MOZZARELLA-STUFFED MINI CORN MUFFINS RECIPE BY TASTY
Here's what you need: milk, butter, eggs, flour, cornmeal, baking powder, salt, sugar, mozzarella cheese
Provided by Merle O'Neal
Categories Sides
Yield 12 servings
Number Of Ingredients 9
Steps:
- Preheat oven to 400°F (200˚C).
- In a large bowl, mix together the milk, eggs, and melted butter.
- Fold in the flour, cornmeal, baking powder, salt, and sugar, until blended.
- Divide the cheese sticks into 5 cubes each so there are 25 cubes.
- Spray a 12-cup muffin pan with cooking spray.
- Spoon 2 tablespoons of mixture into each cup. Place 2 of the mozzarella cubes in the center of each cup, then cover the cover with additional batter, until the cup is ¾ full.
- Bake for 15 minutes.
- Allow to cool for 5 minutes while you eat the remaining cheese cube.
- Enjoy!
Nutrition Facts : Calories 156 calories, Carbohydrate 18 grams, Fat 7 grams, Fiber 0 grams, Protein 3 grams, Sugar 1 gram
SUNNY'S EASY BACON AND CHEESE STUFFED CORN MUFFINS WITH JALAPENO JELLY GLAZE
Steps:
- For the batter and filling: Preheat the oven to 400 degrees F.
- In a large bowl, add the cornbread mix. In a medium bowl, whisk the milk, paprika, bacon, eggs, scallions and lime zest. Fold the egg mixture into the cornbread mix. Let rest 5 minutes.
- In a 12-cup muffin tin lined with muffin liners, divide half of the batter among all 12 cups. Then add the mozzarella in an even layer and top each with a piece of pepper jack. Gently press down to make everything even. Pour over the remaining batter and spread evenly. Bake until the tops are golden, about 20 minutes.
- For the glaze: Meanwhile, in a small pot, add the jelly, lime juice, butter and a splash of water. Heat until the mixture begins to simmer.
- Remove the muffins from the oven and immediately pour a spoonful of the glaze over the top of each. Serve warm.
BBQ PORK-STUFFED CORN MUFFINS
This new American classic-part Chinese pork bun, part corn dog-looked good, tasted great, and felt oh-so-right in my hand. Not only did the warm muffin feel good, but also I was eating cornbread with barbecue pork and my fingers were absolutely spotless!
Provided by Chef John
Categories Bread Quick Bread Recipes Muffin Recipes Savory Muffin Recipes
Time 30m
Yield 8
Number Of Ingredients 7
Steps:
- Preheat the oven to 400 degrees F (200 degrees C).
- Line muffin tin with paper baking cups. Spray each cup with cooking spray.
- Stir together muffin mix, egg, milk, and 1/4 cup of shredded cheese in a bowl until combined.
- Fill muffin cups halfway with batter.
- Add 1 to 2 tablespoons of pulled pork to each cup.
- Top with remaining batter.
- Use the remaining 1/4 of shredded cheese to top each muffin.
- Bake in the preheated oven until a toothpick inserted into the batter comes out clean, about 20 minutes.
Nutrition Facts : Calories 231.8 calories, Carbohydrate 22.7 g, Cholesterol 52 mg, Fat 10.2 g, Fiber 2 g, Protein 11.5 g, SaturatedFat 3.8 g, Sodium 641.4 mg, Sugar 0.5 g
MINI CORN MUFFINS
"When my great-grandson was a teenager, he and his friends could hardly wait for these muffins to come out of the oven. The aroma is heavenly as they bake," writes field editor Ruby Williams of Bogalusa, Louisiana. "I like them because they're not crumbly like some lighter corn muffins."
Provided by Taste of Home
Time 25m
Yield 16 muffins.
Number Of Ingredients 8
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.
Nutrition Facts : Calories 58 calories, Fat 2g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 82mg sodium, Carbohydrate 8g carbohydrate, Fiber 0 fiber), Protein 2g protein.
SWEET CORN MINI MUFFINS
Needing a "kicked up" recipe for a Chili Dinner for a bunch of students at the University of Wisconsin Odyssey class, I dug this recipe out of my "clippings to some day try". Very tasty and a little on the sweet side! This recipe is adapted from The All-American Cookbook of the ICS (International Chili Society). The original recipe comes from Cathy and Doug Wilkey, ICS World Champions (1993 & 2005).
Provided by MadCity Dale
Categories Lunch/Snacks
Time 1h30m
Yield 72 mini muffins, 30 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees.
- Cream butter and sugar together, then add eggs one at a time, mixing thoroughly after each egg.
- Stir in jalapenos, corn and cheeses. Mix well.
- Blend dry ingredients in a bowl flour, cornmeal, baking powder and salt. Add dry ingredients mixture to butter/sugar mixture, mix well and refrigerate for 10 minutes. Spray metal mini-muffin pans well with baking non stick spray(baking/flour). Fill muffin 3/4ths full.
- Put into preheated oven @ 300 degrees. Bake for 1 hour.
- Remove and place on stove top for 15 minutes. Knock out onto a towel.
- Garnish with fine diced cilantro. Serve with chips.
DELICIOUS CORN MUFFINS
These delicious corn muffins were served at Kenny Roger's restaurant. I found the recipe on "Top Secret Recipes". I love to serve them with BBQ. They are so good it is almost like eating a dessert.
Provided by Dawn399
Categories Quick Breads
Time 40m
Yield 12 muffins, 6 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 400 degrees.
- Mix butter, sugar, honey, eggs, and salt into a large bowl.
- Add flour, cornmeal, and baking powder and blend thoroughly.
- Add milk while mixing.
- Add corn to mixture and work into mixture.
- Do not mash corn, the whole kernel is baked into the muffin.
- Fill a muffin pan with 12 paper/foil muffin cups and fill 2/3 full with batter.
- Bake for 20-25 minutes until muffins are light brown.
MOZZARELLA CORNBREAD PIZZA
My sons like pizza but not takeout pies. I pull out my trusty baking pan to make a cornbread pizza with veggies in the crust and everything on top, from pepperoni to leftover ham. -Mary Leverette, Columbia, South Carolina
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 10 servings.
Number Of Ingredients 13
Steps:
- Preheat oven to 450°. Place zucchini in a colander over a bowl; sprinkle with 3/4 teaspoon salt and toss. Let stand 15 minutes. , Press zucchini and blot dry with paper towels; transfer to a large bowl. Add cornbread mixes, eggs, pepper and remaining salt; stir until blended. Spread evenly into a greased 15x10x1-in. baking pan. Bake until lightly browned, 8-10 minutes. Reduce oven setting to 350°., Spread pizza sauce over crust. Top with red pepper, olives and green onions. Sprinkle with herbs and cheese. Bake until cheese is melted, 12-15 minutes.
Nutrition Facts : Calories 366 calories, Fat 15g fat (6g saturated fat), Cholesterol 79mg cholesterol, Sodium 912mg sodium, Carbohydrate 42g carbohydrate (14g sugars, Fiber 5g fiber), Protein 15g protein.
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