SPICY CORNBREAD MINI-MUFFINS
These are perfect for making 3 dozen mini muffins to take to a potluck. Basting the muffin tin with melted butter and dusting with cornmeal are an essential step to getting a marvelous crispy exterior to the muffins. To add more kick, do not seed the jalapenos and add an extra one.
Provided by AnniecatMT
Categories Bread Quick Bread Recipes Muffin Recipes Savory Muffin Recipes
Time 40m
Yield 36
Number Of Ingredients 14
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.
Nutrition Facts : Calories 78.5 calories, Carbohydrate 8.3 g, Cholesterol 16.7 mg, Fat 3.9 g, Fiber 0.3 g, Protein 2.5 g, SaturatedFat 1.6 g, Sodium 155.7 mg, Sugar 1.9 g
MINI CORN MUFFINS
"When my great-grandson was a teenager, he and his friends could hardly wait for these muffins to come out of the oven. The aroma is heavenly as they bake," writes field editor Ruby Williams of Bogalusa, Louisiana. "I like them because they're not crumbly like some lighter corn muffins."
Provided by Taste of Home
Time 25m
Yield 16 muffins.
Number Of Ingredients 8
Steps:
- In a large bowl, combine the flour, cornmeal, sugar, baking powder and salt. In another bowl, combine the egg substitute, milk and oil; stir into dry ingredients just until moistened., Fill miniature muffin cups coated with cooking spray three-fourths full. Bake at 400° for 10-12 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pans to wire racks. Serve warm.
Nutrition Facts : Calories 58 calories, Fat 2g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 82mg sodium, Carbohydrate 8g carbohydrate, Fiber 0 fiber), Protein 2g protein.
SPICED MINI CORN MUFFINS
Provided by Valerie Bertinelli
Time 25m
Yield 24 muffins
Number Of Ingredients 16
Steps:
- Preheat the oven to 375 degrees F. Spray a 24-cup nonstick mini muffin pan with cooking spray.
- Whisk the cornmeal and flour together with the sugar, baking powder, paprika, salt, cinnamon, coriander, cumin, cayenne and baking soda in a large bowl and set aside.
- Whisk the buttermilk, egg, butter and oil together in a small bowl, then add the liquid to the dry ingredients. Mix until just incorporated.
- Divide the batter among the muffin cups (about 1 tablespoon per cup) and bake until puffed and golden and a wooden toothpick inserted into the center of a muffin comes out clean, about 11 minutes. Serve warm.
MINI CORN MUFFINS WITH SPICY CHEDDAR FILLING
I'm an Iowa gardener and I like to feature sweet corn in my recipes. These cute, easy-to-eat bites are a fun change from the usual appetizers. -Margaret Blair, Lorimor, Iowa
Provided by Taste of Home
Categories Appetizers
Time 55m
Yield 4 dozen.
Number Of Ingredients 15
Steps:
- Preheat oven to 400°. In a large bowl, whisk the first 5 ingredients. In another bowl, whisk egg, milk and oil until blended. Add to flour mixture; stir just until moistened. Fold in corn., Fill greased mini muffin cups three-fourths full. Bake 15-18 minutes or until a toothpick inserted in center comes out clean. Cool 5 minutes before removing from pans to wire racks. Reduce oven setting to 350°., Meanwhile, in a large bowl, combine filling ingredients. Using a small melon baller, scoop out the center of each muffin; spoon a rounded teaspoon of filling into the center. Bake 10-12 minutes or until cheese is melted.
Nutrition Facts : Calories 67 calories, Fat 3g fat (1g saturated fat), Cholesterol 9mg cholesterol, Sodium 100mg sodium, Carbohydrate 8g carbohydrate (1g sugars, Fiber 0 fiber), Protein 2g protein.
MINI CORNBREAD MUFFINS
A mini-muffin tin lets you turn out multiple crowd-pleasers with ease.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Yield Makes 4 dozen
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees. Brush cups of four 12-cup or two 24-cup mini muffin tins with melted butter; set aside. Whisk buttermilk, eggs, and sour cream in a medium bowl. Set aside.
