FAVORITE JALAPENO CORN MUFFINS
Honey butter tastes so yummy spread over these hot and snappy muffins. They're delicious with soups, stews and chili. -Mary Thomas, Hugo, Minnesota
Provided by Taste of Home
Time 35m
Yield 8 muffins.
Number Of Ingredients 16
Steps:
- In a small bowl, combine the first seven ingredients. In another bowl, combine the egg, sour cream, milk and oil. Stir into dry ingredients just until moistened. Stir in corn and jalapeno., Coat muffin cups with cooking spray; fill two-thirds full with batter. Bake at 400° for 14-16 minutes or until a toothpick inserted in the center comes out clean. In a small bowl, combine honey butter ingredients. Serve with warm muffins.
Nutrition Facts : Calories 175 calories, Fat 7g fat (3g saturated fat), Cholesterol 40mg cholesterol, Sodium 277mg sodium, Carbohydrate 24g carbohydrate (9g sugars, Fiber 1g fiber), Protein 4g protein.
CRANBERRY-CORNMEAL MUFFINS
The smell of these fresh-baked muffins, filled with tart-sweet cranberries, will get everyone running to breakfast.
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 35m
Yield 12
Number Of Ingredients 10
Steps:
- Heat oven to 400°F. Line 12 regular-size muffin cups with paper baking cups.
- In large bowl, mix flour, cornmeal, sugar, baking powder and salt. In small bowl, mix 2 tablespoons flour mixture and the cranberries; set aside.
- In medium bowl, beat egg with wire whisk until blended. Beat in milk and oil.
- Make a well in center of dry ingredients. Add egg mixture to dry ingredients; stir just until dry ingredients are moistened (batter will be thin). Stir in cranberries and pecans. Divide batter evenly among muffin cups.
- Bake 15 to 18 minutes or until lightly browned and toothpick inserted in center comes out clean. Cool 1 minute; remove from pan to cooling rack. Serve warm or at room temperature.
Nutrition Facts : Calories 230, Carbohydrate 30 g, Cholesterol 20 mg, Fat 2, Fiber 1 g, Protein 3 g, SaturatedFat 1 1/2 g, ServingSize 1 Muffin, Sodium 125 mg, Sugar 13 g, TransFat 0 g
JALAPENO CORNBREAD MUFFIN
Provided by Food Network
Time 40m
Yield 6 muffins
Number Of Ingredients 15
Steps:
- Preheat the oven to 350 degrees F.
- Sift flour, cornmeal, sugar, baking powder, baking soda and salt together in a large bowl. Combine buttermilk, Cheddar, Monterey Jack, jalapenos, green onions, egg, cilantro and melted butter in a medium bowl. Fold wet ingredients into dry ingredients with a rubber spatula until just combined. (Do not overmix.)
- Spray a muffin tin with cooking spray. Evenly fill 6 muffin cups to the top. Bake for 20 minutes.
SAVORY CORNBREAD MUFFINS WITH JALAPEñOS AND CORN
Cornbread bakes nicely in a muffin tin. I've added corn, chilies and cheese to this cornbread. With soup and a salad, it makes a great lunchtime muffin.
Provided by Martha Rose Shulman
Categories quick, side dish
Time 25m
Yield 12 muffins
Number Of Ingredients 13
Steps:
- Preheat the oven to 400 degrees with the rack positioned in the upper third. Oil or butter muffin tins.
- Place the cornmeal in a bowl, and sift in the flour, salt, baking powder and baking soda. Stir in the sage. In a separate bowl, beat together the eggs, buttermilk, oil and honey. Whisk or stir the cornmeal mixture into the liquid mixture. Do not beat; a few lumps are fine, but make sure there is no flour at the bottom of the bowl. Fold in the corn kernels, minced jalapeño and optional cheese.
- Spoon into muffin cups, filling them to just below the top (about 4/5 full). Place in the oven, and bake 20 to 25 minutes until lightly browned and well risen.
Nutrition Facts : @context http, Calories 169, UnsaturatedFat 5 grams, Carbohydrate 24 grams, Fat 6 grams, Fiber 2 grams, Protein 5 grams, SaturatedFat 1 gram, Sodium 236 milligrams, Sugar 4 grams, TransFat 0 grams
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