Mushroom Corn Muffins With Chive Butter Recipes

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CHILE CORN MUFFINS WITH CHIPOTLE BUTTER

Provided by Sandra Lee

Categories     side-dish

Time 22m

Yield 48 mini muffins

Number Of Ingredients 11



Chile Corn Muffins with Chipotle Butter image

Steps:

  • Preheat oven to 400 degrees F. Spray 2 (24-count) mini-muffin pans with canola oil cooking spray; set aside.
  • In a medium mixing bowl stir together all ingredients until blended. Using a tablespoon, spoon batter into mini-muffin tins, filling to the rim. Bake in preheated oven 15 minutes or until golden brown.
  • Combine all ingredients in small bowl; beat until light and fluffy. Serve with corn muffins.
  • NOTE: For standard 2 1/2-inch muffins: spoon batter into 18 to 20 muffins cups; fill 2/3 full. Bake in preheated oven 16 to 18 minutes.

Canola oil cooking spray
1 (14.5-ounce) box honey cornbread mix (recommended: Krusteaz)
1 1/4 cups buttermilk
1 (4-ounce) can diced green chiles
1 (11-ounce) can Mexi-corn
2 teaspoons fajita seasoning
1/2 cup shredded Cheddar
2 sticks unsalted butter, softened
1 tablespoon honey
1 tablespoon Chipotle Hot Sauce (recommended: Tabasco Brand)
2 tablespoons Southwest chipotle seasoning (recommended: Mrs. Dash)

GREEN CHILE CORN MUFFINS

Spicy, sweet green chile and Cheddar corn muffins. The perfect sidekick to a bowl of chili!

Provided by JenniferCooks

Categories     Bread     Quick Bread Recipes     Cornbread Recipes

Time 40m

Yield 12

Number Of Ingredients 10



Green Chile Corn Muffins image

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Grease a muffin tin with cooking spray.
  • Combine corn, corn muffin mix, Cheddar cheese, green chile peppers, onion, milk, egg, chili powder, and salt in a medium bowl. Mix with a spoon until just combined.
  • Spoon batter into the prepared muffin tin.
  • Bake in the preheated oven until golden brown and set, 25 to 30 minutes.

Nutrition Facts : Calories 166.3 calories, Carbohydrate 22.5 g, Cholesterol 26.3 mg, Fat 6.6 g, Fiber 2.4 g, Protein 5.6 g, SaturatedFat 2.9 g, Sodium 607.4 mg, Sugar 2.1 g

cooking spray
1 (15.25 ounce) can whole kernel corn, drained
1 (8.5 ounce) package dry corn muffin mix (such as Jiffy®)
1 cup shredded sharp Cheddar cheese
1 (4 ounce) can chopped green chile peppers
½ cup finely chopped onion
⅓ cup milk
1 egg, beaten
2 teaspoons chili powder
½ teaspoon salt

CHEESY CORNBREAD MUFFINS WITH HOT HONEY BUTTER

Smoky chipotle takes these muffins into savory territory, but this recipe can be used purely as a blueprint: Want them a bit sweeter? Lose the minced chipotle chiles, and increase the sugar by a couple of tablespoons. Need them to hold up to a heavily spiced pot of chili? Double the chipotles en adobo, add 1/4 cup minced red onion and a dash of ground cumin, onion powder or garlic, perhaps. Whatever you add, don't overmix: Stir the wet ingredients into the dry ingredients until just combined (a few lumps are O.K.) before folding in the cheese for muffins that are rich but not dense.

Provided by Alexa Weibel

Categories     breads, quick breads, appetizer, side dish

Time 40m

Yield 12 muffins

Number Of Ingredients 19



Cheesy Cornbread Muffins With Hot Honey Butter image

Steps:

  • Prepare the hot honey butter: In a small bowl, stir 1/2 cup/1 stick softened butter with the honey and chipotle en adobo sauce. Refrigerate while muffins bake.
  • Heat the oven to 400 degrees, and generously grease the cups of a 12-cup muffin tin.
  • In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, baking soda, pepper and salt.
  • In a small saucepan, melt the remaining 1/2 cup/1 stick softened butter over low heat. In a medium bowl, whisk together the milk, sour cream, eggs, melted butter and the minced chipotle chiles, if using.
  • Pour the wet ingredients into the dry ingredients, and stir using a rubber spatula until almost combined but still a little lumpy. Fold in the Cheddar and scallions, and stir until just combined.
  • Transfer the muffin batter in 1/4-cup portions to the prepared muffin tin. Top each muffin with a jalapeño slice, if desired, and bake until the tops are golden and the muffins are cooked through, about 18 minutes. Let cool 5 minutes in the muffin tins before carefully transferring to a wire rack, running a knife around the rims to release the muffins, if necessary. Serve warm or at room temperature, with honey butter.

