Meximuffins Recipes

MEXICAN MUFFINS

Steps:

• Preheat oven to 400°; grease muffin tin.
• In a bowl, whisk the milk, butter, and eggs together.
• In another bowl, mix together the flour, baking powder, cumin, and salt; add liquid mixture to flour mixture; stir just until blended; stir in cilantro.
• Spoon batter into prepared muffin tin, filling cups to the top.
• Bake about 15 minutes or until pick comes out clean and dry.

MANTECADAS RECIPE

Steps:

• Preheat oven to 400F. Place muffin paper liners in muffin pan.
• Sift together flour, baking powder and yeast in one medium size bowl, and set aside. Place egg and sugar in a large bowl and whisk until sugar has dissolved.
• Add milk and the flavoring of your choice (vanilla, orange essence plus orange zest) and mix.
• Incorporate the oil in a gentle stream and whisk again to form a homogenous mixture.
• Slowly stir in the dry ingredients plus the pinch of salt, mixing gently until you have a very uniform batter. Do not over mix. Let the batter rest for 15 minutes.
• With the help of a pitcher or a ladle, pour the batter into the already prepared muffin pan. Fill it up just a little bit bellow the edge. See picture above.
• Carefully place in the preheated oven and bake for 20 minutes. Remove from oven and cool for about 5 minutes on a cooling rack. They keep well for 2 to 3 days when stored in an airtight container.

MEXICAN MEATLOAF MUFFINS RECIPE BY TASTY

Steps:

• Make the taco sauce: In a medium bowl, whisk together the tomato sauce, honey, vinegar, and Club House® Taco Seasoning until smooth. Set aside.
• Make the meatloaf muffins: Preheat the oven to 180°C (350°F).
• Heat olive oil in a medium pan over medium-high heat. Add the onion and sauté for 4-5 minutes, until softened and starting to brown. Add the garlic and sauté for another minute, until fragrant. Remove the pan from the heat.
• Add the ground beef to a large bowl with the cooked onion and garlic, bread crumbs, Club House® Taco Seasoning, eggs, and ½ cup taco sauce. Mix until well combined.
• Divide the beef mixture into 12 4-ounce balls.
• Grease a muffin tin with nonstick spray. Gently press the tortillas into each muffin cup, making mini bowls. Place a meatloaf ball in each bowl and top each with 1 teaspoon taco sauce.
• Bake the meatloaf muffins for 30 minutes, or until the internal temperature of the beef reaches 70°C (160°F). Let the muffins cool in the tin for 5 minutes.
• Remove the muffins from the tin. Serve with guacamole, salsa, shredded cheese, and sour cream for topping.
• Enjoy!

MEXICAN CORN MUFFINS

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.

MARVELOUS MEXICAN CHOCOLATE MUFFINS

Steps:

• Position oven rack in center of oven, and preheat to 400°F Spray the inside of the muffin tins and the rims with nonstick spray or put the paper cups inches If you are using silicone, spray as directed then place them on a cookie sheet.
• Place the chocolate and butter in the top of a double boiler set over simmering water. If you don't a double boiler, use a heat safe bowl the fits snugly over a small pan of simmering water. Stir constantly until the chocolate and butter are half melted. Remove double boiler/bowl from heat then continue stirring, away from the heat until smooth. Cool for 10 minutes.
• Meanwhile, whisk the flour, baking soda and salt in a medium bowl until well blended. Set aside.
• Once the chocolate mixture has cooled, whisk in the eggs one at a time, making sure the first is completely incorporated before adding the second. Whisk in the sugar until completely dissolved. Then whisk in the milk and vanilla until smoot, about 2 minutes.
• Stir in the prepared flour mixture with a wooden spoon until well blended. Do not overmix.
• Fill the prepared muffin pans 3/4 full. Save leftover batter for second batch. Bake for 20 minutes or until the muffins have pale brown, smooth, rounded tops and a toothpick comes out clean.
• Set the pan on a wire rack to cool for 10 minutes. Gently rock each muffin from side to side to release. Remove from pan and set on rack to cool for an additional 5 minutes more then serve. If storing or freezing, let cool completely before storing in airtight containers or freezer bags. These muffins will stay fresh up to 24 hours at room temperature, or up to 1 month in the freezer.