DOUBLE-CORN MUFFINS
Cornmeal muffins have a slight sweet taste that's enhanced with whole kernel corn. Delicious!
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 30m
Yield 8
Number Of Ingredients 9
Steps:
- Heat oven to 400°F. Grease bottoms only of 8 regular-size muffin cups with shortening, or line with paper baking cups.
- In medium bowl, beat milk, oil and egg with spoon. Stir in remaining ingredients except corn just until flour is moistened. Fold in corn. Divide batter evenly among muffin cups (about 3/4 full).
- Bake 18 to 20 minutes or until golden brown. Immediately remove from pan to wire rack. Serve warm or cool.
Nutrition Facts : Calories 180, Carbohydrate 26 g, Cholesterol 30 mg, Fat 1, Fiber 1 g, Protein 4 g, SaturatedFat 1 g, ServingSize 1 Muffin, Sodium 260 mg, Sugar 5 g, TransFat 0 g
NACHO CORN MUFFINS
Quick to fix, even quicker to disappear at our house, especially when they are served with bowls of chili!!
Provided by LAURIE
Categories Quick Breads
Time 28m
Yield 10-12 muffins
Number Of Ingredients 6
Steps:
- Heat oven to 400 degrees.
- Place a paper baking cup liner in 12 muffin pan cups or spray muffin cups with no-stick cooking spray.
- In a large mixing bowl, prepare corn muffins mix, egg and milk according to package directions, adding ½ teaspoon chili powder to mix.
- Stir in corn and cheese being careful to not over mix.
- Fill each muffin cup 2/3 full using a large spoon or ladle.
- Put muffins pan(s) into oven.
- Bake 18 minutes or until edges are lightly browned.
- Remove from oven with pot holders.
- Let cool 5 minutes before removing from pan.
- Cool on a wire rack.
Nutrition Facts : Calories 172.5, Fat 7.7, SaturatedFat 3.5, Cholesterol 34.6, Sodium 352.5, Carbohydrate 20.3, Fiber 2, Sugar 5.5, Protein 5.9
BASIC CORN MUFFINS
A simple but delicious muffin recipe that can easily be dressed up by adding jalapenos, honey or anything else.
Provided by Doug Matthews
Categories Bread Quick Bread Recipes Muffin Recipes Corn Muffin Recipes
Time 30m
Yield 12
Number Of Ingredients 8
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Grease muffin pan or line with paper muffin liners.
- In a large bowl, mix together corn meal, flour, sugar, baking powder and salt. Add egg, oil and milk; stir gently to combine. Spoon batter into prepared muffin cups.
- Bake at 400 degrees F (200 degrees C) for 15 to 20 minutes, or until a toothpick inserted into a muffin comes out clean.
Nutrition Facts : Calories 154 calories, Carbohydrate 22.5 g, Cholesterol 17.1 mg, Fat 5.9 g, Fiber 1 g, Protein 3.1 g, SaturatedFat 0.8 g, Sodium 196.1 mg, Sugar 6.6 g
BEST EVER CORN MUFFINS
This recipe was handed down to me from my mother. It's easy to make and the ingredients are probably already in your kitchen. Enjoy!
Provided by CHAROLETTEKD
Categories Bread Quick Bread Recipes Muffin Recipes Corn Muffin Recipes
Time 38m
Yield 12
Number Of Ingredients 7
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Grease 12 muffin cups or line with paper muffin liners.
- In a large bowl, cream together the butter and sugar until light and fluffy. Stir in the eggs one at a time, beating well with each addition, then stir in the vanilla.
- In a separate bowl, stir together baking mix and cornmeal. Blend this mixture into the butter/egg mixture, alternately with the milk; stir just until combined. Spoon batter into prepared muffin cups.
- Bake in preheated oven for 20 to 30 minutes, until golden.
Nutrition Facts : Calories 163.8 calories, Carbohydrate 21.7 g, Cholesterol 42.3 mg, Fat 7.3 g, Fiber 0.4 g, Protein 2.8 g, SaturatedFat 3.5 g, Sodium 233.7 mg, Sugar 10.5 g
RICH AND BUTTERY CORN MUFFINS
Made with plenty of melted butter and sour cream, these golden, lightly sweet corn muffins are moist, rich and delicately crumbly. If you can find coarsely ground cornmeal (as opposed the fine stuff that's on most supermarket shelves), you'll also get deep corn flavor and a pleasantly grainy texture. Serve these warm from the oven, slathered with even more butter, or halved and toasted under the broiler to crisp the surface. They'll even keep for a few days if you store them in the fridge, and freeze perfectly for up to a month.