1/2 cup/115 grams unsalted butter (1 stick), softened
3 tablespoons honey
1 1/2 teaspoons chipotle en adobo sauce
Unsalted butter, for greasing the pan
1 1/4 cups/195 grams medium cornmeal
1 cup/130 grams all-purpose flour
1/4 cup/50 grams granulated sugar
2 1/2 teaspoons baking powder
3/4 teaspoon baking soda
1 1/4 teaspoons black pepper
1 teaspoon kosher salt
1/2 cup/115 grams unsalted butter (1 stick)
2/3 cup/160 milliliters whole milk
1/2 cup/120 milliliters sour cream
2 large eggs
2 tablespoons minced chiles en adobo (optional)
1 cup/115 grams grated sharp white Cheddar (about 3 ounces)
3 tablespoons very thinly sliced scallions or chives
Sliced jalapeño, for garnish (optional)

BUTTERED CORN WITH CHIVES

Grilling vegetables in foil packets seals in moisture for tasty, tender sides hot off the barbecue -- and you won't have to wash a single dish.

Provided by Martha Stewart

Categories     Food & Cooking     Quick & Easy Recipes

Number Of Ingredients 4



Buttered Corn with Chives image

Steps:

  • Place corn on a large piece of parchment-lined foil. Top with butter; season with salt and pepper. Fold into a tight packet and grill over medium-high until corn is tender, 8 to 10 minutes. Sprinkle with chives.

4 ears corn, shucked
1 tablespoon unsalted butter
Salt and pepper
Chopped fresh chives

CULINARY QUEST CHIVE-CORN MUFFINS

Make and share this Culinary Quest Chive-Corn Muffins recipe from Food.com.

Provided by JackieOhNo

Categories     Breads

Time 30m

Yield 12 muffins

Number Of Ingredients 9



Culinary Quest Chive-Corn Muffins image

Steps:

  • Preheat oven to 400 degrees and spray 12 muffin-pan cups (about 2-1/4 inch size) with nonstick cooking spray.
  • Combine cornmeal, flour, baking powder, sugar and salt in a bowl and set aside.
  • Combine milk, egg, chives, and butter in a bowl; pour all at once into the cornmeal mixture, stirring with a fork only until blended.
  • Spoon about 2 T. of the batter into each muffin cup; bake until lightly golden - about 20 minutes. Serve warm.

Nutrition Facts : Calories 89.5, Fat 1.9, SaturatedFat 0.8, Cholesterol 18.4, Sodium 299.6, Carbohydrate 15.4, Fiber 1, Sugar 0.3, Protein 3

1 cup yellow cornmeal
3/4 cup unsifted all-purpose flour
2 1/2 teaspoons baking powder
1/2 teaspoon sugar
1 teaspoon salt
1 cup skim milk
1 large egg
1/4 cup chopped fresh chives
1 tablespoon butter or 1 tablespoon margarine, melted

CHIVE-CORN MUFFINS

This is from Bon Appetit April 2001. These are delicious by themselves but try them with the Broiled Portobellos Topped with Creamy Scrambled Eggs. Add Roasted Asparagus with Goat Cheese and Bacon and you have Brunch-Extraodinaire!

Provided by CaribbeanQueen

Categories     Breads

Time 30m

Yield 10 serving(s)

Number Of Ingredients 11



Chive-Corn Muffins image

Steps:

  • Position rack in center of oven and preheat to 425 degrees.
  • Spray 10 standard muffin cups (each about 1/3 cup capacity) or 30 mini-muffin cups with non-stick spray.
  • Whisk flour, cornmeal, sugar, baking soda and cayenne pepper in medium bowl. Mix well to blend ingredients.
  • Stir in chives.
  • In another medium bowl whisk yogurt, eggs and melted butter.
  • Add yogurt mixture to dry ingredients and stir just until blended.
  • Divide batter among prepared muffin cups, using about 1/3 cup batter for each standard cup or about 1 generous T. for each mini-muffin cup.
  • Bake until muffins are puffed and golden and tester inserted into center comes out clean, about 20 minutes for standard and 14 minutes for mini.
  • Transfer pans to rack and let cool a couple of minutes before serving.
  • Or make ahead and rewarm right before serving in a 350 degree oven.
  • Serve with softened butter (lots and lots of softened butter!).

