MINI CORN MUFFINS WITH SPICY CHEDDAR FILLING
I'm an Iowa gardener and I like to feature sweet corn in my recipes. These cute, easy-to-eat bites are a fun change from the usual appetizers. -Margaret Blair, Lorimor, Iowa
Provided by Taste of Home
Categories Appetizers
Time 55m
Yield 4 dozen.
Number Of Ingredients 15
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.
Nutrition Facts : Calories 67 calories, Fat 3g fat (1g saturated fat), Cholesterol 9mg cholesterol, Sodium 100mg sodium, Carbohydrate 8g carbohydrate (1g sugars, Fiber 0 fiber), Protein 2g protein.
JAM MUFFINS
These fruity muffins make a perfect snack or light breakfast, plus they're easy to make!
Provided by Lalena
Categories Bread Quick Bread Recipes Muffin Recipes
Yield 12
Number Of Ingredients 8
Steps:
- Preheat oven to 400 degrees F (205 degrees C).
- In a large bowl, stir together the flour, baking powder, salt and sugar. Make a well in the center. In a small bowl beat egg, milk and oil together. Pour all at once into the well in the flour mixture. Mix quickly and lightly until moistened, do not beat. The batter will be lumpy. Gently stir in jam.
- Pour the batter into the prepared pan and bake at 400 degrees F (205 degrees C) for 25 minutes or until golden.
Nutrition Facts : Calories 236.3 calories, Carbohydrate 43.5 g, Cholesterol 16.7 mg, Fat 5.5 g, Fiber 0.9 g, Protein 3.3 g, SaturatedFat 0.9 g, Sodium 239.8 mg, Sugar 22 g
EASY JAM MUFFINS
Jam-topped muffins. These are great for breakfast!
Provided by Jenn Hall
Categories Bread Quick Bread Recipes Muffin Recipes
Yield 12
Number Of Ingredients 9
Steps:
- Heat oven to 400 degrees F (205 degrees C). Grease bottoms only of 12 muffin cups or line with baking cups.
- In a medium bowl, combine flour, sugar, baking powder and salt; mix well. In a small bowl, combine milk, oil and egg; blend well. Add dry ingredients all at once; stir just until dry ingredients are moistened (batter will be lumpy.)
- Fill cups 2/3 full. Place 1/2 teaspoon any flavor jam on each muffin before baking; press into batter. If desired, sprinkle with finely chopped nuts.
- Bake for 20 to 25 minutes or until toothpick inserted in center comes out clean. Cool 1 minute before removing from pan. Serve warm.
Nutrition Facts : Calories 201.4 calories, Carbohydrate 27.9 g, Cholesterol 16.7 mg, Fat 8.6 g, Fiber 0.8 g, Protein 3.6 g, SaturatedFat 1.3 g, Sodium 232.4 mg, Sugar 10.8 g
CORN FLAKE JAM FILLED MUFFINS
Make and share this Corn Flake Jam Filled Muffins recipe from Food.com.
Provided by Ceezie
Categories Dessert
Time 38m
Yield 12 muffins
Number Of Ingredients 10
Steps:
- Stir together flour, sugar, baking powder and salt. Set aside.
- In large mixing bowl, combine corn flakes cereal and milk. Let stand 2 minutes or until cereal softens. Add egg and oil. Beat well. Add flour mixture, stirring only until combined. Portion evenly into twelve 2 1/2-inch muffin-pan cups coated with cooking spray.
- Make a deep indentation in top of batter of each muffin. Fill each with level teaspoon of preserves.
- Bake at 400° F about 18 minutes or until golden brown. Serve warm with soft cream cheese.
CORN FLAKE MUFFINS
An uncomplicated treat for breakfast. These muffins have great texture and huge taste appeal. Great with butter and/or jelly.
Provided by Fauve
Categories Quick Breads
Time 25m
Yield 12 muffins, 6 serving(s)
Number Of Ingredients 9
Steps:
- Stir together flour, baking powder, salt and sugar; set aside.
- Combine crushed corn flakes and milk in large mixing bowl.
- Let stand about 2 minutes or until cereal is slightly softened. (DO NOT let corn flakes soak in milk any longer than 2 minutes!).
- Add egg and oil; beat well. Stir in vanilla.
- Add flour mixture, stirring only until combined.
- Portion batter evenly into 12 greased 2 1/2-inch muffin pan cups.
- Bake at 400° about 20 minutes or until lightly browned.
- Serve warm.
- NOTE: Variation: Decrease sugar to 2 tablespoons-- Add 1/2 cup shredded Monterey jack cheese with jalapeño peppers to egg mixture before adding flour mixture.
