Mushroom Corn Muffins With Chive Butter Recipes

CHIVE-CORN MUFFINS

Steps:

• Position rack in center of oven and preheat to 425°F. Spray 10 standard muffin cups (each about 1/3-cup capacity) or 30 mini-muffin cups with nonstick spray. Whisk flour, cornmeal, sugar, baking powder, salt, baking soda, and cayenne pepper in medium bowl. Stir in chives. In another medium bowl whisk yogurt, eggs, and melted butter. Add yogurt mixture to dry ingredients and stir just until blended. Divide batter among prepared muffin cups, using about 1/3 cup batter for each standard muffin cup or about 1 generous tablespoon for each mini-muffin cup.
• Bake until muffins are puffed and golden and tester inserted into center comes out clean, about 20 minutes for standard muffins and 14 minutes for mini-muffins. Transfer pans to rack and let muffins cool in pans. (Can be prepared 4 hours ahead. Leave muffins in pans; let stand at room temperature. Rewarm in 350°F oven just until warm, about 5 minutes.) Remove from pans and serve.

CHILE CORN MUFFINS WITH CHIPOTLE BUTTER

Steps:

• Preheat oven to 400 degrees F. Spray 2 (24-count) mini-muffin pans with canola oil cooking spray; set aside.
• In a medium mixing bowl stir together all ingredients until blended. Using a tablespoon, spoon batter into mini-muffin tins, filling to the rim. Bake in preheated oven 15 minutes or until golden brown.
• Combine all ingredients in small bowl; beat until light and fluffy. Serve with corn muffins.
• NOTE: For standard 2 1/2-inch muffins: spoon batter into 18 to 20 muffins cups; fill 2/3 full. Bake in preheated oven 16 to 18 minutes.

CULINARY QUEST CHIVE-CORN MUFFINS

Steps:

• Preheat oven to 400 degrees and spray 12 muffin-pan cups (about 2-1/4 inch size) with nonstick cooking spray.
• Combine cornmeal, flour, baking powder, sugar and salt in a bowl and set aside.
• Combine milk, egg, chives, and butter in a bowl; pour all at once into the cornmeal mixture, stirring with a fork only until blended.
• Spoon about 2 T. of the batter into each muffin cup; bake until lightly golden - about 20 minutes. Serve warm.

BUTTERY CORN MUFFINS

Steps:

• In a large bowl, combine the flour, cornmeal and sugar. In a small bowl, combine the egg, milk, oil, vanilla and butter flavoring. Stir into dry ingredients just until moistened., Fill greased muffin cups three-fourths full. Bake at 400° for 15-18 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.

HOMEMADE CORN MUFFINS WITH HONEY BUTTER

Steps:

• In a large bowl, cream the butter, cream cheese and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Stir in the milk. Combine the flour, cornmeal, baking powder and salt; add to creamed mixture just until moistened., Coat muffin cups with cooking spray; fill three-fourths full with batter. Bake at 400° for 18-22 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pans to wire racks. Beat butter and honey until blended; serve with warm muffins.

GRILLED MUSHROOMS WITH CHIVE BUTTER

Steps:

