CHEDDAR CORN DOG MUFFINS
I wanted to riff on hot dogs, so I made corn dog muffins. I added jalapenos to this kid-friendly recipe and won my husband over, too. -Becky Tarala, Palm Coast, Florida
Provided by Taste of Home
Time 25m
Yield 9 muffins
Number Of Ingredients 6
Steps:
- Preheat oven to 400°. Line 9 muffin cups with foil liners or grease 9 nonstick muffin cups., In a small bowl, combine muffin mix, milk and egg; stir in hot dogs, cheese and, if desired, jalapeno. Fill prepared cups three-fourths full., Bake until a toothpick inserted in center comes out clean, 14-18 minutes. Cool 5 minutes before removing from pan to a wire rack. Serve warm. Refrigerate leftovers. Freeze option: Freeze cooled muffins in freezer containers. To use, microwave each muffin on high until heated through, 30-60 seconds.
Nutrition Facts : Calories 216 calories, Fat 10g fat (4g saturated fat), Cholesterol 46mg cholesterol, Sodium 619mg sodium, Carbohydrate 23g carbohydrate (7g sugars, Fiber 2g fiber), Protein 8g protein.
CORNBREAD MUFFINS WITH CHEDDAR CHEESE
This complements any vegetarian or meat meal, breakfast, lunch, or dinner. It's a keeper!
Provided by Cinderella
Categories Bread Quick Bread Recipes Muffin Recipes Savory Muffin Recipes
Time 35m
Yield 12
Number Of Ingredients 12
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Grease 12 muffin cups or line with paper muffin liners.
- Beat milk, sour cream, butter, and egg together in a large mixing bowl until smooth; add flour, cornmeal, chopped corn, sugar, baking powder, baking soda, and salt. Whisk mixture until dry ingredients are just moistened; fold Cheddar cheese into the batter. Divide batter between 12 muffin cups.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 15 to 18 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.
Nutrition Facts : Calories 189.1 calories, Carbohydrate 23.1 g, Cholesterol 36.5 mg, Fat 8.7 g, Fiber 1.1 g, Protein 5 g, SaturatedFat 5.1 g, Sodium 248.3 mg, Sugar 3.7 g
CHEDDAR CORN MUFFINS
I found this recipe in a cookbook called. Quick Vegetarian Pleasures. Makes 12 muffins. "These are light and moist, with a mild but irresistible cheese accent. They are equally good served for breakfast or with chili. If you want a more traditional corn muffin, just leave out the cheese."
Provided by AustinMama
Categories Quick Breads
Time 27m
Yield 12 muffins, 12 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 425 degrees.
- Butter the insides and the top of a regular muffin pan (1/3 cup).
- In large bowl thoroughly combine the flour, cornmeal, baking powder, salt and sugar.
- In medium bowl, beat the egg.
- Beat in the milk and the melted butter.
- Combine with the dry ingredients until just evenly moistened.
- Do not overmix.
- Stir in 1 cup of cheese.
- Immediately spoon the batter into the muffin pan.
- Evenly sprinkle the remaining cheese on top of the muffins.
- Bake 17 minutes or until a knife inserted in the center of the muffin comes out clean.
- Best served warm.
Nutrition Facts : Calories 191.8, Fat 9.3, SaturatedFat 5.6, Cholesterol 40.9, Sodium 281, Carbohydrate 21.3, Fiber 1, Sugar 4.3, Protein 6.1
CHEDDAR CORNMEAL MUFFINS
Yummy cheddar cornmeal muffins that go great with just about everything, particularly southern style dishes. Very easy to make and worth it!
Provided by T-Logan
Categories Quick Breads
Time 40m
Yield 6-8 muffins
Number Of Ingredients 9
Steps:
- Heat oven to 425 degrees.
- Grease 12 muffin cups.
- Blend flour, cornmeal, baking powder, salt, and cayenne.
- Beat egg with milk and butter.
- Add to dry ingredients.
- Stir until thoroughly moistened.
- Stir in 1 cup of the cheese and spoon into muffin cups.
- Sprinkle 1 tsp of cheese over each muffin.
- Bake 15 to 20 minutes.
- Serve hot with butter or freeze and reheat right before serving.
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.
DOUBLE CORN AND CHEESE MUFFINS
Provided by Florence Fabricant
Categories side dish
Time 45m
Yield 12 servings
Number Of Ingredients 10
Steps:
- Preheat oven to 400 degrees. Butter 12 large muffin cups.
- In a mixing bowl combine the flour, cornmeal, sugar, baking powder and salt.
- In a separate bowl beat the eggs lightly, then whisk in the milk and melted butter. Make a well in the dry ingredients and pour in the egg mixture. Stir gently, just until combined. Stir in the corn and cheese.
- Spoon the mixture into the muffin cups, filling each about three-fourths full.
- Bake the muffins for 15 minutes, then reduce the heat to 375 degrees and bake 10 minutes longer, until the tops are golden brown and spring back when touched lightly.
