Corn Muffins In Poblano Cup Recipes

CORN MUFFINS IN POBLANO CUPS

Steps:

• Preheat oven to 400 degrees F.
• Coat a large baking sheet with cooking spray.
• Prepare corn muffin mix according to package directions, adding cheese, pimentos and cilantro when you add other ingredients.
• Arrange poblano pepper halves on prepared baking sheet and fill each pepper with an equal amount of corn muffin mix.
• Bake 18 to 20 minutes, until a wooden pick inserted in 1 muffin comes out clean. Serve and enjoy!
• For Vegetarian do not use Jiffy corn mix. It contains Lard [animal fat].

CORN MUFFINS

Steps:

• Preheat the oven to 350 degrees F.
• Line 12 muffin cups with paper liners. In the bowl of an electric mixer fitted with a paddle attachment, mix the flour, sugar, cornmeal, baking powder, and salt. In a separate bowl, combine the milk, melted butter, and eggs. With the mixer on the lowest speed, pour the wet ingredients into the dry ones and stir until they are just blended. Spoon the batter into the paper liners, filling each one to the top. Bake for 30 minutes, until the tops are crisp and a toothpick comes out clean. Cool slightly and remove from the pan.

BEER AND CHILE CORNBREAD MUFFINS

Steps:

• Heat oven to 400°F. Place paper baking cup in each of 12 regular-size muffin cups, or grease bottoms only with shortening.
• In medium bowl, beat eggs with fork. Stir in beer and melted butter. Stir in remaining ingredients all at once just until flour is moistened (batter will be lumpy). Divide batter evenly among muffin cups (cups will be full).
• Bake 15 to 20 minutes or until golden brown and toothpick inserted in center comes out clean. Cool 3 minutes. Remove muffins from pan to cooling rack. Serve warm.

CHICKEN BREASTS WITH GLAZED PEACHES AND FENNEL AND CORN MUFFINS IN POBLANO CUPS

Steps:

• Preheat oven to 400 degrees F. Coat a large baking sheet with cooking spray.
• Prepare corn muffin mix according to package directions, adding cheese, pimentos and cilantro when you add other ingredients. Arrange poblano pepper halves on prepared baking sheet and fill each pepper with an equal amount of corn muffin mix.
• Bake 18 to 20 minutes, until a wooden pick inserted in 1 muffin comes out clean.
• Meanwhile, heat oil in a large skillet over medium-high heat. Add onion and fennel and saute 3 to 5 minutes, until soft. Add chicken, peaches and rosemary and bring to a simmer. Cook for 5 minutes, until chicken is heated through and sauce thickens.
• Serve chicken with poblano corn muffins on the side.

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.

BLUE CORN MUFFINS

Steps:

• Preheat oven to 375 degrees F; grease a 12-muffin tin very well with butter.
• With an electric mixer, cream together the butter and sugar; add the eggs and chopped peppers.
• Add the cheeses, flour, cornmeal, baking powder, ancho, garlic, salt, milk, and corn (if using), and mix until blended (do not over-mix).
• Pour the dough into the tin, dividing the portions evenly between the 12 muffins.
• Bake at 375 degrees for 35-40 minutes or until a tester comes out clean; turn the muffins out to cool.
• Makes 12 muffins.
• Note: some people like corn muffins sweeter, so feel free to add more sugar to taste; jalapeno peppers are also good in this recipe, use as much as you like for the level of spiciness you prefer.