EASY SOUTHWESTERN CORN MUFFINS
Provided by [email protected]
Number Of Ingredients 11
Steps:
- Preheat oven to 400ºF.
- Spray insides of muffin tins. (*I used my regular-sized one and got 8 nice-sized muffins.)
- In medium bowl, add corn muffin mix breaking up any large lumps.
- Add rest of ingredients and stir until everything is moistened but batter is still lumpy.
- Let rest 5 minutes.
- Use your 1/3 measuring cup as a scoop, and fill muffin tin cups 2/3 - 3/4 full.
- Pop into the oven and bake 15 - 20 minutes until golden and done inside. *My size (and oven) took 19 minutes.
- Let rest about 5 minutes or so. Then run a knife around edges and remove muffins to a baking rack to cool. Serve with butter and/or honey if desired. Store in airtight container.
- Great for breakfast or a snack, with a meal, or use for sliders!
SOUTHWEST CORNMEAL MUFFINS
Bring a piece of the Southwest into your kitchen with these Southwest Cornmeal Muffins. Cornmeal, cumin and cheese make up this hearty Southwest-inspired muffin recipe. Add jalapeño peppers for a kick of flavor and enjoy these cornmeal muffins as an accompaniment to any meal.
Provided by My Food and Family
Categories Dairy
Time 35m
Yield Makes 1 doz. or 12 servings, 1 muffin each.
Number Of Ingredients 12
Steps:
- Preheat oven to 425°F. Mix flour, cornmeal, sugar, baking powder, salt and cumin in large bowl; set aside. Beat egg , milk, butter and parsley in small bowl with wire whisk until well blended. Add to flour mixture; stir just until moistened. (Batter will be lumpy.) Stir in cheese and corn.
- Spoon batter into 12 greased or paper-lined medium muffin cups, filling each cup 3/4 full.
- Bake 20 min. or until lightly browned.
Nutrition Facts : Calories 190, Fat 9 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 40 mg, Sodium 510 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 5 g
SOUTHWESTERN CORNBREAD
Provided by Katie Lee Biegel
Categories side-dish
Time 45m
Yield 12 muffins
Number Of Ingredients 12
Steps:
- Preheat the oven to 375 degrees F. Spray a 12-cup muffin tin with nonstick spray and place in the oven while you make the batter.
- In a large bowl, combine the cornmeal, baking powder, sugar, red pepper flakes and salt. Stir to combine. Add the milk, oil and corn and stir until just combined. Stir in the Cheddar, onions and green peppers and stir just until incorporated.
- Carefully remove the hot muffin tin from the oven and ladle the batter into it. Return to the oven and bake until a toothpick comes out clean, about 15 minutes. Let cool 5 minutes. Remove from the muffin tin and serve.
SOUTHWESTERN CORN MUFFINS
Spice up packaged corn muffin mix with McCormick® Chili Powder and green chiles--a perfect complement to your chili dinner.
Provided by McCormick
Categories Bread, Rolls, and Muffins,
Yield 8
Number Of Ingredients 3
Steps:
- Lightly grease or line 8 muffin cups with paper baking cups. Set aside. Prepare corn muffin mix as directed on package. Stir chiles and chili powder into batter.
- Spoon batter into prepared muffins cups, filling each cup two-thirds full. Half-fill empty muffin cups with water.
- Bake as directed on package. Serve warm.
Nutrition Facts : Calories 140 Calories
MINI SOUTHWESTERN CORN PUP MUFFINS WITH FIESTA DIPPING SAUCE
This recipe is a great alternative to the fried corn dogs, and they taste just as good. Serve with the Fiesta Dipping Sauce recipe provided, or use your favorite corn dog condiments.
Provided by Athena
Categories Bread Quick Bread Recipes Muffin Recipes Savory Muffin Recipes
Time 25m
Yield 12
Number Of Ingredients 16
Steps:
- Preheat the oven to 400 degrees F (200 degrees C). Coat two 12 cup muffin tins with nonstick cooking spray or line with paper liners.
- In a large bowl, stir together the cornmeal, flour, sugar, baking powder, salt, chili powder, cumin and garlic powder. Make a well in the center and pour in the milk, egg and oil. Stir until well blended, then gently stir in the cheese. Drop a smal spoonful of the batter into the bottom of each muffin cup. Place a piece of hot dog on top of this batter. Fill cups with enough additional batter to cover the hot dog pieces.
- Bake for 10 to 12 minutes in the preheated oven, or until muffins are lightly browned and spring back when lightly pressed. Cool slightly before removing from the muffin pans. Serve warm with the Fiesta Dipping Sauce.
- To make the Fiesta Dipping Sauce, whisk together the sour cream, mayonnaise and taco seasoning mix until smooth. Serve immediately.