- Cool the muffins in the pans on a rack for five minutes, then transfer to a basket and serve at once.
Nutrition Facts : @context http, Calories 210, UnsaturatedFat 3 grams, Carbohydrate 24 grams, Fat 10 grams, Fiber 1 gram, Protein 7 grams, SaturatedFat 6 grams, Sodium 189 milligrams, Sugar 4 grams, TransFat 0 grams
CHEDDAR STUFFED CORN MUFFINS
Provided by Erin Jeanne McDowell
Categories main-dish
Time 45m
Yield Makes 12 muffins
Number Of Ingredients 12
Steps:
- Preheat the oven to 400 degrees F. Lightly grease the wells of a 12-cup muffin pan with nonstick cooking spray.
- In a medium bowl, whisk the butter, oil and sugar together until well combined. Add the eggs one at a time and whisk to combine. In another medium bowl, whisk the flour, cornmeal, baking powder, cayenne and salt to combine.
- Add half of the flour mixture to the wet ingredients and stir with a rubber spatula to combine. Add the buttermilk and stir to combine, then add the remaining flour mixture and stir well to incorporate.
- Use a 1/4-cup scoop to divide the batter among the wells of the prepared muffin pan, filling each just over 3/4 of the way full. Press 1 cube of cheese into the center of each muffin, submerging it fully without reaching the bottom of the pan.
- Bake until the surface of the muffin springs back gently to the touch, 17 to 20 minutes, rotating the pan halfway through baking. Let cool inside the pan for 5 to 10 minutes, then remove from the pan. These muffins are best served immediately, warm, so the cheese inside is still gooey.
CORNMEAL CHEESE MUFFINS
Cornmeal Cheese Muffins are preferred over a a pan of corn bread at the Dallas, Oregon home of field editor Sherri Gentry. They're moist and tasty.
Provided by Taste of Home
Time 40m
Yield 1 dozen.
Number Of Ingredients 11
Steps:
- In a large bowl, combine the flour, cornmeal, sugar, baking powder and salt. In another bowl, mash cottage cheese with a fork; add the milk, oil and egg. Stir into dry ingredients just until moistened. Fold in cheddar cheese and thyme. , Fill greased or paper-lined muffin cups three-fourths full. Bake at 400° for 20-25 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan a wire rack. Serve warm
Nutrition Facts : Calories 177 calories, Fat 7g fat (2g saturated fat), Cholesterol 27mg cholesterol, Sodium 322mg sodium, Carbohydrate 22g carbohydrate (5g sugars, Fiber 1g fiber), Protein 5g protein.
CHEDDAR CHEESE MUFFINS
Nice bread-like cheese muffins. Not overly cheesy, but feel free to add more. One of my favorites!
Provided by Whitney Carson
Categories Bread Quick Bread Recipes Muffin Recipes Savory Muffin Recipes
Time 35m
Yield 6
Number Of Ingredients 9
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Grease 12 large muffin cups.
- Mix flour, sugar, baking powder, salt, and baking soda together in a large mixing bowl; stir Cheddar cheese into the flour mixture. Pour yogurt, eggs, and butter over the flour mixture; stir until the dry ingredients are just moistened. Spoon the batter into the prepared muffin cups.
- Bake in the preheated oven until the tops just start to lightly brown, 18 to 20 minutes.
Nutrition Facts : Calories 448.2 calories, Carbohydrate 52.3 g, Cholesterol 114.4 mg, Fat 19.7 g, Fiber 1.1 g, Protein 15.7 g, SaturatedFat 11.8 g, Sodium 943 mg, Sugar 19.9 g
CORN AND CHEESE MUFFINS
Provided by Ginny Leith Holland
Categories Bread Cheese Vegetable Bake Quick & Easy Summer Bon Appétit New Jersey
Yield Makes 12
Number Of Ingredients 5
Steps:
- Preheat oven to 400°F. Line 12 standard-size muffin cups with paper liners. Combine muffin mix, milk, cottage cheese and eggs in large bowl. Using electric mixer, beat until well combined. Mix in cheddar cheese. Let stand 5 minutes. Spoon batter into prepared cups, dividing equally. Bake until muffins are brown on top and tester inserted into center comes out clean, about 30 minutes. Let muffins cool to room temperature.
CHEDDAR CORNMEAL MUFFINS
Categories Bread Cheese Side Bake Kid-Friendly Quick & Easy Cornmeal Bon Appétit Sugar Conscious Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher Small Plates
Yield Makes 12
Number Of Ingredients 10
Steps:
- Preheat oven to 425°F. Line twelve 1/3-cup muffin cups with paper or foil liners. Stir first 6 ingredients in large bowl to blend. Whisk buttermilk, butter and egg in medium bowl to blend. Add to dry ingredients and stir just until combined. Fold in grated cheddar cheese.
- Divide batter equally among prepared muffin cups. Bake muffins until tops are golden and tester inserted into center comes out clean, about 20 minutes. Cool in pan on rack 10 minutes. Serve warm or at room temperature.
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.
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