Mini Corn Ham Muffins Recipes

JALAPEñO-HAM MINI CORN MUFFINS

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Spray 18 mini muffin cups with nonstick spray.
• Blend muffin mix, milk, and egg in a bowl; batter will be slightly lumpy.
• Spray a skillet with cooking spray and heat over medium heat. Add ham, jalapeño peppers, onion, and corn kernels; sauté for 5 minutes.
• Stir ham mixture into the muffin batter. Fold in Monterey Jack cheese. Use a 1-tablespoon scoop to fill each prepared muffin cup about 3/4 full.
• Bake in the preheated oven until a toothpick inserted in the center of each muffin comes out clean and muffins are lightly browned, about 10 minutes.
• Remove corn muffins from the pan. Serve warm or at room temperature.

MINI CORN & HAM MUFFINS

Steps:

• Preheat oven to 180°C Lightly grease a 24 hole mini-muffin pan.
• Sift the flour and baking powder into a mixing bowl.
• Combine the butter, milk and eggs together. Then stir this mix into the sifted flour. Stir until only just combined-do not overmix.
• Add remaining ingredients, except the cheese. Stir in very lightly.
• Spoon the mixture into the prepared muffin pans. Fill the holes until 3/4 full. Sprinkle over the cheese, and some extra shredded ham if desired.
• Bake 15 minutes or until lightly golden. If using gluten free flour allow the muffins to cool for 5 minutes in the tin before turning out.

CHEESY MINI CORN MUFFINS

Steps:

• Preheat oven to 325°F.
• Mix yogurt and oil in a mixing bowl. Add eggs, sugar and mix. Add corn, cheese, flour, corn meal, baking powder and salt.
• Mix until all ingredients are moistened.
• Lightly spray mini muffin cups.
• Fill each cup with about 1 tbs mixture.
• Bake for 13 to 15 minutes or until toothpick comes out clean.
• Remove from pan.

BASIC CORN MUFFINS

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Grease muffin pan or line with paper muffin liners.
• In a large bowl, mix together corn meal, flour, sugar, baking powder and salt. Add egg, oil and milk; stir gently to combine. Spoon batter into prepared muffin cups.
• Bake at 400 degrees F (200 degrees C) for 15 to 20 minutes, or until a toothpick inserted into a muffin comes out clean.

SPICY CORNBREAD MINI-MUFFINS

Steps:

• Preheat oven to 425 degrees F (220 degrees C).
• Whisk flour, 1 cup cornmeal, sugar, baking powder, salt, and garlic powder together in a bowl. Mix Cheddar cheese into dry ingredients until coated.
• Beat milk, eggs, vegetable oil, jalapeno peppers, and vanilla extract together in a separate bowl until well mixed. Make a well in the Cheddar cheese mixture and pour egg mixture into the well; stir just until combined. Batter should be slightly lumpy.
• Brush 18 mini muffin cups with melted butter; spoon about 1 teaspoon cornmeal into each mini muffin cup, tilt pan to coat muffin cups with cornmeal, and tap out the excess. Spoon batter into each muffin cup to about 2/3 full.
• Bake in the preheated oven until lightly browned, 11 to 12 minutes. Allow to cool 5 minutes in the pans before removing to finish cooling.

HAM AND CHEESE CORN MUFFINS

Steps:

• Preheat oven to 400 degrees.
• Combine muffin mix, ham and cheese in medium bowl.
• Combine milk, egg and mustard in one cup glass measure.
• Stir milk mixture into dry ingredients; Mix just until moistened.
• Fill 9 paper cup-lined muffin cups two-thirds full with batter.
• Bake 18 to 20 minutes.
• Remove muffin pan to rack, cool 5 minutes.
• Serve Warm.