SPICY CORNBREAD MINI-MUFFINS
These are perfect for making 3 dozen mini muffins to take to a potluck. Basting the muffin tin with melted butter and dusting with cornmeal are an essential step to getting a marvelous crispy exterior to the muffins. To add more kick, do not seed the jalapenos and add an extra one.
Provided by AnniecatMT
Categories Bread Quick Bread Recipes Muffin Recipes Savory Muffin Recipes
Time 40m
Yield 36
Number Of Ingredients 14
Steps:
- Preheat oven to 425 degrees F (220 degrees C).
- Whisk flour, 1 cup cornmeal, sugar, baking powder, salt, and garlic powder together in a bowl. Mix Cheddar cheese into dry ingredients until coated.
- Beat milk, eggs, vegetable oil, jalapeno peppers, and vanilla extract together in a separate bowl until well mixed. Make a well in the Cheddar cheese mixture and pour egg mixture into the well; stir just until combined. Batter should be slightly lumpy.
- Brush 18 mini muffin cups with melted butter; spoon about 1 teaspoon cornmeal into each mini muffin cup, tilt pan to coat muffin cups with cornmeal, and tap out the excess. Spoon batter into each muffin cup to about 2/3 full.
- Bake in the preheated oven until lightly browned, 11 to 12 minutes. Allow to cool 5 minutes in the pans before removing to finish cooling.
Nutrition Facts : Calories 78.5 calories, Carbohydrate 8.3 g, Cholesterol 16.7 mg, Fat 3.9 g, Fiber 0.3 g, Protein 2.5 g, SaturatedFat 1.6 g, Sodium 155.7 mg, Sugar 1.9 g
JALAPEñO CORNBREAD MUFFINS
Chopped jalapeño adds the perfect amount of kick to this delicious cornbread muffin recipe! Paired with the subtle sweetness of honey and brown sugar, these easy cornbread muffins are a wonderful snack and side dish. These muffins are mildly spicy with 1 jalapeño. Feel free to increase or reduce the amount of jalapeño based on your preference.
Provided by Sally
Categories Side Dish
Time 1h5m
Number Of Ingredients 12
Steps:
- Preheat oven to 425°F (218°C). Line a 12-count muffin pan with liners or spray with nonstick spray. This recipe makes about 14 muffins, so there will be a 2nd batch. Set pan aside.
- Whisk the cornmeal, flour, baking powder, baking soda, and salt together in a large bowl. Set aside. In a medium bowl, whisk the cooled melted butter, oil, brown sugar, and honey together until completely smooth and thick. Then, whisk in the egg until combined. Finally, whisk in the buttermilk. Pour the wet ingredients into the dry ingredients and whisk until combined. Fold in the peppers. Avoid overmixing.
- Spoon batter into muffin liners, filling all the way to the top. Bake for 5 minutes 425°F (218°C) then, keeping the muffins in the oven, reduce heat to 350°F (177°C) and continue baking for another 16-17 minutes. The total time these muffins should be in the oven is around 21-23 minutes. Use a toothpick to test. If it comes out clean, the muffins are done.
- Remove muffins from the oven and allow to cool in the pan for 5-10 minutes before enjoying. Store leftovers in an airtight container at room temperature or in the refrigerator for up to 1 week.
SPICY CORNBREAD MUFFINS
Steps:
- Preheat oven to 375 degrees F.
- In a bowl, mix together all of the ingredients until just combined. Do not overmix. Divide the batter evenly in a 12-portion nonstick muffin tin. (If using a tin that isn't nonstick, spray with cooking spray).
- Bake in the center of the oven until just golden and muffin springs back when gently pressed, about 20 minutes.
- Cool for 10 minutes in the pan, then remove and serve warm.
JALAPENO CORNBREAD MUFFINS
These sweet, crumbly muffins are unbelievably easy to make and incredibly addicting!
Provided by Chungah Rhee
Yield 12 muffins
Number Of Ingredients 11
Steps:
- Preheat oven to 375 degrees F. Lightly coat a 12-cup muffin tin with nonstick spray; set aside. In a large bowl, combine flour, cornmeal, baking soda and salt. In a large glass measuring cup or another bowl, whisk together buttermilk, butter, sugar, eggs and honey. Pour mixture over dry ingredients and stir using a rubber spatula just until moist. Add jalapenos and cheese, and gently toss to combine. Scoop the batter evenly into the muffin tray. Place into oven and bake for 15-17 minutes, or until a tester inserted in the center comes out clean. Remove from oven and cool on a wire rack.
SPICY CHEESY CORN MUFFINS
This is a very easy way to make spicy and cheesy corn muffins that would be great served on their own (as a snack) or with soup. The best thing is that the ingredients are very cheap!! I came up with this while playing around with Jiffy corn muffin mix which costs $0.45 at my grocery store. Sriracha is a chili sauce that you can get at Wal-Mart for a couple of bucks. It's very spicy and will last you a very long time.
Provided by PillsburyPimp
Categories Breads
Time 20m
Yield 6 muffins, 6 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 400 degrees.
- Whisk egg, milk, honey, and sriracha together in a bowl.
- Then add the dry muffin mix and about 3/4 cup of the cheese.
- Mix until moist (don't over-mix).
- Spoon into a greased muffin tin (I just spray it down with PAM).
- Sprinkle remaining cheese on the tops of the batter.
- Bake for about 12 - 15 minutes or until tops are brown.
Nutrition Facts : Calories 300.6, Fat 12.9, SaturatedFat 6.1, Cholesterol 55.4, Sodium 547.2, Carbohydrate 36.4, Fiber 3, Sugar 14.7, Protein 9.6
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