CORN MUFFINS
Steps:
- Preheat the oven to 350 degrees F.
- Line 12 muffin cups with paper liners. In the bowl of an electric mixer fitted with a paddle attachment, mix the flour, sugar, cornmeal, baking powder, and salt. In a separate bowl, combine the milk, melted butter, and eggs. With the mixer on the lowest speed, pour the wet ingredients into the dry ones and stir until they are just blended. Spoon the batter into the paper liners, filling each one to the top. Bake for 30 minutes, until the tops are crisp and a toothpick comes out clean. Cool slightly and remove from the pan.
BASIC CORN MUFFINS
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
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
CORN MUFFINS IN POBLANO CUPS
Make and share this Corn Muffins in Poblano Cups recipe from Food.com.
Provided by Sharon123
Categories Quick Breads
Time 35m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 400 degrees F.
- Coat a large baking sheet with cooking spray.
- Prepare corn muffin mix according to package directions, adding cheese, pimentos and cilantro when you add other ingredients.
- Arrange poblano pepper halves on prepared baking sheet and fill each pepper with an equal amount of corn muffin mix.
- Bake 18 to 20 minutes, until a wooden pick inserted in 1 muffin comes out clean. Serve and enjoy!
- For Vegetarian do not use Jiffy corn mix. It contains Lard [animal fat].
Nutrition Facts : Calories 233.4, Fat 8.8, SaturatedFat 3.3, Cholesterol 12.2, Sodium 855.5, Carbohydrate 33.6, Fiber 6.2, Sugar 7.2, Protein 7
CHICKEN BREASTS WITH GLAZED PEACHES AND FENNEL AND CORN MUFFINS IN POBLANO CUPS
Provided by Robin Miller : Food Network
Categories main-dish
Time 45m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Preheat oven to 400 degrees F. Coat a large baking sheet with cooking spray.
- Prepare corn muffin mix according to package directions, adding cheese, pimentos and cilantro when you add other ingredients. Arrange poblano pepper halves on prepared baking sheet and fill each pepper with an equal amount of corn muffin mix.
- Bake 18 to 20 minutes, until a wooden pick inserted in 1 muffin comes out clean.
- Meanwhile, heat oil in a large skillet over medium-high heat. Add onion and fennel and saute 3 to 5 minutes, until soft. Add chicken, peaches and rosemary and bring to a simmer. Cook for 5 minutes, until chicken is heated through and sauce thickens.
- Serve chicken with poblano corn muffins on the side.
CORN MUFFINS
Tried these out during Thanksgiving. They were a big hit!
Provided by Anne O. Nymous
Categories Bread Quick Bread Recipes Muffin Recipes Corn Muffin Recipes
Time 40m
Yield 12
Number Of Ingredients 8
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.
Nutrition Facts : Calories 194.9 calories, Carbohydrate 26.6 g, Cholesterol 36.7 mg, Fat 8.6 g, Fiber 0.7 g, Protein 3.2 g, SaturatedFat 5.1 g, Sodium 357.8 mg, Sugar 9.6 g
More about "corn muffins in poblano cup recipes"
BREAKFAST MUFFINS - CREME DE LA CRUMB
From lecremedelacrumb.com
Estimated Reading Time 3 mins
- Preheat oven to broil. Place whole poblano pepper on the rack on a sheet of tin foil. Cook 3-4 minutes until skin starts to blister. Turn poblano over and cook another 3-4 minutes on the other side. Rinse the poblano under cold water for about 30 seconds, then pat dry. Carefully remove any large pieces of the skin that are separating from the pepper. Slice lengthwise, remove the stem and seeds, and finely dice the poblano.
- Switch oven to bake and preheat to 350. Spray muffin tins generously with cooking spray. Add sugar, egg, honey, and greek yogurt to your blender and pulse until smooth. Add baking powder, baking soda, salt, and oil and pulse 5-10 seconds. Add corn meal, flour, corn and pulse until smooth. Gently stir in peppers.
- Pour batter into prepared muffin tins, filling each about 3/4 full. Bake 12-16 minutes until tops begin to brown slightly and an inserted toothpick comes out clean. Allow to cool. Drizzle with honey and serve warm or at room temperature. Enjoy!
POBLANO CORN MUFFINS WITH CHILI-HONEY BUTTER
From thekitchenprepblog.com
Estimated Reading Time 3 mins
EASY HOMEMADE CORN MUFFINS - ERREN'S KITCHEN
From errenskitchen.com
CORN BREAD MUFFINS (FAST AND EASY) - RECIPETIN EATS
From recipetineats.com
JALAPEñO CORNBREAD MUFFINS - SALLY'S BAKING ADDICTION
From sallysbakingaddiction.com
CORN MUFFINS WITH POBLANO PEPPERS - THE DAILY MEAL
From thedailymeal.com
4.3/5 (33)Estimated Reading Time 1 min
- Position the oven rack in the center of the oven and preheat the oven to 350 degrees. Line 12 regular-sized muffin cups with paper or foil liners.
- In a medium-sized bowl, combine the flour, cornmeal, sugar, baking powder, and salt. Whisk until well blended. Combine the buttermilk and sour cream in a small bowl.
- Add the eggs and oil to the milk-sour cream mixture and mix with a fork until well blended. Pour the liquid over the dry ingredients and add the poblano peppers, corn kernels, and 2/3 cup of the queso fresco. Using a rubber spatula, gently fold (no stirring) until just blended.
- Portion the batter evenly among the prepared muffin cups (¼ cup of batter per cup will be about ¾ of the way full).
JUMBO BLUE CORN BLUEBERRY MUFFINS RECIPE - FOOD NETWORK
From foodnetwork.com
Author Molly YehSteps 7Difficulty Easy
CHICKEN BREASTS WITH GLAZED PEACHES AND FENNEL AND CORN MUFFINS …
From recipenet.org
CORN MUFFIN RECIPES
From allrecipes.com
EASY MEXICAN STREET CORNBREAD MUFFINS - THE SHORT ORDER COOK
From theshortordercook.com
POBLANO CORN CASSEROLE RECIPE | EATINGWELL
From eatingwell.com
BEST MOIST CORNBREAD MUFFINS - CREME DE LA CRUMB
From lecremedelacrumb.com
HONEY-POBLANO CORN MUFFINS - CHEF LORIOUS
From cheflorious.com
CORN MUFFINS IN POBLANO CUPS – RECIPEFUEL | RECIPES, MEAL PLANS, …
From recipefuel.com
HAM, CHEDDAR & POBLANO CORN MUFFINS – COCONUT & LIME
From coconutandlime.com
SKILLET POBLANO CORN RECIPE | MYRECIPES
From myrecipes.com
CORN MUFFINS WITH POBLANO PEPPERS & QUESO FRESCO CHEESE FOR # ...
From creative-culinary.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love