Corn Muffins With Sweet Red Peppers Recipes

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RED PEPPER CORN MUFFINS



Red Pepper Corn Muffins image

Bits of sweet red pepper make these muffins so pretty and the buttermilk adds flavour without fat. You can substitute jarred pimiento or roasted red pepper if you like but drain them well and pat dry. Adapted from Gourmet magazine.

Provided by Cookin-jo

Categories     Quick Breads

Time 22m

Yield 12 muffins, 12 serving(s)

Number Of Ingredients 9

1/3 cup finely chopped sweet red pepper
1 cup yellow cornmeal
1 cup flour
2 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 large eggs
1 1/4 cups buttermilk
1/4 cup butter, melted

Steps:

  • Preheat oven to 400 degrees.
  • Generously butter muffin tin -- 12 muffin regular size.
  • Whisk together cornmeal, flour, baking powder, baking soda and salt in a large mixing bowl.
  • Whisk together eggs, buttermilk and melted butter in a medium bowl.
  • Add buttermilk mixture and red peppers to the flour mixture and stir until just combined; do not overmix.
  • Place about 1/3 cup mixture into each of 12 muffin cups.
  • Bake for 12 minutes or until a toothpick inserted in the middle of a muffin comes out clean.
  • Carefully remove muffins from tin to a wire rack to cool.

SWEET CORN WITH PEPPERS



Sweet Corn With Peppers image

Provided by Pierre Franey

Categories     side dish

Time 10m

Yield 4 servings

Number Of Ingredients 9

2 sweet red peppers, about 3/4 pound
1 or 2 ears fresh corn (or 1 cup frozen corn kernels)
1 tablespoon olive oil
1 tablespoon butter
2/3 cup finely chopped scallions
1/8 teaspoon ground cumin
Salt to taste, if desired
Freshly ground pepper to taste
1/4 teaspoon finely minced garlic

Steps:

  • Core and vein the peppers. Cut the flesh into very thin strips about 1 1/2 inches in length. There should be about 2 cups.
  • Set aside. Scrape the kernels from the corn. There should be about one cup.
  • Set aside.
  • Heat the oil and butter in a skillet and add the scallions, peppers and corn. Sprinkle with cumin, salt, pepper and garlic. Cook, shaking the skillet and stirring, about 1 1/2 minutes.
  • Spoon the mixture into a warm serving dish.

Nutrition Facts : @context http, Calories 117, UnsaturatedFat 4 grams, Carbohydrate 13 grams, Fat 7 grams, Fiber 3 grams, Protein 2 grams, SaturatedFat 2 grams, Sodium 343 milligrams, Sugar 6 grams, TransFat 0 grams

SWEET CORN MUFFINS



Sweet Corn Muffins image

I love to make cornbread and corn muffins, but often the results are not moist or sweet enough for my taste. So I experimented until I came up with these light, pleasantly sweet muffins. They ended up winning a blue ribbon at our county fair. —Patty Bourne, Owings, Maryland

Provided by Taste of Home

Time 35m

Yield 1 dozen.

Number Of Ingredients 8

1-1/2 cups all-purpose flour
1 cup sugar
3/4 cup cornmeal
1 tablespoon baking powder
1/2 teaspoon salt
2 large eggs, room temperature
1/2 cup shortening
1 cup 2% milk, divided

Steps:

  • In a bowl, combine the dry ingredients. Add eggs, shortening and 1/2 cup of milk; beat for 1 minute. Add remaining milk; beat just until blended. Fill 12 paper-lined muffin cups three-fourths full. Bake at 350° until muffins test done, 25-30 minutes.

Nutrition Facts : Calories 254 calories, Fat 10g fat (3g saturated fat), Cholesterol 33mg cholesterol, Sodium 241mg sodium, Carbohydrate 38g carbohydrate (18g sugars, Fiber 1g fiber), Protein 4g protein.

SPICY ROASTED RED PEPPER CORN MUFFINS



Spicy Roasted Red Pepper Corn Muffins image

Categories     Bread     Side     Bake     Quick & Easy     Cheddar     Cornmeal     Bell Pepper     Fall     Jalapeño     Gourmet     Sugar Conscious     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 12 muffins

Number Of Ingredients 12

1 1/4 cups yellow cornmeal
1/2 cup all-purpose flour
1 tablespoon sugar
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
1 cup grated extra-sharp Cheddar cheese (about 4 ounces)
3/4 cup buttermilk
1 large egg
1/2 stick (1/4 cup) unsalted butter, melted and cooled
2 tablespoons minced seeded pickled jalapeño chilies (wear rubber gloves)
a 7-ounce jar roasted red peppers, drained, rinsed, patted very dry between paper towels, and chopped fine

Steps:

  • Preheat oven to 425°F. and butter twelve 1/3-cup muffin tins.
  • In a bowl whisk together cornmeal, flour, sugar, baking powder, baking soda, salt, and Cheddar. In a small bowl whisk together buttermilk, egg, butter, and chilies. Add buttermilk mixture to cornmeal mixture, stirring until just combined, and stir in roasted peppers (do not overmix).
  • Divide batter evenly among muffin tins and bake in middle of oven 15 to 20 minutes, or until golden and a tester comes out clean.

MINI PEPPER CORN MUFFINS



Mini Pepper Corn Muffins image

Mini Pepper Corn Muffins, from Lucy Fouts of Jacksonville, Texas, make a cute accompaniment to almost any meal. These golden bite-size gems are enhanced by flecks of red and green pepper.

