Confetti Corn Muffins Recipes

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CONFETTI CORN MUFFINS



Confetti Corn Muffins image

Corn muffin mix is laced with cottage cheese, corn kernels and bits of red pepper and green onions for savory muffins to serve with chili or soup.

Provided by My Food and Family

Categories     Side Dish Recipes

Time 35m

Yield Makes 18 servings.

Number Of Ingredients 8

2 pkg. (8-1/2 oz. each) corn muffin mix
1/4 tsp. ground red pepper (cayenne)
1 can (11 oz.) corn, drained
1 cup BREAKSTONE'S or KNUDSEN 2% Milkfat Low Fat Cottage Cheese
1/4 cup milk
2 eggs
2 green onions, sliced
1 red bell pepper, finely chopped

Steps:

  • Heat oven to 400ºF.
  • Mix muffin mixes and ground red pepper in small bowl. Combine remaining ingredients in large bowl. Add muffin mixes; mix well.
  • Spoon into 18 paper-lined muffin cups, adding 1/4 cup batter to each.
  • Bake 25 min. or until golden brown.

Nutrition Facts : Calories 150, Fat 4 g, SaturatedFat 1.5 g, TransFat 0 g, Cholesterol 25 mg, Sodium 280 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 4 g

CONFETTI CORN



Confetti Corn image

Provided by Ina Garten

Categories     side-dish

Time 30m

Yield 6 servings

Number Of Ingredients 8

2 tablespoons good olive oil
1/2 cup chopped red onion
1 small orange bell pepper, 1/2-inch diced
2 tablespoons unsalted butter
Kernels cut from 5 ears yellow or white corn (4 cups)
1 1/2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
2 tablespoons julienned fresh basil, minced fresh chives, and/or minced fresh parsley leaves

Steps:

  • Heat the olive oil over medium heat in a large saute pan. Add the onion and saute for 5 minutes, until the onion is soft. Stir in the bell pepper and saute for 2 more minutes.
  • Add the butter to the pan and allow it to melt. Over medium heat, add the corn, salt, and pepper and cook, stirring occasionally, for 5 to 7 minutes, until the corn just loses its starchiness. Season to taste, gently stir in the basil or other green herbs, and serve hot.

Nutrition Facts : Calories 157 calorie, Fat 9.5 grams, SaturatedFat 3 grams, Cholesterol 10 milligrams, Sodium 494 milligrams, Carbohydrate 18 grams, Fiber 2 grams, Protein 3 grams, Sugar 6 grams

CONFETTI CORN



Confetti Corn image

Provided by Ina Garten

Categories     side-dish

Time 25m

Yield 6 servings

Number Of Ingredients 8

2 tablespoons good olive oil
1/2 cup chopped red onion
1 small orange bell pepper, 1/2-inch-diced
2 tablespoons unsalted butter
Kernels cut from 5 ears yellow or white corn (4 cups)
1 1/2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
2 tablespoons julienned fresh basil, minced fresh chives and/or minced fresh parsley

Steps:

  • Heat the olive oil over medium heat in a large sauté pan. Add the onion and sauté for 5 minutes, until the onion is soft. Stir in the bell pepper and sauté for 2 more minutes.
  • Add the butter to the pan and allow it to melt. Over medium heat, add the corn, salt and pepper and cook, stirring occasionally, for 5 to 7 minutes, until the corn just loses its starchiness. Season to taste, gently stir in the basil or other green herbs and serve hot.

CORNIEST CORN MUFFINS



Corniest Corn Muffins image

These muffins are flat, firm-topped and cheerfully yellow; with an old-fashioned texture - grainy with small holes running through the crumb - and a wholesome, straight-from the farm flavor - they're tangy from the buttermilk and sweet from both the cornmeal (try to find stone-ground) and the corn kernels.

