Texas Cactus Corn Muffins Recipes

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BASIC CORN MUFFINS



Basic Corn Muffins image

A simple but delicious muffin recipe that can easily be dressed up by adding jalapenos, honey or anything else.

Provided by Doug Matthews

Categories     Bread     Quick Bread Recipes     Muffin Recipes     Corn Muffin Recipes

Time 30m

Yield 12

Number Of Ingredients 8

1 cup cornmeal
1 cup all-purpose flour
⅓ cup white sugar
2 teaspoons baking powder
½ teaspoon salt
1 egg, beaten
¼ cup canola oil
1 cup milk

Steps:

  • Preheat oven to 400 degrees F (200 degrees C). Grease muffin pan or line with paper muffin liners.
  • In a large bowl, mix together corn meal, flour, sugar, baking powder and salt. Add egg, oil and milk; stir gently to combine. Spoon batter into prepared muffin cups.
  • Bake at 400 degrees F (200 degrees C) for 15 to 20 minutes, or until a toothpick inserted into a muffin comes out clean.

Nutrition Facts : Calories 154 calories, Carbohydrate 22.5 g, Cholesterol 17.1 mg, Fat 5.9 g, Fiber 1 g, Protein 3.1 g, SaturatedFat 0.8 g, Sodium 196.1 mg, Sugar 6.6 g

TEXAS CACTUS CORN MUFFINS



Texas Cactus Corn Muffins image

I love making these spicy corn muffins. My children say the flavor reminds them of Texas. I really enjoy the combination of corn, green chilies, and cheese and this recipe has it all. You can leave out the jalapeno to reduce the spiciness. Inspired by a recipe found in TOH "Qucik Cooking."

Provided by Dawn399

Categories     Quick Breads

Time 50m

Yield 18 catus shaped muffins

Number Of Ingredients 13

1/2 cup butter (softened)
1/2 cup sugar
4 large eggs
1 cup buttermilk
1 can green chili (drained)
1/2-1 jalapeno (chopped)
1 1/4 cups cornmeal
2 teaspoons baking powder
1 cup all-purpose flour
1/2 teaspoon salt
1 cup whole kernel corn
1/2 cup cheddar cheese
1/2 cup monterey jack cheese

Steps:

  • Preheat oven to 375° F.
  • Mix butter and sugar, then add eggs one at a time, mixing after each egg.
  • Add buttermilk,jalapeno and chilies and mix well.
  • Combine dry ingredients in another mixing bowl.
  • Gradually add dry ingredients to buttermilk mixture.
  • Fold in corn and cheeses.
  • Place mixture in well greased cactus shaped corn stick pan or paper lined muffin cups (if using muffin cups fill@ 2/3 full).
  • Bake at 375°F for 20-25 minutes or until toothpick inserted in the center comes out clean.

Nutrition Facts : Calories 186.2, Fat 8.8, SaturatedFat 5, Cholesterol 67.2, Sodium 241.7, Carbohydrate 22.3, Fiber 1.4, Sugar 7.9, Protein 5.6

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