Mexicorn Muffins Recipes

MEXICAN CORN MUFFINS

Mexican Corn Muffins image

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

Ingredients

2 (8 1/2 ounce) boxes corn muffin mix
2 eggs
1 (12 ounce) can Mexican-style corn, drained (with peppers)
1/4 cup vegetable oil
1/2 teaspoon lemon juice
1/4 cup milk
1/2 teaspoon ground nutmeg
3/4 cup shredded sharp cheddar cheese

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

MOM'S TEX MEX CORNBREAD MUFFINS

Mom's Tex Mex Cornbread Muffins image

My mom used to make these to go with her chili on cold days. They are spicy, cheesy corn bread muffins that are excellent. I hope you enjoy them too. You can also use montery jack cheese instead of cheddar cheese. Your favorite salsa works best in these and i have found that home made salsa is the best at making these unbelievable.

Provided by Pepper Monkey

Categories Breads

Time 35m

Yield 1 8x8 Pan, 10 serving(s)

Number Of Ingredients 9

Ingredients

2 cups cornmeal mix
1 1/2 cups milk
1 egg
1/4 cup vegetable oil
1 1/2 cups sharp shredded cheddar cheese
2/3 cup mild salsa, drained
1 teaspoon hot sauce (optional)
cooking spray
1/2 cup shredded cheddar cheese

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.

KICKS LIKE A MULE - MEXICAN JALAPENO AND CORNBREAD MUFFINS!

Kicks Like a Mule - Mexican Jalapeno and Cornbread Muffins! image

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

Ingredients

1 cup cornmeal
1 cup plain white flour
2 tablespoons sugar
4 teaspoons baking powder
1/4 teaspoon salt
1/2 teaspoon cayenne pepper (optional)
1 cup yoghurt or 1 cup buttermilk
4 ounces butter, melted
1 egg, lightly beaten
1/2 cup jalapeno pepper, drained and chopped

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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