Spiced Mini Corn Muffins Recipes

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MINI CORN MUFFINS WITH SPICY CHEDDAR FILLING

I'm an Iowa gardener and I like to feature sweet corn in my recipes. These cute, easy-to-eat bites are a fun change from the usual appetizers. -Margaret Blair, Lorimor, Iowa

Provided by Taste of Home

Categories     Appetizers

Time 55m

Yield 4 dozen.

Number Of Ingredients 15



Mini Corn Muffins with Spicy Cheddar Filling image

Steps:

  • Preheat oven to 400°. In a large bowl, whisk the first 5 ingredients. In another bowl, whisk egg, milk and oil until blended. Add to flour mixture; stir just until moistened. Fold in corn., Fill greased mini muffin cups three-fourths full. Bake 15-18 minutes or until a toothpick inserted in center comes out clean. Cool 5 minutes before removing from pans to wire racks. Reduce oven setting to 350°., Meanwhile, in a large bowl, combine filling ingredients. Using a small melon baller, scoop out the center of each muffin; spoon a rounded teaspoon of filling into the center. Bake 10-12 minutes or until cheese is melted.

Nutrition Facts : Calories 67 calories, Fat 3g fat (1g saturated fat), Cholesterol 9mg cholesterol, Sodium 100mg sodium, Carbohydrate 8g carbohydrate (1g sugars, Fiber 0 fiber), Protein 2g protein.

1-1/2 cups all-purpose flour
1 cup cornmeal
2 teaspoons sugar
3/4 teaspoon baking powder
1/2 teaspoon salt
1 large egg, room temperature
3/4 cup 2% milk
1/4 cup canola oil
1 can (14-3/4 ounces) cream-style corn
FILLING:
2 cups shredded cheddar cheese
1 can (4 ounces) chopped green chiles
1/4 cup diced pimientos
1 teaspoon chili powder
1/4 teaspoon hot pepper sauce

SPICY CORNBREAD MINI-MUFFINS

These are perfect for making 3 dozen mini muffins to take to a potluck. Basting the muffin tin with melted butter and dusting with cornmeal are an essential step to getting a marvelous crispy exterior to the muffins. To add more kick, do not seed the jalapenos and add an extra one.

Provided by AnniecatMT

Categories     Bread     Quick Bread Recipes     Muffin Recipes     Savory Muffin Recipes

Time 40m

Yield 36

Number Of Ingredients 14



Spicy Cornbread Mini-Muffins image

Steps:

  • Preheat oven to 425 degrees F (220 degrees C).
  • Whisk flour, 1 cup cornmeal, sugar, baking powder, salt, and garlic powder together in a bowl. Mix Cheddar cheese into dry ingredients until coated.
  • Beat milk, eggs, vegetable oil, jalapeno peppers, and vanilla extract together in a separate bowl until well mixed. Make a well in the Cheddar cheese mixture and pour egg mixture into the well; stir just until combined. Batter should be slightly lumpy.
  • Brush 18 mini muffin cups with melted butter; spoon about 1 teaspoon cornmeal into each mini muffin cup, tilt pan to coat muffin cups with cornmeal, and tap out the excess. Spoon batter into each muffin cup to about 2/3 full.
  • Bake in the preheated oven until lightly browned, 11 to 12 minutes. Allow to cool 5 minutes in the pans before removing to finish cooling.

Nutrition Facts : Calories 78.5 calories, Carbohydrate 8.3 g, Cholesterol 16.7 mg, Fat 3.9 g, Fiber 0.3 g, Protein 2.5 g, SaturatedFat 1.6 g, Sodium 155.7 mg, Sugar 1.9 g

1 cup all-purpose flour
1 cup yellow cornmeal
¼ cup white sugar
4 teaspoons baking powder
½ teaspoon salt
1 teaspoon garlic powder
1 ½ cups finely shredded Cheddar cheese
1 cup milk
2 eggs
¼ cup vegetable oil
3 canned jalapeno peppers - stems and seeds removed and peppers finely diced
¼ teaspoon vanilla extract
1 tablespoon butter, melted - divided
3 tablespoons yellow cornmeal, or as needed - divided

SPICED CORN MUFFINS

I wanted to make corn muffins, but also wanted something a little different, I came up with this. It's not spicy, but just spiced with some of my favorite spices.

