Texas Cactus Corn Muffins Recipes
CACTUS CORN MUFFINS
"I adapted a recipe from a small Texas cafe to come up with these moist, spicy corn bread muffins," recalls Marion Lowery of Medford, Oregon. "They're wonderful alone or with butter and a bit of ham for a midday sandwich."
Provided by Taste of Home
Time 35m
Yield about 1-1/2 dozen.
Number Of Ingredients 12
Steps:
- In a bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition. Beat in buttermilk and chilies; mix well. Combine the dry ingredients; gradually add to creamed mixture. Fold in corn and cheeses. Fill well-greased cactus-shaped or regular muffin cups with about 1/3 cup batter., Bake at 375° for 20-25 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks.
Nutrition Facts : Calories 210 calories, Fat 11g fat (6g saturated fat), Cholesterol 85mg cholesterol, Sodium 328mg sodium, Carbohydrate 21g carbohydrate (7g sugars, Fiber 1g fiber), Protein 7g protein.
CACTUS CORN MUFFINS
'I adapted a recipe from a small Texas cafe to come up with these moist, spicy corn bread muffins,' recalls Marion Lowery of Medford, Oregon. 'They're wonderful alone or with butter and a bit of ham for a midday sandwich.'
Provided by Allrecipes Member
Time 35m
Yield 18
Number Of Ingredients 12
Steps:
- In a mixing bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition. Beat in buttermilk and chilies; mix well. Combine the dry ingredients; gradually add to creamed mixture. Fold in corn and cheeses. Fill well-greased cactus-shaped or regular muffin cups with about 1/3 cup batter.
- Bake at 375 degrees F for 20-25 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks.
Nutrition Facts : Calories 255.5 calories, Carbohydrate 21.4 g, Cholesterol 91.5 mg, Fat 16.1 g, Fiber 0.9 g, Protein 7.1 g, SaturatedFat 9.5 g, Sodium 362.3 mg, Sugar 7 g
MASSACHUSETTS CORN MUFFINS
A hint of honey enhances the flavor of the corn without overwhelming it.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Time 40m
Yield Makes 1 dozen
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees. Line a standard 12-cup muffin tin with baking cups. Whisk together cornmeal, flour, sugar, baking powder, and 1 1/4 teaspoons salt in a large bowl. Combine oil, butter, and honey; stir in eggs and milk. Stir oil mixture into cornmeal mixture. Divide batter evenly among baking cups.
- Bake until tops are golden and a toothpick inserted into the centers comes out clean, about 18 minutes. Let cool for 10 minutes.
PARMESAN CORN MUFFINS
Mary Pleasant of Humble, Texas needs just a few ingredients to make these fragrant corn muffins that start with a handy mix. "I found the recipe years ago," she comments. "It's been a favorite ever since."
Provided by Taste of Home
Time 25m
Yield 1 dozen.
Number Of Ingredients 5
Steps:
- In a large bowl, combine the cornbread mix, Parmesan cheese and rosemary. Add eggs and milk; stir just until moistened. Fill greased muffin cups half full. , Bake 400° for 15-20 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm.
Nutrition Facts : Calories 126 calories, Fat 4g fat (2g saturated fat), Cholesterol 44mg cholesterol, Sodium 254mg sodium, Carbohydrate 18g carbohydrate (6g sugars, Fiber 0 fiber), Protein 4g protein.
CACTUS CORNBREAD
Make and share this Cactus Cornbread recipe from Food.com.
Provided by Molly53
Categories Quick Breads
Time 35m
Yield 9 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 425°F
- Grease and flour an 8" square baking pan.
- Briefly cook nopalitos in boiling water with baking soda until they turn from bright to dull green.
- Drain well and set to the side.
- Combine cornmeal, flour, sugar, baking powder, and salt in a large bowl.
- Add egg and milk; combine well.
- Add oil and mix well.
- Fold in corn kernels and pre-cooked nopalitos.
- Pour batter into prepared baking pan and bake until golden brown, 20 to 25 minutes (a wooden pick or knife inserted in center should come out clean).
Nutrition Facts : Calories 203.5, Fat 8.3, SaturatedFat 1.7, Cholesterol 27.3, Sodium 377.8, Carbohydrate 28.6, Fiber 1.9, Sugar 3, Protein 4.6
CACTUS CORN MUFFINS
'I adapted a recipe from a small Texas cafe to come up with these moist, spicy corn bread muffins,' recalls Marion Lowery of Medford, Oregon. 'They're wonderful alone or with butter and a bit of ham for a midday sandwich.'
Provided by Allrecipes Member
Time 35m
Yield 18
Number Of Ingredients 12
Steps:
- In a mixing bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition. Beat in buttermilk and chilies; mix well. Combine the dry ingredients; gradually add to creamed mixture. Fold in corn and cheeses. Fill well-greased cactus-shaped or regular muffin cups with about 1/3 cup batter.
- Bake at 375 degrees F for 20-25 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks.
Nutrition Facts : Calories 255.5 calories, Carbohydrate 21.4 g, Cholesterol 91.5 mg, Fat 16.1 g, Fiber 0.9 g, Protein 7.1 g, SaturatedFat 9.5 g, Sodium 362.3 mg, Sugar 7 g
TEXAS CACTUS CORN MUFFINS
I love making these spicy corn muffins. My children say the flavor reminds them of Texas. I really enjoy the combination of corn, green chilies, and cheese and this recipe has it all. You can leave out the jalapeno to reduce the spiciness. Inspired by a recipe found in TOH "Qucik Cooking."
Provided by Dawn399
Categories Quick Breads
Time 50m
Yield 18 catus shaped muffins
Number Of Ingredients 13
Steps:
- Preheat oven to 375° F.
- Mix butter and sugar, then add eggs one at a time, mixing after each egg.
- Add buttermilk,jalapeno and chilies and mix well.
- Combine dry ingredients in another mixing bowl.
- Gradually add dry ingredients to buttermilk mixture.
- Fold in corn and cheeses.
- Place mixture in well greased cactus shaped corn stick pan or paper lined muffin cups (if using muffin cups fill@ 2/3 full).
- Bake at 375°F for 20-25 minutes or until toothpick inserted in the center comes out clean.
Nutrition Facts : Calories 186.2, Fat 8.8, SaturatedFat 5, Cholesterol 67.2, Sodium 241.7, Carbohydrate 22.3, Fiber 1.4, Sugar 7.9, Protein 5.6
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