Nutrition Facts : Calories 163.3, Fat 6.2, SaturatedFat 3.4, Cholesterol 56.2, Sodium 341.1, Carbohydrate 22.3, Fiber 1.3, Sugar 3.2, Protein 4.9

non-stick vegetable oil cooking spray
1 cup all-purpose flour
1 cup yellow cornmeal
1 tablespoon sugar
2 teaspoons baking powder
1 teaspoon salt
1/2 teaspoon cayenne pepper, don't leave out
1/4 cup fresh chives, chopped
1 1/2 cups plain yogurt
2 large eggs
3 tablespoons unsalted butter, melted

BACON CHEDDAR CHIVE MUFFINS

Mm!!! I took care in making these into a perfect combination of flavors. A great muffin for breakfast, brunch, lunch, with soup or for a tasty snack. In our home they're gobbled up fast! Everybody LOVES these - You will too! Enjoy!

Provided by Shelley Albeluhn

Categories     Bread     Quick Bread Recipes     Muffin Recipes     Savory Muffin Recipes

Time 45m

Yield 12

Number Of Ingredients 13



Bacon Cheddar Chive Muffins image

Steps:

  • Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
  • Preheat oven to 400 degrees F (200 degrees C). Lightly grease muffin pan.
  • In a large mixing bowl, combine flour, sugar, baking powder, salt, garlic powder, chives, parmesan cheese, cheddar cheese and crumbled bacon. Combine the egg, milk, cream of mushroom soup and vegetable oil. Mix into the dry ingredients and stir together just to moisten.
  • Spoon the batter into prepared muffin pans and bake at 400 degrees F (200 degrees C) for 20 to 25 minutes, or until a toothpick inserted into a muffin comes out clean.

Nutrition Facts : Calories 327 calories, Carbohydrate 19.5 g, Cholesterol 42.9 mg, Fat 23.6 g, Fiber 0.6 g, Protein 9.2 g, SaturatedFat 7.3 g, Sodium 475 mg, Sugar 2.4 g

6 thick slices bacon
2 cups all-purpose flour
1 ½ tablespoons white sugar
2 teaspoons baking powder
¼ teaspoon salt
1 ½ teaspoons garlic powder
4 teaspoons dried chives
⅓ cup grated Parmesan cheese
1 cup shredded sharp Cheddar cheese
1 egg, beaten
½ cup milk
½ cup cream of mushroom soup
½ cup vegetable oil

GRILLED MUSHROOMS WITH CHIVE BUTTER

Throwing whole mushroom caps onto the grill is a standard and effortless approach, but, because of their concave shape, they often steam rather than sear on one side, which does nothing to concentrate their meaty flavor. Instead, try slicing mushrooms into thick, hearty wedges and threading them onto skewers, flat sides facing out, and you'll be able to sear them successfully. This recipe calls for seasoning the mushrooms with a paprika rub, grilling, then topping with a lemony herbed butter that offsets their smoky char. Serve them as a side, or as a vegetarian main with virtually anything: green salads, couscous salads, grilled vegetables or, for heartier appetites, potatoes of all stripes like latkes, French fries or baked potatoes.

Provided by Alexa Weibel

Categories     vegetables, main course

Time 50m

Yield 4 to 6 servings

Number Of Ingredients 14



Grilled Mushrooms With Chive Butter image

Steps:

