Corn And Jalapeño Muffins Recipes

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JALAPENO CORN MUFFINS RECIPE



Jalapeno Corn Muffins Recipe image

Add some spice to your meal with these jalapeno corn muffins.

Provided by Debby Mayne

Categories     Side Dishes

Time 35m

Number Of Ingredients 8

1-1/2 cups of self-rising cornmeal
1/2 cup of Bisquick (regular or gluten-free)
1/4 cup of cooking oil
1 cup of milk (regular, buttermilk, or almond milk)
2 eggs
1 teaspoon of sugar
1/4 cup of chopped jalapenos
Dash of ground cayenne pepper (optional)

Steps:

  • Preheat oven to 350 degrees F. Spray the cups of a muffin tin with nonstick cooking spray.
  • In a medium mixing bowl, beat the eggs. Add the milk and oil. Mix well.
  • Add the cornmeal, Bisquick, and sugar. Stir until the mixture is smooth.
  • If you plan to add cayenne pepper, do it now. Stir in the jalapenos.
  • Spoon the mixture into the greased muffin tin.
  • Bake for approximately 25 minutes or until the muffin tops are light golden brown.

Nutrition Facts : Calories 310 calories, Carbohydrate 38 grams carbohydrates, Cholesterol 65 milligrams cholesterol, Fat 15 grams fat, Fiber 3 grams fiber, Protein 8 grams protein, SaturatedFat 2 grams saturated fat, ServingSize 2 muffins, Sodium 680 milligrams sodium, Sugar 2 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 12 grams unsaturated fat

JALAPENO CORN MUFFINS



Jalapeno Corn Muffins image

Classic corn muffins flecked with spicy jalapeno are a perfect complement to New Orleans-Style Shrimp and Rice.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes

Time 45m

Number Of Ingredients 12

8 tablespoons (1 stick) unsalted butter, plus more for tin, melted
3/4 cup nonfat buttermilk
2 large eggs
1/2 cup sour cream
1 cup yellow cornmeal
1 cup all-purpose flour
1/2 cup packed light-brown sugar
2 tablespoons baking powder
1 teaspoon coarse salt
2 jalapenos, seeded and finely chopped
1/4 cup plus 2 tablespoons fresh or frozen (thawed) corn kernels
Unsalted butter, for serving

Steps:

  • Preheat oven to 375 degrees. Brush the cups of a standard 12-cup muffin tin with melted butter, and set aside. Whisk together buttermilk, eggs, and sour cream in a medium bowl until combined, and set aside. Whisk together cornmeal, flour, sugar, baking powder, salt, jalapenos, and corn in a large bowl until combined.
  • With a rubber spatula, fold buttermilk mixture into cornmeal mixture until well combined. Fold in melted butter. Divide batter among muffin cups, filling each three-quarters full. Bake until a cake tester inserted into centers comes out clean, about 25 minutes. Let muffins cool in tin 5 minutes. Turn out into a basket or bowl lined with a clean kitchen towel; cover to keep warm. Serve with butter.

JALAPENO CORN MUFFINS



Jalapeno Corn Muffins image

Provided by Food Network

Categories     side-dish

Time 45m

Yield 12 muffins

Number Of Ingredients 9

8 tablespoons (1 stick) unsalted butter, melted, plus butter for greasing the muffin tin
1 cup fine yellow cornmeal
1 cup corn flour
2 teaspoons baking powder
1/4 teaspoon kosher salt
2 large eggs, lightly beaten
1 cup whole milk
1 cup frozen corn kernels
2 tablespoons minced jalapeno (about 1 jalapeno)

Steps:

  • Preheat the oven to 400 degrees F. Grease a 12-cup muffin tin with butter.
  • Whisk together the cornmeal, corn flour, baking powder and salt in a large bowl.
  • In a medium bowl, whisk together the eggs, milk and melted butter.
  • Add the wet ingredients to the dry ingredients and mix until just combined. Stir in the corn kernels and jalapenos.
  • Spoon a heaping 1/4 cup batter into each muffin cup. Bake until golden brown and an inserted toothpick comes out clean, 20 to 25 minutes.

