Corn Muffins With Cheese And Nuts Recipes

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CHEESY CORNBREAD MUFFINS



Cheesy Cornbread Muffins image

Provided by Ree Drummond : Food Network

Time 45m

Yield 12 muffins

Number Of Ingredients 13

Nonstick cooking spray, for the muffin tin
1 1/3 cups yellow cornmeal
2/3 cup all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon kosher salt
1 cup buttermilk
2 large eggs, whisked
1 1/2 cups grated sharp Cheddar
One 4-ounce cans green chiles
6 tablespoons salted butter, melted
8 tablespoons salted butter, softened
3 tablespoons honey

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.

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

DOUBLE CORN AND CHEESE MUFFINS



Double Corn And Cheese Muffins image

Provided by Florence Fabricant

Categories     side dish

Time 45m

Yield 12 servings

Number Of Ingredients 10

1 1/2 cups flour
2/3 cup stone-ground yellow cornmeal
2 tablespoons sugar
1 tablespoon baking powder
1 teaspoon salt
2 large eggs
1 cup milk
5 tablespoons unsalted butter, melted
1 cup canned, frozen or fresh corn kernels
1 cup grated cheddar cheese (about 3 ounces by weight)

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

CORNBREAD MUFFINS WITH CHEDDAR CHEESE



Cornbread Muffins with Cheddar Cheese image

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

1 cup milk
½ cup sour cream
¼ cup butter, melted
1 egg, lightly beaten
1 cup all-purpose flour
1 cup cornmeal
1 cup chopped whole kernel corn
2 tablespoons white sugar
½ teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
½ cup shredded Cheddar cheese

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

CORN AND CHEESE MUFFINS



Corn and Cheese Muffins image

Provided by Ginny Leith Holland

Categories     Bread     Cheese     Vegetable     Bake     Quick & Easy     Summer     Bon Appétit     New Jersey

Yield Makes 12

Number Of Ingredients 5

2 8 1/2-ounce packages corn muffin mix
1 cup nonfat milk
1 cup low-fat cottage cheese
2 large eggs
1/2 cup (packed) shredded cheddar cheese (about 2 ounces)

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.

SAVORY CHEESE CORNBREAD MUFFINS



Savory Cheese Cornbread Muffins image

These cheddar cheese cornbread muffins are the perfect bread to serve with a hearty chili or stew or serve them with baked beans or greens.

Provided by Diana Rattray

Categories     Side Dish     Bread

Time 27m

Yield 12

Number Of Ingredients 10

3/4 cup all-purpose flour
2 1/2 teaspoons baking powder , preferably aluminum-free
3/4 teaspoon table salt
1 tablespoon granulated sugar
1/2 cup yellow cornmeal
1 cup sharp cheddar cheese, shredded
1 large egg
3/4 cup milk
2 tablespoons melted butter or shortening
Optional: 2 tablespoons melted butter for topping

Steps:

  • Gather the ingredients.
  • Preheat the oven to 400 F. Grease a muffin tin or spray with baking spray.
  • In a medium mixing bowl combine the flour, baking powder, table salt, sugar, and cornmeal. Blend well. Stir the shredded cheese into the flour mixture.
  • In a separate bowl, whisk the egg. Add the milk and the melted butter or shortening and whisk to blend.
  • When the oven has completely preheated, stir the egg and milk mixture into the flour mixture just until blended.
  • Immediately fill the prepared muffin cups about two-thirds full and bake in the preheated oven for 17 to 22 minutes, or until golden brown.
  • If desired, brush more melted butter over the tops of the hot muffins as soon as they come out of the oven.
  • Enjoy!

