton/ According to Patrick, these muffins are a 'slightly sweet, extra moist cornbread muffins.'
Provided by alligirl
Categories Quick Breads
Time 35m
Yield 8-12 muffins, 8-12 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 400°F
- Prepare traditional muffin tins by coating lightly with a cooking spray, or set a silicone muffin tin aside.
- In a medium bowl, whisk eggs; combine with the wet ingredients of sour cream, butter and milk. Stir to incorporate.
- In a large bowl, combine the dry ingredients of flour, cornmeal, baking powder, baking soda, salt, thyme and sugar; stir to incorporate and make a well in the center of the mixture.
- Pour wet ingredients into the well of the dry ingredients and gently fold to mix; stir until just blended.
- Spoon batter into muffin tins about 2/3 of the way full. Bake for about 25 minutes, or until the tops are lightly browned.
- Check the doneness by inserting a toothpick in the center of one of the muffins; it should come out clean.
- Just before the muffins are done, add a small amount of honey in a saucepan and heat.
- Lightly brush the tops of each muffin right out of the oven and still hot, with a little of the honey; the heated muffins will absorb some of the honey.
Nutrition Facts : Calories 258.8, Fat 16.6, SaturatedFat 9.4, Cholesterol 85.4, Sodium 458.8, Carbohydrate 23.7, Fiber 1.6, Sugar 2.8, Protein 4.9
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