CORN AND JALAPEñO MUFFINS



Corn and Jalapeño Muffins image

The flavor of these buttery, miniature muffins is amped up with sautéed corn kernels and jalapeño chiles. They are the perfect accompaniment to a pot of beans, but are tender and delicate enough to serve with an elegant chicken stew.

Provided by David Tanis

Categories     dinner, lunch, snack, breads, side dish

Time 45m

Yield 36 muffins

Number Of Ingredients 12

6 tablespoons unsalted butter, plus more for buttering muffin tins
1 cup raw, tender corn kernels
1 jalapeño chile, finely chopped
Kosher salt
Ground black pepper
1 cup/135 grams all-purpose flour
1 cup/145 grams white or yellow cornmeal
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
2 eggs, beaten
1 1/2 cups buttermilk
3 ounces/85 grams grated Cheddar cheese

Steps:

  • Heat oven to 400 degrees. Put 2 tablespoons butter in a skillet over medium heat. Add corn kernels and jalapeño and cook gently for 2 minutes. Season with salt and pepper and set aside. Melt 4 tablespoons butter in a separate pan.
  • Mix together flour, cornmeal, baking powder, baking soda and 1 teaspoon kosher salt. Beat in eggs and buttermilk to make a thick batter. Add corn kernels and jalapeño, as well as the melted butter from the separate pan, then stir in grated cheese.
  • Butter miniature muffin tins and fill with about 1 1/2 tablespoons batter per muffin. Bake for 10 minutes, until golden.

Nutrition Facts : @context http, Calories 68, UnsaturatedFat 1 gram, Carbohydrate 8 grams, Fat 3 grams, Fiber 0 grams, Protein 2 grams, SaturatedFat 2 grams, Sodium 106 milligrams, Sugar 1 gram, TransFat 0 grams

FAVORITE JALAPENO CORN MUFFINS



Favorite Jalapeno Corn Muffins image

Honey butter tastes so yummy spread over these hot and snappy muffins. They're delicious with soups, stews and chili. -Mary Thomas, Hugo, Minnesota

Provided by Taste of Home

Time 35m

Yield 8 muffins.

Number Of Ingredients 16

1/2 cup all-purpose flour
1/2 cup cornmeal
4-1/2 teaspoons brown sugar
1/2 teaspoon baking powder
1/4 teaspoon salt
1/4 teaspoon baking soda
Dash pepper
1 large egg
1/3 cup sour cream
1/4 cup 2% milk
1 tablespoon canola oil
1 can (8-3/4 ounces) whole kernel corn, drained
1/2 to 1 jalapeno pepper, minced
HONEY BUTTER:
1/4 cup butter, softened
2 tablespoons honey

Steps:

  • In a small bowl, combine the first seven ingredients. In another bowl, combine the egg, sour cream, milk and oil. Stir into dry ingredients just until moistened. Stir in corn and jalapeno., Coat muffin cups with cooking spray; fill two-thirds full with batter. Bake at 400° for 14-16 minutes or until a toothpick inserted in the center comes out clean. In a small bowl, combine honey butter ingredients. Serve with warm muffins.

Nutrition Facts : Calories 175 calories, Fat 7g fat (3g saturated fat), Cholesterol 40mg cholesterol, Sodium 277mg sodium, Carbohydrate 24g carbohydrate (9g sugars, Fiber 1g fiber), Protein 4g protein.

