Green Onion And Sesame Corn Muffins Recipes

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GREEN CHILE CORN MUFFINS



Green Chile Corn Muffins image

Spicy, sweet green chile and Cheddar corn muffins. The perfect sidekick to a bowl of chili!

Provided by JenniferCooks

Categories     Bread     Quick Bread Recipes     Cornbread Recipes

Time 40m

Yield 12

Number Of Ingredients 10

cooking spray
1 (15.25 ounce) can whole kernel corn, drained
1 (8.5 ounce) package dry corn muffin mix (such as Jiffy®)
1 cup shredded sharp Cheddar cheese
1 (4 ounce) can chopped green chile peppers
½ cup finely chopped onion
⅓ cup milk
1 egg, beaten
2 teaspoons chili powder
½ teaspoon salt

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Grease a muffin tin with cooking spray.
  • Combine corn, corn muffin mix, Cheddar cheese, green chile peppers, onion, milk, egg, chili powder, and salt in a medium bowl. Mix with a spoon until just combined.
  • Spoon batter into the prepared muffin tin.
  • Bake in the preheated oven until golden brown and set, 25 to 30 minutes.

Nutrition Facts : Calories 166.3 calories, Carbohydrate 22.5 g, Cholesterol 26.3 mg, Fat 6.6 g, Fiber 2.4 g, Protein 5.6 g, SaturatedFat 2.9 g, Sodium 607.4 mg, Sugar 2.1 g

GREEN ONION AND SESAME CORN MUFFINS



Green Onion and Sesame Corn Muffins image

Categories     Bread     Dairy     Onion     Side     Bake     Vegetarian     Bon Appétit     Kidney Friendly     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 12

Number Of Ingredients 12

6 tablespoons (3/4 stick) butter
1 bunch green onions, thinly sliced
1 cup yellow cornmeal
1 cup all purpose flour
1/3 cup sugar
1/4 cup sesame seeds, toasted
2 teaspoons baking powder
1 1/2 teaspoons salt
1/2 teaspoon baking soda
1 cup buttermilk
1 egg, beaten to blend
Additional sesame seeds, untoasted

Steps:

  • Preheat oven to 425°F. Line 12 muffin cups with foil muffin liners. Melt 2 tablespoons butter in heavy small skillet over medium heat. Add green onions and sauté until beginning to soften, about 1 minute. Add remaining 4 tablespoons butter and stir until just melted. Remove from heat.
  • Mix cornmeal, flour, sugar, 1/4 cup toasted sesame seeds, baking powder, salt and baking soda in large bowl. Make well in center. Add buttermilk, egg and onion mixture to well. Mix into dry ingredients.
  • Divide batter among prepared muffin cups. Sprinkle with additional sesame seeds. Bake muffins until golden and firm to touch, about 20 minutes. Transfer to rack. Serve warm or at room temperature.

BACON AND SCALLION CORN MUFFINS



Bacon and Scallion Corn Muffins image

Provided by Giada De Laurentiis

Categories     side-dish

Time 50m

Yield 12 muffins

Number Of Ingredients 12

1 teaspoon hot sauce
8 ounces (about 8 slices) applewood-smoked bacon, cut into 1/3-inch pieces
1 1/3 cups buttermilk, at room temperature
2 large eggs, at room temperature
1 1/3 cups yellow cornmeal (about 7 ounces)
1 1/3 cups all-purpose flour (6 to 6 1/2 ounces)
1/3 cup sugar
1 tablespoon baking powder
3/4 teaspoon fine salt
1/4 teaspoon freshly ground black pepper
1 1/2 sticks chilled unsalted butter, cut into 1/2-inch cubes
5 large scallions (green onions), chopped

Steps:

  • Position an oven rack in the center of the oven and preheat to 400 degrees F. Line a standard 12-cup muffin pan with paper liners.
  • In a large nonstick skillet, cook the bacon, over medium heat until crisp and brown. Transfer the bacon to paper towels; drain and cool.
  • In a large bowl, whisk together the buttermilk, hot sauce and eggs. Combine the cornmeal, flour, sugar, baking powder, salt and pepper in a food processor. Drop in the cold butter cubes. Using on/off turns, blend until the butter is cut in finely and the mixture resembles a coarse meal. Pour the dry ingredients over the buttermilk mixture. Scatter the bacon and green onions over the batter. Using a thin, flexible spatula, fold the batter together, scraping up the liquids from the bottom each time and turning the bowl as you fold. Do not over-fold; some dry patches are fine. Using a rounded 1/3 cup of batter for each muffin, fill the paper liners.
  • Bake until puffed and browning at edges, and a tester inserted into the center comes out clean, 18 to 20 minutes. Let the muffins stand 5 to 10 minutes. Twist each muffin in place to loosen the edges from the pan. Lift the muffins out onto a rack and cool.

ONION AND RED PEPPER CORN MUFFINS



Onion and Red Pepper Corn Muffins image

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

1 red pepper, seeded and chopped
1 medium onion, chopped
2 tablespoons butter
1 1/2 cups milk
4 tablespoons butter, melted
2 eggs
1 1/2 cups yellow cornmeal
1 cup unbleached flour
1/3 cup sugar
3 teaspoons baking powder
1 teaspoon salt

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.

GREEN ONION MUFFINS



Green Onion Muffins image

I don't spend as much time in the kitchen as I did when our children were still at home. When I feel like baking these days, I share the goodies with neighbors.

Provided by Taste of Home

Time 25m

Yield 1-1/2 dozen.

