Southwest Style Double Corn Muffins Recipes

EASY SOUTHWESTERN CORN MUFFINS

Steps:

• Preheat oven to 400ºF.
• Spray insides of muffin tins. (*I used my regular-sized one and got 8 nice-sized muffins.)
• In medium bowl, add corn muffin mix breaking up any large lumps.
• Add rest of ingredients and stir until everything is moistened but batter is still lumpy.
• Let rest 5 minutes.
• Use your 1/3 measuring cup as a scoop, and fill muffin tin cups 2/3 - 3/4 full.
• Pop into the oven and bake 15 - 20 minutes until golden and done inside. *My size (and oven) took 19 minutes.
• Let rest about 5 minutes or so. Then run a knife around edges and remove muffins to a baking rack to cool. Serve with butter and/or honey if desired. Store in airtight container.
• Great for breakfast or a snack, with a meal, or use for sliders!

DOUBLE-CORN MUFFINS

Steps:

• Heat oven to 400°F. Grease bottoms only of 8 regular-size muffin cups with shortening, or line with paper baking cups.
• In medium bowl, beat milk, oil and egg with spoon. Stir in remaining ingredients except corn just until flour is moistened. Fold in corn. Divide batter evenly among muffin cups (about 3/4 full).
• Bake 18 to 20 minutes or until golden brown. Immediately remove from pan to wire rack. Serve warm or cool.

SOUTHWESTERN SAUTEED CORN

Steps:

• In a large cast-iron or other heavy skillet, heat butter over medium-high heat. Add corn; cook and stir until tender, 3-5 minutes. Reduce heat to medium-low; stir in tomato, lime juice, salt and cumin. Cook until heated through, 3-4 minutes. Remove from heat; stir in cilantro.

SOUTHWESTERN SAVORY MUFFINS

Steps:

• In a skillet, cook the bacon until crisp; reserve 1/3 cup drippings. Crumble bacon and set aside., In a large bowl, combine flour, sugar and baking powder. In another bowl, beat milk, egg and drippings; stir into dry ingredients just until moistened. Fold in the cheese, chiles and bacon. Fill greased or paper-lined muffin cups three-fourths full. Bake at 400° for 15-20 minutes or until golden brown. Serve warm.

MINI SOUTHWESTERN CORN PUP MUFFINS WITH FIESTA DIPPING SAUCE

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Coat two 12 cup muffin tins with nonstick cooking spray or line with paper liners.
• In a large bowl, stir together the cornmeal, flour, sugar, baking powder, salt, chili powder, cumin and garlic powder. Make a well in the center and pour in the milk, egg and oil. Stir until well blended, then gently stir in the cheese. Drop a smal spoonful of the batter into the bottom of each muffin cup. Place a piece of hot dog on top of this batter. Fill cups with enough additional batter to cover the hot dog pieces.
• Bake for 10 to 12 minutes in the preheated oven, or until muffins are lightly browned and spring back when lightly pressed. Cool slightly before removing from the muffin pans. Serve warm with the Fiesta Dipping Sauce.
• To make the Fiesta Dipping Sauce, whisk together the sour cream, mayonnaise and taco seasoning mix until smooth. Serve immediately.

SOUTHWEST CORNMEAL MUFFINS

Steps:

• Preheat oven to 425°F. Mix flour, cornmeal, sugar, baking powder, salt and cumin in large bowl; set aside. Beat egg , milk, butter and parsley in small bowl with wire whisk until well blended. Add to flour mixture; stir just until moistened. (Batter will be lumpy.) Stir in cheese and corn.
• Spoon batter into 12 greased or paper-lined medium muffin cups, filling each cup 3/4 full.
• Bake 20 min. or until lightly browned.

SOUTHWESTERN CORN MUFFINS

Steps:

• Lightly grease or line 8 muffin cups with paper baking cups. Set aside. Prepare corn muffin mix as directed on package. Stir chiles and chili powder into batter.
• Spoon batter into prepared muffins cups, filling each cup two-thirds full. Half-fill empty muffin cups with water.
• Bake as directed on package. Serve warm.

ALL-YEAR BLUEBERRY CORN MUFFINS

Steps:

• Preheat oven to 400°F. Line 12-cup muffin pan with muffin papers. Whisk buttermilk, eggs and corn oil together in small bowl. Sift cornmeal, flour, brown sugar, baking powder, baking soda and salt into large bowl. Add blueberries and toss to coat thoroughly. Add buttermilk mixture and stir just until dry ingredients are moist.
• Spoon batter into prepared muffin pan. Bake until tester inserted into center of muffins comes out clean, about 27 minutes. Transfer muffins to rack. Let stand 15 minutes and serve.

SOUTHWEST-STYLE DOUBLE CORN MUFFINS

Steps:

• Beat egg substitute, milk, and apple juice concentrate together until well-blended. Stir in corn. In another bowl, stir together flour, cornmeal, baking powder, salt, cumin seed, oregano and cilantro. Make well and stir in egg-corn mixture mixing just until batter is blended. Spray nonstick muffin cups with nonstick cooking spray. Fill cups about 1/2 full. Bake 425 @ 15 minutes or until done