Blue Corn Chile Bacon Muffins Recipes

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BLUE CORN MUFFINS



Blue Corn Muffins image

Provided by Food Network

Time 55m

Yield 6 to 8 servings

Number Of Ingredients 13

3/4 cup unsalted butter
1/3 cup sugar
4 large eggs
1/2 cup milk
1 to 2 fresh jalapenos, minced
3/4 cup grated mild Cheddar
3 ounces cream cheese or fresh, mild goat cheese
1 cup all-purpose flour
1 cup blue cornmeal, preferably stone-ground (may substitute yellow cornmeal)
2 1/2 teaspoons baking powder
1 teaspoon salt
2 tablespoons poppy seeds
24 (4-inch) strips of fresh or dried corn husks

Steps:

  • Preheat the oven to 375 degrees F.
  • Grease the muffin tins. Cream together the butter and sugar with an electric mixer or food processor. Add the eggs, milk, jalapenos, and cheeses, mixing well after each addition. Sift together the flour, cornmeal, baking powder, and salt. Spoon the dry mixture into the batter about 1/3 at a time, again mixing well after each addition. Stir in the poppy seeds at the end.
  • Line each muffin tin with 2 criss-cross strips of corn husks. Spoon the batter into the prepared muffin tins. Bake for 22 to 25 minutes, or until a toothpick inserted in the center comes out clean. Serve warm or at room temperature.

BLUE CORN CHILE BACON MUFFINS



Blue Corn Chile Bacon Muffins image

These muffins are great with chili or other Tex-Mex dishes. Recipe adapted from www.1worldrecipes.com.

Provided by ellie_

Categories     Quick Breads

Time 30m

Yield 10-12 muffins

Number Of Ingredients 10

1 cup flour
3/4 cup blue cornmeal (yellow corn meal can be substituted)
1/3 cup sugar
3 teaspoons baking powder
3/4 teaspoon salt
1 cup buttermilk
1 egg, beaten
2 tablespoons melted butter or 2 tablespoons margarine
2 tablespoons bacon bits
2 jalapenos, stems and seeds removed, chopped (can add more if you like the muffins with extra heat)

Steps:

  • Preheat oven to 425°F.
  • Grease muffin tins.
  • Mix together dry ingredients (flour- salt).
  • Combine the rest of the ingredients in large bowl (buttermilk - jalapeños).
  • Stir in dry ingredients.
  • Pour into muffin tins.
  • Bake for 20-25 minutes.

BLUE CORN MUFFINS



Blue Corn Muffins image

Provided by Bobby Flay

Categories     side-dish

Yield 6 muffins

Number Of Ingredients 15

2 ounces (1/2 stick) unsalted butter
3 tablespoons finely diced onion
1 cloves garlic, finely chopped
1/2 cup milk
2 large eggs
1/4 cup finely diced red bell pepper
1 jalapeno peppers, finely diced
1/4 cup fresh or frozen corn, thawed
1 tablespoon finely chopped cilantro leaves
3/4 cup blue cornmeal (can substitute yellow)
1/2 cup all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1 tablespoon granulated sugar

Steps:

  • Set a rack in the middle of the oven and preheat to 400 degrees F. Grease a 6 slot muffin pan with non-stick vegetable spray.
  • In a small saucepan, melt the butter. Add the onions and garlic and cook until soft.
  • In a large mixing bowl, whisk together the milk, eggs, bell pepper, jalapeno, corn and cilantro. Whisk in the butter mixture.
  • In a separate bowl, stir together the cornmeal, flour, baking powder, soda, salt and sugar. Mix into the liquid mixture.
  • Divide the batter evenly among the muffins slots and bake for 16 minutes or until set, turning the pan once for even baking.

MAPLE BACON MUFFINS



Maple Bacon Muffins image

A great grab'n'go breakfast muffin recipe born from the happy accident of getting maple syrup on your bacon after piling your brunch plate a little too full! (And yes, I'm speaking from experience!!) I often add more bacon than the recipe calls for and you can use whatever pancake syrup you like or have on hand.

Provided by Swan Valley Tammi

Categories     Quick Breads

Time 40m

Yield 12 muffins

Number Of Ingredients 8

2 cups all-purpose flour
8 slices bacon, cooked and crumbled
3 teaspoons baking powder
1/4 teaspoon salt
1 egg
1/2 cup milk
1/2 cup vegetable oil
2/3 cup maple syrup

Steps:

  • In a large bowl, combine flour, bacon, baking powder and salt.
  • In another bowl, whisk the remaining ingredients together.
  • Stir into dry ingredients just until moistened.
  • Fill greased or paper-lined muffin cups two-thirds full. Bake at 400F for 20-25 minutes or until a toothpick comes out clean.
  • Cool for 5 minutes before removing from pan to a wire rack.

Nutrition Facts : Calories 239.1, Fat 12.5, SaturatedFat 2.4, Cholesterol 20.6, Sodium 197.1, Carbohydrate 28.4, Fiber 0.6, Sugar 10.7, Protein 3.6

BLUE CORN MUFFINS



Blue Corn Muffins image

Make and share this Blue Corn Muffins recipe from Food.com.

Provided by Julesong

Categories     Quick Breads

Time 50m

Yield 12 serving(s)

Number Of Ingredients 14

8 tablespoons unsalted butter
4 tablespoons sugar
3 eggs
1 -2 poblano peppers or 1 -2 anaheim chili, roasted,peeled,seeded and chopped (about 1/2-1 cup)
3/4 cup cooked corn (optional)
1/2 cup grated cheddar cheese
1/2 cup grated monterey jack cheese
1/2 cup flour
3/4 cup blue cornmeal
1 teaspoon baking powder
1/4 teaspoon dried ancho chile powder
1/4 teaspoon garlic powder
1/2 teaspoon salt
3/4 cup milk

Steps:

  • Preheat oven to 375 degrees F; grease a 12-muffin tin very well with butter.
  • With an electric mixer, cream together the butter and sugar; add the eggs and chopped peppers.
  • Add the cheeses, flour, cornmeal, baking powder, ancho, garlic, salt, milk, and corn (if using), and mix until blended (do not over-mix).
  • Pour the dough into the tin, dividing the portions evenly between the 12 muffins.
  • Bake at 375 degrees for 35-40 minutes or until a tester comes out clean; turn the muffins out to cool.
  • Makes 12 muffins.
  • Note: some people like corn muffins sweeter, so feel free to add more sugar to taste; jalapeno peppers are also good in this recipe, use as much as you like for the level of spiciness you prefer.

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