Corn Muffins With Sweet Red Peppers Recipes

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MOIST RED PEPPER CORNBREAD



Moist Red Pepper Cornbread image

The name of this recipe says it all-except how perfect they are for scooping up that last drop of soups and stews! -Katherine Thompson, Tybee Island, Georgia

Provided by Taste of Home

Time 45m

Yield 9 servings.

Number Of Ingredients 12

1 cup all-purpose flour
1 cup cornmeal
1/4 cup ground flaxseed
1 tablespoon sugar
2-1/2 teaspoons baking powder
1 teaspoon salt
2 large eggs, room temperature
1-1/2 cups fat-free milk
1 tablespoon olive oil
1-1/2 cups frozen corn, thawed
1-1/2 cups shredded reduced-fat Colby-Monterey Jack cheese, divided
1/2 cup finely chopped sweet red pepper

Steps:

  • In a large bowl, combine the flour, cornmeal, flax, sugar, baking powder and salt. In a small bowl, whisk the eggs, milk and oil. Stir into dry ingredients just until moistened. Fold in the corn, 1 cup cheese and pepper., Transfer to an 11x7-in. baking pan coated with cooking spray. Sprinkle with remaining cheese. Bake at 350° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Serve warm.

Nutrition Facts : Calories 251 calories, Fat 8g fat (3g saturated fat), Cholesterol 58mg cholesterol, Sodium 563mg sodium, Carbohydrate 34g carbohydrate (5g sugars, Fiber 3g fiber), Protein 12g protein.

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

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.

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.

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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