CHEDDAR CORN MUFFINS WITH JALAPEñO BUTTER



Cheddar Corn Muffins with Jalapeño Butter image

Provided by Andrea Albin

Categories     Bread     Egg     Brunch     Side     Bake     Thanksgiving     Quick & Easy     Cheddar     Cornmeal     Jalapeño     Butter     Gourmet     Sugar Conscious     Kidney Friendly

Yield Makes 12 muffins

Number Of Ingredients 14

For muffins:
5 tablespoons unsalted butter, melted and cooled, plus 1 tablespoon, softened, for brushing muffin cups
2 cups cornmeal (preferably stone-ground)
1 teaspoon salt
1 teaspoon baking powder
1/2 teaspoon baking soda
3/4 cup corn, thawed if frozen
1 1/4 cups well-shaken buttermilk (not powdered)
1 large egg
1 3/4 cups grated sharp Cheddar (5 1/4 ounces), divided
For jalapeño butter:
1 stick unsalted butter, softened
1 fresh jalapeño, finely chopped, including seeds
Equipment: a muffin pan with 12 (1/2-cup) muffin cups

Steps:

  • Make corn muffins:
  • Preheat oven to 425°F with rack in middle. Brush muffin cups with softened butter.
  • Whisk together cornmeal, salt, baking powder, and baking soda in a large bowl.
  • Whisk together corn, buttermilk, egg, and melted butter in another bowl, then stir into flour mixture until just combined. Stir in 1 1/2 cups cheese.
  • Divide batter among muffin cups and sprinkle with remaining 1/4 cup cheese. Bake until puffed and golden-brown and a wooden pick inserted into center of a muffin comes out clean, about 20 minutes. Turn out onto a rack to cool. Serve warm or at room temperature.
  • Make jalapeño butter while muffins bake:
  • Stir together butter, jalapeño, and 1/4 teaspoon salt. Serve with muffins.

JALAPENO CORN MUFFINS



Jalapeno Corn Muffins image

Lots of sweet cornmeal flavor and texture in these confetti-colored muffins make them a great accompaniment to all kinds of casual summer fare. The recipe comes from Judie White of Florien, Louisiana.

Provided by Taste of Home

Time 30m

Yield 16 muffins.

Number Of Ingredients 13

1-1/2 cups yellow cornmeal
1-1/4 cups all-purpose flour
2 tablespoons sugar
1 tablespoon baking powder
1 teaspoon salt
1 teaspoon ground cumin
2 eggs
1 cup fat-free milk
3 tablespoons butter, melted
2 tablespoons minced fresh cilantro
1 can (8-3/4 ounces) whole kernel corn, drained
1/2 cup chopped sweet red pepper
1/2 cup chopped seeded jalapeno peppers

Steps:

  • In a large bowl, combine the first six ingredients. In another bowl, combine the eggs, milk, butter and cilantro; stir into dry ingredients just until moistened. Stir in the corn, red pepper and jalapenos. , Coat muffin cups with cooking spray; fill two-thirds full with batter. Bake at 425° for 12-16 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pans to wire racks. Serve warm.

Nutrition Facts : Calories 136 calories, Fat 3g fat (2g saturated fat), Cholesterol 33mg cholesterol, Sodium 303mg sodium, Carbohydrate 22g carbohydrate (3g sugars, Fiber 2g fiber), Protein 4g protein.

JALAPENO-JACK CORN MUFFINS



Jalapeno-Jack Corn Muffins image

Provided by Food Network Kitchen

Categories     dessert

Time 40m

Yield 12 muffins

Number Of Ingredients 12

1 cup yellow cornmeal
1 cup all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
2 tablespoons sugar
1 teaspoon salt
1 cup buttermilk
2 eggs, lightly beaten
1/4 cup melted unsalted butter
1 cup shredded Jack
2 jalapeno peppers, diced
1 jalapeno pepper, cut in 12 slices

Steps:

  • Preheat the oven to 400 degrees F. Spray muffin tin with non-stick spray. In a large bowl, combine the cornmeal, flour, baking powder, baking soda, sugar and salt. In another bowl, whisk together the buttermilk, eggs, butter, cheese and diced jalapeno peppers. Add the wet ingredients to the dry ingredients and stir the batter until all ingredients are thoroughly incorporated. Divide the batter into the prepared muffin pan, filling 2/3 of the way full. Place a jalapeno slice on top of each muffin. Bake until golden, about 25 minutes.

