Mexicali Pepper Muffins Recipes

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BASIL, FETA & ROASTED PEPPER MUFFINS



Basil, Feta & Roasted Pepper Muffins image

"Anything with basil is always a winner. It especially pairs well with the salty feta and sweet peppers in these savory, biscuit-like muffins." -Maria Regakis, Somerville, Massachusetts

Provided by Taste of Home

Time 40m

Yield 9 muffins.

Number Of Ingredients 10

2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon baking soda
1 egg
1 cup buttermilk
1/4 cup olive oil
3/4 cup crumbled feta cheese
1/2 cup chopped roasted sweet red peppers
3 tablespoons minced fresh basil or 1 tablespoon dried basil

Steps:

  • In a large bowl, combine the flour, baking powder, salt and baking soda. In another bowl, combine the egg, buttermilk and oil. Stir into dry ingredients just until moistened. Fold in the cheese, peppers and basil., Fill greased muffin cups three-fourths full. Bake at 375° for 16-20 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 201 calories, Fat 9g fat (2g saturated fat), Cholesterol 30mg cholesterol, Sodium 466mg sodium, Carbohydrate 23g carbohydrate (2g sugars, Fiber 1g fiber), Protein 6g protein.

BASIL-RED PEPPER MUFFINS



Basil-Red Pepper Muffins image

An eye-catching quick bread featuring Mediterranean flavors.

Provided by By Betty Crocker Kitchens

Categories     Side Dish

Time 30m

Yield 12

Number Of Ingredients 11

1 cup fat-free (skim) milk
1/3 cup olive or vegetable oil
2 egg whites or 1/4 cup fat-free cholesterol-free egg product
2 cups Gold Medal™ all-purpose flour
1 tablespoon sugar
3 teaspoons baking powder
1/2 teaspoon salt
1/8 teaspoon pepper
1/3 cup chopped red bell pepper
4 medium green onions, chopped (1/4 cup)
2 tablespoons chopped fresh basil leaves or 1 teaspoon dried basil leaves

Steps:

  • Heat oven to 400°F. Spray 12 regular-size muffin cups with cooking spray, or line with paper baking cups.
  • Beat milk, oil and egg whites in large bowl with fork. Stir in remaining ingreidents just until flour is moistened. Divide batter evenly among muffin cups.
  • Bake 18 to 20 minutes or until golden brown. Immediately remove from pan to wire rack. Serve warm.

Nutrition Facts : Calories 145, Carbohydrate 19 g, Cholesterol 0 mg, Fat 1, Fiber 1 g, Protein 4 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 240 mg

BELL PEPPER MUFFINS



Bell Pepper Muffins image

Featuring three types of peppers and a hint of basil, these tender muffins are perfect with chicken. I trimmed down the original recipe to make them low in fat and cholesterol. -Karen Shipp of San Antonio, Texas

Provided by Taste of Home

Time 30m

Yield 1 dozen.

Number Of Ingredients 10

1/4 cup each chopped green pepper, sweet yellow pepper and sweet red pepper
2 tablespoons butter
2 cups all-purpose flour
2 tablespoons sugar
2-1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon dried basil
1 large egg
1/4 cup egg substitute
1 cup fat-free milk

Steps:

  • In a nonstick skillet, saute peppers in butter until tender; set aside. In a large bowl, combine the flour, sugar, baking powder, salt and basil. Whisk the egg, egg substitute and milk; stir into dry ingredients just until moistened. Fold in the peppers., Coat muffin cups with cooking spray; fill two-thirds full with batter. Bake at 400° for 15-18 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 119 calories, Fat 3g fat (1g saturated fat), Cholesterol 23mg cholesterol, Sodium 228mg sodium, Carbohydrate 20g carbohydrate (4g sugars, Fiber 1g fiber), Protein 4g protein.