Provided by Melissa Clark
Categories breakfast, breads, side dish
Time 40m
Yield 12 muffins
Number Of Ingredients 12
Steps:
- Heat oven to 400 degrees, and generously butter the cups and tops of a muffin tin. (The muffins will overflow, and those crisp edges are delicious.)
- In a large bowl, whisk together cornmeal, flour, granulated sugar, baking powder, salt and baking soda.
- In a separate bowl, whisk together melted butter, sour cream, milk and eggs. Fold butter mixture into dry ingredients, then scoop batter into muffin tin (it will be very full). Sprinkle each muffin top with Demerara sugar.
- Bake until golden on the edges, 18 to 22 minutes. Cool on a wire rack for 10 minutes, then remove from muffin tin and cool to room temperature. Serve with even more butter.
More about "nacho corn muffins recipes"
JALAPEñO CORNBREAD MUFFINS - SALLY'S BAKING ADDICTION
From sallysbakingaddiction.com
4.6/5 (38)Category Side Dish
- Preheat oven to 425°F (218°C). Line a 12-count muffin pan with liners or spray with nonstick spray. This recipe makes about 14 muffins, so there will be a 2nd batch. Set pan aside.
- Whisk the cornmeal, flour, baking powder, baking soda, and salt together in a large bowl. Set aside. In a medium bowl, whisk the cooled melted butter, oil, brown sugar, and honey together until completely smooth and thick. Then, whisk in the egg until combined. Finally, whisk in the buttermilk. Pour the wet ingredients into the dry ingredients and whisk until combined. Fold in the peppers. Avoid overmixing.
- Spoon batter into muffin liners, filling all the way to the top. Bake for 5 minutes 425°F (218°C) then, keeping the muffins in the oven, reduce heat to 350°F (177°C) and continue baking for another 16-17 minutes. The total time these muffins should be in the oven is around 21-23 minutes. Use a toothpick to test. If it comes out clean, the muffins are done.
- Remove muffins from the oven and allow to cool in the pan for 5-10 minutes before enjoying. Store leftovers in an airtight container at room temperature or in the refrigerator for up to 1 week.
THE BEST CORNBREAD MUFFINS - ONCE UPON A CHEF
From onceuponachef.com
Cuisine American, Southern, Tex-MexTotal Time 30 minsCategory BreadsPublished Apr 28, 2011
BEST MOIST CORNBREAD MUFFINS - CREME DE LA CRUMB
From lecremedelacrumb.com
4.8/5 (110)Total Time 22 minsCategory Side DishCalories 280 per serving
NAVAJO CORN MUFFINS, NATIVE AMERICAN RECIPE
From recipezazz.com
MEXICAN STREET CORN NACHOS RECIPE - SIMPLY RECIPES
From simplyrecipes.com
THE BEST EASY NACHOS RECIPE - LOVE FROM THE OVEN
From lovefromtheoven.com
CORNBREAD CHEESE MUFFINS (NO CORNMEAL) - RIVERTEN …
From rivertenkitchen.com
CORN MUFFINS - MADE IN 30 MINUTES! - EASY BUDGET RECIPES
From easybudgetrecipes.com
FRESH CORN CORNBREAD MUFFINS RECIPE | BON APPéTIT
From bonappetit.com
NO CORN CORNBREAD MUFFINS - ALLERGYFREEALASKA.COM
From allergyfreealaska.com
CELEBRATE CINCO DE MAYO WITH THIS RECIPE FOR CHEDDAR, BACON, …
From goodmorningamerica.com
NACHO LOCO CORNBREAD MUFFINS | BAKER'S BREW STUDIO PTE. LTD.
From bakersbrew.com
CORNBREAD MUFFINS – KODIAK
From kodiakcakes.com
MAPLE CORN MUFFINS RECIPE | KING ARTHUR BAKING
From kingarthurbaking.com
CORNBREAD MUFFINS RECIPE (EASY AND MOIST) | THE KITCHN
From thekitchn.com
THE BEST CORNBREAD MUFFINS - THE KITCHEN MAGPIE
From thekitchenmagpie.com
IT'S CORN SEASON! - THE SAN DIEGO UNION-TRIBUNE
From sandiegouniontribune.com
#30-minutes-or-less #time-to-make #course #main-ingredient #cuisine #preparation #occasion #north-american #breads #eggs-dairy #vegetables #american #mexican #oven #easy #kid-friendly #muffins #cheese #dietary #spicy #brown-bag #inexpensive #quick-breads #corn #brunch #taste-mood #savory #to-go #equipment
You'll also love