JALAPEñO JACK CORN MUFFINS



Jalapeño Jack Corn Muffins image

Bake these savory muffins made with cornmeal and jalapeño cheese - a delicious bread recipe.

Provided by Pillsbury Kitchens

Categories     Side Dish

Time 8h30m

Yield 12

Number Of Ingredients 11

3/4 cup milk
1/2 cup buttermilk
2 tablespoons margarine or butter, melted
1 egg
1 1/2 cups all-purpose flour
1/2 cup yellow cornmeal
1 tablespoon sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3 oz jalapeño Monterey Jack cheese, cut into 12 (3/4-inch) cubes

Steps:

  • Heat oven to 425°F. Spray 12 regular-size muffin cups with cooking spray, or line with paper baking cups and spray paper cups.
  • In medium bowl, mix milk, buttermilk, margarine and egg; blend well.
  • In large bowl, mix flour, cornmeal, sugar, baking powder, baking soda and salt.
  • Push dry ingredients aside to form well in center. Add milk mixture; stir just until dry ingredients are moistened. Spoon batter evenly into muffin cups, filling each 2/3 to 3/4 full. Press 1 cheese cube into center of each.
  • Bake 10 to 15 minutes or until golden brown and firm to the touch. Immediately remove muffins from pan. Cool slightly. Serve warm.

Nutrition Facts : Calories 140, Carbohydrate 20 g, Cholesterol 30 mg, Fat 1, Fiber 0 g, Protein 5 g, SaturatedFat 3 g, ServingSize 1 Muffin, Sodium 320 mg, Sugar 3 g, TransFat 0 g

JALAPEñO-HAM MINI CORN MUFFINS



Jalapeño-Ham Mini Corn Muffins image

Tender bite-sized mini corn muffins with a little kick.

Provided by lutzflcat

Categories     Corn Muffins

Time 20m

Yield 6

Number Of Ingredients 9

nonstick cooking spray
1 (8.5 ounce) package corn muffin mix (such as Jiffy®)
⅓ cup milk
1 large egg
3 tablespoons minced cooked ham
2 tablespoons minced jalapeño peppers
2 tablespoons minced onion
2 tablespoons frozen corn kernels, thawed
⅓ cup shredded Monterey Jack cheese

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C). Spray 18 mini muffin cups with nonstick spray.
  • Blend muffin mix, milk, and egg in a bowl; batter will be slightly lumpy.
  • Spray a skillet with cooking spray and heat over medium heat. Add ham, jalapeño peppers, onion, and corn kernels; sauté for 5 minutes.
  • Stir ham mixture into the muffin batter. Fold in Monterey Jack cheese. Use a 1-tablespoon scoop to fill each prepared muffin cup about 3/4 full.
  • Bake in the preheated oven until a toothpick inserted in the center of each muffin comes out clean and muffins are lightly browned, about 10 minutes.
  • Remove corn muffins from the pan. Serve warm or at room temperature.

Nutrition Facts : Calories 192.3 calories, Carbohydrate 27.7 g, Cholesterol 9 mg, Fat 6.6 g, Fiber 0.4 g, Protein 5.7 g, SaturatedFat 2.3 g, Sodium 727.5 mg

JALAPENO CORN MUFFINS



Jalapeno Corn Muffins image

Provided by Marian Burros

Categories     appetizer

Time 35m

Yield 11 muffins

Number Of Ingredients 9

1 cup cornmeal
1/2 cup flour
1/2 teaspoon baking soda
1 cup cream-style corn
4 or more fresh jalapeno peppers, seeded and chopped finely
1/4 pound very sharp grated white Cheddar cheese
1/2 cup olive oil
2 eggs, lightly beaten
1 cup buttermilk

Steps:

  • Grease 11 medium-size muffin cups.
  • Combine cornmeal, flour and baking soda. Stir in corn, peppers and cheese.
  • In another bowl combine oil, eggs and buttermilk, and stir into corn mixture, just enough to moisten. Do not overmix.
  • Fill prepared muffin cups with batter, and bake at 400 degrees for 20 minutes, or until muffins are golden brown.

