TEXAS CACTUS CORN MUFFINS
I love making these spicy corn muffins. My children say the flavor reminds them of Texas. I really enjoy the combination of corn, green chilies, and cheese and this recipe has it all. You can leave out the jalapeno to reduce the spiciness. Inspired by a recipe found in TOH "Qucik Cooking."
Provided by Dawn399
Categories Quick Breads
Time 50m
Yield 18 catus shaped muffins
Number Of Ingredients 13
Steps:
- Preheat oven to 375° F.
- Mix butter and sugar, then add eggs one at a time, mixing after each egg.
- Add buttermilk,jalapeno and chilies and mix well.
- Combine dry ingredients in another mixing bowl.
- Gradually add dry ingredients to buttermilk mixture.
- Fold in corn and cheeses.
- Place mixture in well greased cactus shaped corn stick pan or paper lined muffin cups (if using muffin cups fill@ 2/3 full).
- Bake at 375°F for 20-25 minutes or until toothpick inserted in the center comes out clean.
Nutrition Facts : Calories 186.2, Fat 8.8, SaturatedFat 5, Cholesterol 67.2, Sodium 241.7, Carbohydrate 22.3, Fiber 1.4, Sugar 7.9, Protein 5.6
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
RICH AND BUTTERY CORN MUFFINS
Made with plenty of melted butter and sour cream, these golden, lightly sweet corn muffins are moist, rich and delicately crumbly. If you can find coarsely ground cornmeal (as opposed the fine stuff that's on most supermarket shelves), you'll also get deep corn flavor and a pleasantly grainy texture. Serve these warm from the oven, slathered with even more butter, or halved and toasted under the broiler to crisp the surface. They'll even keep for a few days if you store them in the fridge, and freeze perfectly for up to a month.
Provided by Melissa Clark
Categories breakfast, breads, side dish
Time 40m
Yield 12 muffins
Number Of Ingredients 12
Steps:
- Heat oven to 400 degrees, and generously butter the cups and tops of a muffin tin. (The muffins will overflow, and those crisp edges are delicious.)
- In a large bowl, whisk together cornmeal, flour, granulated sugar, baking powder, salt and baking soda.
- In a separate bowl, whisk together melted butter, sour cream, milk and eggs. Fold butter mixture into dry ingredients, then scoop batter into muffin tin (it will be very full). Sprinkle each muffin top with Demerara sugar.
- Bake until golden on the edges, 18 to 22 minutes. Cool on a wire rack for 10 minutes, then remove from muffin tin and cool to room temperature. Serve with even more butter.
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