Provided by Emily Weinstein

Categories     breakfast

Time 40m

Yield 12 muffins

Number Of Ingredients 13

1 cup all-purpose flour
1 cup yellow cornmeal, preferably stone-ground
6 tablespoons sugar
2 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
Pinch of freshly grated nutmeg (optional)
1 cup buttermilk
3 tablespoons unsalted butter, melted and cooled
3 tablespoons corn oil
1 large egg
1 large egg yolk
1 cup corn kernels (add up to 1/3 cup more if you'd like) - fresh, frozen or canned (in which case, they should be drained and patted dry)

Steps:

  • Getting ready: Center a rack in the oven and preheat the oven to 400 degrees F. Butter or spray the 12 molds in a regular-size muffin tin or fit the molds with paper muffin cups. Alternatively, use a silicone muffin pan, which needs neither greasing nor paper cups. Place the muffin pan on a baking sheet.
  • In a large bowl, whisk together the flour, cornmeal, sugar, baking powder, baking soda, salt and nutmeg, if you're using it. In a large glass measuring cup or another bowl, whisk the buttermilk, melted butter, oil, egg and yolk together until well blended. Pour the liquid ingredients over the dry ingredients and, with the whisk or a rubber spatula, gently but quickly stir to blend. Don't worry about being thorough - the batter will be lumpy and that's just the way it should be. Stir in the corn kernels. Divide the batter evenly among the muffin cups.
  • Bake for 15 to 18 minutes, or until the tops are golden and a thin knife inserted into the center of the muffins comes out clean. Transfer the pan to a rack and cool 5 minutes before carefully removing each muffin from its mold.

Nutrition Facts : @context http, Calories 201, UnsaturatedFat 4 grams, Carbohydrate 29 grams, Fat 8 grams, Fiber 1 gram, Protein 4 grams, SaturatedFat 3 grams, Sodium 176 milligrams, Sugar 8 grams, TransFat 0 grams

BASIC CORN MUFFINS



Basic Corn Muffins image

A simple but delicious muffin recipe that can easily be dressed up by adding jalapenos, honey or anything else.

Provided by Doug Matthews

Categories     Bread     Quick Bread Recipes     Muffin Recipes     Corn Muffin Recipes

Time 30m

Yield 12

Number Of Ingredients 8

1 cup cornmeal
1 cup all-purpose flour
⅓ cup white sugar
2 teaspoons baking powder
½ teaspoon salt
1 egg, beaten
¼ cup canola oil
1 cup milk

Steps:

  • Preheat oven to 400 degrees F (200 degrees C). Grease muffin pan or line with paper muffin liners.
  • In a large bowl, mix together corn meal, flour, sugar, baking powder and salt. Add egg, oil and milk; stir gently to combine. Spoon batter into prepared muffin cups.
  • Bake at 400 degrees F (200 degrees C) for 15 to 20 minutes, or until a toothpick inserted into a muffin comes out clean.

Nutrition Facts : Calories 154 calories, Carbohydrate 22.5 g, Cholesterol 17.1 mg, Fat 5.9 g, Fiber 1 g, Protein 3.1 g, SaturatedFat 0.8 g, Sodium 196.1 mg, Sugar 6.6 g

CONFETTI CREAMED CORN



Confetti Creamed Corn image

77% less sat fat • 76% less fat • 84% more vitamin C than the original recipe. A creamy side dish that's ready in 15 minutes.

Provided by Betty Crocker Kitchens

Categories     Side Dish

Time 15m

Yield 8

Number Of Ingredients 9

1 cup water
6 cups frozen corn
1 medium red bell pepper, chopped (1 cup)
4 oz (half of 8-oz package) 1/3-less-fat cream cheese (Neufchâtel), cut into small cubes
1/4 cup fat-free half-and-half
1/2 teaspoon salt
1/4 teaspoon pepper
2 tablespoons grated Parmesan cheese
2 medium green onions, sliced (2 tablespoons)

Steps:

  • In 3-quart saucepan, heat water to boiling. Add corn and bell pepper. Cover; reduce heat to medium. Cook 6 to 8 minutes, stirring occasionally, until vegetables are tender. Drain; return to saucepan.
  • Stir in all remaining ingredients except green onions. Cover; cook over medium-low heat, stirring frequently, until heated and mixture is well blended. Spoon into serving dish; sprinkle with green onions.

Nutrition Facts : Calories 130, Carbohydrate 18 g, Cholesterol 15 mg, Fat 1/2, Fiber 2 g, Protein 4 g, SaturatedFat 2 1/2 g, ServingSize 1 Serving, Sodium 240 mg, Sugar 4 g, TransFat 0 g

CONFETTI CORN MUFFINS



Confetti Corn Muffins image

Green pepper and shredded carrot add color to these homemade corn muffins from Dolores Hurtt of Florence, Montana. "They are a nice change from sweeter muffins and very good to serve with soup and salad," she says.

Provided by Taste of Home

Time 25m

Yield 1 dozen.

