JALAPENO CORN MUFFINS
Steps:
- Preheat the oven to 400 degrees F. Grease a 12-cup muffin tin with butter.
- Whisk together the cornmeal, corn flour, baking powder and salt in a large bowl.
- In a medium bowl, whisk together the eggs, milk and melted butter.
- Add the wet ingredients to the dry ingredients and mix until just combined. Stir in the corn kernels and jalapenos.
- Spoon a heaping 1/4 cup batter into each muffin cup. Bake until golden brown and an inserted toothpick comes out clean, 20 to 25 minutes.
JALAPENO CORN MUFFINS
Classic corn muffins flecked with spicy jalapeno are a perfect complement to New Orleans-Style Shrimp and Rice.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Time 45m
Number Of Ingredients 12
Steps:
- Preheat oven to 375 degrees. Brush the cups of a standard 12-cup muffin tin with melted butter, and set aside. Whisk together buttermilk, eggs, and sour cream in a medium bowl until combined, and set aside. Whisk together cornmeal, flour, sugar, baking powder, salt, jalapenos, and corn in a large bowl until combined.
- With a rubber spatula, fold buttermilk mixture into cornmeal mixture until well combined. Fold in melted butter. Divide batter among muffin cups, filling each three-quarters full. Bake until a cake tester inserted into centers comes out clean, about 25 minutes. Let muffins cool in tin 5 minutes. Turn out into a basket or bowl lined with a clean kitchen towel; cover to keep warm. Serve with butter.
FAVORITE JALAPENO CORN MUFFINS
Honey butter tastes so yummy spread over these hot and snappy muffins. They're delicious with soups, stews and chili. -Mary Thomas, Hugo, Minnesota
Provided by Taste of Home
Time 35m
Yield 8 muffins.
Number Of Ingredients 16
Steps:
- In a small bowl, combine the first seven ingredients. In another bowl, combine the egg, sour cream, milk and oil. Stir into dry ingredients just until moistened. Stir in corn and jalapeno., Coat muffin cups with cooking spray; fill two-thirds full with batter. Bake at 400° for 14-16 minutes or until a toothpick inserted in the center comes out clean. In a small bowl, combine honey butter ingredients. Serve with warm muffins.
Nutrition Facts : Calories 175 calories, Fat 7g fat (3g saturated fat), Cholesterol 40mg cholesterol, Sodium 277mg sodium, Carbohydrate 24g carbohydrate (9g sugars, Fiber 1g fiber), Protein 4g protein.
JALAPENO CORN MUFFINS
Lots of sweet cornmeal flavor and texture in these confetti-colored muffins make them a great accompaniment to all kinds of casual summer fare. The recipe comes from Judie White of Florien, Louisiana.
Provided by Taste of Home
Time 30m
Yield 16 muffins.
Number Of Ingredients 13
Steps:
- In a large bowl, combine the first six ingredients. In another bowl, combine the eggs, milk, butter and cilantro; stir into dry ingredients just until moistened. Stir in the corn, red pepper and jalapenos. , Coat muffin cups with cooking spray; fill two-thirds full with batter. Bake at 425° for 12-16 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pans to wire racks. Serve warm.
Nutrition Facts : Calories 136 calories, Fat 3g fat (2g saturated fat), Cholesterol 33mg cholesterol, Sodium 303mg sodium, Carbohydrate 22g carbohydrate (3g sugars, Fiber 2g fiber), Protein 4g protein.
CORN AND JALAPEñO MUFFINS
The flavor of these buttery, miniature muffins is amped up with sautéed corn kernels and jalapeño chiles. They are the perfect accompaniment to a pot of beans, but are tender and delicate enough to serve with an elegant chicken stew.
Provided by David Tanis
Categories dinner, lunch, snack, breads, side dish
Time 45m
Yield 36 muffins
Number Of Ingredients 12
Steps:
- Heat oven to 400 degrees. Put 2 tablespoons butter in a skillet over medium heat. Add corn kernels and jalapeño and cook gently for 2 minutes. Season with salt and pepper and set aside. Melt 4 tablespoons butter in a separate pan.