Nutrition Facts : Calories 281.9 calories, Carbohydrate 24 g, Cholesterol 35.6 mg, Fat 18.2 g, Fiber 0.7 g, Protein 5.8 g, SaturatedFat 5.3 g, Sodium 525.3 mg, Sugar 7.6 g
CORNMEAL MUFFINS
Make and share this Cornmeal Muffins recipe from Food.com.
Provided by CoffeeMom
Categories Quick Breads
Time 30m
Yield 12 muffins
Number Of Ingredients 8
Steps:
- Preheat oven to 375º F.
- Grease muffin pan.
- Mix dry ingredients together.
- In a seperate bowl combine melted butter, egg and milk; mix well.
- Add dry mix to wet mix and stir until just combined.
- Spoon batter into muffin pan and bake for 15-20 minutes.
- Serve hot.
Nutrition Facts : Calories 191.3, Fat 9.1, SaturatedFat 5.4, Cholesterol 40.1, Sodium 259.2, Carbohydrate 25.1, Fiber 1, Sugar 8.5, Protein 3
SWEET CORNMEAL MUFFINS
My husband, Axtell, was a fan of the cornmeal muffins from a restaurant we visited. I found a similar recipe and cut it down to serve two. These muffins are his favorite.-Marie Kramer, Kirkwood, Missouri
Provided by Taste of Home
Time 25m
Yield 4 muffins.
Number Of Ingredients 8
Steps:
- In a small bowl, combine the sugar, oil, egg, and milk. In another bowl, combine dry ingredients; stir in sugar mixture just until moistened. , Coat four muffin cups with cooking spray or use paper liners. Divide batter among muffin cups. Bake at 400° for 15-18 minutes or until lightly browned.
Nutrition Facts : Calories 153 calories, Fat 6g fat, Cholesterol 0 cholesterol, Sodium 87mg sodium, Carbohydrate 20g carbohydrate, Fiber 4g protein.
BASIC CORN MUFFINS
A simple but delicious muffin recipe that can easily be dressed up by adding jalapenos, honey or anything else.
Provided by Doug Matthews
Categories Bread Quick Bread Recipes Muffin Recipes Corn Muffin Recipes
Time 30m
Yield 12
Number Of Ingredients 8
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Grease muffin pan or line with paper muffin liners.
- In a large bowl, mix together corn meal, flour, sugar, baking powder and salt. Add egg, oil and milk; stir gently to combine. Spoon batter into prepared muffin cups.
- Bake at 400 degrees F (200 degrees C) for 15 to 20 minutes, or until a toothpick inserted into a muffin comes out clean.
Nutrition Facts : Calories 154 calories, Carbohydrate 22.5 g, Cholesterol 17.1 mg, Fat 5.9 g, Fiber 1 g, Protein 3.1 g, SaturatedFat 0.8 g, Sodium 196.1 mg, Sugar 6.6 g
CHILI CORNMEAL MUFFINS
Categories Bread Bake Super Bowl Thanksgiving Vegetarian Cornmeal Corn Hot Pepper Fall Bon Appétit
Yield Makes 12
Number Of Ingredients 11
Steps:
- Preheat oven to 400°F. Butter twelve 1/3-cup metal muffin cups. Melt butter in heavy medium skillet over medium heat. Add corn and chili powder. Sauté 3 minutes. Transfer to medium bowl. Mix in buttermilk, then eggs. Cool completely.
- Whisk cornmeal, flour, sugar, baking powder, salt and baking soda in large bowl to blend. Add buttermilk mixture; stir just until blended.
- Divide batter among prepared muffin cups. Bake until tester inserted into center of muffins comes out clean, about 20 minutes. Transfer muffins to rack. Cool slightly. (Can be made 2 weeks ahead. Cool completely. Wrap in foil, seal in plastic bag and freeze. Rewarm muffins wrapped in foil in 350°F oven until heated through, about 8 minutes.)
BLUE CORNMEAL MUFFINS
Looking for classic bread made with blue cornmeal? Then try these flavorful muffins that are ready in 40 minutes. Perfect if you love Southwest cuisine.
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 40m
Yield 14
Number Of Ingredients 9
Steps:
- Heat oven to 450°F. Grease bottoms only of 14 medium muffin cups with shortening, or line with paper baking cups. In large bowl, mix all ingredients with spoon; beat vigorously 30 seconds. Fill muffin cups about 7/8 full.
- Bake 20 to 25 minutes or until light golden brown. Immediately remove from pan. Serve warm.
Nutrition Facts : Calories 140, Carbohydrate 18 g, Cholesterol 30 mg, Fat 1, Fiber 0 g, Protein 4 g, SaturatedFat 1 g, ServingSize 1 Muffin, Sodium 320 mg, Sugar 2 g, TransFat 0 g
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