CHEESY CORNBREAD MUFFINS
Provided by Ree Drummond : Food Network
Time 45m
Yield 12 muffins
Number Of Ingredients 13
Steps:
- For the muffins: Preheat the oven to 425 degrees F. Prepare a muffin tin with cooking spray.
- Stir together the cornmeal, flour, baking powder, baking soda and salt in a large bowl.
- Add the buttermilk and eggs to a small pitcher and stir to combine. Pour the buttermilk mixture into the dry ingredients. Stir with a fork until combined. Fold in the cheese, green chiles and melted butter until just combined.
- Portion the batter into the prepared muffin tin and bake until they are cooked through, about 15 minutes.
- For the honey butter: Mix the butter and honey in a bowl until combined. Transfer to a ramekin. Remove the muffins from the oven, allow to cool a little, then break open and spread with the honey butter.
CHEESY CORN MUFFINS
When the aroma of these muffins fills the house, my family's eager to be called to the dinner table for the first mouthwatering taste.-Joyce Hunsberger, Quakertown, Pennsylvania
Provided by Taste of Home
Time 30m
Yield 1 dozen.
Number Of Ingredients 5
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.
Nutrition Facts :
CHEDDAR SAUSAGE MUFFINS
Handy biscuit mix and cheese soup hurry along these hearty muffins from Melissa Vannoy of Childress, Texas. The golden muffins are great at breakfast, brunch or a soup lunch.
Provided by Taste of Home
Time 40m
Yield about 1-1/2 dozen.
Number Of Ingredients 5
Steps:
- In a large skillet over medium heat, cook sausage until no longer pink; drain. In a large bowl, combine the soup, cheese and water. Stir in biscuit mix until blended. Add sausage. Fill greased muffin cups three-fourths full. , Bake at 350° for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pans to wire racks. Serve warm.
Nutrition Facts : Calories 169 calories, Fat 11g fat (4g saturated fat), Cholesterol 18mg cholesterol, Sodium 526mg sodium, Carbohydrate 14g carbohydrate (1g sugars, Fiber 1g fiber), Protein 5g protein.
CHEESY SAUSAGE CORN MUFFINS
Saw this recipe on another site and thought "Oh my gosh, I have to make those!!!" The picture was mouthwatering. I think these would be awesome as a portable breakfast or with any type of bean soup. I'm adding the recipe here so I don't lose it! If you make it before I do, please rate it for us....enjoy!
Provided by KeithsKelly
Categories Breads
Time 25m
Yield 12 muffins, 12 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 425.
- Combine all dry ingredients in bowl.
- Add butter or oil, eggs and milk or buttermilk.
- Stir just until combined, add a few drops more liquid if it's too thick. Don't over stir!
- Fold in sausage and cheese.
- Fill muffin cups to almost full.
- Bake for about 15 minutes.
- *Optional - you can add chopped onions or green peppers when browning the sausage if you like!
- Store leftovers in the fridge.
Nutrition Facts : Calories 265.6, Fat 15.9, SaturatedFat 6.5, Cholesterol 75.5, Sodium 480.9, Carbohydrate 21.2, Fiber 1, Sugar 4.3, Protein 9.4
SPICY CHEESY CORN MUFFINS
This is a very easy way to make spicy and cheesy corn muffins that would be great served on their own (as a snack) or with soup. The best thing is that the ingredients are very cheap!! I came up with this while playing around with Jiffy corn muffin mix which costs $0.45 at my grocery store. Sriracha is a chili sauce that you can get at Wal-Mart for a couple of bucks. It's very spicy and will last you a very long time.
Provided by PillsburyPimp
Categories Breads
Time 20m
Yield 6 muffins, 6 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 400 degrees.
- Whisk egg, milk, honey, and sriracha together in a bowl.
- Then add the dry muffin mix and about 3/4 cup of the cheese.
- Mix until moist (don't over-mix).
- Spoon into a greased muffin tin (I just spray it down with PAM).
- Sprinkle remaining cheese on the tops of the batter.
- Bake for about 12 - 15 minutes or until tops are brown.
Nutrition Facts : Calories 300.6, Fat 12.9, SaturatedFat 6.1, Cholesterol 55.4, Sodium 547.2, Carbohydrate 36.4, Fiber 3, Sugar 14.7, Protein 9.6
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