Nutrition Facts : @context http, Calories 241, UnsaturatedFat 10 grams, Carbohydrate 22 grams, Fat 15 grams, Fiber 1 gram, Protein 6 grams, SaturatedFat 4 grams, Sodium 239 milligrams, Sugar 2 grams, TransFat 0 grams

MINI BACON-JALAPENO-ONION CORN MUFFINS



Mini Bacon-Jalapeno-Onion Corn Muffins image

These delicious, cheesy little corn muffins are loaded with kicks of bacon, jalapeno, and onion. Really good with chili or finger food for a game day party snack board.

Provided by lutzflcat

Categories     Meat and Poultry Recipes     Pork     Bacon     Appetizers

Time 35m

Yield 48

Number Of Ingredients 14

cooking spray
1 cup yellow cornmeal
2 tablespoons white sugar
1 teaspoon baking soda
¾ teaspoon salt
½ cup minced jalapeno peppers
½ cup minced onion
1 clove garlic, minced
4 tablespoons butter, melted
1 cup frozen corn, thawed
1 cup buttermilk
3 eggs, lightly beaten
5 slices crispy bacon, crumbled
6 ounces shredded Monterey Jack cheese

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Spray 48 mini muffin tin cups with nonstick cooking spray.
  • Mix cornmeal, sugar, baking soda, and salt together in a large bowl. Stir in jalapenos, onion, and garlic. Add melted butter and mix well.
  • Stir corn, buttermilk, eggs, and bacon into the cornmeal mixture until incorporated. Add shredded Monterey Jack cheese and mix batter well.
  • Use a 1-tablespoon cookie scoop to fill muffin cups about 3/4 full with batter.
  • Bake in the preheated oven until puffed and golden brown, 18 to 20 minutes. Remove from muffin tins and cool on a rack.

Nutrition Facts : Calories 44.9 calories, Carbohydrate 4 g, Cholesterol 17.5 mg, Fat 2.5 g, Fiber 0.3 g, Protein 1.8 g, SaturatedFat 1.4 g, Sodium 98.5 mg, Sugar 1.1 g

JALAPENO-CHEDDAR CORN MUFFINS



Jalapeno-Cheddar Corn Muffins image

A delightful sweet-spicy treat. They will freeze well. Great with a meal, a snack, even breakfast. They're wonderful with honey butter

Provided by uncledoofus

Categories     Quick Breads

Time 35m

Yield 12 serving(s)

Number Of Ingredients 13

2 cups yellow cornmeal
2 cups all-purpose flour
4 teaspoons baking powder
1 teaspoon baking soda
5 tablespoons sugar
2 teaspoons salt
2 cups buttermilk
4 eggs
1/2 cup melted butter
10 ounces shredded sharp cheddar cheese
1/3 cup frozen corn kernels (optional)
4 jalapenos, minced
1 -2 jalapeno, cut in thin slices

Steps:

  • Preheat oven to 400°F.
  • Spray muffin tins with butter flavor cooking spray.
  • combine the eggs,buttermilk,and melted butter in a bowl.
  • In another large bowl Combine all the dry ingredients and whisk together to blend.
  • Add the shredded Cheddar and the corn kernels to the dry ingredients.
  • Add the wet ingredients and mix gently, until everything is moist (do not over mix).
  • Divide the batter evenly between the 24 muffins. It should be about 3/4 of the way full.
  • place a thin slice of jalapeño on the top of each muffin and bake for about 25 minutes or until brown.

