DOUBLE-CORN MUFFINS
Cornmeal muffins have a slight sweet taste that's enhanced with whole kernel corn. Delicious!
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 30m
Yield 8
Number Of Ingredients 9
Steps:
- Heat oven to 400°F. Grease bottoms only of 8 regular-size muffin cups with shortening, or line with paper baking cups.
- In medium bowl, beat milk, oil and egg with spoon. Stir in remaining ingredients except corn just until flour is moistened. Fold in corn. Divide batter evenly among muffin cups (about 3/4 full).
- Bake 18 to 20 minutes or until golden brown. Immediately remove from pan to wire rack. Serve warm or cool.
Nutrition Facts : Calories 180, Carbohydrate 26 g, Cholesterol 30 mg, Fat 1, Fiber 1 g, Protein 4 g, SaturatedFat 1 g, ServingSize 1 Muffin, Sodium 260 mg, Sugar 5 g, TransFat 0 g
DOUBLE CORN AND CHEESE MUFFINS
Provided by Florence Fabricant
Categories side dish
Time 45m
Yield 12 servings
Number Of Ingredients 10
Steps:
- Preheat oven to 400 degrees. Butter 12 large muffin cups.
- In a mixing bowl combine the flour, cornmeal, sugar, baking powder and salt.
- In a separate bowl beat the eggs lightly, then whisk in the milk and melted butter. Make a well in the dry ingredients and pour in the egg mixture. Stir gently, just until combined. Stir in the corn and cheese.
- Spoon the mixture into the muffin cups, filling each about three-fourths full.
- Bake the muffins for 15 minutes, then reduce the heat to 375 degrees and bake 10 minutes longer, until the tops are golden brown and spring back when touched lightly.
- Cool the muffins in the pans on a rack for five minutes, then transfer to a basket and serve at once.
Nutrition Facts : @context http, Calories 210, UnsaturatedFat 3 grams, Carbohydrate 24 grams, Fat 10 grams, Fiber 1 gram, Protein 7 grams, SaturatedFat 6 grams, Sodium 189 milligrams, Sugar 4 grams, TransFat 0 grams
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!
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
DOUBLE-CORN AND CHEESE MUFFINS
Categories Bread Cheese Bake Vegetarian Mozzarella Corn Fall Hominy/Cornmeal/Masa Bon Appétit
Yield Makes 8 muffins
Number Of Ingredients 6
Steps:
- Preheat oven to 400°F. Line eight 1/3-cup muffin cups with paper liners. Blend milk and egg in small bowl. Place remaining ingredients in large bowl; add milk mixture. Stir until ingredients are just moistened (do not overmix). Divide batter among prepared muffin cups.
- Bake muffins until golden and tester inserted into center comes out clean, about 20 minutes. Serve muffins warm.
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
SMOKY CORN MUFFINS
Marg Ogden of Palmerton, Pennsylvania jazzes up cornbread mix with salsa, corn, cheese and liquid smoke to create these spicy muffins. The moist morsels are an ideal accompaniment to chili or a Southwestern supper.
Provided by Taste of Home
Time 30m
Yield 1 dozen.
Number Of Ingredients 7
Steps:
- In bowl, beat egg. Add salsa, milk and liquid smoke; mix well. stir in cornbread mix just until moistened. Fold in corn and cheese. Fill greased muffin cups three-fourths full. Bake at 400° for 20-23 minutes or until golden brown. Cool for 5 minutes before removing from pan to a wire rack.
Nutrition Facts : Calories 121 calories, Fat 4g fat (1g saturated fat), Cholesterol 26mg cholesterol, Sodium 308mg sodium, Carbohydrate 18g carbohydrate (6g sugars, Fiber 1g fiber), Protein 4g protein.
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 Savory Muffins
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
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