Number Of Ingredients 10

1-3/4 cups all-purpose flour
1 cup crushed Rice Chex
4 teaspoons baking powder
1 tablespoon sugar
1 teaspoon salt
2 large eggs
1-1/4 cups whole milk
1/3 cup vegetable oil
3 ounces cream cheese, cut into 1/4-inch cubes
1/2 cup chopped green onions

Steps:

  • In a large bowl, combine the flour, cereal, baking powder, sugar and salt. In another bowl, whisk the eggs, milk and oil. Stir into dry ingredients just until moistened. Fold in cream cheese and onions. , Fill greased muffin cups two-thirds full. Bake at 400° for 15-20 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks. Serve warm. Refrigerate leftovers.

Nutrition Facts :

CORN MUFFINS WITH GREEN ONIONS AND SOUR CREAM



Corn Muffins with Green Onions and Sour Cream image

Categories     Bread     Onion     Side     Bake     Thanksgiving     Cornmeal     Corn     Fall     Sour Cream     Bon Appétit     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 12 muffins

Number Of Ingredients 12

1 cup unbleached all purpose flour
1 cup yellow cornmeal
1/4 cup sugar
2 teaspoons baking powder
1 1/2 teaspoons salt
1/2 teaspoon baking soda
1/2 teaspoon ground black pepper
1 cup sour cream
2 large eggs
1/4 cup (1/2 stick) unsalted butter, melted, cooled
1 1/2 cups frozen corn kernels, thawed, drained
1 cup chopped green onions

Steps:

  • Preheat oven to 425°F. Line twelve 1/3-cup muffin cups with paper liners. Combine first 7 ingredients in large bowl. Whisk sour cream, eggs and melted butter in another bowl. Add sour cream mixture to dry ingedients and stir just until moistened (do not overmix). Fold in corn kernels and green onions.
  • Divide batter equally among muffin cups. Bake until golden and tester inserted into center of muffins comes out clean, about 20 minutes. Cool on rack. (Can be prepared 8 hours ahead. Cover and let stand at room temperature.)

GREEN ONION CORNMEAL MUFFINS



Green Onion Cornmeal Muffins image

Cornbread and corn muffins are popular in New England. This muffin recipe has a different twist with green onions and sour cream, and the aroma while they're baking is wonderful! I like to serve these with soups and stews.-Naomi Rogers, Essex, Connecticut

Provided by Taste of Home

Time 30m

Yield 1 dozen.

Number Of Ingredients 10

1 cup all-purpose flour
3/4 cup yellow cornmeal
3 tablespoons brown sugar
3 teaspoons baking powder
1/4 teaspoon salt
1 large egg, lightly beaten
1 cup sour cream
1/3 cup whole milk
2 tablespoons butter, melted
1/4 cup chopped green onions

Steps:

  • In a large bowl, combine the flour, cornmeal, brown sugar, baking powder and salt. In a small bowl, combine the egg, sour cream, milk, butter and onions; stir into dry ingredients just until moistened. , Fill greased or paper-lined muffin cups three-fourths full. Bake at 400° for 18-20 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.

Nutrition Facts : Calories 150 calories, Fat 6g fat (4g saturated fat), Cholesterol 37mg cholesterol, Sodium 189mg sodium, Carbohydrate 19g carbohydrate (5g sugars, Fiber 1g fiber), Protein 3g protein.

GREEN ONION-AND-CREAM CHEESE MUFFINS



Green Onion-And-Cream Cheese Muffins image

Make and share this Green Onion-And-Cream Cheese Muffins recipe from Food.com.

Provided by wicked cook 46

Categories     Quick Breads

Time 35m

Yield 12 muffins

Number Of Ingredients 8

0.5 (8 ounce) package reduced-fat cream cheese, softened
1 3/4 cups reduced-fat biscuit mix
1 1/4 cups nonfat milk
3 green onions, chopped
1/4 cup egg substitute
1/3 cup vegetable oil
1 tablespoon sugar
vegetable oil cooking spray

Steps:

  • Beat cream cheese at low speed with an electric mixer until smooth; add biscuit mix alternately with milk, beginning and ending with biscuit mix. Stir in green onions and next 3 ingredients.
  • Spoon batter into 3-inch muffin cups coated with cooking spray.
  • Bake at 400° for 25 to 27 minutes or until a wooden pick inserted in center comes out clean. Cool on wire racks.

GARLIC-ONION DINNER MUFFINS



Garlic-Onion Dinner Muffins image

This muffin makes a perfect bread accompaniment for steaks and roast. The recipe comes from " A taste of Cuba" and was sent to me.

Provided by Barb G.

Categories     Quick Breads

Time 35m

Yield 12 Muffins

Number Of Ingredients 9

2 cups flour
3 teaspoons baking powder
1 teaspoon salt
2 tablespoons sugar
1 egg, beaten
1 cup milk
1/4 cup melted butter
2 garlic cloves, minced
1 medium onion, diced

Steps:

  • Heat oven to 400°F.
  • In a large bowl, mix flour, baking powder, salt and sugar.
  • In a small bowl, mix together egg, milk, garlic and onion.
  • Make a well in the center of dry ingredients and pour in the egg mixture and melted butter.
  • Mix together using as few strokes as possible.
  • DO NOT OVER BEAT--the batter should have small lumps in it.
  • Pour into 12 paper-lined muffins tins, filling about 2/3 full.
  • Bake 20 minutes or until muffins begin to turn golden on top.
  • Test for doneness with a toothpick which should come out clean.
  • Remove from tins and cool slightly before serving.

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