Corn And Pepper Muffins Recipes

BASIC CORN MUFFINS

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.

MINI PEPPER CORN MUFFINS

Steps:

• In a small skillet, saute peppers in oil for 5 minutes or until tender; cool slightly. In a bowl, combine the cornmeal, flour, sugar, baking powder, baking soda and salt. In a small bowl, whisk the egg, buttermilk, butter and peppers until blended. Stir into dry ingredients just until moistened., Fill paper-lined miniature muffin cups three-fourths full. Bake at 425° for 6-9 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks.

ONION AND RED PEPPER CORN MUFFINS

Steps:

• Heat oven to 400°F.
• Grease bottoms only of 18 muffin cups (2 1/2inches x 1 1/2 inches in size).
• Cook onions and peppers in butter for 2 minutes, stirring occasionally, until softened.
• In a large bowl, using a fork, beat milk, 4 Tablespoons melted butter and eggs until well combined.
• Stir in cornmeal, flour, sugar, baking powder and salt until flour is moistened.
• (Batter will be slightly lumpy).
• Fold in the peppere and onions.
• Divide batter evenly among the muffin cups (batter will be almost level with rims of muffin cups).
• Bake muffins for about 20 minutes or until light golden brown.

RED PEPPER CORN MUFFINS

Steps:

• Preheat oven to 400 degrees.
• Generously butter muffin tin -- 12 muffin regular size.
• Whisk together cornmeal, flour, baking powder, baking soda and salt in a large mixing bowl.
• Whisk together eggs, buttermilk and melted butter in a medium bowl.
• Add buttermilk mixture and red peppers to the flour mixture and stir until just combined; do not overmix.
• Place about 1/3 cup mixture into each of 12 muffin cups.
• Bake for 12 minutes or until a toothpick inserted in the middle of a muffin comes out clean.
• Carefully remove muffins from tin to a wire rack to cool.

CORN AND PEPPER MUFFINS

Steps:

• 1. Gather all ingredients for recipe.
• 2. Center rack in oven and preheat oven to 400 degrees F. Butter or spray a regular-size muffin pan or line with paper muffin cups.
• 3. In a large mixing bowl, whisk together the flour, cornmeal, sugar, baking powder, baking soda, salt, chili powder and black pepper.
• 4. In a large measuring cup or another bowl, whisk buttermilk, melted butter and egg yolk together until well blended.
• 5. Pour the liquid ingredients over the dry ingredients and with the whisk or rubber spatula, gently but quickly stir to blend. The batter should be lumpy. Stir in the corn kernels, jalapeno and red pepper.
• 6. Divide the batter evenly among muffin cups. Bake for about 20 minutes, or until the tops are golden and a toothpick inserted into the center of the muffin comes out clean. Transfer the pan to a rack and cool for 5 minutes before removing each muffin to finish cooling.

KALE, CORN, AND JALAPENO MUFFINS

Steps:

• In a steamer set in a pot of boiling water, cook kale until bright green and just tender, about 5 minutes. Let cool completely, then coarsely chop. Measure out 1 cup; reserve remainder for another use.
• Preheat oven to 375 degrees. Line a standard 12-cup muffin tin with baking cups, or lightly brush with butter. In a medium bowl, whisk together flour, cornmeal, baking powder, and salt. In another bowl, whisk together butter, milk, eggs, and honey. Stir wet ingredients into dry until just combined. Fold in kale, jalapeno, and corn.
• Divide batter evenly among muffin cups. Bake until golden and tops spring back when lightly touched, about 22 minutes. Let cool 5 minutes in tin, then transfer to a wire rack and let cool completely.

PIMENTO CHEESE-STUFFED CORN MUFFINS

Steps:

• Stir together the Cheddar, cream cheese, pimentos, onion, cayenne, 1/2 teaspoon salt and several grinds of pepper in a mixing bowl until combined and creamy. Divide the cheese mixture into 12 heaping tablespoons and shape into balls. Chill the balls until firm and cold, about 20 minutes.
• Preheat the oven to 375 degrees F. Coat a 12-cup muffin tin with cooking spray.
• Whisk together the cornmeal, flour, sugar, baking powder and 1/2 teaspoon salt in a medium bowl. Whisk together the buttermilk, butter and beaten egg and yolk in another medium bowl. Fold the egg mixture into the cornmeal mixture using a rubber spatula, mixing until a slightly lumpy batter just comes together.
• Fill each prepared muffin tin cup about halfway full with some of the batter. Put a chilled cheese ball in each muffin cup, pushing down slightly so the batter swells up around the cheese. Top evenly with the remaining batter (each cheese ball will be completely covered) and dust lightly with cayenne. Bake until golden, about 15 minutes.

ROASTED RED PEPPER MUFFINS

Steps:

• Grease muffin cups and sprinkle with the cornmeal; set aside. In a large bowl, combine the flour, sugar, baking powder, 1/4 teaspoon pepper and salt. In another bowl, beat the egg, buttermilk and oil. Stir into dry ingredients just until moistened. Fold in red pepper and cheese. , Fill prepared muffin cups two-thirds full. Sprinkle with remaining pepper. Bake at 400° for 20-25 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm. Refrigerate leftovers.