ROASTED RED PEPPER MUFFINS
In 1998, I was the chairman of the 4-H committee designated to assemble a cookbook. This recipe was submitted by an 11-year-old boy, who used it for one of his baking projects.
Provided by Taste of Home
Time 30m
Yield 1 dozen.
Number Of Ingredients 11
Steps:
- Grease muffin cups and sprinkle with the cornmeal; set aside. In a large bowl, combine the flour, sugar, baking powder, 1/4 teaspoon pepper and salt. In another bowl, beat the egg, buttermilk and oil. Stir into dry ingredients just until moistened. Fold in red pepper and cheese. , Fill prepared muffin cups two-thirds full. Sprinkle with remaining pepper. Bake at 400° for 20-25 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm. Refrigerate leftovers.
Nutrition Facts : Calories 149 calories, Fat 6g fat (1g saturated fat), Cholesterol 21mg cholesterol, Sodium 209mg sodium, Carbohydrate 19g carbohydrate (5g sugars, Fiber 1g fiber), Protein 4g protein.
FAVORITE JALAPENO CORN MUFFINS
Honey butter tastes so yummy spread over these hot and snappy muffins. They're delicious with soups, stews and chili. -Mary Thomas, Hugo, Minnesota
Provided by Taste of Home
Time 35m
Yield 8 muffins.
Number Of Ingredients 16
Steps:
- In a small bowl, combine the first seven ingredients. In another bowl, combine the egg, sour cream, milk and oil. Stir into dry ingredients just until moistened. Stir in corn and jalapeno., Coat muffin cups with cooking spray; fill two-thirds full with batter. Bake at 400° for 14-16 minutes or until a toothpick inserted in the center comes out clean. In a small bowl, combine honey butter ingredients. Serve with warm muffins.
Nutrition Facts : Calories 175 calories, Fat 7g fat (3g saturated fat), Cholesterol 40mg cholesterol, Sodium 277mg sodium, Carbohydrate 24g carbohydrate (9g sugars, Fiber 1g fiber), Protein 4g protein.
JALAPENO CORNBREAD MUFFIN
Provided by Food Network
Time 40m
Yield 6 muffins
Number Of Ingredients 15
Steps:
- Preheat the oven to 350 degrees F.
- Sift flour, cornmeal, sugar, baking powder, baking soda and salt together in a large bowl. Combine buttermilk, Cheddar, Monterey Jack, jalapenos, green onions, egg, cilantro and melted butter in a medium bowl. Fold wet ingredients into dry ingredients with a rubber spatula until just combined. (Do not overmix.)
- Spray a muffin tin with cooking spray. Evenly fill 6 muffin cups to the top. Bake for 20 minutes.
JALAPENO CORN MUFFINS
Provided by Emeril Lagasse
Categories side-dish
Time 40m
Yield 14 regular-sized muffins
Number Of Ingredients 15
Steps:
- Preheat the oven to 375 degrees F. Lightly grease 14 regular sized muffin tin cups.
- In a small skillet, melt the butter over medium-low heat. Add the onions and cook until soft and golden brown, 3 to 4 minutes. Add the corn and a pinch of salt and cook 3 to 4 minutes, stirring occasionally. Remove from the heat and set aside to cool.
- In a large bowl, stir together the flour, cornmeal, baking powder, salt, cayenne pepper, and cheese. In a second bowl, whisk together the buttermilk, oil, eggs, jalapenos, and honey. Add the buttermilk mixture to the flour mixture, stirring just until moistened. Stir in the cooled onions and corn.
- Spoon the batter into the prepared tins, filling 3/4 of the way full. (If there are empty cups in a tin, fill with water.) Bake the muffins until golden and a toothpick inserted into the center comes out clean, 12 to 15 minutes. Transfer to a wire rack to cool and serve warm.
JALAPENO CORN-BREAD MUFFINS
Provided by Craig Claiborne And Pierre Franey
Categories side dish
Time 45m
Yield Eight muffins
Number Of Ingredients 15
Steps:
- Preheat the oven to 375 degrees.
- In a mixing bowl, combine the flour, cornmeal, baking powder, pepper flakes, salt and cumin, and blend well.