JALAPENO CORN MUFFINS WITH HONEY BUTTER



Jalapeno Corn Muffins With Honey Butter image

These are yummy, no cheese in this one but the honey or maple butter fits perfectly here, even with the jalapeño. Recipe makes 8 muffins so for small families it wont be to much. Just double the amounts for more. From TOH

Provided by MarraMamba

Categories     Quick Breads

Time 35m

Yield 8 muffins

Number Of Ingredients 15

1/2 cup flour
1/2 cup cornmeal
4 1/2 teaspoons brown sugar (or Splenda brown blend)
1/2 teaspoon baking powder
1/4 teaspoon salt
1/4 teaspoon baking soda
1 dash pepper
1 egg
1/3 cup sour cream
1/4 cup 2% low-fat milk
1 tablespoon canola oil
1 (8 3/4 ounce) can whole kernel corn, drained
1 jalapeno pepper (minced, and use 1/2 if less of a kick is wanted)
1/4 cup butter
2 tablespoons honey

Steps:

  • Preheat oven to 400°F.
  • In a small bowl combine first 7 ingredients.
  • In another bowl, combine the egg, sour cream, milk and oil. Stir into dry ingredients just until moistened. Stir in jalapeño and corn.
  • Coat muffin cups with nonstick spray, fill 2/3s full with batter. Bake at 400°F for 14-16 minutes until tester comes out clean.
  • In a small bowl combine honey and butter; serve with warm muffins.

HABANERO HONEY SWEET CORN CAKE



Habanero Honey Sweet Corn Cake image

This habanero honey sweet corn cake is spicy, sweet, savory, dense, moist, and very addictive! I also had no idea what to call this, as it's not really a cake, but it's also not a pie, or a pudding, or a custard, so I ended up with "cake" since it's inspired by sweet Mexican corn cake. No matter what you call this, it's phenomenal! Garnish with fresh fruit and top with crème fraiche, sour cream, Mexican crema, or whipped cream and freshly grated lime zest.

Provided by Chef John

Categories     Cornbread

Time 55m

Yield 8

Number Of Ingredients 10

2 cups fresh corn kernels
1 habanero pepper, seeded and diced
2 large eggs
⅓ cup water
⅓ cup honey
⅔ cup all-purpose flour
½ cup unsalted butter, melted
⅓ cup cornmeal
1 teaspoon kosher salt
½ teaspoon baking powder

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Generously butter a 9-inch pie dish.
  • Combine fresh corn kernels, habanero pepper, eggs, water, and honey in a bowl. Puree with an immersion blender until almost smooth. Add flour, melted butter, cornmeal, salt, and baking powder; whisk until combined.
  • Transfer mixture into the greased pie dish. Shake gently to settle mixture into the dish.
  • Bake in the center of the preheated oven until golden brown and a wooden skewer inserted into the center of the cake comes out clean, 45 to 55 minutes. Let cool until warm or room temperature before serving.

Nutrition Facts : Calories 254.7 calories, Carbohydrate 31.6 g, Cholesterol 77 mg, Fat 13.4 g, Fiber 1.6 g, Protein 4.5 g, SaturatedFat 7.8 g, Sodium 296.9 mg

KALE, CORN, AND JALAPENO MUFFINS



Kale, Corn, and Jalapeno Muffins image

Serve these savory muffins with a dash of hot sauce for extra kick.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes

Time 1h10m

Yield Makes one dozen

Number Of Ingredients 11

1 bunch kale, cleaned and torn into 2-inch pieces
1 stick unsalted butter, melted, plus more for brushing (optional)
1 cup unbleached all-purpose flour
1 cup fine cornmeal
2 teaspoons baking powder
1 teaspoon kosher salt
1 cup milk
2 large eggs, room temperature
2 tablespoons honey
1 jalapeno, seeded and finely diced
1 cup fresh or thawed frozen corn kernels

Steps:

  • In a steamer set in a pot of boiling water, cook kale until bright green and just tender, about 5 minutes. Let cool completely, then coarsely chop. Measure out 1 cup; reserve remainder for another use.
  • Preheat oven to 375 degrees. Line a standard 12-cup muffin tin with baking cups, or lightly brush with butter. In a medium bowl, whisk together flour, cornmeal, baking powder, and salt. In another bowl, whisk together butter, milk, eggs, and honey. Stir wet ingredients into dry until just combined. Fold in kale, jalapeno, and corn.
  • Divide batter evenly among muffin cups. Bake until golden and tops spring back when lightly touched, about 22 minutes. Let cool 5 minutes in tin, then transfer to a wire rack and let cool completely.

