Creole Muffins Recipes

Steps:

• In a large bowl, combine rice, cornmeal, onion, peppers, salt and baking soda. , In another bowl, beat eggs, milk and oil. Add corn; mix well. Stir into rice mixture until blended. Fold in cheese. Sprinkle a well-greased 10-in. ovenproof skillet with cornmeal. Pour batter into skillet. , Bake at 350° for 45-50 minutes or until bread tests done. Cut into wedges and serve warm.

Steps:

• Preheat oven to 400°F Coat 12 muffin cups with nonstick cooking spray.
• In a small bowl, mix eggs, milk and butter.
• In a large bowl, combine remaining ingredients.
• Add the egg mixture to the flour mixture and stir just to mix (there will be lumps).
• Pour into muffin cups and bake for 25 to 30 minutes, or until done.
• Turn out onto wire rack and cool slightly.

Steps:

• Preheat the oven to 375 degrees F and spray the mini muffin pan with nonstick spray.
• For the muffins: Whisk together the buttermilk, melted butter, sugar and egg in a medium bowl. In another medium bowl, whisk together the cornmeal, flour, baking soda and salt. Add the wet ingredients to the dry ingredients and stir to combine. Don't overmix.
• Fill each mini muffin cup halfway with the batter. Gently push a piece of hot dog into the batter in each cup, being careful not to push it all the way to the bottom. Bake until the edges just start to brown and the muffins are cooked through, about 10 minutes.
• For the Creole mustard sauce: Meanwhile, whisk together the mustard, mayonnaise, honey, hot sauce and vinegar in a small bowl.
• Serve the mini corn dog muffins warm with the mustard sauce.

Steps:

• Blend eggs, milk, and shortening together.
• Combine flour, salt, baking powder, sugar, and cornmeal.
• Add green pepper, onion, pimento, and cheese.
• Pour milk mixture into the cornmeal mixture.
• Stir just until mixed.
• Pour batter into hot greased muffin cups1/2 full.
• Bake at 400* for 25-30 minute.

Steps:

• Preheat the oven to 400 degrees. Line a 12 muffin tins with paper linings.
• Combine the flour, baking soda, and salt in a large bowl.
• In another bowl whisk together the buttermilk, egg, sugar and oil. Pour this into the dry ingredients and mix lightly to combine.
• Fold in granola and then divide among the 12 paper lined tins.
• Bake for 25 minutes or until golden brown. Let cool a bit on a wire rack before serving.