Spicy Cheesy Corn Muffins Food

SPICY CORNBREAD MUFFINS

Steps:

• Preheat the oven to 400 degrees F. Spray a 12 cup muffin pan with nonstick spray.
• In a medium saute pan, over medium heat, add 2 tablespoons butter. Once the butter has melted add the onions and the peppers and saute until soft, about 4 minutes. Season with salt, to taste. Stir in the corn and cook until heated through. Set aside to cool.
• Melt the remanding butter in a small pan over low heat and once melted, remove from the heat.
• In a large bowl, combine the flour, cornmeal, baking powder, baking soda and salt.
• In another large bowl, add the buttermilk and the eggs. Whisk lightly until combined. Using the well method, add the liquid ingredients to the dry ingredients and fold together until combined. Add the sauteed vegetables with the melted butter and the shredded cheese and continue to fold. The batter will be very thick.
• Using a 1/2 cup measure, evenly scoop the batter into the muffin tin. Bake for 10 minutes. Remove from the oven and let cool for 10 minutes on a wire rack before serving.

CHEESY CORN MUFFINS

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.

CHEESY CORNBREAD MUFFINS

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.

SPICY CHEESY CORN MUFFINS

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.

SUNNY'S EASY BACON AND CHEESE STUFFED CORN MUFFINS WITH JALAPENO JELLY GLAZE

Steps:

• For the batter and filling: Preheat the oven to 400 degrees F.
• In a large bowl, add the cornbread mix. In a medium bowl, whisk the milk, paprika, bacon, eggs, scallions and lime zest. Fold the egg mixture into the cornbread mix. Let rest 5 minutes.
• In a 12-cup muffin tin lined with muffin liners, divide half of the batter among all 12 cups. Then add the mozzarella in an even layer and top each with a piece of pepper jack. Gently press down to make everything even. Pour over the remaining batter and spread evenly. Bake until the tops are golden, about 20 minutes.
• For the glaze: Meanwhile, in a small pot, add the jelly, lime juice, butter and a splash of water. Heat until the mixture begins to simmer.
• Remove the muffins from the oven and immediately pour a spoonful of the glaze over the top of each. Serve warm.

SPICY CORNBREAD MUFFINS

Steps:

• Preheat oven to 375 degrees F.
• In a bowl, mix together all of the ingredients until just combined. Do not overmix. Divide the batter evenly in a 12-portion nonstick muffin tin. (If using a tin that isn't nonstick, spray with cooking spray).
• Bake in the center of the oven until just golden and muffin springs back when gently pressed, about 20 minutes.
• Cool for 10 minutes in the pan, then remove and serve warm.

SPICY CORNBREAD MINI-MUFFINS

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.

CHEESY SPICY CORNBREAD!

Steps:

• Combine all ingredients. Mix well.
• Pour into a greased 8x8 casserole dish or a greased muffin tin (I prefer mini muffins).
• Bake 375 degress 15-20 minutes or until cornbread is golden brown.

CHEESY MUFFINS

Steps:

• Preheat oven to 375°F.
• Generously grease 9 muffin cups or use liners.
• Melt butter and set aside.
• In a large bowl, sift together flour, baking powder, sugar, salt and paprika.
• In a separate bowl, combine eggs, milk, melted butter and thyme until just moistened (do NOT be over-enthusiastic and mix until smooth).
• Place a heaped spoonful into prepared muffin cups, place a few pieces of cheese cubes, then top with another layer of batter (If you have any empty muffin cups, fill it with water for even baking).
• Bake until puffy and golden, approximately 25 minutes.
• Stand 5 minutes before unmolding onto a rack.

MOM'S TEX MEX CORNBREAD MUFFINS

Steps:

• Preheat oven to 450 degrees F.
• Grease muffin pan with cooking spray.
• Mix egg, milk, cornmeal and oil together in a bowl.
• Fold in 1 1/2 cup cheese and salsa.
• Add hot sauce for a spicier muffin.
• Bake at 450 for 20-25 minutes.
• During the last 5 minutes sprinkle the tops of the muffins with shredded cheddar cheese.
• Remove from oven and let cool for 5 minutes before serving.