  • Prepare the herbed butter: In a medium bowl, combine the butter, chives, garlic, lemon zest, oregano, salt and pepper. Using a large fork, mash to combine. Using a spatula, transfer the herbed butter to a piece of parchment paper, and roll the butter into a tight cylinder, twisting the edges of the paper on both sides to seal. Transfer to the refrigerator. (Butter can be made in advance and will keep for up to 2 weeks.)
  • Heat your grill to high. (This is crucial to ensure that the mushrooms char.)
  • Meanwhile, in a small bowl, prepare the rub: Combine the salt, pepper, onion powder, garlic powder and smoked paprika. (Makes 2 1/2 teaspoons.)
  • Prepare the mushrooms: Remove the stems and wipe the tops clean using slightly moistened paper towels. Slice each into 3/4-inch-thick strips. Transfer them to a large baking sheet, one sliced mushroom cap at a time. (Keeping the same mushrooms together will make for a more uniform appearance once you thread the mushrooms onto skewers.) Brush the sliced mushrooms all over with the olive oil, turning to coat.
  • Sprinkle the rub all over the mushrooms, turning them until seasoned on all sides.
  • Thread the mushrooms onto skewers: To make 4 planks, you'll need eight 10-inch skewers, using about 1/4 of the mushrooms for each plank. (You can use skewers of any length with any number of mushroom slices.) Insert a skewer through the top left side of one mushroom piece and push it through the bottom. Insert a second skewer through the top right side of the mushroom. Gently push the mushroom up toward the top of the skewers, working each side little by little, and leave at least a 1-inch handle at the top. Repeat, keeping the both skewers parallel, threading as many mushroom pieces as will fit, and leaving at least a 1-inch handle at the bottom. (Don't be too precious about threading the mushrooms. Some will break, but thread them securely and they'll still taste delicious after grilling.)
  • Once you've threaded all your mushrooms, transfer them to the hot grill, flat-sides down over the flame. Cook on one side until charred, 6 to 7 minutes, then flip and cook the other side for another 6 to 7 minutes. (Don't undercook them. Grilling mushrooms until they are visibly charred concentrates their flavor and results in a pleasantly hearty, chewier texture.)
  • Serve hot, topped with slices of compound butter. (You'll have more butter than you need, but any leftover butter will keep, refrigerated, for up to 2 weeks. Use on grilled or roasted vegetables, pasta, bread or rice.)

8 tablespoons unsalted butter, cut into small pieces and softened at room temperature
3 tablespoons minced fresh chives
1 small garlic clove, finely grated (using a Microplane)
1 packed teaspoon fresh lemon zest
1/2 teaspoon ground oregano
1/4 teaspoon kosher salt (Diamond Crystal)
1/4 teaspoon black pepper
1 teaspoon kosher salt (Diamond Crystal)
1/2 teaspoon black pepper
1/2 teaspoon onion powder
1/4 teaspoon garlic powder
1/4 teaspoon smoked paprika
5 to 6 fresh, firm, large portobello mushroom caps (about 18 to 20 ounces)
1/4 cup extra-virgin olive oil

BUTTERY CORN MUFFINS

I love these corn muffins for their light texture and sweet, buttery taste. They're great served hot from the oven with butter and honey for breakfast, and I've even baked them in mini muffin pans and served them for tea.

Provided by Taste of Home

Time 25m

Yield 6 servings.

Number Of Ingredients 8



Buttery Corn Muffins image

Steps:

  • In a large bowl, combine the flour, cornmeal and sugar. In a small bowl, combine the egg, milk, oil, vanilla and butter flavoring. Stir into dry ingredients just until moistened., Fill greased muffin cups three-fourths full. Bake at 400° for 15-18 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.

Nutrition Facts : Calories 154 calories, Fat 6g fat (1g saturated fat), Cholesterol 37mg cholesterol, Sodium 182mg sodium, Carbohydrate 21g carbohydrate (5g sugars, Fiber 1g fiber), Protein 4g protein.

2/3 cup self-rising flour
1/3 cup yellow cornmeal
2 tablespoons sugar
1 egg
1/2 cup 2% milk
2 tablespoons canola oil
1/4 teaspoon vanilla extract
1/2 teaspoon butter flavoring

CHIVE-CORN MUFFINS

Categories     Bread     Herb     Vegetable     Breakfast     Brunch     Bake     Quick & Easy     Yogurt     Cornmeal     Spice     Corn     Healthy     Chive     Bon Appétit

Yield Makes about 10 standard muffins or 30 mini-muffins

Number Of Ingredients 12



Chive-Corn Muffins image

Steps:

  • Position rack in center of oven and preheat to 425°F. Spray 10 standard muffin cups (each about 1/3-cup capacity) or 30 mini-muffin cups with nonstick spray. Whisk flour, cornmeal, sugar, baking powder, salt, baking soda, and cayenne pepper in medium bowl. Stir in chives. In another medium bowl whisk yogurt, eggs, and melted butter. Add yogurt mixture to dry ingredients and stir just until blended. Divide batter among prepared muffin cups, using about 1/3 cup batter for each standard muffin cup or about 1 generous tablespoon for each mini-muffin cup.
  • Bake until muffins are puffed and golden and tester inserted into center comes out clean, about 20 minutes for standard muffins and 14 minutes for mini-muffins. Transfer pans to rack and let muffins cool in pans. (Can be prepared 4 hours ahead. Leave muffins in pans; let stand at room temperature. Rewarm in 350°F oven just until warm, about 5 minutes.) Remove from pans and serve.

