Confetti Cornmeal Muffins Recipes

CONFETTI CORN MUFFINS

Confetti Corn Muffins image

Original recipe came from one of the women's magazines in the checkout aisle.

Provided by RC :)

Categories Muffins

Time 50m

Number Of Ingredients 12

Ingredients

1 c flour
1 c yellow cornmeal
1/4 c sugar
1 1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
2 eggs, beaten
1 c low-fat sour cream
1/4 c melted butter
1/2 c diced bell peppers (can use hot peppers, too)
1/4 c corn kernels
2 scallions, chopped

Steps:

1. Pre-heat oven to 400. Mix first 6 ingredients in a bowl.
2. Stir in eggs, sour cream and butter until just blended.
3. Fold in peppers, corn and scallions.
4. Spoon batter into well-greased muffin pan. Bake 15 - 18 minutes or until done.

BASIC CORN MUFFINS

Basic Corn Muffins image

A simple but delicious muffin recipe that can easily be dressed up by adding jalapenos, honey or anything else.

Provided by Doug Matthews

Categories Bread Quick Bread Recipes Muffin Recipes Corn Muffin Recipes

Time 30m

Yield 12

Number Of Ingredients 8

Ingredients

1 cup cornmeal
1 cup all-purpose flour
⅓ cup white sugar
2 teaspoons baking powder
½ teaspoon salt
1 egg, beaten
¼ cup canola oil
1 cup milk

Steps:

Preheat oven to 400 degrees F (200 degrees C). Grease muffin pan or line with paper muffin liners.
In a large bowl, mix together corn meal, flour, sugar, baking powder and salt. Add egg, oil and milk; stir gently to combine. Spoon batter into prepared muffin cups.
Bake at 400 degrees F (200 degrees C) for 15 to 20 minutes, or until a toothpick inserted into a muffin comes out clean.

Nutrition Facts : Calories 154 calories, Carbohydrate 22.5 g, Cholesterol 17.1 mg, Fat 5.9 g, Fiber 1 g, Protein 3.1 g, SaturatedFat 0.8 g, Sodium 196.1 mg, Sugar 6.6 g

CONFETTI CORNBREAD

Confetti Cornbread image

My grandmother Virginia always served Southwest cornbread. To honor her, I created a recipe that cuts down on the chopping but never skimps on flavor. -Angie Price, Bradford, Tennessee

Provided by Taste of Home

Time 1h10m

Yield 12 servings.

Number Of Ingredients 11

Ingredients

2 packages (8-1/2 ounces each) cornbread/muffin mix
1/4 teaspoon cayenne pepper
2 large eggs, room temperature
1 can (14-3/4 ounces) cream-style corn
1/2 cup buttermilk
1/4 cup plus 1-1/2 teaspoons canola oil, divided
1 cup shredded cheddar cheese
1 small onion, chopped
1 can (4 ounces) chopped green chiles
1 jar (2 ounces) pimiento strips, drained
1 jalapeno pepper, seeded and chopped

Steps:

Preheat oven to 350°. In large bowl, combine muffin mixes and cayenne pepper. In another bowl, mix eggs, corn, buttermilk and 1/4 cup oil until blended. Add to dry ingredients; stir just until moistened. Fold in cheese, onion, chiles, pimiento strips and jalapeno., Brush remaining oil onto bottom of a 13x9-in. baking pan; place in oven until hot, 4-5 minutes. Pour batter into hot pan. Bake until edges are golden brown and a toothpick inserted in center comes out clean, 50-60 minutes. Cool in pan on a wire rack. Serve warm.

Nutrition Facts : Calories 299 calories, Fat 14g fat (4g saturated fat), Cholesterol 42mg cholesterol, Sodium 547mg sodium, Carbohydrate 36g carbohydrate (10g sugars, Fiber 3g fiber), Protein 7g protein.

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