MEXICALI CORN MUFFINS



Mexicali Corn Muffins image

Yield 12 Muffins

Number Of Ingredients 16

DRY INGREDIENTS
1 cup yellow cornmeal
1 cup unbleached flour
1/2 cup whole wheat flour
1 tablespoon baking powder
1/4 teaspoon sea salt
WET INGREDIENTS
1 1/2 cups buttermilk
1/4 cup olive oil
1 large egg
1 tablespoon honey
GOODIES
3/4 cup grated sharp cheddar cheese or Monterey jack cheese
3/4 cup white or yellow corn kernals
1 (4-ounce) can chopped jalapeño pepper well drained
1 (4-ounce) jar chopped red pimiento well drained

Steps:

  • 1. Preheat the oven to 400°F. 2. Sift the dry ingredients together in a large bowl. 3. Whisk the wet ingredients in a medium bowl or blend in a food processor. Add the goodies and stir to combine. 4. Pour the wet mixture into the dry ingredients. Stir just until mixed. Do not overstir. 5. Spoon the batter into a greased or papered muffin tin. Fill each cup nearly to the top. 6. Bake for 15 to 20 minutes. 7. Cool the muffins at least 10 minutes before removing from the tin.

Nutrition Facts : Nutritional Facts Serves

MEXICALI PORK CHOPS



Mexicali Pork Chops image

Unusual but delicious way to serve pork chops. Colorful, quick and easy! Serve over steamed rice, if desired, or just as it is.

Provided by DAVERINO

Categories     World Cuisine Recipes     Latin American     Mexican

Time 1h30m

Yield 4

Number Of Ingredients 7

2 tablespoons butter
1 onion, thinly sliced
1 green bell pepper, chopped
1 red bell pepper, chopped
1 (14.5 ounce) can diced tomatoes with green chile peppers
1 cup whole kernel corn
4 thick cut butterflied pork chops

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Melt 1 tablespoon of the butter or margarine in a large skillet over medium heat. Add the onion, green bell pepper and red bell pepper and saute for 5 minutes. Add the tomatoes and corn and saute for 5 more minutes. Pour this mixture into a 9x9 inch baking dish.
  • Melt the remaining butter or margarine in the same skillet over medium heat. Add the pork chops and saute for 2 minutes per side, then place the chops in the baking dish over the vegetable mixture and cover with aluminum foil.
  • Bake at 350 degrees F (175 degrees C) for 12 to 15 minutes, or until internal pork temperature reaches 145 degrees F (63 degrees C).

Nutrition Facts : Calories 226 calories, Carbohydrate 17.1 g, Cholesterol 48.9 mg, Fat 12.6 g, Fiber 3.4 g, Protein 13.1 g, SaturatedFat 6 g, Sodium 594.2 mg, Sugar 4.3 g

CHEDDAR COARSE BLACK PEPPER MUFFINS



Cheddar Coarse Black Pepper Muffins image

Make and share this Cheddar Coarse Black Pepper Muffins recipe from Food.com.

Provided by southern chef in lo

Categories     Quick Breads

Time 20m

Yield 12 muffins

Number Of Ingredients 9

2 cups all-purpose flour
1 tablespoon sugar
1 tablespoon baking powder
1 teaspoon fresh coarse ground black pepper
1/2 teaspoon salt
1 1/4 cups milk
1/4 cup vegetable oil
1 egg
1 cup shredded sharp cheddar cheese, divided

Steps:

  • Preheat oven to 400°F.
  • Grease or paper line 12 tin muffin cup pan.
  • Combine flour, sugar, baking powder, pepper, and salt in a large bowl.
  • In another bowl, combine milk, oil, and egg until blended. Stir into flour mixture just until moistened.
  • Fold in 3/4 cup of cheese and spoon the mix into muffin tins. Sprinkle cheese over top and bake 15 to 20 minutes until light golden brown. Cool in pan for 5 minutes. Remove and serve warm.

