Best Cheesy Corn Muffins Recipes

CHEESY CORN MUFFINS

Steps:

• In a small skillet, saute onion in butter until tender; set aside. Prepare muffin mixes according to package directions; fold in the onion. Fill greased or paper-lined muffin cups two-thirds full. Combine sour cream and cheese; drop by rounded teaspoonfuls onto each muffin. Bake at 400° for 15-20 minutes or until muffins test done. Cool in pan for 5 minutes before removing to a wire rack.

CHEESY MINI CORN MUFFINS

Steps:

• Preheat oven to 325°F.
• Mix yogurt and oil in a mixing bowl. Add eggs, sugar and mix. Add corn, cheese, flour, corn meal, baking powder and salt.
• Mix until all ingredients are moistened.
• Lightly spray mini muffin cups.
• Fill each cup with about 1 tbs mixture.
• Bake for 13 to 15 minutes or until toothpick comes out clean.
• Remove from pan.

CHEESY SAUSAGE CORN MUFFINS

Steps:

• Preheat oven to 425.
• Combine all dry ingredients in bowl.
• Add butter or oil, eggs and milk or buttermilk.
• Stir just until combined, add a few drops more liquid if it's too thick. Don't over stir!
• Fold in sausage and cheese.
• Fill muffin cups to almost full.
• Bake for about 15 minutes.
• *Optional - you can add chopped onions or green peppers when browning the sausage if you like!
• Store leftovers in the fridge.

CHEESY CORN DOG MUFFINS

Steps:

• Preheat the oven to 400 degrees F. Spray a 12-cup (or two mini-) muffin pan with nonstick spray. Combine the flour, cornmeal, sugar, baking powder and salt in a medium bowl. Whisk together the buttermilk, oil and egg in a small bowl. Add the buttermilk mixture to the flour mixture just until the mixture is moistened. Stir in the cheese. Spoon the batter into the muffin cups, filling each about 2/3 full. Place one hot dog piece in the center of each cup. Bake until the cornbread is golden brown, 15-20 minutes. Serve warm. Tip: If you like, take a shortcut and use corn muffin mix instead of making the batter.

CHEESY CORN MUFFINS

Steps:

• - Heat oven to 190 deg. and lightly grease a 12-hole non-stick muffin tin. - Mix together the floor, cheese an parsley in a large bowl. Whisk together the eggs, oil, yoghurt, mustard, sweetcorn and 4 tbspn water in a jug. - Add the wet ingredients to the mix and quickly combine using a spatula - don't over stir it. - Spoon the mixture into the tin - no need to smooth the tops and bake 18-20 mins until golden. Leave to cool for 5 mins before turnng out and cooling on a rack.