Feta Corn Muffins Recipes

FETA CORN MUFFINS

Steps:

• Coat 12 muffin cups with no-stick spray.
• Place the onions in a small bowl.
• Microwave on high for 1 minute.
• In a medium bowl, mix the buttermilk, egg, honey and oil.
• In a large bowl, mix the flour, cornmeal, baking soda, cumin, pepper, coriander, oregano and baking powder.
• Stir in the feta and onions.
• Pour the buttermilk mixture over the flour mixture.
• Mix with a rubber spatula until the dry ingredients are moistened.
• Spoon the batter into the prepared muffin cups, filling them about 3/4 full.
• Bake at 450 degrees for 15 minutes.

FETA CORN MUFFINS

Steps:

• Preheat oven to 425°F. and butter well twelve 1/3-cup muffin tins.
• In a large bowl whisk together cornmeal, flour, baking powder, baking soda, and salt. Add sage and feta and toss well.
• In a small bowl whisk together milk, egg, and butter.
• Add egg mixture to dry ingredients, stirring until batter is just combined (do not overmix).
• Divide batter among prepared muffin tins. Bake muffins in middle of oven about 18 to 20 minutes, or until golden and springy to touch.
• Turn muffins out onto racks to cool.

FETA 'N' CHIVE MUFFINS

Steps:

• In a large bowl, combine the flour, baking powder and salt. In another bowl, combine the eggs, milk and butter; stir into dry ingredients just until moistened. Fold in the feta cheese and chives. , Fill 12 greased or paper-lined muffin cups two-thirds full. Bake at 400° for 18-22 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm. Refrigerate leftovers.

SPINACH CORN MUFFINS

Steps:

• In a large bowl, combine the cornmeal, flour, brown sugar, baking powder and salt. In another bowl, beat the egg, milk and oil; stir into dry ingredients just until moistened. Fold in the spinach, cheese and jalapenos., Coat muffin cups with cooking spray; fill two-third full with batter. Bake at 400° for 18-22 minutes or until a toothpick comes out clean. Cool for 2 minutes before removing from pan to a wire rack.

SAVOURY MUFFINS WITH FETA CHEESE, ONION AND ROSEMARY

Steps:

• You will need a 12 hole mini-muffin tin.
• Melt the butter in a small saucepan, add in the chopped onion and cook for about 5 minutes till its softened and then remove from heat and leave it to cool.
• Once cool, add in the chopped feta cheese and rosemary and season with freshly ground black pepper (there is no need for salt since feta cheese is quite salty by itself) and give it a good mix.
• Pre-heat the oven to gas mark 6/400F/200°C.
• Next for the muffin base, sift the flour, baking powder and salt into a large mixing bowl.
• In another bowl beat the egg, then add in the milk and give it a good whisk again.
• Next, pour the egg mixture into the flour, using minimum number of folding movements (you should finish folding in 15 seconds and ignore the lumps in the mixture - do not overmix).
• Now gently add the onion mixture into the muffin mixture, folding in, as before, with as few strokes as possible.
• Arrange the muffin cases into the muffin tins them spoon the mixture into them.
• You may even spoon the mixture straight into the tins but they will have to be well-greased.
• Beat the second egg and brush the muffin tops with it.
• Bake them in the centre shelf of the oven for about 20 minutes, or until well risen and golden.
• Remove the muffins from the tins and serve immediately.

SAVORY CORN MUFFINS

Steps:

• Adjust oven rack to middle position and heat oven to 450 degrees. Put a 12-cup muffin tin (with standard-sized molds of 12-cup capacity) in oven to heat while preparing batter.
• Microwave creamed corn in a 1-quart Pyrex-type measuring cup to a full boil (or in a medium saucepan over medium heat). Stir in 1 cup of the cornmeal to make a very thick, pasty mush. If the mush is not stiff, microwave an additional 30 seconds or so. Whisk in buttermilk, then eggs and finally butter.
• Mix remaining cornmeal with flour, sugar, salt, baking powder and soda in a medium bowl. Pour wet ingredients into dry and stir until just combined.
• Remove muffin tin from oven; coat with non-stick cooking spray. Divide batter evenly among cups (a spring-action ice cream scoop works well).
• Bake until golden brown on sides and bottom, about 15 minutes. Turn onto a wire rack; let cool 5 minutes. Serve.

CORNBREAD MEDITERRANEAN MUFFINS

Steps:

• Heat oven to 400°F.
• Prepare muffin batter in medium bowl as directed on package.
• Add remaining ingredients; stir just until blended.
• Spoon into 12 paper-lined muffin cups.
• Bake 15 to 20 min. or until golden brown. Cool slightly.