Nonstick vegetable oil spray
1 cup all purpose flour
1 cup yellow cornmeal
1 tablespoon sugar
2 teaspoons baking powder
1 teaspoon salt
1/2 teaspoon baking soda
1/2 teaspoon cayenne pepper
1/4 cup chopped fresh chives
1 1/2 cups plain yogurt
2 large eggs
3 tablespoons unsalted butter, melted

CORN MUFFINS WITH HONEY BUTTER

There's an interesting country story behind this recipe. I've worked at our local Farm Bureau office for 15 years. A friend on our women's committee developed it to give people new ideas for using farm commodities. I especially like preparing these muffins for my family on a winter night-along with a big pot of chili, they make for a very hearty meal! My husband and I have a farrow-to-finish hog operation here on the farm where he was born. We also grow several crops. One son farms with us, we have a grown daughter and our other son just graduated from high school.

Provided by Taste of Home

Time 40m

Yield 2 dozen.

Number Of Ingredients 14



Corn Muffins with Honey Butter image

Steps:

  • In a large bowl, combine the flour, cornmeal, milk powder, sugar, baking powder, salt and baking soda. In a small bowl, combine the water, butter, eggs and lemon juice; stir into dry ingredients just until moistened. , Fill greased muffin cups two-thirds full. Bake at 425° for 13-15 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pans to wire racks. , In a small bowl, beat honey and softened butter until smooth. Serve with warm muffins.

Nutrition Facts : Calories 185 calories, Fat 8g fat (5g saturated fat), Cholesterol 39mg cholesterol, Sodium 334mg sodium, Carbohydrate 23g carbohydrate (6g sugars, Fiber 1g fiber), Protein 4g protein.

2 cups all-purpose flour
2 cups yellow cornmeal
1 cup nonfat dry milk powder
1/4 cup sugar
2 tablespoons baking powder
1 teaspoon salt
1/2 teaspoon baking soda
2-2/3 cups water
1/2 cup butter, melted
2 large eggs, lightly beaten
1 tablespoon lemon juice
HONEY BUTTER:
2 tablespoons honey
1/2 cup butter, softened

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1/2 pound cremini mushrooms, or a mix of wild mushrooms such as morels, shiitakes, oysters or chanterellas 2 tablespoons unsalted butter, more for toast 1 large or 2 small shallots, chopped 2 tablespoons dry white wine or white vermouth 1/4 cup heavy cream Kosher salt and freshly ground black pepper
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MINI CORN AND CHIVE MUFFINS - 9KITCHEN
Preheat oven to 200°C (180°C fan-forced). Oil two 12-hole (20ml/1 tablespoon) mini muffin pans. Sift flour into a medium bowl; stir in combined butter, eggs, corn, cheese and chives. Divide mixture among pans. Bake for about 15 minutes or until cooked through.
From kitchen.nine.com.au


SAVORY BACON AND CHIVE CORN MUFFINS - REAL FOOD BY DAD
Instructions. Preparation: Place oven rack in middle position and heat oven to 400 degrees. Spray a muffin pan with with non-stick spray. In a …
From realfoodbydad.com


MUSHROOM AND CHIVE RECIPES (638) - SUPERCOOK
Supercook found 638 mushroom and chive recipes. Supercook clearly lists the ingredients each recipe uses, so you can find the perfect recipe quickly! ← Back. Recent. SuperCook is way better on the app 1+ million recipes | voice powered | diets | shopping list mushroom and chive. Order by: Relevance. Relevance Least ingredients Most ingredients. 638 results. Page 1. Scrambled …
From supercook.com


CHIVE CORN MUFFINS RECIPE - WEBETUTORIAL
The ingredients are useful to make chive corn muffins recipe that are vegetable oil cooking spray, all purpose flour, yellow cornmeal, sugar, baking powder, salt, cayenne pepper, fresh chives, plain yogurt, eggs, unsalted butter . Chive corn muffins may have an alternative image of recipe due to the unavailability of the original image. If you ...
From webetutorial.com


CHEDDAR & CHIVE CORN MUFFINS - SIMPLY SCRATCH RECIPES - GOOGLE
3/4 cup Fresh or Frozen Corn {thawed and patted dry if frozen} 2 tablespoon Fresh Chives, chopped Preparation: Preheat the oven to 425 degrees. Generously butter 12 muffin cups {1 muffin tin}, and set aside. In a medium bowl combine the corn meal, flour, sugar, baking powder, kosher salt and baking soda. Make a well in the center of the dry ...
From sites.google.com


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