SPICED MINI CORN MUFFINS
Provided by Valerie Bertinelli
Time 25m
Yield 24 muffins
Number Of Ingredients 16
Steps:
- Preheat the oven to 375 degrees F. Spray a 24-cup nonstick mini muffin pan with cooking spray.
- Whisk the cornmeal and flour together with the sugar, baking powder, paprika, salt, cinnamon, coriander, cumin, cayenne and baking soda in a large bowl and set aside.
- Whisk the buttermilk, egg, butter and oil together in a small bowl, then add the liquid to the dry ingredients. Mix until just incorporated.
- Divide the batter among the muffin cups (about 1 tablespoon per cup) and bake until puffed and golden and a wooden toothpick inserted into the center of a muffin comes out clean, about 11 minutes. Serve warm.
SPICED MAPLE CORN MUFFINS FOR NINJA COOKING SYSTEM
Tried this method of steam cooking in my NCS and they turned out great, only makes 6 at a time but they come out so moist and cook in a short time. I did add 1/4 cup of bacon to mine as the kids love bacon and it made a nice twist. I froze them wrapped individually and now the kids have them whenever they want for a quick breakfast.
Provided by Bonnie G 2
Categories Breakfast
Time 20m
Yield 6 muffins, 6 serving(s)
Number Of Ingredients 7
Steps:
- Spray 6 cup muffin pan with cooking spray.
- Stir muffin mix, egg whites, milk, syrup and cinnamon in bowl.
- Spoon batter into muffin pan cups.
- Pour water into pot.
- Place roasting rack into pot.
- Place pan onto rack.
- Set OVEN to 400 for 15 minutes.
- Cover and bake until wooden pick inserted in centers comes out clean.
Nutrition Facts : Calories 228.6, Fat 2.2, SaturatedFat 0.5, Cholesterol 12.5, Sodium 233.7, Carbohydrate 49.5, Fiber 0.2, Sugar 32.3, Protein 3.6
SPICY CORNBREAD MUFFINS
Provided by Patrick and Gina Neely : Food Network
Categories side-dish
Time 30m
Yield 12 muffins
Number Of Ingredients 15
Steps:
- Preheat the oven to 400 degrees F. Spray a 12 cup muffin pan with nonstick spray.
- In a medium saute pan, over medium heat, add 2 tablespoons butter. Once the butter has melted add the onions and the peppers and saute until soft, about 4 minutes. Season with salt, to taste. Stir in the corn and cook until heated through. Set aside to cool.
- Melt the remanding butter in a small pan over low heat and once melted, remove from the heat.
- In a large bowl, combine the flour, cornmeal, baking powder, baking soda and salt.
- In another large bowl, add the buttermilk and the eggs. Whisk lightly until combined. Using the well method, add the liquid ingredients to the dry ingredients and fold together until combined. Add the sauteed vegetables with the melted butter and the shredded cheese and continue to fold. The batter will be very thick.
- Using a 1/2 cup measure, evenly scoop the batter into the muffin tin. Bake for 10 minutes. Remove from the oven and let cool for 10 minutes on a wire rack before serving.
SPICED CORN MUFFINS
I wanted to make corn muffins, but also wanted something a little different, I came up with this. It's not spicy, but just spiced with some of my favorite spices.
Provided by Chef Jean
Categories Quick Breads
Time 21m
Yield 12 muffins, 12 serving(s)
Number Of Ingredients 13
Steps:
- Heat oven to 425°F Coat muffin pan with non stick spray.
- Mix together the dry ingredients in a large bowl.
- Mix together the wet ingredients, not including the cheese, in a small bowl.
- Add the wet to the dry and mix until almost no dry spots remain. Add the cheese at this point and mix until everything has been moistened.
- Fill 12 muffing cups 1/2 full and bake for about 15 minutes or until a toothpick inserted in the center of a muffin comes out clean.
YANKEE MAPLE CORN MUFFINS
Make and share this Yankee Maple Corn Muffins recipe from Food.com.
Provided by Michelle Berteig
Categories Quick Breads
Time 40m
Yield 12 serving(s)
Number Of Ingredients 9
Steps:
- Heat oven to 350 degrees F. Grease muffin cups or use paper liners.
- Mix flour, corn meal, baking powder and salt in a bowl.
- Whisk eggs and brown sugar in another bowl until smooth. Add milk and maple syrup and whisk to mix. Pour over dry ingredients and add half of the melted butter. Mix just until dry ingredients are moistened.
- Scoop into prepared muffin cups. Bake 25 to 30 minutes or until golden brown and firm in the center. Let cool in pan for 5 minutes and brush tops with remaining melted butter.
Nutrition Facts : Calories 224.2, Fat 7.9, SaturatedFat 4.5, Cholesterol 53.4, Sodium 305, Carbohydrate 34, Fiber 1.3, Sugar 8.6, Protein 4.8
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