Spiced Mini Corn Muffins Recipes

Steps:

• Preheat oven to 400°. In a large bowl, whisk the first 5 ingredients. In another bowl, whisk egg, milk and oil until blended. Add to flour mixture; stir just until moistened. Fold in corn., Fill greased mini muffin cups three-fourths full. Bake 15-18 minutes or until a toothpick inserted in center comes out clean. Cool 5 minutes before removing from pans to wire racks. Reduce oven setting to 350°., Meanwhile, in a large bowl, combine filling ingredients. Using a small melon baller, scoop out the center of each muffin; spoon a rounded teaspoon of filling into the center. Bake 10-12 minutes or until cheese is melted.

Steps:

• Preheat oven to 425 degrees F (220 degrees C).
• Whisk flour, 1 cup cornmeal, sugar, baking powder, salt, and garlic powder together in a bowl. Mix Cheddar cheese into dry ingredients until coated.
• Beat milk, eggs, vegetable oil, jalapeno peppers, and vanilla extract together in a separate bowl until well mixed. Make a well in the Cheddar cheese mixture and pour egg mixture into the well; stir just until combined. Batter should be slightly lumpy.
• Brush 18 mini muffin cups with melted butter; spoon about 1 teaspoon cornmeal into each mini muffin cup, tilt pan to coat muffin cups with cornmeal, and tap out the excess. Spoon batter into each muffin cup to about 2/3 full.
• Bake in the preheated oven until lightly browned, 11 to 12 minutes. Allow to cool 5 minutes in the pans before removing to finish cooling.

Steps:

• In a large bowl, combine the flour, cornmeal, sugar, baking powder and salt. In another bowl, combine the egg substitute, milk and oil; stir into dry ingredients just until moistened., Fill miniature muffin cups coated with cooking spray three-fourths full. Bake at 400° for 10-12 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.

Steps:

• Preheat the oven to 400 degrees F. Spray a 12 cup muffin pan with nonstick spray.
• In a medium saute pan, over medium heat, add 2 tablespoons butter. Once the butter has melted add the onions and the peppers and saute until soft, about 4 minutes. Season with salt, to taste. Stir in the corn and cook until heated through. Set aside to cool.
• Melt the remanding butter in a small pan over low heat and once melted, remove from the heat.
• In a large bowl, combine the flour, cornmeal, baking powder, baking soda and salt.
• In another large bowl, add the buttermilk and the eggs. Whisk lightly until combined. Using the well method, add the liquid ingredients to the dry ingredients and fold together until combined. Add the sauteed vegetables with the melted butter and the shredded cheese and continue to fold. The batter will be very thick.
• Using a 1/2 cup measure, evenly scoop the batter into the muffin tin. Bake for 10 minutes. Remove from the oven and let cool for 10 minutes on a wire rack before serving.