Pepperoni Cheddar Corn Muffins In A Jiffy Recipes

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PEPPERONI & CHEDDAR CORN MUFFINS IN A "JIFFY"

These corn muffins are so easy, you simply add 3 items to a Jiffy corn muffin mix. Gotta love it. Taste wonderful with any chowder or soup.

Provided by januarybride

Categories     Breads

Time 20m

Yield 1 muffin, 8-10 serving(s)

Number Of Ingredients 6



Pepperoni & Cheddar Corn Muffins in a

Steps:

  • Preheat oven to 400 degrees.
  • Grease muffin pans, or use paper baking cups.
  • Blend all ingredients; batter will be slightly lumpy.
  • For maximum crown on muffins let batter rest for 3 or 4 minutes, then restir before filling muffin cups/tins.
  • Fill muffin cups 1/2 full.
  • Bake 15-20 minutes or until golden brown.

Nutrition Facts : Calories 170.6, Fat 7, SaturatedFat 2.9, Cholesterol 35.9, Sodium 392.5, Carbohydrate 21.6, Fiber 2, Sugar 6.2, Protein 5

1 (8 1/2 ounce) box Jiffy corn muffin mix
1 egg
1/3 cup milk
1/2 teaspoon ground cumin
1/2 cup grated sharp cheddar cheese
1/4 cup sliced pepperoni, finely chopped

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

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

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