Three Cheese Kickin Corn Muffins Recipes

CHEESY CORN MUFFINS

Steps:

• In a small skillet, saute onion in butter until tender; set aside. Prepare muffin mixes according to package directions; fold in the onion. Fill greased or paper-lined muffin cups two-thirds full. Combine sour cream and cheese; drop by rounded teaspoonfuls onto each muffin. Bake at 400° for 15-20 minutes or until muffins test done. Cool in pan for 5 minutes before removing to a wire rack.

DOUBLE CORN AND CHEESE MUFFINS

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.

THREE CHEESE KICKIN CORN MUFFINS

Steps:

• In a medium bowl add your corn mix, sugar, milk, parsley and eggs. Mix till thoroughly incorporated. In a separate small bowl, combine together the pepperjack cheese and the cheddar cheese. Add in the diced jalapeno. Set aside
• Using a 12 muffin tin, spray with non-stick spray. Fill each muffin tin halfway. Add a couple of cubes of the Velveeta cheese in the center of each muffin.
• Now add the 2 cheese and jalapeno mixture over the velveeta cheese. Cover the filling ingredients with the rest of the muffin batter.
• Preheat oven to 400F. Bake muffins for 14-16 minutes or till nicely golden. Enjoy!!

CORNBREAD MUFFINS WITH CHEDDAR CHEESE

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Grease 12 muffin cups or line with paper muffin liners.
• Beat milk, sour cream, butter, and egg together in a large mixing bowl until smooth; add flour, cornmeal, chopped corn, sugar, baking powder, baking soda, and salt. Whisk mixture until dry ingredients are just moistened; fold Cheddar cheese into the batter. Divide batter between 12 muffin cups.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 15 to 18 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.

CORN MUFFINS

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Grease 12 muffin cups.
• Mix flour, cornmeal, sugar, baking powder, and salt in a large bowl. Add buttermilk, butter, and egg; mix well. Spoon the batter into the prepared muffin cups.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 12 to 15 minutes. Cool in the pans 10 to 15 minutes before removing from pan to cool completely on a wire rack.

SAVORY CHEESE CORNBREAD MUFFINS

Steps:

• Gather the ingredients.
• Preheat the oven to 400 F. Grease a muffin tin or spray with baking spray.
• In a medium mixing bowl combine the flour, baking powder, table salt, sugar, and cornmeal. Blend well. Stir the shredded cheese into the flour mixture.
• In a separate bowl, whisk the egg. Add the milk and the melted butter or shortening and whisk to blend.
• When the oven has completely preheated, stir the egg and milk mixture into the flour mixture just until blended.
• Immediately fill the prepared muffin cups about two-thirds full and bake in the preheated oven for 17 to 22 minutes, or until golden brown.
• If desired, brush more melted butter over the tops of the hot muffins as soon as they come out of the oven.
• Enjoy!

CORNMEAL CHEESE MUFFINS

Steps:

• In a large bowl, combine the flour, cornmeal, sugar, baking powder and salt. In another bowl, mash cottage cheese with a fork; add the milk, oil and egg. Stir into dry ingredients just until moistened. Fold in cheddar cheese and thyme. , Fill greased or paper-lined muffin cups three-fourths full. Bake at 400° for 20-25 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan a wire rack. Serve warm

DOUBLE-CORN AND CHEESE MUFFINS

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.

CHEESY CORN MUFFINS

Steps:

• Preheat oven to 400.
• Grease muffin pans.
• Blend corn, egg, milk, sugar, and cheese well.
• Add muffin mix blend again.
• Let batter rest for 4 minutes.
• Fill muffin pans 1/2 full.
• Sprinkle on flax seed if used.
• Bake for 15-20 minutes or until brown.

CHEDDAR CORN MUFFINS

Steps:

• Preheat oven to 425 degrees.
• Butter the insides and the top of a regular muffin pan (1/3 cup).
• In large bowl thoroughly combine the flour, cornmeal, baking powder, salt and sugar.
• In medium bowl, beat the egg.
• Beat in the milk and the melted butter.
• Combine with the dry ingredients until just evenly moistened.
• Do not overmix.
• Stir in 1 cup of cheese.
• Immediately spoon the batter into the muffin pan.
• Evenly sprinkle the remaining cheese on top of the muffins.
• Bake 17 minutes or until a knife inserted in the center of the muffin comes out clean.
• Best served warm.

CHEDDAR STUFFED CORN MUFFINS

Steps:

• Preheat the oven to 400 degrees F. Lightly grease the wells of a 12-cup muffin pan with nonstick cooking spray.
• In a medium bowl, whisk the butter, oil and sugar together until well combined. Add the eggs one at a time and whisk to combine. In another medium bowl, whisk the flour, cornmeal, baking powder, cayenne and salt to combine.
• Add half of the flour mixture to the wet ingredients and stir with a rubber spatula to combine. Add the buttermilk and stir to combine, then add the remaining flour mixture and stir well to incorporate.
• Use a 1/4-cup scoop to divide the batter among the wells of the prepared muffin pan, filling each just over 3/4 of the way full. Press 1 cube of cheese into the center of each muffin, submerging it fully without reaching the bottom of the pan.
• Bake until the surface of the muffin springs back gently to the touch, 17 to 20 minutes, rotating the pan halfway through baking. Let cool inside the pan for 5 to 10 minutes, then remove from the pan. These muffins are best served immediately, warm, so the cheese inside is still gooey.

CORN AND CHEESE MUFFINS

Steps:

• Preheat oven to 400°F. Line 12 standard-size muffin cups with paper liners. Combine muffin mix, milk, cottage cheese and eggs in large bowl. Using electric mixer, beat until well combined. Mix in cheddar cheese. Let stand 5 minutes. Spoon batter into prepared cups, dividing equally. Bake until muffins are brown on top and tester inserted into center comes out clean, about 30 minutes. Let muffins cool to room temperature.