- Mix together flour, cornmeal, baking powder, baking soda and 1 teaspoon kosher salt. Beat in eggs and buttermilk to make a thick batter. Add corn kernels and jalapeño, as well as the melted butter from the separate pan, then stir in grated cheese.
- Butter miniature muffin tins and fill with about 1 1/2 tablespoons batter per muffin. Bake for 10 minutes, until golden.
Nutrition Facts : @context http, Calories 68, UnsaturatedFat 1 gram, Carbohydrate 8 grams, Fat 3 grams, Fiber 0 grams, Protein 2 grams, SaturatedFat 2 grams, Sodium 106 milligrams, Sugar 1 gram, TransFat 0 grams
CORN MUFFINS WITH JALAPENOS AND LIME BUTTER
From Cooking Light. I don't always make the butter, but I do always double the chili powder and jalapenos.
Provided by kitchenslave03
Categories < 60 Mins
Time 45m
Yield 15 serving(s)
Number Of Ingredients 17
Steps:
- Preheat oven to 400.
- Melt one T butter in a large skillet over med-high. Add onion and garlic; cook 2 min, stirring occassionally. Add corn, jalapenos and 1/4 t salt; cook 2 minute Remove from heat; add 2 T butter, tossing to melt.
- Combine flour, remaining salt, cornmeal and next 4 ingredients in a large bowl. Combine buttermilk, eggs, and egg white in a large bowl. Add onion mixture to wet ingredients. Add buttermilk mixture to dry ingredients and stir just until moist.
- Spoon batter into 15 muffin cups, either greased or lined. Bake at 400 for 20 min or til light brown. Cool in pan 5 min then completely on wire rack.
- Combine remaining butter, lime juice and honey in a small bowl. If using unsalted butter season to taste.
Nutrition Facts : Calories 152.2, Fat 5.9, SaturatedFat 3.3, Cholesterol 41.2, Sodium 293, Carbohydrate 21.9, Fiber 1.3, Sugar 6.1, Protein 3.8
CORN MUFFINS WITH JALAPENOS AND LIME BUTTER
Make and share this Corn Muffins With Jalapenos and Lime Butter recipe from Food.com.
Provided by Charmie777
Categories Quick Breads
Time 40m
Yield 15 Muffins
Number Of Ingredients 17
Steps:
- Preheat oven to 400º.
- Melt 1 tablespoon butter in a large nonstick skillet over medium high heat; Add onion and garlic to pan; cook 2 minutes stirring occasionally.
- Add corn, jalapeno and 1/4 teaspoon salt; cook 2 minutes. Remove from heat; add 2 tablespoons butter, tossing to melt.
- Combine flour, remaining 3/4 teasopon salt, cornmeal, and next 4 ingredients (through chili powder) in a large bowl.
- Combine buttermilk, eggs and egg white in a large bowl.
- Add onion mixture to buttermilk mixture. Add buttermilk mixture to flour mixture, stirring just until moist.
- Spoon batter into 15 muffin cups coated with cooking spray.
- Bake for 20 minutes or until lightly browned. Cool in pan 5 minutes on a wire rack; remove from pan. Cool completely.
- Combine remaining 3 tablespoons butter, juice and honey in a small bowl; stir until well blended.
- Serve with muffins.
Nutrition Facts : Calories 150.4, Fat 6, SaturatedFat 3.3, Cholesterol 37.8, Sodium 302.9, Carbohydrate 21.3, Fiber 1.2, Sugar 6.7, Protein 3.8
JALAPENO CORN MUFFINS
Provided by Emeril Lagasse
Categories side-dish
Time 40m
Yield 14 regular-sized muffins
Number Of Ingredients 15
Steps:
- Preheat the oven to 375 degrees F. Lightly grease 14 regular sized muffin tin cups.
- In a small skillet, melt the butter over medium-low heat. Add the onions and cook until soft and golden brown, 3 to 4 minutes. Add the corn and a pinch of salt and cook 3 to 4 minutes, stirring occasionally. Remove from the heat and set aside to cool.
- In a large bowl, stir together the flour, cornmeal, baking powder, salt, cayenne pepper, and cheese. In a second bowl, whisk together the buttermilk, oil, eggs, jalapenos, and honey. Add the buttermilk mixture to the flour mixture, stirring just until moistened. Stir in the cooled onions and corn.