- In a separate mixing bowl, add the sour cream and milk, and blend well with a wire whisk. Beat in the melted butter and egg.
- Add the liquid ingredients to the cornmeal mixture and blend well. Add the chilies, green onions, corn and cheese. Blend thoroughly.
- Grease the inside of eight half-cup muffin tins. Spoon equal portions of the batter into each greased tin. The batter may be a bit higher than the top of the tins.
- Place in the oven and bake 25 minutes. Ideally, these muffins are best eaten hot, fresh from the oven.
Nutrition Facts : @context http, Calories 339, UnsaturatedFat 6 grams, Carbohydrate 32 grams, Fat 18 grams, Fiber 2 grams, Protein 11 grams, SaturatedFat 10 grams, Sodium 392 milligrams, Sugar 3 grams, TransFat 0 grams
JALAPEñO CORN MUFFINS WITH RED BELL PEPPER
Categories Bread Breakfast Brunch Bake Picnic Corn Bell Pepper Summer Jalapeño Bon Appétit Sugar Conscious Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 14
Number Of Ingredients 16
Steps:
- Position rack in center of oven and preheat to 400°F. Spray fourteen 1/3-cup muffin cups with nonstick vegetable oil spray, or line with paper liners. Melt 2 tablespoons butter in heavy small saucepan over medium heat. Add onion and garlic and sauté until onion is tender, about 8 minutes. Add remaining 6 tablespoons butter; stir until melted.
- Combine cornmeal and next 5 ingredients in large bowl. Whisk milk and eggs together in medium bowl; mix into dry ingredients. Add onion-butter mixture, corn, red bell pepper, cilantro and jalapeño and stir until just blended.
- Divide batter among prepared muffin cups. Bake until tester inserted into center of muffins comes out clean, about 20 minutes. Cool muffins slightly on wire rack; serve warm.
JALAPENO BLUE-CORN MUFFINS
Steps:
- Preheat the oven to 400 degrees.
- Heat the shortening in a skillet and when it is melted pour it into a small bowl.
- Heat the butter in the skillet and pour six tablespoons of it into the bowl with the shortening. Let the mixture stand until cool.
- To the three tablespoons of butter remaining in the skillet add the red pepper, green pepper, jalapeno or serrano peppers and garlic. Cook, stirring, about two minutes. Remove from the heat.
- Beat the eggs in a mixing bowl and add the cooled shortening and butter mixture. Beat well.
- Put the buttermilk in a cup and add the baking soda. Stir this into the egg mixture.
- Sift together the flour, cornmeal, sugar, salt and baking powder into a mixing bowl.
- Pour the shortening mixture into the cornmeal and stir. Add the pepper mixture and blend thoroughly.
- Lightly butter the inside of a 12-cup muffin tin. Spoon batter into each cup until about two-thirds full.
- Place the tin in the oven and bake 20 to 25 minutes or until muffins are nicely browned.
Nutrition Facts : @context http, Calories 269, UnsaturatedFat 8 grams, Carbohydrate 25 grams, Fat 17 grams, Fiber 1 gram, Protein 4 grams, SaturatedFat 8 grams, Sodium 194 milligrams, Sugar 4 grams, TransFat 1 gram
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
SPICY ROASTED RED PEPPER CORN MUFFINS
Categories Bread Side Bake Quick & Easy Cheddar Cornmeal Bell Pepper Fall Jalapeño Gourmet Sugar Conscious Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 12 muffins
Number Of Ingredients 12
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.
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4.6/5 (12)Total Time 30 minsServings 24Calories 60 per serving
- Preheat your oven to 400°F. Lightly grease each muffin cup of a mini-muffin pan; or use free-standing mini-muffin foil cups., In a medium-sized mixing bowl, whisk together all of the ingredients until they're thoroughly combined., Scoop the batter into the muffin cups, filling them nearly full; a tablespoon cookie scoop, filled to just short of level, works well here., Bake the muffins for 20 to 25 minutes, or until they're golden brown., Remove the muffins from the oven, and let them cool for 5 minutes to firm before removing them from the pan.
- Serve hot or warm., Store, well-wrapped, for two days on the counter, or freeze for up to two weeks.
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