Corn Cheddar And Sun Dried Tomato Muffins Recipes

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CORN, CHEDDAR, AND SUN-DRIED TOMATO MUFFINS



Corn, Cheddar, and Sun-Dried Tomato Muffins image

Three of my favorite foods bound together in yumminess. I like to halve the muffins, toast them and then spread lots of butter on them

Provided by Mirj2338

Categories     Quick Breads

Time 35m

Yield 12 serving(s)

Number Of Ingredients 13

1/2 cup cake flour (not self-rising)
1 cup yellow cornmeal
1/2 tablespoon baking powder
1 1/2 tablespoons sugar
1/2 teaspoon salt
1/2 teaspoon fresh ground black pepper
6 ounces grated sharp white cheddar cheese (1-1/2 cups)
3/4 cup chopped rehydrated sun-dried tomato (soak them in warm water)
1/2 cup thinly sliced scallion
1 1/2 cups warmed whole milk
6 ounces unsalted butter, melted and cooled
1/3 cup vegetable oil
1 egg

Steps:

  • Preheat the oven to 400 degrees F.
  • Butter a 12-cup muffin tin.
  • Combine the flour, cornmeal, baking powder, sugar, salt, and pepper in a large mixing bowl and mix well.
  • Add the cheese, sun-dried tomatoes, and scallions and toss well.
  • Whisk together the warm milk, melted butter, oil, and egg in a separate bowl.
  • Add the wet ingredients to the dry and mix together just until a soft dough forms.
  • (Be careful not to overmix the dough.) Fill the prepared muffin cups to the rim with batter.
  • Bake until the tops start to brown slightly, 20 to 25 minutes.
  • Cool for 2 to 3 minutes, then turn out onto a wire rack to cool.
  • Serve warm or at room temperature.
  • Cover and refrigerate for at least 2 hours or up to 2 days.

CORN PASTA WITH SUN-DRIED TOMATOES



Corn Pasta with Sun-Dried Tomatoes image

Provided by Alex Guarnaschelli

Categories     main-dish

Time 35m

Yield 4 to 6 servings

Number Of Ingredients 13

2 tablespoons unsalted butter
1 teaspoon coriander seeds, crushed
2 large cloves garlic, grated
3 cups frozen corn, defrosted and drained
1 tablespoon dark brown sugar
6 scallions, both green and white parts, thinly sliced
Kosher salt
1 1/2 cups heavy cream
1/4 cup dry-packed sun-dried tomatoes (not in oil), coarsely chopped
1 pound penne pasta
4 sprigs fresh basil, stemmed
Freshly ground black pepper
Freshly grated Parmesan

Steps:

  • In a large skillet, melt the butter over medium heat. Add the coriander and garlic and let it toast until you smell it, 30 to 45 seconds. Add half of the corn and cook for a couple of minutes to soften. Add the sugar, scallions and a pinch of salt. Cook for 2 to 3 minutes. Add the heavy cream and simmer until the cream reduces slightly, 3 to 5 minutes.
  • Pour the mixture into a blender and puree until smooth. If the corn is "stringy" or the sauce grainy, strain through a fine-mesh sieve. Transfer the sauce to a large skillet and stir in the sun-dried tomatoes. Keep warm.
  • In a large pot, bring 6 quarts of water to a rolling boil. Add a generous amount of salt. The pasta water should taste like sea water. Add the pasta to the pot and stir so it doesn't stick to the bottom as it cooks. Cook the pasta until al dente (chewy but not hard or raw tasting), 8 to 10 minutes. Reserve a little of the pasta cooking liquid in case you need it later, then drain the pasta in a colander.
  • Toss the pasta in the skillet with the sauce and remaining corn. Add some basil leaves and salt and pepper. Scoop into bowls and top with Parmesan and more basil leaves.

GARLIC AND SUN-DRIED TOMATO CORN MUFFIN



Garlic and Sun-Dried Tomato Corn Muffin image

Provided by Giada De Laurentiis

Categories     side-dish

Time 25m

Yield 16 muffins

Number Of Ingredients 7

2 (8 1/2-ounce) packages corn muffin mix (recommended: Jiffy)
2 cups frozen whole kernel corn, thawed
3 garlic cloves, minced
2/3 cup diced sun-dried tomatoes (from an 8-ounce jar)
2/3 cup buttermilk
2/3 cup sour cream
2 large eggs

Steps:

  • Preheat the oven to 375 degrees F. Grease 2 muffin tins.
  • In a large bowl combine the muffin mix, corn, garlic, and sun-dried tomatoes. Stir to combine. In a small bowl whisk together the buttermilk, sour cream, and eggs until well blended. Add the buttermilk mixture to the muffin mix. Stir to combine. Spoon the mix into the muffin tins, filling up the cups about halfway. Bake until golden brown on top, about 15 minutes.

