CORNBREAD MUFFINS WITH CHEDDAR CHEESE
This complements any vegetarian or meat meal, breakfast, lunch, or dinner. It's a keeper!
Provided by Cinderella
Categories Bread Quick Bread Recipes Muffin Recipes Savory Muffin Recipes
Time 35m
Yield 12
Number Of Ingredients 12
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Grease 12 muffin cups or line with paper muffin liners.
- Beat milk, sour cream, butter, and egg together in a large mixing bowl until smooth; add flour, cornmeal, chopped corn, sugar, baking powder, baking soda, and salt. Whisk mixture until dry ingredients are just moistened; fold Cheddar cheese into the batter. Divide batter between 12 muffin cups.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 15 to 18 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.
Nutrition Facts : Calories 189.1 calories, Carbohydrate 23.1 g, Cholesterol 36.5 mg, Fat 8.7 g, Fiber 1.1 g, Protein 5 g, SaturatedFat 5.1 g, Sodium 248.3 mg, Sugar 3.7 g
JIFFY CORN MUFFIN MIX COPYCAT
Makes 8.5 ounces (equal to 1-box of Jiffy Corn Muffin Mix), 1-1/2 cups of mix, or 6 corn muffins. Recipe Source: WWW
Provided by najwa
Categories Quick Breads
Time 25m
Yield 6 muffins
Number Of Ingredients 12
Steps:
- Combine first 5 ingredients in a bowl, mix well.
- Whisk in vegetable oil and mix until dry mixture is smooth and lumps are gone.
- If another recipe is calling for a box of Jiffy Corn Muffin Mix, add the above mixed ingredients to that recipe.
- To make Corn Muffins, preheat oven to 400F, spray muffin pan with non-stick cooking spray.
- OPTIONAL: To mix, add any combination of optional ingredients you prefer.
- Combine mix with egg and milk, mixing well.
- Fill muffin pan 1/2 full, bake for 15-20 minutes.
Nutrition Facts : Calories 192.2, Fat 6.3, SaturatedFat 1.2, Cholesterol 32.9, Sodium 397.8, Carbohydrate 30.8, Fiber 1.1, Sugar 11.2, Protein 3.8
CHEDDAR JALAPENO CORN MUFFINS
Provided by Food Network Kitchen
Time 45m
Number Of Ingredients 5
Steps:
- In bowl prepare muffin mix according to directions on box. Stir in corn, jalapenos and cheese. Fill greased muffin tins 3/4 of the way full. Bake according to directions on box.
PEPPERONI & CHEDDAR CORN MUFFINS IN A "JIFFY"
These corn muffins are so easy, you simply add 3 items to a Jiffy corn muffin mix. Gotta love it. Taste wonderful with any chowder or soup.
Provided by januarybride
Categories Breads
Time 20m
Yield 1 muffin, 8-10 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 400 degrees.
- Grease muffin pans, or use paper baking cups.
- Blend all ingredients; batter will be slightly lumpy.
- For maximum crown on muffins let batter rest for 3 or 4 minutes, then restir before filling muffin cups/tins.
- Fill muffin cups 1/2 full.
- Bake 15-20 minutes or until golden brown.
Nutrition Facts : Calories 170.6, Fat 7, SaturatedFat 2.9, Cholesterol 35.9, Sodium 392.5, Carbohydrate 21.6, Fiber 2, Sugar 6.2, Protein 5
CHEDDAR CORN MUFFINS
I found this recipe in a cookbook called. Quick Vegetarian Pleasures. Makes 12 muffins. "These are light and moist, with a mild but irresistible cheese accent. They are equally good served for breakfast or with chili. If you want a more traditional corn muffin, just leave out the cheese."
Provided by AustinMama
Categories Quick Breads
Time 27m
Yield 12 muffins, 12 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 425 degrees.
- Butter the insides and the top of a regular muffin pan (1/3 cup).
- In large bowl thoroughly combine the flour, cornmeal, baking powder, salt and sugar.
- In medium bowl, beat the egg.
- Beat in the milk and the melted butter.
- Combine with the dry ingredients until just evenly moistened.
- Do not overmix.
- Stir in 1 cup of cheese.
- Immediately spoon the batter into the muffin pan.
- Evenly sprinkle the remaining cheese on top of the muffins.
- Bake 17 minutes or until a knife inserted in the center of the muffin comes out clean.
- Best served warm.
Nutrition Facts : Calories 191.8, Fat 9.3, SaturatedFat 5.6, Cholesterol 40.9, Sodium 281, Carbohydrate 21.3, Fiber 1, Sugar 4.3, Protein 6.1
JIFFY CORN MUFFIN MIX COPYCAT USING BISQUICK
This recipe is equal to an 8.5 ounce box of Jiffy Corn Muffin Mix. When another recipe calls for a box of JIffy Corn Muffin Mix, use the mixed dry ingredients from this recipe as a substitute. This is a very easy copycat recipe because it uses Bisquick. Store any unused dry mix in an airtight container.
Provided by Wheres_the_Beef
Categories Quick Breads
Time 25m
Yield 6 muffins, 6 serving(s)
Number Of Ingredients 5
Steps:
- Using whisk, mix dry ingredients in mixing bowl.
- Use above mixed dry ingredients in recipes calling for a box of Jiffy Corn Muffin Mix.
- If making corn muffins:.
- Preheat oven to 400-F.
- Stir in milk and egg. Stir until lumps are gone.
- Fill standard muffin cups half full.
- Bake 15-20 minutes or until muffin tops are slightly browned.
- Makes 6 muffins.
JIFFY CORN MUFFINS MIX CLONE
Sometimes a recipe will call for a box of Jiffy Corn Muffin Mix. Here's a clone recipe you can make at home. If another recipe calls for a box of corn muffin mix, leave out egg and milk from this recipe. This recipe is equal to one 8.5 ounce box of Jiffy Corn Muffin Mix. Makes 1-1/2 cups dry muffin mix.
Provided by Wheres_the_Beef
Categories Quick Breads
Time 25m
Yield 6 muffins, 6 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 400°F Combine flour, corn meal, sugar, baking powder and salt. Mix well with whisk.
- Whisk in vegetable oil and mix until dry mixture is smooth and lumps are gone.
- Combine above mixture with egg and milk and mix well. Batter will be slightly lumpy. For best rise, let batter rest for 3 or 4 minutes. Stir once or twice after rest.
- Fill muffin tins 1/2 full. Bake 15-20 minutes. Makes 6 muffins.
Nutrition Facts : Calories 173.6, Fat 6.3, SaturatedFat 1.2, Cholesterol 32.9, Sodium 300.8, Carbohydrate 26, Fiber 1.1, Sugar 6.4, Protein 3.8
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4.7/5 (11)Total Time 35 minsCategory RecipesCalories 224 per serving
- In a large bowl, combine the cornbread mix, milk, sour cream, honey, and eggs. Whisk together until combined. Lumps are okay. Let the mixture rest for 5 minutes.
- Bake for 18 to 20 minutes or until golden brown. Brush the tops with melted butter 3 to 4 times. Enjoy!
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