SAVORY HERB MUFFINS
These muffins are really good and different. Everybody at work just loved them and wanted the recipe. I got this from another Wal-Mart recipe card (usually in the produce section).
Provided by Starlita
Categories Quick Breads
Time 45m
Yield 12 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350°F.
- Spray 12 standard-size muffin cup pan with cooking spray.
- Add dry ingredients to large bowl and stir to blend well.
- Mix buttermilk, eggs, sour cream and oil in medium bowl to blend.
- Add herbs and lemon peel.
- Stir buttermilk mixture into flour mixture, do not over mix.
- Drop batter into prepared muffin pan.
- Brush tops lightly with melted butter.
- Bake muffins 15 minutes, brush tops again with butter.
- Continue baking until golden on top about 12 minutes longer.
- Turn muffins out onto cake rack.
- Serve warm with cream cheese.
SAVORY CORN MUFFINS
This recipe yields a bread that's moist and savory and tastes distinctly of corn. Unlike many corn muffins, these stay moist, thanks to canned creamed corn.
Provided by USA WEEKEND columnist Pam Anderson
Categories Bread Quick Bread Recipes Muffin Recipes Savory Muffin Recipes
Yield 12
Number Of Ingredients 10
Steps:
- Adjust oven rack to middle position and heat oven to 450 degrees. Put a 12-cup muffin tin (with standard-sized molds of 12-cup capacity) in oven to heat while preparing batter.
- Microwave creamed corn in a 1-quart Pyrex-type measuring cup to a full boil (or in a medium saucepan over medium heat). Stir in 1 cup of the cornmeal to make a very thick, pasty mush. If the mush is not stiff, microwave an additional 30 seconds or so. Whisk in buttermilk, then eggs and finally butter.
- Mix remaining cornmeal with flour, sugar, salt, baking powder and soda in a medium bowl. Pour wet ingredients into dry and stir until just combined.
- Remove muffin tin from oven; coat with non-stick cooking spray. Divide batter evenly among cups (a spring-action ice cream scoop works well).
- Bake until golden brown on sides and bottom, about 15 minutes. Turn onto a wire rack; let cool 5 minutes. Serve.
Nutrition Facts : Calories 240 calories, Carbohydrate 34.7 g, Cholesterol 52.2 mg, Fat 9.3 g, Fiber 1.6 g, Protein 5.1 g, SaturatedFat 5.3 g, Sodium 611.9 mg, Sugar 3.6 g
SAVORY HERB CORN MUFFINS RECIPE - (4.4/5)
Provided by Susan52
Number Of Ingredients 12
Steps:
- Preheat oven to 400°F. Coat insides of 12-hole muffin tin with cooking spray. Heat oil in large skillet over medium-high heat. Add onions, mushrooms and red peppers and cook, stirring often, until tender, about 5 minutes. Add spinach and cook until spinach wilts, 1 to 2 minutes longer; set aside. In large bowl, stir together muffin mix, cheese, thyme and rosemary; stir in yogurt, eggs and reserved vegetables until no dry mixture remains. Fill each muffin cup about two thirds full. Bake for 15 to 20 minutes or until golden brown on top and toothpick inserted in center comes out clean.
CHEESE AND HERB CORN MUFFINS
The flexability in these muffins in in the choice of the herbs. Customize them to fit the meal you are making. Really good!
Provided by TishT
Categories Quick Breads
Time 25m
Yield 1 dozen
Number Of Ingredients 11
Steps:
- Preheat the oven to 400F degrees.
- Combine the first 5 ingredients in a bowl.
- In another bowl, combine the beaten egg with the oil and buttermilk.
- Combine the wet and dry ingredients and stil until thoroughly mixed.
- Stir in the grated cheese and herbs Divide the batter amont 12 lightly oiled or paper lined muffin tins.
- Bake for 12-15 minutes or until the muffins are golden brown and a toothpick inserted into the center of one tests clean.
- Cool on a rack, then store in an airtight container as soon as the muffins are at room temperature.
SAVORY CORN MUFFINS
Taken from USA Todays insert in our local paper found in Moms Grey Book...this is one of Pam Andersons recipes and goes well with Sausage and White Bean Soup.
Provided by Chabear01
Categories Breads
Time 30m
Yield 16 muffins, 16 serving(s)
Number Of Ingredients 10
Steps:
- Adjust over rack to middle position and heat oven to 450 degrees. Put a 12 cup muffin tin (with standard sized molds of 1/2 cup capacity) in oven to heat while preparing batter.
- Microwave Creamed Corn in a 1-quart pyrex type measuring cup to a full boil (or in a saucepan over medium heat) Stir in 1 cup of the cornmeal to make a very thick pasty mush. If the mush is not stiff, microwave an additional 30 seconds or so. Whisk in Buttermilk, then eggs, and finally butter.
- Mix remaining cornmeal with flour, salt, baking powder and soda in medium mixing bowl.
- Pour wet ingredients into dry and stir until just combined.
- Remove muffin tin from oven; coat with non-stick cooking spray. Divide batter evenly among cups (a spring action ice cream scoop works well for this) Bake until golden brown on sides and bottom, about 15 minutes. Turn onto wire rack; let cool 5 minutes. Serve.
- *** for picnics can be cooled to room temperature, wrapped in plastic and stored up to a day.
Nutrition Facts : Calories 173.6, Fat 7.2, SaturatedFat 4, Cholesterol 42.3, Sodium 454.6, Carbohydrate 24.5, Fiber 1.7, Sugar 2.6, Protein 3.9
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- Make the chive butter: mix the softened butter with chives and seasonings. Roll into a small log, and wrap in plastic wrap. Place in fridge until butter hardens, about 20-30 minutes.
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