Onion And Red Pepper Corn Muffins Recipes

SWEET CORNMEAL MUFFINS

Steps:

• In a small bowl, combine the sugar, oil, egg, and milk. In another bowl, combine dry ingredients; stir in sugar mixture just until moistened. , Coat four muffin cups with cooking spray or use paper liners. Divide batter among muffin cups. Bake at 400° for 15-18 minutes or until lightly browned.

CORN 'N' RED PEPPER MEDLEY

Steps:

• In a large nonstick skillet, cook corn in oil for 2 minutes. Add the red peppers, onion and garlic; cook and stir for 4-6 minutes or until peppers are crisp-tender. Stir in the parsley, chili powder, salt and pepper; cook 1-2 minutes longer.

MINI PEPPER CORN MUFFINS

Steps:

• In a small skillet, saute peppers in oil for 5 minutes or until tender; cool slightly. In a bowl, combine the cornmeal, flour, sugar, baking powder, baking soda and salt. In a small bowl, whisk the egg, buttermilk, butter and peppers until blended. Stir into dry ingredients just until moistened., Fill paper-lined miniature muffin cups three-fourths full. Bake at 425° for 6-9 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks.

RED PEPPER CORN MUFFINS

Steps:

• Preheat oven to 400 degrees.
• Generously butter muffin tin -- 12 muffin regular size.
• Whisk together cornmeal, flour, baking powder, baking soda and salt in a large mixing bowl.
• Whisk together eggs, buttermilk and melted butter in a medium bowl.
• Add buttermilk mixture and red peppers to the flour mixture and stir until just combined; do not overmix.
• Place about 1/3 cup mixture into each of 12 muffin cups.
• Bake for 12 minutes or until a toothpick inserted in the middle of a muffin comes out clean.
• Carefully remove muffins from tin to a wire rack to cool.

ONION AND RED PEPPER CORN MUFFINS

Steps:

• Heat oven to 400°F.
• Grease bottoms only of 18 muffin cups (2 1/2inches x 1 1/2 inches in size).
• Cook onions and peppers in butter for 2 minutes, stirring occasionally, until softened.
• In a large bowl, using a fork, beat milk, 4 Tablespoons melted butter and eggs until well combined.
• Stir in cornmeal, flour, sugar, baking powder and salt until flour is moistened.
• (Batter will be slightly lumpy).
• Fold in the peppere and onions.
• Divide batter evenly among the muffin cups (batter will be almost level with rims of muffin cups).
• Bake muffins for about 20 minutes or until light golden brown.

MINI PEPPER CORN MUFFINS

Steps:

• In a small skillet, saute' peppers in oil for 5 minutes or until tender; cool slightly.
• In a bowl, combine the cornmeal, flour, sugar, baking powder, baking soda and salt.
• In a small bowl, whisk the egg, buttermilk, butter and peppers until blended.
• Stir into dry ingredients just until moistened.
• Fill paper-lined miniature muffin cups three-fourths full.
• Bake at 425 degrees for 6-9 minutes or until toothpick comes out clean.
• Cool for 5 minutes before removing from pans to wire racks.

CARAMELIZED CORN WITH ONIONS AND RED BELL PEPPERS

Steps:

• Heat large nonstick skillet over medium-high heat. Add corn; stir until beginning to dry and brown, about 8 minutes. Transfer to small bowl. Add oil to skillet. Heat over medium-high heat. Add bell peppers, onion, and garlic. Sauté until peppers are tender, about 8 minutes. Mix in cilantro and chili powder, then corn. Stir until heated through, about 2 minutes. Season with salt and pepper.

CORN MUFFINS WITH GREEN ONIONS AND SOUR CREAM

Steps:

• Preheat oven to 425°F. Line twelve 1/3-cup muffin cups with paper liners. Combine first 7 ingredients in large bowl. Whisk sour cream, eggs and melted butter in another bowl. Add sour cream mixture to dry ingedients and stir just until moistened (do not overmix). Fold in corn kernels and green onions.
• Divide batter equally among muffin cups. Bake until golden and tester inserted into center of muffins comes out clean, about 20 minutes. Cool on rack. (Can be prepared 8 hours ahead. Cover and let stand at room temperature.)

ROASTED RED PEPPER MUFFINS

Steps:

• Grease muffin cups and sprinkle with the cornmeal; set aside. In a large bowl, combine the flour, sugar, baking powder, 1/4 teaspoon pepper and salt. In another bowl, beat the egg, buttermilk and oil. Stir into dry ingredients just until moistened. Fold in red pepper and cheese. , Fill prepared muffin cups two-thirds full. Sprinkle with remaining pepper. Bake at 400° for 20-25 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm. Refrigerate leftovers.