MINI PEPPER CORN MUFFINS
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
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.
RED PEPPER CORN MUFFINS
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
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.
ONION AND RED PEPPER CORN MUFFINS
This is an old fashioned corn muffin recipe, which is very yummy as a side dish, for BBQ's and picnics, etc.
Provided by Dee514
Categories Quick Breads
Time 30m
Yield 18 muffins
Number Of Ingredients 11
Steps:
- Heat oven to 400°F.
- Grease bottoms only of 18 muffin cups (2 1/2inches x 1 1/2 inches in size).
- Cook onions and peppers in butter for 2 minutes, stirring occasionally, until softened.
- In a large bowl, using a fork, beat milk, 4 Tablespoons melted butter and eggs until well combined.
- Stir in cornmeal, flour, sugar, baking powder and salt until flour is moistened.
- (Batter will be slightly lumpy).
- Fold in the peppere and onions.
- Divide batter evenly among the muffin cups (batter will be almost level with rims of muffin cups).
- Bake muffins for about 20 minutes or until light golden brown.
JALAPENO-JACK CORN MUFFINS
Provided by Food Network Kitchen
Categories dessert
Time 40m
Yield 12 muffins
Number Of Ingredients 12
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.
FAVORITE JALAPENO CORN MUFFINS
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
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.
BASIC CORN MUFFINS
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
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
Tried these out during Thanksgiving. They were a big hit!
Provided by Anne O. Nymous
Categories Bread Quick Bread Recipes Muffin Recipes Corn Muffin Recipes
Time 40m
Yield 12
Number Of Ingredients 8
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Grease 12 muffin cups.
- Mix flour, cornmeal, sugar, baking powder, and salt in a large bowl. Add buttermilk, butter, and egg; mix well. Spoon the batter into the prepared muffin cups.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 12 to 15 minutes. Cool in the pans 10 to 15 minutes before removing from pan to cool completely on a wire rack.
Nutrition Facts : Calories 194.9 calories, Carbohydrate 26.6 g, Cholesterol 36.7 mg, Fat 8.6 g, Fiber 0.7 g, Protein 3.2 g, SaturatedFat 5.1 g, Sodium 357.8 mg, Sugar 9.6 g
SPICY ROASTED RED PEPPER CORN MUFFINS
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
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.
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SAVORY CORN AND PEPPER MUFFINS - BROWN EYED BAKER
From browneyedbaker.com
Reviews 24Category BreadCuisine AmericanTotal Time 35 mins
- 1. 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.
- 2. In a large mixing bowl, whisk together the flour, cornmeal, sugar, baking powder, baking soda, salt, chili powder and black pepper. In a large measuring cup or another bowl, whisk the buttermilk, melted butter and egg 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. The batter should be lumpy. Stir in the corn kernels, jalapeño and red pepper. Divide the batter evenly among the muffin cups.
- 3. Bake for about 20 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 for 5 minutes before removing each muffin to finish cooling.
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