Number Of Ingredients 10

1-1/4 cups all-purpose flour
3/4 cup cornmeal
2 tablespoons sugar
3 teaspoons baking powder
1 teaspoon salt
1 egg
1 cup milk
1/4 cup butter, melted
1 medium carrot, shredded
1/3 cup chopped green pepper

Steps:

  • In a large bowl, combine flour, cornmeal, sugar, baking powder and salt. In another bowl, combine egg, milk and butter; stir into dry ingredients just until moistened. Fold in carrot and green pepper., Fill greased or paper-lined muffin cups two-thirds full. Bake at 425° for 14-18 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm.

Nutrition Facts : Calories 139 calories, Fat 5g fat (3g saturated fat), Cholesterol 28mg cholesterol, Sodium 312mg sodium, Carbohydrate 21g carbohydrate, Fiber 1g fiber), Protein 4g protein.

CONFETTI CORNMEAL MUFFINS



Confetti Cornmeal Muffins image

Pretty flecks of green and red pepper give these moist muffins a colorful look that friends will be drawn to. But after one bite of what a tester described as "the best corn muffins I've ever had," they'll be hooked on the flavor. -Priscilla Gilbert, Indian Harbour Beach, Florida

Provided by Taste of Home

Time 40m

Yield 1 dozen.

Number Of Ingredients 17

3/4 cup chopped green pepper
3/4 cup chopped sweet red pepper
1/2 cup chopped onion
1/2 cup butter, divided
1-1/2 cups cornmeal
1-1/4 cups all-purpose flour
1/3 cup sugar
3 tablespoons cornstarch
2-1/2 teaspoons baking powder
1/4 teaspoon salt
2 large eggs
1 cup 2% milk
1 cup shredded Mexican cheese blend
CILANTRO BUTTER:
1/2 cup butter, softened
1 tablespoon minced fresh cilantro
1/4 teaspoon grated lime zest

Steps:

  • In a large skillet, saute peppers and onion in 2 tablespoons butter for 3-4 minutes or until tender. In a large bowl, combine the cornmeal, flour, sugar, cornstarch, baking powder and salt. Melt the remaining butter. Whisk in the eggs and milk until combined. Stir into dry ingredients just until moistened. Fold in pepper mixture and cheese., Fill greased or paper-lined muffin cups three-fourths full. Bake at 400° for 18-20 minutes or until a toothpick comes out clean. Meanwhile, in a small bowl, combine spread ingredients. Cool muffins for 5 minutes before removing from pan to a wire rack. Serve warm with butter.

Nutrition Facts : Calories 339 calories, Fat 20g fat (12g saturated fat), Cholesterol 85mg cholesterol, Sodium 330mg sodium, Carbohydrate 34g carbohydrate (8g sugars, Fiber 2g fiber), Protein 7g protein.

DORIE GREENSPAN'S CORNIEST CORN MUFFINS



Dorie Greenspan's Corniest Corn Muffins image

Make and share this Dorie Greenspan's Corniest Corn Muffins recipe from Food.com.

Provided by swirlycinnacakes

Categories     Breads

Time 35m

Yield 12 serving(s)

Number Of Ingredients 13

1 cup all-purpose flour
1 cup yellow cornmeal, preferably stone-ground
6 tablespoons granulated sugar
2 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1 pinch of freshly grated nutmeg (optional)
1 cup buttermilk
3 tablespoons unsalted butter, melted and cooled
3 tablespoons corn oil
1 large egg
1 large egg yolk
1 cup corn kernel (add up to 1/3 cup more if you'd like)

Steps:

  • Center a rack in the oven and preheat the oven to 400 degrees F. Butter or spray the 12 molds in a regular-size muffin pan or fit the molds with paper muffin cups. Alternatively, use a silicone muffin pan, which needs neither greasing nor paper cups. Place the muffin pan on a baking sheet.
  • In a large bowl, whisk together the flour, cornmeal, sugar, baking powder, baking soda, salt and nutmeg, if you're using it. In a large glass measuring cup or another bowl, whisk the buttermilk, melted butter, oil, egg and yolk together until well blended. Pour the liquid ingredients over the dry ingredients and, with the whisk or a rubber spatula, gently but quickly stir to blend. Don't worry about being thorough - the batter will be lumpy, and that's just the way it should be. Stir in the corn kernels. Divide the batter evenly among the muffin cups.
  • Bake for 15 to 18 minutes (12 minutes for minis), or until the tops are golden and a thin knife inserted into the center of the muffins comes out clean. Transfer the pan to a rack and cool for 5 minutes before carefully removing each muffin from its mold.