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From halfbakedharvest.com


JALAPENO CHEDDAR CORN MUFFINS - SAVVY SAVING COUPLE
2022-01-29 Preheat oven to 375° Fahrenheit. Line a 12-count muffin tin with cupcake wrappers and spray them lightly with nonstick spray. In a large bowl combine the flour, corn meal, salt, and baking soda. Add in the butter, sugar, honey, and eggs, and mix to just combine. Fold in the diced pepper and cheese until just evenly distributed.
From savvysavingcouple.net


BEST CORN MUFFINS RECIPE - THERESCIPES.INFO
10 Best Cornbread Muffins with Cream Corn Recipes | Yummly new www.yummly.com. Jun 1, 2022milk, eggs, shredded sharp cheddar cheese, corn muffin mix, whole kernel corn, drained and 2 more Cornbread Muffins Wok and Skillet eggs, flour, salt, whole kernel corn, drained, butter, milk, yellow corn meal and 3 more Cornbread Muffins Princess Pinky Girl all purpose …
From therecipes.info


JALAPEñO CORNBREAD MUFFINS (GLUTEN FREE) - THE YUMMY BOWL
2021-06-27 In a large bowl whisk sugar, baking powder, cornmeal, flour, salt until combined. In a separate medium bowl, whisk eggs and then add oil, melted butter and milk. Add wet ingredients to dry and whisk until smooth. In a separate bowl mix diced jalapeños and sprinkle with flour just enough to cover all the jalapeños.
From theyummybowl.com


JALAPEñO CHEDDAR CORNBREAD MUFFINS (MADE IN ONE BOWL)
2021-10-25 HOW TO MAKE MOIST JALAPEÑO CHEDDAR CORNBREAD MUFFINS. Preheat the oven to 350 degrees F. STEP ONE: First, whisk the melted butter, oil, honey, and sugar in a bowl until combined. Next, stir in the egg and the milk. STEP TWO: Add baking soda, baking powder, flour, cornmeal, and salt to the bowl and mix just until combined.
From kathrynskitchenblog.com


JALAPEñO-CORNMEAL MUFFINS | WILLIAMS SONOMA
Preheat an oven to 400°F. Grease 11 standard muffin cups with butter or butter-flavored nonstick cooking spray; fill the unused cup one-third full with water to prevent warping. In a bowl, stir together the cornmeal, flour, sugar, baking powder and salt. Stir in the jalapeño chilies and zucchini and toss to distribute evenly.
From williams-sonoma.com


JALAPENO CORN MUFFINS - MAZOLA® OILS
2021-12-09 Combine eggs, corn syrup and vegetable oil in a large bowl. Stir in flour mixture until just blended. Fold in corn, cheese and peppers. Spoon batter evenly into 12 greased (2-1/2-inch) muffin cups. Bake 15 to 20 minutes or until lightly browned and firm to touch. Cool in pan on wire rack 5 minutes; remove from pan.
From mazola.ca


JALAPEñO-CHEDDAR CORN MUFFINS | HEALTHY RECIPES | WW CANADA
Instructions. Preheat oven to 450°F. Cut 12 thin slices from 1 jalapeño; set slices aside. Seed the rest of the jalapeño and the other jalapeño and finely chop. Coat a medium nonstick skillet with nonstick spray. Heat pan over medium-high heat. Add chopped jalapeño and corn; sauté until corn begins to brown, about 4 minutes.
From weightwatchers.com


JALAPENO CHEDDAR CORN MUFFINS ARCHIVES - VIVA RECIPES
10 Easy, Quick, and Tasty Appetizer Recipes | Ten Recipes in One Video for Beginners From the store, into the oven! An appetizer with puff pastry and simple ingredients
From vivarecipes.com


