Mexican Cornbread Muffins Recipes
MEXICAN CORNBREAD MUFFINS
Moist and cheesy, and with just the right amount of spice, this Mexican Cornbread Muffin recipe makes enough to serve a crowd!
Provided by Sheila Thigpen
Categories Bread
Time 35m
Number Of Ingredients 10
Steps:
- Preheat the oven to 400 degrees. Generously spray two 12-cup muffin tins with cooking spray; set aside. (Do not use paper liners.)
- In a large bowl, stir together the corn meal, jalapeño peppers, onion, sugar, salt, and cheese.
- In another bowl, break three eggs and beat lightly with a whisk. Add the corn, milk, and canola oil and stir. Add this mixture all at once to the dry ingredients and stir until the dry ingredients are just moistened. Do not over mix!
- Evenly divide the batter among the muffin tins.
- Bake for 20 minutes or until golden brown. Cool 1-2 minutes before removing from the muffin tins.
- Serve immediately or place in ziplock bags when cool and freeze to use later.
Nutrition Facts : ServingSize 1 g, Calories 150 kcal, Carbohydrate 16 g, Protein 4 g, Fat 8 g, SaturatedFat 2 g, Cholesterol 31 mg, Sodium 367 mg, Fiber 1 g, Sugar 2 g, UnsaturatedFat 6 g
MEXICAN CORN BREAD MUFFINS
Cheesy, fluffy, slightly sweet and just the PERFECT amount of heat, these Mexican Cornbread Muffins go GREAT with chili's, soups and beans
Provided by Wendi Spraker
Categories bread
Time 25m
Number Of Ingredients 12
Steps:
- Preheat the oven to 350
- Mix all of the ingredients together in a large bowl and allow to sit for 5-10 minutes.
- Spray mini muffin tin cups and the space between with non stick spray. Line mini muffin tin with paper liners and then spray the inside of the muffin paper cups.
- Use a scoop and fill the muffin cups with the mix to about ⅔ full.
- Bake at 350 for 10-15 minutes until lightly browned on the top.
Nutrition Facts : Calories 36 kcal, Carbohydrate 3 g, Protein 1 g, Fat 2 g, SaturatedFat 1 g, Cholesterol 12 mg, Sodium 132 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
MEXICAN CORN MUFFINS
These great muffins are a perfect addition to traditional or white chicken chili. I originally created this recipe to go along with a traditional mexican dinner.
Provided by angie_pangie
Categories Quick Breads
Time 32m
Yield 18 Muffins
Number Of Ingredients 8
Steps:
- Preheat oven to 375°F Grease a large muffin pan, or use paper liners.
- Mix all ingredients together, blending well.
- Pour into muffin pan (liners) and fill about 1/2 full.
- Bake for 22-28 minutes.
Nutrition Facts : Calories 182.5, Fat 8.7, SaturatedFat 2.5, Cholesterol 29.4, Sodium 401.8, Carbohydrate 22.4, Fiber 1.8, Sugar 5.5, Protein 4.3
KICKS LIKE A MULE - MEXICAN JALAPENO AND CORNBREAD MUFFINS!
These lovely little cornmeal muffins have quite a kick to them, it's the jalapeno peppers! A very simple and easy recipe that goes so well with chili, stews, soups, chilli con carne or when served as an appetiser snack - split them in two and spread with savoury butters or serve with dips. I made these up as an experiment, and they turned out so well, that I am on my third batch already!
Provided by French Tart
Categories Quick Breads
Time 30m
Yield 12 Cornmeal Muffins, 12 serving(s)
Number Of Ingredients 10
Steps:
- Pre-heat oven to 200C/400F and grease a 12 hole muffin tin.
- Mix all the dry ingredients together and then add the yoghurt or buttermilk, melted butter and the egg. Mix until all the ingredients are combined - do NOT overmix!
- Add the jalapeno peppers and mix gently again.
- Spoon into pre-greased muffin tin and then bake for 20 to 25 minutes or until well risen and pale golden brown.
- Serve with chili, chilli con carne, stews, soups or split and spread with savoury butter or dips.
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