CRANBERRY-STUFFED CORNBREAD STUFFING MUFFINS
Make and share this Cranberry-Stuffed Cornbread Stuffing Muffins recipe from Food.com.
Provided by carmenhcollins
Categories Thanksgiving
Time 1h15m
Yield 30 muffins, 30 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 325 degrees. Spray cooking spray into muffin pan.
- In large skillet, heat olive oil to high heat. Slit sausage casing, and remove ground sausage. Break up sausage in pan, then turn to medium heat just before fully cooked. Add the three containers of onions, garlic, shallots, and celery and cook all until sausage is done and onions are translucent. Add seasoning packet that came with Stuffing mix (or not, if you bought the kind that's pre-seasoned), and add one of the chicken broth boxes. Heat all ingredients until bubbly, then add thyme and sage just before removing from heat.
- Pour all stuffing mix all into one very large bowl. Then pour all contents of pan plus the additional box of broth over stuffing mix. Stir all together with two large serving spoons. Set aside.
- Rinse and drain cranberries, then heat in orange juice until juice is boiling and all cranberries pop open and become mushy. Watch that the juice doesn't boil over, so turn it down to low and keep it at a simmer. In a food processor, pulse orange zest and pecans together to get a medium ground. Strain cooked cranberries from orange juice and mix them with the zest, pecans, and brown sugar.
- Just before baking, add the four eggs to the stuffing mix. Stir well, coating all stuffing.
- Spoon stuffing into muffin cups, halfway, and make a bit of a well for the cranberry filling. Just not all the way to the bottom. Spoon about 1 ½ tablespoon of cranberry filling into each muffin cup, then come back over and fill the muffins the rest of the way, covering the cranberry filling entirely. They won't rise, so they can be filled to the top. Keep the cranberry filling buried within the stuffing, since the filling is sugary and will caramelize when baked, and you don't want it to cause the muffin to stick into the pan.
- Bake at 325 degrees for 45-55 min, or until bubbly and golden brown/crusty on top. Let cool in muffin pans and run a butter knife around the inside of each cup to loosen each muffin. That way if any of the cranberry filling has leaked out and gotten sticky, it won't cause the muffin to break apart. They will be dense so it's best to use a plate upside down on top of the muffin pan, then flip over to remove the muffins. Makes 30 large muffins.
CRAB CORN PUFFS
Savory bites made in a mini-muffin tin. Basically corn muffins with imitation crab and some veggies added. Very easy and great for potlucks/office parties.
Provided by mailbelle
Categories Lunch/Snacks
Time 40m
Yield 24 appetizers
Number Of Ingredients 10
Steps:
- Mix together all of the puffs ingredients.
- Generously grease a mini-muffin tin. Fill each muffin cup with approximately 1 1/2 tablespoons batter.
- Bake at 400 degrees for 20 minutes or until toothpick inserted comes out clean. Remove from muffin tin and cool.
Nutrition Facts : Calories 71.5, Fat 2.5, SaturatedFat 1, Cholesterol 13.7, Sodium 237.7, Carbohydrate 9.5, Fiber 0.8, Sugar 2.5, Protein 2.9
BBQ PORK-STUFFED CORN MUFFINS
This new American classic-part Chinese pork bun, part corn dog-looked good, tasted great, and felt oh-so-right in my hand. Not only did the warm muffin feel good, but also I was eating cornbread with barbecue pork and my fingers were absolutely spotless!
Provided by Chef John
Categories Bread Quick Bread Recipes Muffin Recipes Savory Muffin Recipes
Time 30m
Yield 8
Number Of Ingredients 7
Steps:
- Preheat the oven to 400 degrees F (200 degrees C).
- Line muffin tin with paper baking cups. Spray each cup with cooking spray.
- Stir together muffin mix, egg, milk, and 1/4 cup of shredded cheese in a bowl until combined.
- Fill muffin cups halfway with batter.
- Add 1 to 2 tablespoons of pulled pork to each cup.
- Top with remaining batter.
- Use the remaining 1/4 of shredded cheese to top each muffin.
- Bake in the preheated oven until a toothpick inserted into the batter comes out clean, about 20 minutes.
Nutrition Facts : Calories 231.8 calories, Carbohydrate 22.7 g, Cholesterol 52 mg, Fat 10.2 g, Fiber 2 g, Protein 11.5 g, SaturatedFat 3.8 g, Sodium 641.4 mg, Sugar 0.5 g
CRAB-STUFFED CORN MUFFINS
These muffins remind me of a New England crab or lobster roll, where they simply pile warm, buttery seafood on those toasted rolls. These would make a great game day party snack.
Provided by Allrecipes
Categories Savory Muffins
Time 45m
Yield 12
Number Of Ingredients 17
Steps:
- Preheat oven to 375 degrees F (190 degrees C) and lightly spray a 12-cup muffin tin with cooking spray.
- Combine crab meat, 1/2 cup pepper Jack cheese, mayonnaise, chili paste, lemon zest, and Worcestershire sauce together in a large bowl. Season with salt. Cover and refrigerate until ready to use.
- Whisk flour, cornmeal, salt, and baking soda together in a large bowl. Stir in eggs, buttermilk, green onion, and melted butter; whisk until combined.
- Divide batter evenly in the prepared muffin tin, reaching 3/4 full. Tap the pan on the countertop to remove any air bubbles.
- Scoop 1 to 2 tablespoons of the crab mixture into the center of each muffin. Lightly press the crab mixture into the batter. Top each muffin using 1/4 cup pepper Jack cheese.
- Bake in the preheated oven until golden brown, 25 to 30 minutes.
Nutrition Facts : Calories 235.1 calories, Carbohydrate 18.9 g, Cholesterol 75.8 mg, Fat 13.3 g, Fiber 0.8 g, Protein 9.7 g, SaturatedFat 7 g, Sodium 373.2 mg, Sugar 1.4 g
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