Salsa Corn Muffins Recipes

Steps:

• In a large bowl, combine the flour, cornmeal, sugar, baking powder and salt. In another bowl, combine the salsa, cream, butter and egg. 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 5 minutes before removing from pan to a wire rack. Serve warm.

Steps:

• Preheat oven to 400°F. Beat egg, milk and salsa in medium bowl with wire whisk until well blended. Add remaining ingredients; stir just until moistened.
• Spoon evenly into six paper-lined or greased medium muffin cups.
• Bake 20 min. or until golden brown. Remove muffins from pan to wire rack. Cool slightly.

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.

Steps:

• Preheat oven to 450 degrees F.
• Grease muffin pan with cooking spray.
• Mix egg, milk, cornmeal and oil together in a bowl.
• Fold in 1 1/2 cup cheese and salsa.
• Add hot sauce for a spicier muffin.
• Bake at 450 for 20-25 minutes.
• During the last 5 minutes sprinkle the tops of the muffins with shredded cheddar cheese.
• Remove from oven and let cool for 5 minutes before serving.

Steps:

• Heat the oil in a medium saucepan over high heat. Add the lamb, season with salt and pepper and cook until seared and brown on all sides. Remove the lamb to a plate with a slotted spoon.
• Red Onion Relish: Add the onions and garlic to the pan and cook until soft. Return the lamb, add the beer and cook until reduced. Add the tomatoes, chipotle, chile powders, cumin and chicken stock, stir well and simmer for 45 minutes. Add the beans and continue cooking for 15 minutes. Season with salt and pepper to taste.
• Combine all ingredients in a bowl. Let sit 30 minutes before serving.
• Combine all ingredients in a medium bowl. Let rest 30 minutes before serving.
• Combine all ingredients in a medium bowl.
• Set a rack in the middle of the oven and preheat to 400 degrees F. Grease a 6 slot muffin pan with non-stick vegetable spray.
• In a small saucepan, melt the butter. Add the onions and garlic and cook until soft.
• In a large mixing bowl, whisk together the milk, eggs, bell pepper, jalapeno, corn and cilantro. Whisk in the butter mixture.
• In a separate bowl, stir together the cornmeal, flour, baking powder, soda, salt and sugar. Mix into the liquid mixture.
• Divide the batter evenly among the muffins slots and bake for 16 minutes or until set, turning the pan once for even baking.

Steps:

• Heat oven to 400 degrees. Put 2 tablespoons butter in a skillet over medium heat. Add corn kernels and jalapeño and cook gently for 2 minutes. Season with salt and pepper and set aside. Melt 4 tablespoons butter in a separate pan.
• Mix together flour, cornmeal, baking powder, baking soda and 1 teaspoon kosher salt. Beat in eggs and buttermilk to make a thick batter. Add corn kernels and jalapeño, as well as the melted butter from the separate pan, then stir in grated cheese.
• Butter miniature muffin tins and fill with about 1 1/2 tablespoons batter per muffin. Bake for 10 minutes, until golden.