JALAPEñO AND CORN MUFFINS – SEMI SCRATCHED
2021-01-11 Instructions. Pre-heat oven to 375 degrees, line your muffin tins with paper liners, and set aside. In a small bowl place flour, baking powder, salt, sugar, and mix well; set aside. In a medium bowl place oil, milk, and eggs; mix well. To the …
From semiscratched.com


JALAPENO CORN MUFFINS - MONKEY AND ME KITCHEN ADVENTURES
2018-08-13 Add the dry ingredients to the wet ingredients and stir just until combined. Then add the diced jalapeno peppers, sliced scallions, diced bell pepper, and thawed corn, mix until well combined, but do not overmix the batter. Fill the muffin baking pan (with paper liners) to nearly the top up the muffin liner sides.
From monkeyandmekitchenadventures.com


MINI JALAPENO POPPER CORN MUFFINS - SPICY SOUTHERN KITCHEN
2021-09-21 Jiffy Corn Muffin Mix Egg Whole Milk Cream Cheese Shredded Sharp Cheddar Cheese How To Make Mix together muffin mix, diced jalapeno, egg, and milk. Place batter in greased muffin tin. Press a cube of cream cheese in the center of each one. Place a little shredded cheddar cheese and a jalapeno slice on top of each one. Bake 12 to 15 minutes.
From spicysouthernkitchen.com


JALAPEñO JAM CORN MUFFINS - LIFE, LOVE, AND GOOD FOOD
2018-08-09 Preheat over to 375 degrees. Lightly coat a 12-cup muffin tin with cooking spray; set aside. In a medium size bowl, sift together the flour, cornmeal, baking powder, salt, and cayenne pepper. In a larger bowl, blend together the buttermilk, butter, and sugar. Mix in …
From lifeloveandgoodfood.com


JALAPENO CORN MUFFINS | EMERILS.COM
Directions. In a small saute pan, melt the butter over medium-low heat. Add the onions and cook until soft and golden brown, 3 to 4 minutes. Add the fresh corn and a pinch of salt and cook an additional 3 to 4 minutes, stirring occasionally. Remove from the heat and set aside to cool. In a large bowl, stir together the flour, cornmeal, baking ...
From emerils.com


JALAPENO CORN MUFFINS RECIPE | TIFFANI THIESSEN | COOKING CHANNEL
Whisk together the cornmeal, corn flour, baking powder and salt in a large bowl. In a medium bowl, whisk together the eggs, milk and melted butter. Add the wet ingredients to the dry ingredients and mix until just combined. Stir in the corn kernels and jalapenos. Spoon a heaping 1/4 cup batter into each muffin cup.
From cookingchanneltv.com


JALAPEñO GRILLED SWEET CORN MUFFINS - A FARMGIRL'S DABBLES
2020-08-14 Add cheddar cheese, corn, jalapeño, and onion. Fold in with a rubber spatula, taking care to not over mix. With a scoop or large spoon, divide batter between the twelve muffin cups. Then sprinkle some additional corn, jalapeño, and red onion over the top of each muffin. Bake for 16 to 17 minutes, or until muffins are puffed up and golden.
From afarmgirlsdabbles.com


JALAPENOS CHEESE CORN - RECIPES | COOKS.COM
23 hours ago Preheat oven to 400°F. Butter ... baking pan. Combine corn meal and biscuit mix in ... melted butter and jalapenos.Turn batter out into ... top generously with cheese.Set under broiler (highest ... more or less heat.
From cooks.com


JALAPEñO-CHEDDAR CORN MUFFINS RECIPE | MYRECIPES
Make a well in center of mixture. Combine buttermilk and next 4 ingredients (through eggs); stir with a whisk. Add to flour mixture, stirring just until moist. Stir in cheese, corn, and jalapeño pepper. Step 3. Place 15 paper muffin cup liners in muffin cups; coat heavily with cooking spray.
From myrecipes.com


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