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.
BEST EVER CORN MUFFINS
This recipe was handed down to me from my mother. It's easy to make and the ingredients are probably already in your kitchen. Enjoy!
Provided by CHAROLETTEKD
Categories Bread Quick Bread Recipes Muffin Recipes Corn Muffin Recipes
Time 38m
Yield 12
Number Of Ingredients 7
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Grease 12 muffin cups or line with paper muffin liners.
- In a large bowl, cream together the butter and sugar until light and fluffy. Stir in the eggs one at a time, beating well with each addition, then stir in the vanilla.
- In a separate bowl, stir together baking mix and cornmeal. Blend this mixture into the butter/egg mixture, alternately with the milk; stir just until combined. Spoon batter into prepared muffin cups.
- Bake in preheated oven for 20 to 30 minutes, until golden.
Nutrition Facts : Calories 163.8 calories, Carbohydrate 21.7 g, Cholesterol 42.3 mg, Fat 7.3 g, Fiber 0.4 g, Protein 2.8 g, SaturatedFat 3.5 g, Sodium 233.7 mg, Sugar 10.5 g
BEER AND CHILE CORNBREAD MUFFINS
Poblano and serrano chiles, beer, corn and shredded cheese come together in this fresh, muffin-sized take on traditional cornbread.
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 40m
Yield 12
Number Of Ingredients 12
Steps:
- Heat oven to 400°F. Place paper baking cup in each of 12 regular-size muffin cups, or grease bottoms only with shortening.
- In medium bowl, beat eggs with fork. Stir in beer and melted butter. Stir in remaining ingredients all at once just until flour is moistened (batter will be lumpy). Divide batter evenly among muffin cups (cups will be full).
- Bake 15 to 20 minutes or until golden brown and toothpick inserted in center comes out clean. Cool 3 minutes. Remove muffins from pan to cooling rack. Serve warm.
Nutrition Facts : Fat 1, ServingSize 1 Serving, TransFat 0 g
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
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
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BREAKFAST MUFFINS - CREME DE LA CRUMB
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5/5 (7)Total Time 25 minsCategory BreakfastCalories 83 per serving
- 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!
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