Cornbread And Cheese Muffins Recipes

CHEESY CORNBREAD MUFFINS

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.

CORNBREAD MUFFINS WITH 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.

SAVORY CHEESE CORNBREAD MUFFINS

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!

CORN AND CHEESE MUFFINS

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.

CHEESE, CUMIN & ONION SEED CORNBREAD MUFFINS

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.

CORNMEAL CHEESE MUFFINS

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

CORNBREAD MUFFINS I

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Grease or line 12 muffin cups.
• In a large bowl, cream together butter, sugar, honey, eggs and salt. Mix in flour, cornmeal and baking powder; blend thoroughly. Stir in milk and corn. Pour or spoon batter into prepared muffin cups.
• Bake in preheated oven for 20 to 25 minutes, or until a toothpick inserted into center of a muffin comes out clean.

CHEDDAR CORN MUFFINS

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.

HAM AND CHEESE CORNBREAD MUFFINS

Steps:

• Preheat oven to 350°.
• Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 5 ingredients (through pepper) in a medium bowl; stir with a whisk. Make a well in center of mixture. Combine buttermilk, egg substitute, and oil; add to flour mixture, stirring just until moist. Fold in cheese, green onions, corn, and diced ham.
• Spoon batter into 12 muffin cups coated with cooking spray. Bake at 350° for 23 minutes or until a wooden pick inserted in center comes out clean. Remove muffins from pan; place on a wire rack.

CHEESY CORN MUFFINS

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.

CHEDDAR CHEESE & CORN MUFFINS

Steps:

• Preheat the oven to 200C/gas mark 6.
• Mix together the self-raising flour, baking powder, salt, sugar, grated cheese and sweetcorn in a bowl.
• Melt the butter then mix in the mustard, yogurt, milk, egg and chives. Pour the cheese mixture into the flour and mix briefly to combine. Spoon a small amount of the batter into lightly greased muffin tins. Place a piece of cheese in the centre of each muffin then top with the remaining batter.
• Bake in the oven and bake for 20-25 minutes until golden. Remove and place on a wire rack. Serve warm.

DOUBLE CORN AND CHEESE MUFFINS

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.