Best Cheese Cumin Onion Seed Cornbread Muffins Recipes
CUMIN-CHEDDAR CORNBREAD
I found this in Midwest Living magazine. Two additional, simple, ingredients transform a plain box of corn muffin mix into bread that has a smoky, savory flavor and the bread stays together better...no crumbling! This is very quick and easy, my favorite type of recipe!
Provided by Hey Jude
Categories Quick Breads
Time 25m
Yield 4-6 serving(s)
Number Of Ingredients 3
Steps:
- Prepare the muffin mix according to package directions and stir the cheese and cumin into the batter. Spread in a greased 8x8x2-inch baking pan or a 8x1 1/2-inch round baking pan.
- Bake in a 400° oven about 15 minutes or till a toothpick inserted near the center comes out clean. Serve the cornbread warm.
Nutrition Facts : Calories 310.2, Fat 12.1, SaturatedFat 4.8, Cholesterol 16, Sodium 757.7, Carbohydrate 42.2, Fiber 4, Sugar 12.3, Protein 7.8
CORNBREAD MUFFINS WITH CHEDDAR CHEESE
This complements any vegetarian or meat meal, breakfast, lunch, or dinner. It's a keeper!
Provided by Cinderella
Categories Bread Quick Bread Recipes Muffin Recipes Savory Muffin Recipes
Time 35m
Yield 12
Number Of Ingredients 12
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Grease 12 muffin cups or line with paper muffin liners.
- Beat milk, sour cream, butter, and egg together in a large mixing bowl until smooth; add flour, cornmeal, chopped corn, sugar, baking powder, baking soda, and salt. Whisk mixture until dry ingredients are just moistened; fold Cheddar cheese into the batter. Divide batter between 12 muffin cups.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 15 to 18 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.
Nutrition Facts : Calories 189.1 calories, Carbohydrate 23.1 g, Cholesterol 36.5 mg, Fat 8.7 g, Fiber 1.1 g, Protein 5 g, SaturatedFat 5.1 g, Sodium 248.3 mg, Sugar 3.7 g
CHEESY CORNBREAD MUFFINS WITH HOT HONEY BUTTER
Smoky chipotle takes these muffins into savory territory, but this recipe can be used purely as a blueprint: Want them a bit sweeter? Lose the minced chipotle chiles, and increase the sugar by a couple of tablespoons. Need them to hold up to a heavily spiced pot of chili? Double the chipotles en adobo, add 1/4 cup minced red onion and a dash of ground cumin, onion powder or garlic, perhaps. Whatever you add, don't overmix: Stir the wet ingredients into the dry ingredients until just combined (a few lumps are O.K.) before folding in the cheese for muffins that are rich but not dense.
Provided by Alexa Weibel
Categories breads, quick breads, appetizer, side dish
Time 40m
Yield 12 muffins
Number Of Ingredients 19
Steps:
- Prepare the hot honey butter: In a small bowl, stir 1/2 cup/1 stick softened butter with the honey and chipotle en adobo sauce. Refrigerate while muffins bake.
- Heat the oven to 400 degrees, and generously grease the cups of a 12-cup muffin tin.
- In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, baking soda, pepper and salt.
- In a small saucepan, melt the remaining 1/2 cup/1 stick softened butter over low heat. In a medium bowl, whisk together the milk, sour cream, eggs, melted butter and the minced chipotle chiles, if using.
- Pour the wet ingredients into the dry ingredients, and stir using a rubber spatula until almost combined but still a little lumpy. Fold in the Cheddar and scallions, and stir until just combined.
- Transfer the muffin batter in 1/4-cup portions to the prepared muffin tin. Top each muffin with a jalapeño slice, if desired, and bake until the tops are golden and the muffins are cooked through, about 18 minutes. Let cool 5 minutes in the muffin tins before carefully transferring to a wire rack, running a knife around the rims to release the muffins, if necessary. Serve warm or at room temperature, with honey butter.
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