Nutrition Facts : Calories 120 kcal, Carbohydrate 12 g, Cholesterol 31 mg, Fiber 1 g, Protein 4 g, SaturatedFat 3 g, Sodium 311 mg, Sugar 2 g, Fat 6 g, ServingSize 12 servings, UnsaturatedFat 0 g

CORN MUFFINS WITH BACON BITS AND CHEDDAR CHEESE



Corn Muffins with Bacon Bits and Cheddar Cheese image

Provided by Rachael Ray : Food Network

Categories     side-dish

Time 36m

Yield 6 to 8 muffins depending on tin size

Number Of Ingredients 6

A drizzle extra-virgin olive oil
6 slices bacon, chopped
1 box corn muffin mix plus ingredients according to package directions to make 1 batch muffins
1 rounded teaspoon smoked sweet paprika
3 to 4 tablespoons finely chopped chives
1/3 pound brick sharp yellow Cheddar, chopped into 1/4-inch dice

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.

CORNMEAL CHEESE MUFFINS



Cornmeal Cheese Muffins image

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

1-1/2 cups all-purpose flour
1/2 cup yellow cornmeal
1/4 cup sugar
1 tablespoon baking powder
3/4 teaspoon salt
1/2 cup 4% cottage cheese
3/4 cup milk
1/4 cup canola oil
1 egg
1/2 cup shredded cheddar cheese
1/2 teaspoon dried thyme

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.

CHEESY CORN MUFFINS



Cheesy Corn Muffins image

When the aroma of these muffins fills the house, my family's eager to be called to the dinner table for the first mouthwatering taste.-Joyce Hunsberger, Quakertown, Pennsylvania

Provided by Taste of Home

Time 30m

Yield 1 dozen.

Number Of Ingredients 5

1/4 cup chopped onion
1 tablespoon butter
2 packages (8-1/2 ounces each) corn bread/muffin mix
1/2 cup sour cream
1/2 cup shredded cheddar cheese

Steps:

  • In a small skillet, saute onion in butter until tender; set aside. Prepare muffin mixes according to package directions; fold in the onion. Fill greased or paper-lined muffin cups two-thirds full. Combine sour cream and cheese; drop by rounded teaspoonfuls onto each muffin. Bake at 400° for 15-20 minutes or until muffins test done. Cool in pan for 5 minutes before removing to a wire rack.

Nutrition Facts :

BASIL CORN MUFFINS WITH GOAT CHEESE



Basil Corn Muffins with Goat Cheese image

These savory muffins are portable -- and perfect for a festive occasion, like a picnic.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Pasta and Grains

Time 45m

Yield Makes 12

Number Of Ingredients 13

1/4 cup (1/2 stick) unsalted butter, melted and cooled, plus more for muffin pan
2 cups all-purpose flour (spooned and leveled), plus more for muffin pan
1/4 cup fine cornmeal
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon fine salt
1 teaspoon sugar
3/4 teaspoon red-pepper flakes
1 1/4 cups buttermilk
1 large egg, lightly beaten
1 cup corn kernels (from 1 large ear)
1/4 cup roughly chopped fresh basil
8 ounces fresh goat cheese, room temperature, for serving

Steps:

  • Preheat oven to 375 degrees. Butter and flour 12 standard muffin cups. In a large bowl, whisk together flour, cornmeal, baking powder, baking soda, salt, sugar, and red pepper flakes. Add butter, buttermilk, and egg and whisk until combined. With a rubber spatula, fold in corn and basil.
  • Fill each muffin cup with rounded 1/3 cup batter. Bake until muffins are puffed, set, and light golden on top, 25 to 30 minutes, rotating pan halfway through. Let muffins cool completely in pan on a wire rack. (Store in an airtight container, up to 3 days.) Serve with goat cheese.