- Spoon the batter into the prepared tins, filling 3/4 of the way full. (If there are empty cups in a tin, fill with water.) Bake the muffins until golden and a toothpick inserted into the center comes out clean, 12 to 15 minutes. Transfer to a wire rack to cool and serve warm.
CORN MUFFINS
Tried these out during Thanksgiving. They were a big hit!
Provided by Anne O. Nymous
Categories Bread Quick Bread Recipes Muffin Recipes Corn Muffin Recipes
Time 40m
Yield 12
Number Of Ingredients 8
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Grease 12 muffin cups.
- Mix flour, cornmeal, sugar, baking powder, and salt in a large bowl. Add buttermilk, butter, and egg; mix well. Spoon the batter into the prepared muffin cups.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 12 to 15 minutes. Cool in the pans 10 to 15 minutes before removing from pan to cool completely on a wire rack.
Nutrition Facts : Calories 194.9 calories, Carbohydrate 26.6 g, Cholesterol 36.7 mg, Fat 8.6 g, Fiber 0.7 g, Protein 3.2 g, SaturatedFat 5.1 g, Sodium 357.8 mg, Sugar 9.6 g
BEST EVER CORN MUFFINS
This recipe was handed down to me from my mother. It's easy to make and the ingredients are probably already in your kitchen. Enjoy!
Provided by CHAROLETTEKD
Categories Bread Quick Bread Recipes Muffin Recipes Corn Muffin Recipes
Time 38m
Yield 12
Number Of Ingredients 7
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Grease 12 muffin cups or line with paper muffin liners.
- In a large bowl, cream together the butter and sugar until light and fluffy. Stir in the eggs one at a time, beating well with each addition, then stir in the vanilla.
- In a separate bowl, stir together baking mix and cornmeal. Blend this mixture into the butter/egg mixture, alternately with the milk; stir just until combined. Spoon batter into prepared muffin cups.
- Bake in preheated oven for 20 to 30 minutes, until golden.
Nutrition Facts : Calories 163.8 calories, Carbohydrate 21.7 g, Cholesterol 42.3 mg, Fat 7.3 g, Fiber 0.4 g, Protein 2.8 g, SaturatedFat 3.5 g, Sodium 233.7 mg, Sugar 10.5 g
DELUXE CORN MUFFINS
These tender corn muffins are the cream of the crop! Tender and moist, the muffins get a pleasing hint of sweetness from the easy homemade honey butter. -Angela Lively Baxter, Tennessee
Provided by Taste of Home
Time 35m
Yield 1 dozen (1/2 cup butter).
Number Of Ingredients 14
Steps:
- In a large bowl, combine the first six ingredients. In another bowl, combine the egg, egg yolk, buttermilk and oil. Stir into dry ingredients just until moistened. Fold in corn., Fill greased muffin cups three-fourths full. Bake at 400° for 18-23 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pan to a wire rack. , In a small bowl, beat butter and honey until blended. Serve with muffins.
Nutrition Facts :
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
CHEDDAR CORN MUFFINS WITH JALAPEñO BUTTER
Provided by Andrea Albin
Categories Bread Egg Brunch Side Bake Thanksgiving Quick & Easy Cheddar Cornmeal Jalapeño Butter Gourmet Sugar Conscious Kidney Friendly
Yield Makes 12 muffins
Number Of Ingredients 14
Steps:
- Make corn muffins:
- Preheat oven to 425°F with rack in middle. Brush muffin cups with softened butter.
- Whisk together cornmeal, salt, baking powder, and baking soda in a large bowl.
- Whisk together corn, buttermilk, egg, and melted butter in another bowl, then stir into flour mixture until just combined. Stir in 1 1/2 cups cheese.
- Divide batter among muffin cups and sprinkle with remaining 1/4 cup cheese. Bake until puffed and golden-brown and a wooden pick inserted into center of a muffin comes out clean, about 20 minutes. Turn out onto a rack to cool. Serve warm or at room temperature.
- Make jalapeño butter while muffins bake:
- Stir together butter, jalapeño, and 1/4 teaspoon salt. Serve with muffins.
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