CHEDDAR MUFFINS



Cheddar Muffins image

A moist, cheesy muffin studded with sweet red pepper and green onions is so satisfying during the winter months. I recommend making a double batch because these disappear in a flash! -Maria Morelli, Kelowna, British Columbia

Provided by Taste of Home

Time 35m

Yield about 1 dozen.

Number Of Ingredients 15

2-1/2 cups all-purpose flour
2 tablespoons sugar
2 teaspoons baking powder
1 teaspoon Italian seasoning
1/2 teaspoon baking soda
1/2 teaspoon salt
1 large egg, room temperature
1-1/2 cups buttermilk
1/3 cup canola oil
2 garlic cloves, minced
2 cups shredded cheddar cheese
4 green onions, sliced
1/2 cup finely chopped sweet red pepper
2 tablespoons finely chopped oil-packed sun-dried tomatoes, patted dry
1/3 cup shredded Parmesan cheese

Steps:

  • Preheat oven to 400°. In a large bowl, whisk flour, sugar, baking powder, Italian seasoning, baking soda and salt. In another bowl, whisk egg, buttermilk, oil and garlic until blended. Add to flour mixture; stir just until moistened. Fold in cheddar cheese, onions, pepper and sun-dried tomatoes., Fill greased muffin cups three-fourths full. Sprinkle with Parmesan cheese. Bake 15-18 minutes or until a toothpick inserted in center comes out clean. Cool 5 minutes before removing from pans to wire racks. Serve warm.

Nutrition Facts : Calories 230 calories, Fat 12g fat (4g saturated fat), Cholesterol 32mg cholesterol, Sodium 394mg sodium, Carbohydrate 22g carbohydrate (4g sugars, Fiber 1g fiber), Protein 8g protein.

SUN-DRIED TOMATO MUFFINS



Sun-Dried Tomato Muffins image

These savory muffins burst with the Mediterranean flavors of olives and sun-dried tomatoes. Grated Parmesan adds even more texture and flavor.

Provided by By Betty Crocker Kitchens

Categories     Side Dish

Time 30m

Yield 12

Number Of Ingredients 11

1 cup milk
1/4 cup vegetable oil
1 egg
2 cups Gold Medal™ all-purpose flour
1/4 cup grated Parmesan cheese
1 tablespoon chopped fresh basil leaves or 1 teaspoon dried basil leaves
2 1/2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup chopped sun-dried tomatoes in olive oil, drained
1/4 cup pimiento-stuffed olives
Grated Parmesan cheese

Steps:

  • Heat oven to 400°F. Grease bottoms only of 12 regular size muffin cups, or line with paper baking cups.
  • Beat milk, oil and egg in large bowl. Stir in flour, 1/4 cup cheese, the basil, baking powder and salt just until flour is moistened. Fold in tomatoes and olives. Divide batter evenly among muffin cups (cups will be almost full). Sprinkle with cheese.
  • Bake 18 to 20 minutes or until golden brown. Immediately remove from pan to wire rack. Serve warm if desired.

Nutrition Facts : Calories 150, Carbohydrate 18 g, Cholesterol 20 mg, Fat 1 1/2, Fiber 1 g, Protein 5 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 300 mg

HERB & SUN-DRIED TOMATO MUFFINS



Herb & Sun-Dried Tomato Muffins image

Mom served these muffins instead of bread or buns. Now I make them to serve with soup or chili. - Betsy King, Duluth, Minnesota

Provided by Taste of Home

Time 40m

Yield 1 dozen.

Number Of Ingredients 12

2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon snipped fresh dill or 1/4 teaspoon dill weed
1 teaspoon minced fresh thyme or 1/4 teaspoon dried thyme
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon pepper
1 large egg, room temperature
1-1/4 cups 2% milk
1/4 cup olive oil
1/2 cup shredded cheddar cheese
1/2 cup oil-packed sun-dried tomatoes, finely chopped

Steps:

  • Preheat oven to 375°. In a large bowl, mix first 7 ingredients. In another bowl, whisk egg, milk and oil. Add to flour mixture; stir just until moistened. Fold in cheese and tomatoes., Fill 12 greased muffin cups three-fourths full. Bake 18-20 minutes or until a toothpick inserted in center comes out clean. Cool 5 minutes before removing from pan to a wire rack. Serve warm.

Nutrition Facts : Calories 161 calories, Fat 8g fat (2g saturated fat), Cholesterol 25mg cholesterol, Sodium 277mg sodium, Carbohydrate 18g carbohydrate (2g sugars, Fiber 1g fiber), Protein 5g protein. Diabetic Exchanges

GARLIC AND SUN-DRIED TOMATO CORN MUFFINS



Garlic and Sun-Dried Tomato Corn Muffins image

I love corn muffins, so I'm always looking for new twists on the old standby, which can be kind of bland. These have the surprise of little flecks of sun-dried tomatoes and tender corn kernels, and the garlic makes them so rich they don't need butter or another topping.