CHEDDAR CORN MUFFINS



Cheddar Corn Muffins image

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

1 cup unbleached flour
1 cup cornmeal (I like to use coarser polenta)
1 tablespoon baking powder
1/2 teaspoon salt
1/4 cup sugar
1 large egg
1 cup milk
4 tablespoons unsalted butter, melted
1 1/4 cups grated sharp cheddar cheese

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

DOUBLE-CORN AND CHEESE MUFFINS



Double-Corn and Cheese Muffins image

Categories     Bread     Cheese     Bake     Vegetarian     Mozzarella     Corn     Fall     Hominy/Cornmeal/Masa     Bon Appétit

Yield Makes 8 muffins

Number Of Ingredients 6

1/3 cup whole milk
1 large egg
1 8 1/2-ounce box corn muffin mix
1/3 cup (packed) shredded "pizza cheese" or mozzarella cheese
1/3 cup frozen corn kernels, thawed
3 tablespoons chopped fresh basil

Steps:

  • Preheat oven to 400°F. Line eight 1/3-cup muffin cups with paper liners. Blend milk and egg in small bowl. Place remaining ingredients in large bowl; add milk mixture. Stir until ingredients are just moistened (do not overmix). Divide batter among prepared muffin cups.
  • Bake muffins until golden and tester inserted into center comes out clean, about 20 minutes. Serve muffins warm.

CHEESE, CUMIN & ONION SEED CORNBREAD MUFFINS



Cheese, cumin & onion seed cornbread muffins image

Pair these moreish cheesy onion-seed-speckled muffins with your favourite bowl of soup for dunking. They're perfect served with a creamy carrot soup.

Provided by Good Food team

Categories     Side dish

Time 40m

Number Of Ingredients 12

100ml sunflower oil, plus extra for the tin
200g self-raising flour
100g polenta or cornmeal
½ tsp bicarbonate of soda
½ tsp mustard powder
½ tsp cayenne pepper
1 tbsp cumin seeds
1 tbsp onion seeds
200ml milk
2 eggs, beaten
50g extra-mature cheddar, grated
25g parmesan, finely grated

Steps:

  • Heat the oven to 200C/180C fan/gas 6 and oil a 12-hole muffin tin. Tip the flour, polenta, bicarb, mustard powder, cayenne and 2 tsp each of the cumin and onion seeds into a bowl with a large pinch of salt. Whisk the oil, milk and eggs together in a jug and pour over the dry ingredients. Beat everything together until smooth. Stir through all but a handful of both cheeses, then divide the mixture between the holes in the tin. Combine the rest of the cheese, cumin and onion seeds and scatter this over the tops.
  • Bake the muffins for 20-22 mins until puffed up and golden. Leave to cool for 10 mins in the tin, then transfer to a wire rack to cool completely. Best eaten on the day, but will keep in an airtight container for two days.

Nutrition Facts : Calories 219 calories, Fat 13 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 19 grams carbohydrates, Sugar 1 grams sugar, Fiber 1 grams fiber, Protein 6 grams protein, Sodium 0.5 milligram of sodium

CORN MUFFINS WITH CHEESE AND NUTS



Corn Muffins With Cheese and Nuts image

Make and share this Corn Muffins With Cheese and Nuts recipe from Food.com.

Provided by Chef Dudo

Categories     Quick Breads

Time 20m

Yield 12 muffins

Number Of Ingredients 11

1 cup yellow cornmeal
1 cup flour
1/4 cup sugar
1/4 teaspoon salt
1 tablespoon baking powder
1/4 teaspoon white pepper
1 1/4 cups cheddar cheese, shredded
3/4 cup pecans or 3/4 cup walnuts, chopped
2 eggs
1 cup milk
1/4 cup butter, melted

Steps:

  • Preheat oven to 425°F.
  • Grease the muffin tins.
  • Mix, in a medium bowl, cornmeal, flour, sugar, salt, baking powder, and white pepper.
  • Add cheese and nuts.
  • In another bowl, whisk the eggs.
  • Add milk and melted butter.
  • Mix the dry ingredients into the liquid mixture.
  • Stir until just combined.
  • Spoon the batter into prepared muffin tins.
  • Bake for ten minutes.
  • Let the muffins sit in the tins for a few minutes before removing.
  • Let cool on wire racks.

Nutrition Facts : Calories 244.9, Fat 14.6, SaturatedFat 6.1, Cholesterol 56.4, Sodium 271.7, Carbohydrate 22.4, Fiber 1.7, Sugar 4.6, Protein 7.2

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