Nutrition Facts : Calories 165.9, Fat 5.5, SaturatedFat 2.4, Cholesterol 43.6, Sodium 231.3, Carbohydrate 26.2, Fiber 1.4, Sugar 7.4, Protein 3.8

CONFETTI CORN MUFFING



Confetti Corn Muffing image

Forget which magazine I got this out of. It's a easy recipe and a delicious variation on simple corn muffins

Provided by ChefCrittersMom

Categories     Quick Breads

Time 25m

Yield 16 serving(s)

Number Of Ingredients 5

1 (8 1/2 ounce) package corn muffin mix
1/3 cup milk
1 egg
1 cup frozen mixed vegetables, defrosted with large pieces cut to pea size
1/3 cup cheddar cheese, shredded

Steps:

  • Heat oven to 375F.
  • Prepare a mini muffin tin with vegetable spray.
  • In a large mixing bowl, cobine muffin mix with milk, egg and mixed vegetables. Let sit for 5 minutes.
  • Place batter into prepared mini muffin tins and top with cheese.
  • Bake for 15 to 20 minutes or until golden brown.

Nutrition Facts : Calories 89.4, Fat 3.2, SaturatedFat 1.2, Cholesterol 16.7, Sodium 195.5, Carbohydrate 12.7, Fiber 1.6, Sugar 3.1, Protein 2.7

CONFETTI PUFFED CORN



Confetti Puffed Corn image

This quick-to-fix treat lends a subtle salty-sweetness and can be assembled in less than 10 minutes. The "confetti" can be adjusted for each holiday. Pink and purple for Valentine's, purple, green and gold for Mardi Gras, Green for St. Patrick's day, red and blue for 4th of July, red and green for Christmas, etc...

Provided by thedailygourmet

Time 10m

Yield 7

Number Of Ingredients 3

1 (20 ounce) package white almond bark, cut into small chunks
2 (3.25 ounce) packages butter-flavored puffed corn (such as Puffcorn®)
1 tablespoon multicolored candy sprinkles, or as needed

Steps:

  • Place almond bark into a microwave-safe bowl. Microwave on high power until melted, about 4 minutes, stopping every 30 seconds to stir.
  • Place puffed corn into a large bowl and pour smooth and melted almond bark on top. Toss puffed corn to evenly distribute almond bark.
  • Distribute the colored sprinkles evenly over the puffed corn. Allow to cool before storing.

Nutrition Facts : Calories 536 calories, Carbohydrate 52.4 g, Fat 43.1 g, Fiber 5.2 g, Protein 8.2 g, SaturatedFat 19.3 g, Sodium 292.2 mg, Sugar 2.7 g

CONFETTI LEMON MUFFINS



Confetti Lemon Muffins image

Number Of Ingredients 17

LEMON SUGAR TOPPING
1/4 cup flour
2 tablespoons sugar
2 tablespoons margarine or butter
1/2 teaspoon grated lemon peel
1/2 cup Rice Krispies® (crushed to 1/3 cup)
MUFFINS
1 1/2 cups all-purpose flour
1/2 cup sugar
1 tablespoon baking powder
1 teaspoon salt
2/3 cup fruit snack bites
1 egg
2/3 cup milk
1/2 teaspoon grated lemon peel
1/2 tablespoon lemon juice
1 cup shortening, melted

Steps:

  • 1. To prepare Lemon Sugar Topping, combine the 1/4 cup flour and the 2 tablespoons sugar in small mixing bowl. Using pastry blender, cut in margarine. Stir in 1/2 teaspoon lemon peel and KELLOGG'S RICE KRISPIES cereal. Set aside.2. In large mixing bowl, stir together the 1 1/2 cups flour, 1/2 cup sugar, baking powder and salt. Add fruit bits. Set aside.3. Beat egg slightly. Mix in milk, the 1/2 teaspoon lemon peel, juice and shortening. Add to flour mixture, stirring only until combined. Portion evenly into twelve 2 1/2-inch muffin-pan cups coated with cooking spray. Sprinkle Lemon Sugar topping evenly over batter in muffin-pan cups.4. Bake at 400°F about 20 minutes or until lightly browned. Let stand in pan 2 minutes, then carefully remove from pans. Serve warm.

Nutrition Facts : Nutritional Facts Serves

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