MINI ORANGE-SICHUAN PEPPER MUFFINS



Mini Orange-Sichuan Pepper Muffins image

Provided by Molly O'Neill

Categories     easy, quick, side dish

Time 30m

Yield Two dozen muffins

Number Of Ingredients 13

4 tablespoons unsalted butter, softened, plus more for greasing pans
1 tablespoon sugar
1 egg
1 tablespoon orange juice
2 scallions, finely chopped
3/4 cup all-purpose flour
1/2 cup yellow cornmeal
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
2 teaspoons grated orange zest
2 teaspoons Sichuan peppercorns, cracked
1/2 cup sour cream

Steps:

  • Preheat the oven to 375 degrees. Grease 2 miniature muffin pans. Set aside.
  • Use an electric mixer to beat the butter until light. Beat in the sugar and then the egg. Mix in the orange juice and scallions.
  • In a separate bowl, stir together the flour, cornmeal, baking powder, baking soda, salt, orange zest and peppercorns. Add to the butter mixture alternately with the sour cream, mixing just to combine.
  • Spoon the batter into the prepared pans and bake until the muffins are lightly browned and spring back when touched in the center, about 15 minutes. Serve warm or at room temperature. The muffins are good with roast duck or pork.

Nutrition Facts : @context http, Calories 59, UnsaturatedFat 1 gram, Carbohydrate 7 grams, Fat 3 grams, Fiber 0 grams, Protein 1 gram, SaturatedFat 2 grams, Sodium 45 milligrams, Sugar 1 gram, TransFat 0 grams

PINA COLADA MUFFINS



Pina Colada Muffins image

Pineapple, coconut, and rum extract combine to make this a tasty, tropical muffin.

Provided by SAMDEE

Categories     Bread     Quick Bread Recipes     Muffin Recipes

Time 30m

Yield 12

Number Of Ingredients 11

½ cup white sugar
¼ cup margarine
1 egg
1 cup sour cream
1 teaspoon rum flavored extract
1 ½ cups all-purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
1 (15 ounce) can crushed pineapple, drained
½ cup flaked coconut

Steps:

  • Preheat oven to 375 degrees F (190 degrees C). Lightly grease a muffin pan, or use paper liners.
  • In a large bowl, combine sugar, margarine, egg, sour cream and rum extract. Beat together until smooth. In a medium bowl, mix together flour, baking powder, baking soda and salt. Blend into egg mixture. Stir in pineapple and coconut. Divide batter into 12 muffin cups.
  • Bake in preheated oven for 20 to 25 minutes, or until the tops spring back when lightly tapped.

Nutrition Facts : Calories 205.5 calories, Carbohydrate 28.3 g, Cholesterol 23.9 mg, Fat 9.2 g, Fiber 1 g, Protein 3 g, SaturatedFat 4.1 g, Sodium 248.6 mg, Sugar 14.7 g

MEXICALI PEPPER MUFFINS



Mexicali Pepper Muffins image

Make and share this Mexicali Pepper Muffins recipe from Food.com.

Provided by Lvs2Cook

Categories     Quick Breads

Time 44m

Yield 12 serving(s)

Number Of Ingredients 14

1 cup yellow cornmeal
1 cup flour
2 tablespoons sugar
1 tablespoon baking powder
1/2 teaspoon salt
1/2 teaspoon chili powder
1/2 teaspoon basil
1/4 cup green pepper, finely chopped
1/4 cup yellow pepper, finely chopped
1/4 cup red pepper, finely chopped
1/4 cup corn
1/4 cup butter
1 cup milk
2 eggs

Steps:

  • Stir together cornmeal, flour, sugar, baking powder, salt and seasonings in a large bowl and set aside.
  • Saute peppers and corn in butter in a skillet for 3 to 4 minutes.
  • Beat together milk and eggs and stir pepper/corn mixture into this milk mixture. Combine this mixture with the flour mixture. Stir until just combined.
  • Pour into greased muffin cups. Bake at 400º for 15 to 20 minutes or until golden.

Nutrition Facts : Calories 148.9, Fat 6, SaturatedFat 3.2, Cholesterol 48.3, Sodium 242.2, Carbohydrate 20.6, Fiber 1.3, Sugar 2.6, Protein 3.9

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