Provided by Taste of Home

Time 20m

Yield about 2 dozen.

Number Of Ingredients 11

2 tablespoons each diced sweet red and green pepper
1-1/2 teaspoons olive oil
1/2 cup plus 2 tablespoons cornmeal
6 tablespoons all-purpose flour
1-1/2 teaspoons sugar
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1 egg
1/2 cup buttermilk
3 tablespoons butter, melted

Steps:

  • In a small skillet, saute peppers in oil for 5 minutes or until tender; cool slightly. In a bowl, combine the cornmeal, flour, sugar, baking powder, baking soda and salt. In a small bowl, whisk the egg, buttermilk, butter and peppers until blended. Stir into dry ingredients just until moistened., Fill paper-lined miniature muffin cups three-fourths full. Bake at 425° for 6-9 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks.

Nutrition Facts : Calories 117 calories, Fat 6g fat (3g saturated fat), Cholesterol 39mg cholesterol, Sodium 206mg sodium, Carbohydrate 13g carbohydrate (2g sugars, Fiber 1g fiber), Protein 3g protein.

SWEET CORN MUFFINS WITH REAL CORN



Sweet Corn Muffins with Real Corn image

Corn muffins with actual corn...delicious dessert-type muffin that we have when it's burrito night at our house.

Provided by Bob Manasco

Categories     Bread     Quick Bread Recipes     Muffin Recipes     Corn Muffin Recipes

Time 45m

Yield 18

Number Of Ingredients 9

1 ½ cups all-purpose flour
1 cup white sugar
¾ cup cornmeal
1 tablespoon baking powder
½ teaspoon salt
1 (14.5 ounce) can cream-style corn
2 eggs, beaten
½ cup applesauce
1 cup milk

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease 18 muffin cups.
  • Mix flour, sugar, cornmeal, baking powder, and salt together in a large mixing bowl. Add cream-style corn, eggs, applesauce, and 1/2 cup milk to the flour mixture and beat with an electric hand mixer for 1 minute. Pour remaining milk into the batter and beat until just blended. Fill muffin tins 3/4 full of batter.
  • Bake in the preheated oven until a toothpick inserted into the center of a muffin comes out clean, 25 to 30 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.

Nutrition Facts : Calories 133.5 calories, Carbohydrate 28.6 g, Cholesterol 21.8 mg, Fat 1.2 g, Fiber 1 g, Protein 3 g, SaturatedFat 0.4 g, Sodium 200.3 mg, Sugar 13.3 g

JALAPEñO CORN MUFFINS WITH RED BELL PEPPER



Jalapeño Corn Muffins with Red Bell Pepper image

Categories     Bread     Breakfast     Brunch     Bake     Picnic     Corn     Bell Pepper     Summer     Jalapeño     Bon Appétit     Sugar Conscious     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 14

Number Of Ingredients 16

Nonstick vegetable oil spray
8 tablespoons butter
1 cup chopped onion
2 teaspoons minced fresh garlic
1 1/2 cups yellow cornmeal
1 cup all purpose flour
2 tablespoons sugar
1 tablespoon baking powder
1 1/4 teaspoons salt
1/2 teaspoon baking soda
1 cup whole milk
4 large eggs
1 cup frozen corn kernels, thawed, drained
1/2 cup chopped red bell pepper
1/4 cup chopped fresh cilantro
1 1/2 tablespoons finely chopped seeded jalapeño chili

Steps:

  • Position rack in center of oven and preheat to 400°F. Spray fourteen 1/3-cup muffin cups with nonstick vegetable oil spray, or line with paper liners. Melt 2 tablespoons butter in heavy small saucepan over medium heat. Add onion and garlic and sauté until onion is tender, about 8 minutes. Add remaining 6 tablespoons butter; stir until melted.
  • Combine cornmeal and next 5 ingredients in large bowl. Whisk milk and eggs together in medium bowl; mix into dry ingredients. Add onion-butter mixture, corn, red bell pepper, cilantro and jalapeño and stir until just blended.
  • Divide batter among prepared muffin cups. Bake until tester inserted into center of muffins comes out clean, about 20 minutes. Cool muffins slightly on wire rack; 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

CORN MUFFINS WITH SWEET RED PEPPERS



Corn Muffins with Sweet Red Peppers image

Make and share this Corn Muffins with Sweet Red Peppers recipe from Food.com.

Provided by Derf2440

Categories     Quick Breads

Time 25m

Yield 12 serving(s)

Number Of Ingredients 10

1/2 cup all-purpose flour
1/2 cup yellow cornmeal
2 tablespoons sugar
2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 cup buttermilk
2 tablespoons vegetable oil
1 egg
1/4 cup finely shopped sweet red pepper

Steps:

  • In large bowl, combine flour, cornmeal, sugar, baking powder, salt and pepper.
  • In small bowl, beat together buttermilk, oil and egg, stir into dry ingredients just until moistened.
  • Stir in red pepper.
  • Spoon batter into well greased or paper lined muffin cups, filling each two thirds full.
  • Bake in 425f degree oven for 15 minutes or until tester inserted in centre comes out clean.
  • Or bake in 8 inch square baking pan in 425f degree oven for 20 minutes or until firm to the touch.
  • cut into squares to serve.

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