- Whisk cornmeal, flour, brown sugar, baking powder, salt, and corn kernels in a large bowl. Using a rubber spatula, fold in buttermilk mixture and melted butter. Divide batter among muffin cups, filling cups two-thirds full (1 heaping teaspoon batter per cup). Bake until a cake tester inserted into centers comes out clean, about 17 minutes. Let muffins cool in tins about 5 minutes before serving.
CORNBREAD MINI MUFFINS
I tried this recipe today and loved it. I was trying to use up a few things I had lying around. It compliments soups and chili nicely. It so easy to make you can just eyeball the ingredients, no fussing about exact measurements.
Provided by Brandi M
Categories Breads
Time 35m
Yield 36 mini muffins
Number Of Ingredients 8
Steps:
- Preheat oven to 325.
- Mix ingredients in order listed above.
- Grease Mini Muffin Tin.
- Fill each cup until level.
- Bake on middle rack for 15-18 minutes.
Nutrition Facts : Calories 47.6, Fat 1.8, SaturatedFat 0.2, Cholesterol 5.9, Sodium 97.2, Carbohydrate 7.4, Fiber 0.4, Sugar 1.8, Protein 0.8
FRESH RASPBERRY MINI CORN MUFFINS
I can't write a cookbook about comfort food without including corn muffins; they're my guilty pleasure. Corn muffins can be dry and tasteless but allowing the batter to sit for 15 minutes gives the dry ingredients time to absorb the wet ones and results in moister muffins. This is a variation on my favorite Raspberry Corn Muffins from The Barefoot Contessa Cookbook made with fresh raspberries instead of raspberry jam.
Provided by Ina Garten Bio & Top Recipes
Time 50m
Yield 48 muffins
Number Of Ingredients 11
Steps:
- Preheat the oven to 375 degrees F. Arrange two racks evenly spaced in the oven. Generously spray two mini muffin pans (24 mini muffins each) with the baking spray, including the tops of the pans.
- In a large bowl, whisk together the flour, granulated sugar, cornmeal, baking powder, and salt. In a separate bowl whisk together the milk, eggs, and butter. Make a well in the middle of the dry ingredients, pour the wet ingredients into the well, and stir with a rubber spatula, just until combined. (Don't worry if it's a little lumpy.) Set the batter aside for 15 minutes.
- When the batter has rested, fold the raspberries into the batter with the spatula. With a small (1 3/4-inch) ice cream scoop (you can also use a spoon), fill each muffin cup with a rounded scoop of batter, making sure each one contains some raspberries. Sprinkle the full 2 tablespoons of turbinado sugar on the muffins.
- Bake for 20 minutes, until the muffins spring back when gently touched and a cake tester comes out clean. Serve warm or at room temperature.
- Make ahead: Prepare the batter completely, cover, and refrigerate. Scoop and bake the next day.
MINI CORNBREAD PUDDINGS
We called these cornbread puddings -- not muffins -- because they're far moister and more tender than what you might expect, thanks to sour cream in the batter.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Time 30m
Yield Makes 24
Number Of Ingredients 10
Steps:
- Preheat oven to 425 degrees, with rack in upper third. Butter 24 mini muffin cups; set aside. In a medium bowl, whisk together flour, cornmeal, sugar, baking powder, salt, and baking soda.
- Make a well in center of flour mixture. In well, whisk together egg, sour cream, and corn. Mix with flour mixture just until incorporated (do not overmix).
- Dividing evenly, spoon batter into prepared muffin pan. Bake until tops have browned and a toothpick inserted in the center of a muffin comes out clean, 10 to 15 minutes. Let stand 5 minutes in pan; turn out onto a cooling rack. Serve, or cool completely and store at room temperature in an airtight container, up to 2 days.
Nutrition Facts : Calories 72 g, Fat 3 g, Protein 2 g
JALAPEñO-HAM MINI CORN MUFFINS
Tender bite-sized mini corn muffins with a little kick.
Provided by lutzflcat
Categories Corn Muffins
Time 20m
Yield 6
Number Of Ingredients 9
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.
Nutrition Facts : Calories 192.3 calories, Carbohydrate 27.7 g, Cholesterol 9 mg, Fat 6.6 g, Fiber 0.4 g, Protein 5.7 g, SaturatedFat 2.3 g, Sodium 727.5 mg
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