Onion And Red Pepper Corn Muffins Recipes

RED PEPPER CORN MUFFINS

Red Pepper Corn Muffins image

Bits of sweet red pepper make these muffins so pretty and the buttermilk adds flavour without fat. You can substitute jarred pimiento or roasted red pepper if you like but drain them well and pat dry. Adapted from Gourmet magazine.

Provided by Cookin-jo

Categories Quick Breads

Time 22m

Yield 12 muffins, 12 serving(s)

Number Of Ingredients 9

Ingredients

1/3 cup finely chopped sweet red pepper
1 cup yellow cornmeal
1 cup flour
2 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 large eggs
1 1/4 cups buttermilk
1/4 cup butter, melted

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.

MINI PEPPER CORN MUFFINS

Mini Pepper Corn Muffins image

Make and share this Mini Pepper Corn Muffins recipe from Food.com.

Provided by CookingONTheSide

Categories Quick Breads

Time 19m

Yield 2 dozen, 24 serving(s)

Number Of Ingredients 13

Ingredients

2 tablespoons sweet red peppers, diced
2 tablespoons green peppers, diced
1 1/2 teaspoons olive oil
1/2 cup cornmeal, plus
2 tablespoons cornmeal
6 tablespoons flour
1 1/2 teaspoons sugar
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1 egg
1/2 cup buttermilk
3 tablespoons butter, melted

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 degrees for 6-9 minutes or until toothpick comes out clean.
Cool for 5 minutes before removing from pans to wire racks.

Nutrition Facts : Calories 40.4, Fat 2.1, SaturatedFat 1.1, Cholesterol 12.8, Sodium 64.6, Carbohydrate 4.6, Fiber 0.3, Sugar 0.6, Protein 0.9

SPICY ROASTED RED PEPPER CORN MUFFINS

Spicy Roasted Red Pepper Corn Muffins image

Categories Bread Side Bake Quick & Easy Cheddar Cornmeal Bell Pepper Fall Jalapeño Gourmet Sugar Conscious Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher

Yield Makes 12 muffins

Number Of Ingredients 12

Ingredients

1 1/4 cups yellow cornmeal
1/2 cup all-purpose flour
1 tablespoon sugar
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
1 cup grated extra-sharp Cheddar cheese (about 4 ounces)
3/4 cup buttermilk
1 large egg
1/2 stick (1/4 cup) unsalted butter, melted and cooled
2 tablespoons minced seeded pickled jalapeño chilies (wear rubber gloves)
a 7-ounce jar roasted red peppers, drained, rinsed, patted very dry between paper towels, and chopped fine

Steps:

Preheat oven to 425°F. and butter twelve 1/3-cup muffin tins.
In a bowl whisk together cornmeal, flour, sugar, baking powder, baking soda, salt, and Cheddar. In a small bowl whisk together buttermilk, egg, butter, and chilies. Add buttermilk mixture to cornmeal mixture, stirring until just combined, and stir in roasted peppers (do not overmix).
Divide batter evenly among muffin tins and bake in middle of oven 15 to 20 minutes, or until golden and a tester comes out clean.

JALAPEñO CORN MUFFINS WITH RED BELL PEPPER

Jalapeño Corn Muffins with Red Bell Pepper image

Categories Bread Breakfast Brunch Bake Picnic Corn Bell Pepper Summer Jalapeño Bon Appétit Sugar Conscious Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher

Yield Makes 14

Number Of Ingredients 16

Ingredients

Nonstick vegetable oil spray
8 tablespoons butter
1 cup chopped onion
2 teaspoons minced fresh garlic
1 1/2 cups yellow cornmeal
1 cup all purpose flour
2 tablespoons sugar
1 tablespoon baking powder
1 1/4 teaspoons salt
1/2 teaspoon baking soda
1 cup whole milk
4 large eggs
1 cup frozen corn kernels, thawed, drained
1/2 cup chopped red bell pepper
1/4 cup chopped fresh cilantro
1 1/2 tablespoons finely chopped seeded jalapeño chili

Steps:

Position rack in center of oven and preheat to 400°F. Spray fourteen 1/3-cup muffin cups with nonstick vegetable oil spray, or line with paper liners. Melt 2 tablespoons butter in heavy small saucepan over medium heat. Add onion and garlic and sauté until onion is tender, about 8 minutes. Add remaining 6 tablespoons butter; stir until melted.
Combine cornmeal and next 5 ingredients in large bowl. Whisk milk and eggs together in medium bowl; mix into dry ingredients. Add onion-butter mixture, corn, red bell pepper, cilantro and jalapeño and stir until just blended.
Divide batter among prepared muffin cups. Bake until tester inserted into center of muffins comes out clean, about 20 minutes. Cool muffins slightly on wire rack; serve warm.

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