CORNBREAD MUFFINS WITH CHEDDAR CHEESE
This complements any vegetarian or meat meal, breakfast, lunch, or dinner. It's a keeper!
Provided by Cinderella
Categories Bread Quick Bread Recipes Muffin Recipes Savory Muffin Recipes
Time 35m
Yield 12
Number Of Ingredients 12
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Grease 12 muffin cups or line with paper muffin liners.
- Beat milk, sour cream, butter, and egg together in a large mixing bowl until smooth; add flour, cornmeal, chopped corn, sugar, baking powder, baking soda, and salt. Whisk mixture until dry ingredients are just moistened; fold Cheddar cheese into the batter. Divide batter between 12 muffin cups.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 15 to 18 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.
Nutrition Facts : Calories 189.1 calories, Carbohydrate 23.1 g, Cholesterol 36.5 mg, Fat 8.7 g, Fiber 1.1 g, Protein 5 g, SaturatedFat 5.1 g, Sodium 248.3 mg, Sugar 3.7 g
CHEESY CORNBREAD MUFFINS
Provided by Ree Drummond : Food Network
Time 45m
Yield 12 muffins
Number Of Ingredients 13
Steps:
- For the muffins: Preheat the oven to 425 degrees F. Prepare a muffin tin with cooking spray.
- Stir together the cornmeal, flour, baking powder, baking soda and salt in a large bowl.
- Add the buttermilk and eggs to a small pitcher and stir to combine. Pour the buttermilk mixture into the dry ingredients. Stir with a fork until combined. Fold in the cheese, green chiles and melted butter until just combined.
- Portion the batter into the prepared muffin tin and bake until they are cooked through, about 15 minutes.
- For the honey butter: Mix the butter and honey in a bowl until combined. Transfer to a ramekin. Remove the muffins from the oven, allow to cool a little, then break open and spread with the honey butter.
CHEESY CORNBREAD MUFFINS WITH HOT HONEY BUTTER
Smoky chipotle takes these muffins into savory territory, but this recipe can be used purely as a blueprint: Want them a bit sweeter? Lose the minced chipotle chiles, and increase the sugar by a couple of tablespoons. Need them to hold up to a heavily spiced pot of chili? Double the chipotles en adobo, add 1/4 cup minced red onion and a dash of ground cumin, onion powder or garlic, perhaps. Whatever you add, don't overmix: Stir the wet ingredients into the dry ingredients until just combined (a few lumps are O.K.) before folding in the cheese for muffins that are rich but not dense.
Provided by Alexa Weibel
Categories breads, quick breads, appetizer, side dish
Time 40m
Yield 12 muffins
Number Of Ingredients 19
Steps:
- Prepare the hot honey butter: In a small bowl, stir 1/2 cup/1 stick softened butter with the honey and chipotle en adobo sauce. Refrigerate while muffins bake.
- Heat the oven to 400 degrees, and generously grease the cups of a 12-cup muffin tin.
- In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, baking soda, pepper and salt.
- In a small saucepan, melt the remaining 1/2 cup/1 stick softened butter over low heat. In a medium bowl, whisk together the milk, sour cream, eggs, melted butter and the minced chipotle chiles, if using.
- Pour the wet ingredients into the dry ingredients, and stir using a rubber spatula until almost combined but still a little lumpy. Fold in the Cheddar and scallions, and stir until just combined.
- Transfer the muffin batter in 1/4-cup portions to the prepared muffin tin. Top each muffin with a jalapeño slice, if desired, and bake until the tops are golden and the muffins are cooked through, about 18 minutes. Let cool 5 minutes in the muffin tins before carefully transferring to a wire rack, running a knife around the rims to release the muffins, if necessary. Serve warm or at room temperature, with honey butter.
CHEESE-STUFFED BLOOMING ONION RECIPE BY TASTY
Here's what you need: medium sweet onions, milk, eggs, flour, garlic salt, black pepper, paprika, canola oil, marinara sauce, mozzarella
Provided by Merle O'Neal
Categories Appetizers
Yield 2 servings
Number Of Ingredients 10
Steps:
- Cut just the top off an onion and place it cut-side down.
- Using a sharp knife, go around the root of the onion and make 4 evenly spaced cuts, being careful not to cut all the way through. Go back around and make 2 additional cuts between each quarter.
- Flip the onion over and coax apart its layers (or "petals").
- Place 2 slices of mozzarella cheese on top of each other, cut them into ½-inch (1 cm) slices, then cut them in half.
- Place a piece of cheese in between all of the onion petals.
- Freeze the onion for 1 hour.
- In a medium bowl, whisk together the milk and the eggs.
- In large bowl, whisk together the flour, garlic salt, black pepper, and paprika.
- Place the onion in the wet mixture, turning it until every petal is coated.
- Place the onion in the dry mixture, coating every petal.
- Coat the onion in the egg wash and dry mixture one more time.
- Place onion in the freezer for 20 minutes.
- Heat canola oil to 375ºF (190ºC) in a deep-fryer or Dutch oven.
- With tongs, add the onion to the oil for 2 minutes or until it is browned and crispy on all sides.
- Move onion to plate covered in paper towels and allow to drain for 5 minutes.
- Enjoy!
Nutrition Facts : Calories 759 calories, Carbohydrate 85 grams, Fat 32 grams, Fiber 5 grams, Protein 32 grams, Sugar 19 grams
CHEESY CORN MUFFINS
When the aroma of these muffins fills the house, my family's eager to be called to the dinner table for the first mouthwatering taste.-Joyce Hunsberger, Quakertown, Pennsylvania
Provided by Taste of Home
Time 30m
Yield 1 dozen.
Number Of Ingredients 5
Steps:
- In a small skillet, saute onion in butter until tender; set aside. Prepare muffin mixes according to package directions; fold in the onion. Fill greased or paper-lined muffin cups two-thirds full. Combine sour cream and cheese; drop by rounded teaspoonfuls onto each muffin. Bake at 400° for 15-20 minutes or until muffins test done. Cool in pan for 5 minutes before removing to a wire rack.
Nutrition Facts :
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