Nutrition Facts : Calories 364.9, Fat 15.2, SaturatedFat 3, Cholesterol 42.4, Sodium 480, Carbohydrate 51.6, Fiber 1.1, Sugar 17.8, Protein 6.6
JAM-FILLED MUFFINS
"Kids and adults love the sweet surprise inside each muffin," reports Jessie MacLeod of St. Stephen, New Brunswick. "They go great in any lunch."
Provided by Taste of Home
Time 40m
Yield 12 servings.
Number Of Ingredients 9
Steps:
- In a large bowl, combine flour, sugar, baking powder and salt. In a small bowl, lightly beat eggs; add milk, butter and lemon zest. Pour into dry ingredients and stir just until moistened. Spoon half of the batter into 12 greased or paper-lined muffin cups. Make a well in the center of each; add jam. Spoon remaining batter over jam. Bake at 400° for 20-25 minutes or until golden.
Nutrition Facts : Calories 197 calories, Fat 7g fat (4g saturated fat), Cholesterol 51mg cholesterol, Sodium 267mg sodium, Carbohydrate 32g carbohydrate (17g sugars, Fiber 1g fiber), Protein 3g protein.
CORN MUFFINS WITH RASPBERRY JAM
Make and share this Corn Muffins With Raspberry Jam recipe from Food.com.
Provided by ratherbeswimmin
Categories Quick Breads
Time 1h18m
Yield 12 muffins
Number Of Ingredients 12
Steps:
- Position an oven rack in the center of the oven; preheat to 350°.
- Butter a standard 12-cup muffin tin, coat with nonstick cooking spray, or line with paper liners.
- In a big bowl, stir together the flour, cornmeal, baking powder, baking soda, and salt until well mixed.
- In a small bowl, whisk together the butter and sugar until it forms a thick slurry.
- In another big bowl, whisk the eggs until well blended.
- One at a time, whisk the milk, then the oil, then the creme fraiche, and finally the butter-sugar slurry into the eggs.
- Pour the wet mixture into the dry mixture and fold carefully just until the dry and wet ingredients are well combined; the batter will be thick and pasty.
- Spoon about 1/4 cup batter into each prepared muffin cup.
- Spoon 1 tablespoon jam on top of the batter in each cup, then top off each cup with another 1/4 cup batter, making sure the cups are evenly filled; they should be filled to the rim.
- Bake for 25-28 minutes, or until the edges of each muffin are golden brown and the center springs back when pressed with a fingertip.
- Let cool in the pan on a wire rack for 20 minutes, then remove the muffins from the pan.
Nutrition Facts : Calories 418.9, Fat 18, SaturatedFat 7.2, Cholesterol 79.9, Sodium 359, Carbohydrate 58.6, Fiber 1.7, Sugar 23.2, Protein 6.5
JELLY-FILLED MUFFINS
"As a child, I always loved the gooey surprise in the center of jelly-filled doughnuts," remembers Darlene Brenden from Salem, Oregon. "These yummy muffins offer that same sweet filling, but they're baked instead of fried."
Provided by Taste of Home
Time 40m
Yield 1 dozen.
Number Of Ingredients 14
Steps:
- In a bowl, combine the first five ingredients. In another bowl, whisk the egg, milk, butter and vanilla. Stir into dry ingredients just until moistened. Spoon half of the batter into 12 greased or paper-lined muffin cups. Spoon 1 teaspoon jelly in center of each. Fill muffin cups two-thirds full with remaining batter. Bake at 400° for 20 minutes or until a toothpick inserted 1 in. from the edge comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Brush tops with butter. Combine sugar and cinnamon; dip tops of muffins in mixture. Serve warm.
Nutrition Facts : Calories 210 calories, Fat 9g fat (5g saturated fat), Cholesterol 40mg cholesterol, Sodium 207mg sodium, Carbohydrate 31g carbohydrate (18g sugars, Fiber 0 fiber), Protein 3g protein.
JALAPENO JAM AND CORN MUFFINS
These tasty hot-sweet muffins will go great with your next barbecue, chili feast, or just plain old beans. Try it, you will like it.
Provided by Miss Annie
Categories Quick Breads
Time 45m
Yield 12 muffins
Number Of Ingredients 11
Steps:
- Preheat oven to 375°F.
- Grease muffin tin.
- Sift together the flour, cornmeal, baking powder, salt, and cayenne in a bowl and set aside.
- In another large bowl, beat together buttermilk, butter and sugar.
- Mix in the eggs, then the corn, blending well after each addition.
- Add the flour mixture, and stir to combine lightly.
- Spoon half of the batter (it will be stiff) into the greased muffin tins, filling each cup just 1/3 full.
- Drop about 1 teaspoon of jelly on top of the batter in each cup.
- Top with the remaining batter, covering the jelly completely.
- Bake at 375 degrees for 20-25 minutes, or until they are a deep golden.
- Serve warm with butter.
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