Provided by Chef Jean

Categories     Quick Breads

Time 21m

Yield 12 muffins, 12 serving(s)

Number Of Ingredients 13



Spiced Corn Muffins image

Steps:

  • Heat oven to 425°F Coat muffin pan with non stick spray.
  • Mix together the dry ingredients in a large bowl.
  • Mix together the wet ingredients, not including the cheese, in a small bowl.
  • Add the wet to the dry and mix until almost no dry spots remain. Add the cheese at this point and mix until everything has been moistened.
  • Fill 12 muffing cups 1/2 full and bake for about 15 minutes or until a toothpick inserted in the center of a muffin comes out clean.

1 cup yellow cornmeal
1 cup all-purpose flour
1 tablespoon baking powder
1/8 cup sugar
1/2 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon cumin
1 teaspoon turmeric
1 teaspoon coriander
1 1/4 cups milk
2 eggs
2 tablespoons olive oil
1/2 cup cheddar cheese, shredded and gently packed

SPICY CORNBREAD MUFFINS

Provided by Dave Lieberman

Categories     side-dish

Time 40m

Yield 12 muffins

Number Of Ingredients 6



Spicy Cornbread Muffins image

Steps:

  • Preheat oven to 375 degrees F.
  • In a bowl, mix together all of the ingredients until just combined. Do not overmix. Divide the batter evenly in a 12-portion nonstick muffin tin. (If using a tin that isn't nonstick, spray with cooking spray).
  • Bake in the center of the oven until just golden and muffin springs back when gently pressed, about 20 minutes.
  • Cool for 10 minutes in the pan, then remove and serve warm.

2 (8 1/2-ounce) boxes corn muffin mix
1 cup milk
2 eggs, beaten
1 (8 3/4-ounce) can corn kernels, drained
1 canned chipotle pepper in adobo sauce, minced
1/2 cup grated Monterey jack

SPICY CORNBREAD MUFFINS

Provided by Patrick and Gina Neely : Food Network

Categories     side-dish

Time 30m

Yield 12 muffins

Number Of Ingredients 15



Spicy Cornbread Muffins image

Steps:

  • Preheat the oven to 400 degrees F. Spray a 12 cup muffin pan with nonstick spray.
  • In a medium saute pan, over medium heat, add 2 tablespoons butter. Once the butter has melted add the onions and the peppers and saute until soft, about 4 minutes. Season with salt, to taste. Stir in the corn and cook until heated through. Set aside to cool.
  • Melt the remanding butter in a small pan over low heat and once melted, remove from the heat.
  • In a large bowl, combine the flour, cornmeal, baking powder, baking soda and salt.
  • In another large bowl, add the buttermilk and the eggs. Whisk lightly until combined. Using the well method, add the liquid ingredients to the dry ingredients and fold together until combined. Add the sauteed vegetables with the melted butter and the shredded cheese and continue to fold. The batter will be very thick.
  • Using a 1/2 cup measure, evenly scoop the batter into the muffin tin. Bake for 10 minutes. Remove from the oven and let cool for 10 minutes on a wire rack before serving.

Nonstick spray
1/2 cup (1 stick) butter, divided
1/2 onion, finely chopped
1 small red Fresno chile pepper, seeded and finely chopped
1 medium poblano pepper, seeded and finely chopped
Salt
1/2 cup frozen corn, thawed
1 cup all-purpose flour
1 cup yellow cornmeal
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
1 cup buttermilk
3 large eggs
1 cup shredded Cheddar

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



Mini Corn Muffins image

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.

1/2 cup all-purpose flour
1/2 cup cornmeal
1 tablespoon sugar
2 teaspoons baking powder
1/4 teaspoon salt
1/4 cup egg substitute
1/2 cup fat-free evaporated milk
2 tablespoons canola oil

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