• Prepare the herbed butter: In a medium bowl, combine the butter, chives, garlic, lemon zest, oregano, salt and pepper. Using a large fork, mash to combine. Using a spatula, transfer the herbed butter to a piece of parchment paper, and roll the butter into a tight cylinder, twisting the edges of the paper on both sides to seal. Transfer to the refrigerator. (Butter can be made in advance and will keep for up to 2 weeks.)
• Heat your grill to high. (This is crucial to ensure that the mushrooms char.)
• Meanwhile, in a small bowl, prepare the rub: Combine the salt, pepper, onion powder, garlic powder and smoked paprika. (Makes 2 1/2 teaspoons.)
• Prepare the mushrooms: Remove the stems and wipe the tops clean using slightly moistened paper towels. Slice each into 3/4-inch-thick strips. Transfer them to a large baking sheet, one sliced mushroom cap at a time. (Keeping the same mushrooms together will make for a more uniform appearance once you thread the mushrooms onto skewers.) Brush the sliced mushrooms all over with the olive oil, turning to coat.
• Sprinkle the rub all over the mushrooms, turning them until seasoned on all sides.
• Thread the mushrooms onto skewers: To make 4 planks, you'll need eight 10-inch skewers, using about 1/4 of the mushrooms for each plank. (You can use skewers of any length with any number of mushroom slices.) Insert a skewer through the top left side of one mushroom piece and push it through the bottom. Insert a second skewer through the top right side of the mushroom. Gently push the mushroom up toward the top of the skewers, working each side little by little, and leave at least a 1-inch handle at the top. Repeat, keeping the both skewers parallel, threading as many mushroom pieces as will fit, and leaving at least a 1-inch handle at the bottom. (Don't be too precious about threading the mushrooms. Some will break, but thread them securely and they'll still taste delicious after grilling.)
• Once you've threaded all your mushrooms, transfer them to the hot grill, flat-sides down over the flame. Cook on one side until charred, 6 to 7 minutes, then flip and cook the other side for another 6 to 7 minutes. (Don't undercook them. Grilling mushrooms until they are visibly charred concentrates their flavor and results in a pleasantly hearty, chewier texture.)
• Serve hot, topped with slices of compound butter. (You'll have more butter than you need, but any leftover butter will keep, refrigerated, for up to 2 weeks. Use on grilled or roasted vegetables, pasta, bread or rice.)

CHEESY CORNBREAD MUFFINS WITH HOT HONEY BUTTER

Steps:

• Prepare the hot honey butter: In a small bowl, stir 1/2 cup/1 stick softened butter with the honey and chipotle en adobo sauce. Refrigerate while muffins bake.
• Heat the oven to 400 degrees, and generously grease the cups of a 12-cup muffin tin.
• In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, baking soda, pepper and salt.
• In a small saucepan, melt the remaining 1/2 cup/1 stick softened butter over low heat. In a medium bowl, whisk together the milk, sour cream, eggs, melted butter and the minced chipotle chiles, if using.
• Pour the wet ingredients into the dry ingredients, and stir using a rubber spatula until almost combined but still a little lumpy. Fold in the Cheddar and scallions, and stir until just combined.
• Transfer the muffin batter in 1/4-cup portions to the prepared muffin tin. Top each muffin with a jalapeño slice, if desired, and bake until the tops are golden and the muffins are cooked through, about 18 minutes. Let cool 5 minutes in the muffin tins before carefully transferring to a wire rack, running a knife around the rims to release the muffins, if necessary. Serve warm or at room temperature, with honey butter.

CHIVE AND DILL MUFFINS

Steps:

• Preheat oven to 425 degrees F (220 degrees C). Grease 12 muffin cups.
• Whisk flour, cornmeal, sugar, baking powder, salt, baking soda, and cayenne pepper together in a bowl. Stir in chives and dill.
• Whisk yogurt, eggs, and melted butter together in a separate bowl; add to the dry ingredients and stir until just blended into a batter.
• Pour 1/3 cup batter into each prepared muffin cup.
• Bake in preheated oven until golden and a toothpick inserted into the center comes out clean, about 20 minutes. Cool in the pans for 10 minutes before removing. Serve warm.

CORN MUFFINS WITH HONEY BUTTER

Steps:

• In a large bowl, combine the flour, cornmeal, milk powder, sugar, baking powder, salt and baking soda. In a small bowl, combine the water, butter, eggs and lemon juice; stir into dry ingredients just until moistened. , Fill greased muffin cups two-thirds full. Bake at 425° for 13-15 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pans to wire racks. , In a small bowl, beat honey and softened butter until smooth. Serve with warm muffins.