Mexi Corn And Cheese Muffins Recipes

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

Basic Corn Muffins image

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

Ingredients

1 cup cornmeal
1 cup all-purpose flour
⅓ cup white sugar
2 teaspoons baking powder
½ teaspoon salt
1 egg, beaten
¼ cup canola oil
1 cup milk

CORNMEAL CHEESE MUFFINS

Cornmeal Cheese Muffins are preferred over a a pan of corn bread at the Dallas, Oregon home of field editor Sherri Gentry. They're moist and tasty.

Provided by Taste of Home

Time 40m

Yield 1 dozen.

Number Of Ingredients 11

Cornmeal Cheese Muffins image

Steps:

In a large bowl, combine the flour, cornmeal, sugar, baking powder and salt. In another bowl, mash cottage cheese with a fork; add the milk, oil and egg. Stir into dry ingredients just until moistened. Fold in cheddar cheese and thyme. , Fill greased or paper-lined muffin cups three-fourths full. Bake at 400° for 20-25 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan a wire rack. Serve warm

Nutrition Facts : Calories 177 calories, Fat 7g fat (2g saturated fat), Cholesterol 27mg cholesterol, Sodium 322mg sodium, Carbohydrate 22g carbohydrate (5g sugars, Fiber 1g fiber), Protein 5g protein.

Ingredients

1-1/2 cups all-purpose flour
1/2 cup yellow cornmeal
1/4 cup sugar
1 tablespoon baking powder
3/4 teaspoon salt
1/2 cup 4% cottage cheese
3/4 cup milk
1/4 cup canola oil
1 egg
1/2 cup shredded cheddar cheese
1/2 teaspoon dried thyme

MEXICAN CORN MUFFINS

These great muffins are a perfect addition to traditional or white chicken chili. I originally created this recipe to go along with a traditional mexican dinner.

Provided by angie_pangie

Categories Quick Breads

Time 32m

Yield 18 Muffins

Number Of Ingredients 8

Mexican Corn Muffins image

Steps:

Preheat oven to 375°F Grease a large muffin pan, or use paper liners.
Mix all ingredients together, blending well.
Pour into muffin pan (liners) and fill about 1/2 full.
Bake for 22-28 minutes.

Nutrition Facts : Calories 182.5, Fat 8.7, SaturatedFat 2.5, Cholesterol 29.4, Sodium 401.8, Carbohydrate 22.4, Fiber 1.8, Sugar 5.5, Protein 4.3

Ingredients

2 (8 1/2 ounce) boxes corn muffin mix
2 eggs
1 (12 ounce) can Mexican-style corn, drained (with peppers)
1/4 cup vegetable oil
1/2 teaspoon lemon juice
1/4 cup milk
1/2 teaspoon ground nutmeg
3/4 cup shredded sharp cheddar cheese

CHEDDAR CORN MUFFINS

I found this recipe in a cookbook called. Quick Vegetarian Pleasures. Makes 12 muffins. "These are light and moist, with a mild but irresistible cheese accent. They are equally good served for breakfast or with chili. If you want a more traditional corn muffin, just leave out the cheese."

Provided by AustinMama

Categories Quick Breads

Time 27m

Yield 12 muffins, 12 serving(s)

Number Of Ingredients 9

Cheddar Corn Muffins image

Steps:

Preheat oven to 425 degrees.
Butter the insides and the top of a regular muffin pan (1/3 cup).
In large bowl thoroughly combine the flour, cornmeal, baking powder, salt and sugar.
In medium bowl, beat the egg.
Beat in the milk and the melted butter.
Combine with the dry ingredients until just evenly moistened.
Do not overmix.
Stir in 1 cup of cheese.
Immediately spoon the batter into the muffin pan.
Evenly sprinkle the remaining cheese on top of the muffins.
Bake 17 minutes or until a knife inserted in the center of the muffin comes out clean.
Best served warm.

Nutrition Facts : Calories 191.8, Fat 9.3, SaturatedFat 5.6, Cholesterol 40.9, Sodium 281, Carbohydrate 21.3, Fiber 1, Sugar 4.3, Protein 6.1

Ingredients

1 cup unbleached flour
1 cup cornmeal (I like to use coarser polenta)
1 tablespoon baking powder
1/2 teaspoon salt
1/4 cup sugar
1 large egg
1 cup milk
4 tablespoons unsalted butter, melted
1 1/4 cups grated sharp cheddar cheese

JALAPENO MEXICAN CORN MUFFINS

Make and share this Jalapeno Mexican Corn Muffins recipe from Food.com.

Provided by Graybert

Categories Quick Breads

Time 30m

Yield 18 muffins

Number Of Ingredients 10

Jalapeno Mexican Corn Muffins image

Steps:

Sift flour, baking powder and salt together.
Add cornmeal, eggs, sour cream, cheese, corn, jalapeno peppers and butter; mix well.
Spray a medium muffin tin or use paper liners and fill with the mixture.
Bake at 450 for 15-20 minutes.

Ingredients

1/2 cup flour
1 tablespoon baking powder
1/2 teaspoon salt
1 1/2 cups yellow cornmeal
2 eggs
1 cup nonfat sour cream
1 cup grated cheddar cheese (I use light cheese)
1 (10 ounce) can creamed corn
1/4 cup seeded and chopped jalapeno pepper
1/2 cup butter, melted

CHEESY CORN MUFFINS

Make and share this Cheesy Corn Muffins recipe from Food.com.

Provided by ivey_leigh

Categories Quick Breads

Time 35m

Yield 6 muffins, 6 serving(s)

Number Of Ingredients 8

Cheesy Corn Muffins image

Steps:

Preheat oven to 400.
Grease muffin pans.
Blend corn, egg, milk, sugar, and cheese well.
Add muffin mix blend again.
Let batter rest for 4 minutes.
Fill muffin pans 1/2 full.
Sprinkle on flax seed if used.
Bake for 15-20 minutes or until brown.

Nutrition Facts : Calories 269.6, Fat 9.5, SaturatedFat 3.8, Cholesterol 47.8, Sodium 646, Carbohydrate 39.4, Fiber 2.6, Sugar 12.5, Protein 7.5

Ingredients

1 (8 1/2 ounce) package corn muffin mix (i like jiffy)
1 egg
1/3 cup milk
0.5 (15 ounce) can Mexican-style corn (i like Del Monte)
1/2 cup finely shredded cheddar cheese
2 tablespoons sugar
oil, for greasing muffin pans
1 tablespoon ground flax seeds (optional)