Mexican Popcorn Muffins Recipes

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MEXICAN CORNBREAD MUFFINS



Mexican Cornbread Muffins image

Moist and cheesy, and with just the right amount of spice, this Mexican Cornbread Muffin recipe makes enough to serve a crowd!

Provided by Sheila Thigpen

Categories     Bread

Time 35m

Number Of Ingredients 10

3 cups self-rising corn meal mix
3 tablespoons sugar
1 teaspoon salt
1 large onion (chopped)
2 jalapeño peppers (diced)
1 1/2 cups sharp cheddar cheese (grated)
1 15 oz. can cream style corn
1/2 cup canola oil
1 cup milk
3 large eggs (lightly beaten)

Steps:

  • Preheat the oven to 400 degrees. Generously spray two 12-cup muffin tins with cooking spray; set aside. (Do not use paper liners.)
  • In a large bowl, stir together the corn meal, jalapeño peppers, onion, sugar, salt, and cheese.
  • In another bowl, break three eggs and beat lightly with a whisk. Add the corn, milk, and canola oil and stir. Add this mixture all at once to the dry ingredients and stir until the dry ingredients are just moistened. Do not over mix!
  • Evenly divide the batter among the muffin tins.
  • Bake for 20 minutes or until golden brown. Cool 1-2 minutes before removing from the muffin tins.
  • Serve immediately or place in ziplock bags when cool and freeze to use later.

Nutrition Facts : ServingSize 1 g, Calories 150 kcal, Carbohydrate 16 g, Protein 4 g, Fat 8 g, SaturatedFat 2 g, Cholesterol 31 mg, Sodium 367 mg, Fiber 1 g, Sugar 2 g, UnsaturatedFat 6 g

MEXICAN CORN MUFFINS



Mexican Corn Muffins image

These great muffins are a perfect addition to traditional or white chicken chili. I originally created this recipe to go along with a traditional mexican dinner.

Provided by angie_pangie

Categories     Quick Breads

Time 32m

Yield 18 Muffins

Number Of Ingredients 8

2 (8 1/2 ounce) boxes corn muffin mix
2 eggs
1 (12 ounce) can Mexican-style corn, drained (with peppers)
1/4 cup vegetable oil
1/2 teaspoon lemon juice
1/4 cup milk
1/2 teaspoon ground nutmeg
3/4 cup shredded sharp cheddar cheese

Steps:

  • Preheat oven to 375°F Grease a large muffin pan, or use paper liners.
  • Mix all ingredients together, blending well.
  • Pour into muffin pan (liners) and fill about 1/2 full.
  • Bake for 22-28 minutes.

Nutrition Facts : Calories 182.5, Fat 8.7, SaturatedFat 2.5, Cholesterol 29.4, Sodium 401.8, Carbohydrate 22.4, Fiber 1.8, Sugar 5.5, Protein 4.3

MEXICAN CORN BREAD MUFFINS



Mexican Corn Bread Muffins image

Cheesy, fluffy, slightly sweet and just the PERFECT amount of heat, these Mexican Cornbread Muffins go GREAT with chili's, soups and beans

Provided by Wendi Spraker

Categories     bread

Time 25m

Number Of Ingredients 12

1 box of Jiffy Corn Muffin Mix
2 large eggs
4 oz chopped green chilis
15 oz creamed corn
4 oz grated pepper jack cheese
2 Tbs vegetable oil
2 Tbs Sour Cream
2 Tbs Granulated White Sugar
1 tsp kosher salt
2 tsp onion powder
2 tsp garlic powder
1 tsp cayenne pepper

Steps:

  • Preheat the oven to 350
  • Mix all of the ingredients together in a large bowl and allow to sit for 5-10 minutes.
  • Spray mini muffin tin cups and the space between with non stick spray. Line mini muffin tin with paper liners and then spray the inside of the muffin paper cups.
  • Use a scoop and fill the muffin cups with the mix to about ⅔ full.
  • Bake at 350 for 10-15 minutes until lightly browned on the top.

Nutrition Facts : Calories 36 kcal, Carbohydrate 3 g, Protein 1 g, Fat 2 g, SaturatedFat 1 g, Cholesterol 12 mg, Sodium 132 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving

JALAPENO MEXICAN CORN MUFFINS



Jalapeno Mexican Corn Muffins image

Make and share this Jalapeno Mexican Corn Muffins recipe from Food.com.

Provided by Graybert

Categories     Quick Breads

Time 30m

Yield 18 muffins

Number Of Ingredients 10

1/2 cup flour
1 tablespoon baking powder
1/2 teaspoon salt
1 1/2 cups yellow cornmeal
2 eggs
1 cup nonfat sour cream
1 cup grated cheddar cheese (I use light cheese)
1 (10 ounce) can creamed corn
1/4 cup seeded and chopped jalapeno pepper
1/2 cup butter, melted

Steps:

  • Sift flour, baking powder and salt together.
  • Add cornmeal, eggs, sour cream, cheese, corn, jalapeno peppers and butter; mix well.
  • Spray a medium muffin tin or use paper liners and fill with the mixture.
  • Bake at 450 for 15-20 minutes.

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