Texas Cactus Corn Muffins Recipes

Steps:

• In a bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition. Beat in buttermilk and chilies; mix well. Combine the dry ingredients; gradually add to creamed mixture. Fold in corn and cheeses. Fill well-greased cactus-shaped or regular muffin cups with about 1/3 cup batter., Bake at 375° for 20-25 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks.

Steps:

• Grease 12 muffin cups or line with cupcake liners.
• In mixing bowl, combine Bisquick, 3 tablespoons sugar, milk, egg, and 2 tablespooons melted butter.
• Stir well. Batter will be slightly lumpy.
• Spoon into muffin cups.
• Melt remaining 2 tablespoons butter.
• Mix cinnamon and 1/4 cup sugar in small bowl.
• Dip marshmallows in melted butter, then roll in cinnamon sugar mix.
• Push 1 coated marshmallow into center of each muffin cup, making sure that it is completely covered by batter.
• (Marshmallow may leakout if not completely covered).
• Bake at 400°F for 15-20 minutes.

Steps:

• Preheat the oven to 400F degrees.
• Combine the first 5 ingredients in a bowl.
• In another bowl, combine the beaten egg with the oil and buttermilk.
• Combine the wet and dry ingredients and stil until thoroughly mixed.
• Stir in the grated cheese and herbs Divide the batter amont 12 lightly oiled or paper lined muffin tins.
• Bake for 12-15 minutes or until the muffins are golden brown and a toothpick inserted into the center of one tests clean.
• Cool on a rack, then store in an airtight container as soon as the muffins are at room temperature.

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.

Steps:

• Sift together dry ingredients. Mix together wet ingredients and add to dry. Mix until moistened and pour into 12 greased muffin pans. Bake 15 - 20 minutes at 400* F. Cool in pan for 3 - 4 minutes and then on racks.

Steps:

• Preheat oven to 375°F.
• Stir dry ingredients into mixing bowl, set aside.
• Combine sweet corn, water, eggs.
• Stir wet ingredients into cornmeal mixture.
• Put a few drops of canola oil into each muffin cup and heat in the oven for 3 minutes.
• Spoon an equal amount of the muffin mixture into each cup.
• Bake for 25 minutes or until the edges and top of muffins are just starting to turn brown.
• Allow muffins to cool for a few minutes before removing from pan.

Steps:

• Preheat oven to 375° F.
• Mix butter and sugar, then add eggs one at a time, mixing after each egg.
• Add buttermilk,jalapeno and chilies and mix well.
• Combine dry ingredients in another mixing bowl.
• Gradually add dry ingredients to buttermilk mixture.
• Fold in corn and cheeses.
• Place mixture in well greased cactus shaped corn stick pan or paper lined muffin cups (if using muffin cups fill@ 2/3 full).
• Bake at 375°F for 20-25 minutes or until toothpick inserted in the center comes out clean.