Pepper Corn And Zucchini Muffins Recipes

CORN- AND PEPPER-STUFFED ZUCCHINI

Steps:

• Cut zucchini lengthwise in half; place zucchini and water in rectangular microwavable dish, 11x7x1 1/2 inches. Cover with plastic wrap, folding back one edge or corner 1/4 inch to vent steam.
• Microwave on High 3 to 5 minutes or until zucchini is crisp-tender. When cool enough to handle, scoop centers from zucchini, leaving 1/4-inch shells. Discard centers.
• Mix remaining ingredients. Spoon about 2 tablespoons corn mixture into each zucchini shell.

ZUCCHINI CORNBREAD MUFFINS

Steps:

• Shred zucchini on the large holes of a box grater. (You should have about 4 cups.) Toss with 1/2 teaspoon salt in a colander set over a bowl. Let stand 10 minutes. Squeeze out excess moisture with your hands.
• Preheat oven to 400 degrees. Brush a standard 12-cup muffin tin with softened unsalted butter. In a large bowl, combine cornmeal, flour, sugar, baking powder, baking soda (if using), and salt.
• In a medium bowl, whisk together buttermilk, butter, and eggs (mixture might appear curdled). Add to flour mixture and stir just until combined (do not overmix). Divide batter evenly among muffin cups.
• Bake until a toothpick inserted in center comes out clean, 20 to 25 minutes. Let cool on a wire rack 15 minutes before serving.

SPICY ROASTED RED PEPPER CORN MUFFINS

Steps:

• Preheat oven to 425°F. and butter twelve 1/3-cup muffin tins.
• In a bowl whisk together cornmeal, flour, sugar, baking powder, baking soda, salt, and Cheddar. In a small bowl whisk together buttermilk, egg, butter, and chilies. Add buttermilk mixture to cornmeal mixture, stirring until just combined, and stir in roasted peppers (do not overmix).
• Divide batter evenly among muffin tins and bake in middle of oven 15 to 20 minutes, or until golden and a tester comes out clean.

SAVORY ZUCCHINI MUFFINS

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Grease 16 muffin cups or line with paper liners.
• Heat 1 tablespoon olive oil in a skillet over medium heat; cook and stir the onion and garlic in the hot oil until the onion is translucent, about 5 minutes. Stir in the sun-dried tomatoes and remove from heat; transfer to a food processor. Add the zucchini and roasted red pepper to the tomato mixture; pulse the mixture several times until finely chopped.
• Stir the all-purpose flour, cornmeal, whole wheat flour, baking powder, baking soda, salt, pepper, basil, and oregano together in a bowl.
• In a separate large bowl, beat the butter with the sugar until fluffy using an electric mixer; beat in the eggs, one at a time. Stir in the sour cream, milk, hot pepper sauce, and 1 tablespoon of olive oil.
• Stir half the flour mixture into the butter mixture until almost incorporated; add the rest of the flour mixture and stir a few times just to mix. Stir in the zucchini mixture. Spoon the batter into the prepared muffin cups until nearly full. Sprinkle each muffin cup with about 1 teaspoon of shredded Parmesan cheese, if desired.
• Bake the muffins in the preheated oven until golden brown, 35 to 40 minutes. Allow to cool for 10 minutes before removing from pans.

STIR-FRIED ZUCCHINI, CORN AND PEPPERS

Steps:

• Trim the ends from the zucchini. Using a food processor, a mandolin or a sharp knife, cut the zucchini in thin, uniform rounds.
• Heat one tablespoon of the oil in a large skillet or a wok. Add the garlic, then immediately toss in the corn kernels, jalapeno pepper and red pepper and stir-fry for 30 seconds. Add the zucchini and stir-fry just until the zucchini begins to wilt, about two minutes.
• Fold in the basil and season to taste with salt and pepper. Transfer to a serving dish and serve hot. The dish can also be set aside to cool to room temperature before serving, but if so, the ingredients will benefit from the addition of another tablespoon of olive oil drizzled over them.

MINI PEPPER CORN MUFFINS

Steps:

• In a small skillet, saute peppers in oil for 5 minutes or until tender; cool slightly. In a bowl, combine the cornmeal, flour, sugar, baking powder, baking soda and salt. In a small bowl, whisk the egg, buttermilk, butter and peppers until blended. Stir into dry ingredients just until moistened., Fill paper-lined miniature muffin cups three-fourths full. Bake at 425° for 6-9 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks.

ONION AND RED PEPPER CORN MUFFINS

Steps:

• Heat oven to 400°F.
• Grease bottoms only of 18 muffin cups (2 1/2inches x 1 1/2 inches in size).
• Cook onions and peppers in butter for 2 minutes, stirring occasionally, until softened.
• In a large bowl, using a fork, beat milk, 4 Tablespoons melted butter and eggs until well combined.
• Stir in cornmeal, flour, sugar, baking powder and salt until flour is moistened.
• (Batter will be slightly lumpy).
• Fold in the peppere and onions.
• Divide batter evenly among the muffin cups (batter will be almost level with rims of muffin cups).
• Bake muffins for about 20 minutes or until light golden brown.

PEPPER, CORN, AND ZUCCHINI MUFFINS

Steps:

• Preheat oven to 400°; grease a muffin tin real well or put in paper liners.
• In a large mixing bowl, combine the flour, cornmeal, sugar, baking powder, and salt; make a well in the center.
• In another bowl, whisk the milk, egg, and margarine together; add this mixture to the dry ingredients.
• Stir just until moistened and blended (do not overmix).
• Stir in zucchini and peppers.
• Spoon batter into muffin tin; bake for 20-25 minutes or until test done.