Mozzarella Stuffed Mini Corn Muffins Recipe By Tasty

SUNNY'S EASY BACON AND CHEESE STUFFED CORN MUFFINS WITH JALAPENO JELLY GLAZE

Steps:

• For the batter and filling: Preheat the oven to 400 degrees F.
• In a large bowl, add the cornbread mix. In a medium bowl, whisk the milk, paprika, bacon, eggs, scallions and lime zest. Fold the egg mixture into the cornbread mix. Let rest 5 minutes.
• In a 12-cup muffin tin lined with muffin liners, divide half of the batter among all 12 cups. Then add the mozzarella in an even layer and top each with a piece of pepper jack. Gently press down to make everything even. Pour over the remaining batter and spread evenly. Bake until the tops are golden, about 20 minutes.
• For the glaze: Meanwhile, in a small pot, add the jelly, lime juice, butter and a splash of water. Heat until the mixture begins to simmer.
• Remove the muffins from the oven and immediately pour a spoonful of the glaze over the top of each. Serve warm.

MOZZARELLA-STUFFED MINI CORN MUFFINS RECIPE BY TASTY

Steps:

• Preheat oven to 400°F (200˚C).
• In a large bowl, mix together the milk, eggs, and melted butter.
• Fold in the flour, cornmeal, baking powder, salt, and sugar, until blended.
• Divide the cheese sticks into 5 cubes each so there are 25 cubes.
• Spray a 12-cup muffin pan with cooking spray.
• Spoon 2 tablespoons of mixture into each cup. Place 2 of the mozzarella cubes in the center of each cup, then cover the cover with additional batter, until the cup is ¾ full.
• Bake for 15 minutes.
• Allow to cool for 5 minutes while you eat the remaining cheese cube.
• Enjoy!

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.

MINI CORN MUFFINS

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.

MINI CORN MUFFINS WITH SPICY CHEDDAR FILLING

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.

BBQ PORK-STUFFED CORN MUFFINS

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Line muffin tin with paper baking cups. Spray each cup with cooking spray.
• Stir together muffin mix, egg, milk, and 1/4 cup of shredded cheese in a bowl until combined.
• Fill muffin cups halfway with batter.
• Add 1 to 2 tablespoons of pulled pork to each cup.
• Top with remaining batter.
• Use the remaining 1/4 of shredded cheese to top each muffin.
• Bake in the preheated oven until a toothpick inserted into the batter comes out clean, about 20 minutes.