Yield makes 16 muffins

Number Of Ingredients 7

2 (8 1/2-ounce) packages corn muffin mix, such as Jiffy
2/3 cup diced sun-dried tomatoes (from an 8-ounce jar)
2 cups frozen corn kernels, thawed
3 garlic cloves, minced
2/3 cup buttermilk
2/3 cup sour cream
2 large eggs, beaten

Steps:

  • Preheat the oven to 375°F. Insert paper liners in 16 muffin cups or grease the tins.
  • In a large bowl, combine the corn, muffin mix, garlic, and sun-dried tomatoes. Stir to combine. Mix in the buttermilk, sour cream, and eggs and stir just until combined.
  • Spoon the mixture into the muffin tins, filling up the cups about halfway. Bake until golden brown on top and a toothpick inserted into the middle of a muffin comes out clean, about 15 minutes.

SUN-DRIED TOMATO AND COTTAGE CHEESE MUFFINS (VEGETARIAN)



Sun-Dried Tomato and Cottage Cheese Muffins (Vegetarian) image

From *Vegetarian Supercook* by Rose Elliot ("an accomplished UK-based cookbook author who focuses on vegetarian recipes") comes this unique & tempting muffin recipe. The intro contained a wealth of info: "Not only does their cottage cheese & grd almond base make them a smarter way to start the day, but the combo of tomatoes, cheese & basil baking in a hot oven makes your kitchen smell like a pizzeria. The texture here isn't attempting to emulate traditional flour-based muffins. These are much moister, less bready & more quiche-like." *Enjoy* !

Provided by twissis

Categories     Breads

Time 40m

Yield 9 Muffins, 9 serving(s)

Number Of Ingredients 10

1 cup cottage cheese (low-fat is fine)
3/4 cup parmesan cheese (freshly grated, divided per prep)
1/4 cup flour
1 cup almonds (very finely ground)
1 teaspoon baking powder
1/4 cup sun-dried tomato (oil-packed, but well-drained & finely chopped)
1/4 cup basil (finely chopped)
1/4 cup water
4 eggs (lightly beaten)
1/2 teaspoon salt

Steps:

  • Preheat oven to 400°F Line a muffin pan w/9 med-sized paper baking cups.
  • Mix cottage cheese in a bowl w/all but 1/4 cup of the Parmesan cheese + the remaining ingredients. Season w/salt as desired.
  • Spoon mixture into muffing cups (3/4 full), scatter w/remaining Parmesan & bake for 30-35 min or till set, risen & golden brown. Serve hot or at room temperature.
  • VERSATILITY BONUS: The recipe intro also shared the following: "In place of the sun-dried tomatoes, there are countless other ways to flavor the cheese & nut base batter including: 1) Chopped olives w/lemon zest & chopped herbs, 2) Sauteed chopped mushrooms & fresh thyme, 3) Chopped chipotles & adobo sauce, 4) Roasted garlic, pesto & toasted pine nuts and 5) Sauteed chopped potatoes & rosemary. :-).

CORN BREAD WITH SUN-DRIED TOMATOES



Corn Bread with Sun-Dried Tomatoes image

Categories     Bread     Tomato     Side     Bake     Corn     Bon Appétit     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Serves 12

Number Of Ingredients 13

3 cups yellow cornmeal
1 1/2 cups all purpose flour
1/2 cup sugar
1 tablespoon dried rubbed sage
1 tablespoon ground black pepper
1 1/2 teaspoons salt
1 1/2 teaspoons baking powder
3/4 teaspoon baking soda
2 1/4 cups buttermilk
1 cup chopped drained oil-packed sun-dried tomatoes, 1/4 cup oil reserved
1/2 cup (1 stick) butter, melted, cooled
4 large eggs
1 large egg yolk

Steps:

  • Preheat oven to 400°F. Butter two 9 1/2-inch-diameter deep-dish pie dishes. Combine cornmeal, flour, sugar, sage, pepper, salt, baking powder and baking soda in large bowl and whisk to blend. Combine buttermilk, sun-dried tomatoes, reserved sun-dried tomato oil, butter, eggs and egg yolk in medium bowl and whisk to blend. Stir buttermilk mixture into dry ingredients. Divide corn bread batter between prepared dishes.
  • Bake corn breads until tops begin to brown and tester inserted into center comes out clean, about 30 minutes. Cool slightly. (Corn breads can be prepared 6 hours ahead. Cool completely. Cover with aluminum foil. Reheat covered in 350°F oven about 10 minutes.)
  • Cut corn breads into wedges. Transfer to towel-lined basket; serve warm.

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

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From sallysbakingaddiction.com


SAVORY SUN DRIED TOMATO CORN MUFFINS - BELLA SUN LUCI
Preheat oven to 375 degrees. Grease 2 muffins tins. In a large bowl stir the muffin mix, corn, garlic, and sun dried tomatoes until combined. In a separate small bowl whisk together the buttermilk, sour cream, and eggs until well blended. Add the buttermilk mixture to the muffin mix. Stir to combine.
From bellasunluci.com


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