Best Corn And Pepper Muffins Recipes

Onion and Red Pepper Corn Muffins image

Provided by Dee514

Time 30m

Yield 18 muffins

Number Of Ingredients 11

1 red pepper, seeded and chopped
1 medium onion, chopped
2 tablespoons butter
1 1/2 cups milk
4 tablespoons butter, melted
2 eggs
1 1/2 cups yellow cornmeal
1 cup unbleached flour
1/3 cup sugar
3 teaspoons baking powder
1 teaspoon salt

Steps:

Heat oven to 400°F.
Grease bottoms only of 18 muffin cups (2 1/2inches x 1 1/2 inches in size).
Cook onions and peppers in butter for 2 minutes, stirring occasionally, until softened.
In a large bowl, using a fork, beat milk, 4 Tablespoons melted butter and eggs until well combined.
Stir in cornmeal, flour, sugar, baking powder and salt until flour is moistened.
(Batter will be slightly lumpy).
Fold in the peppere and onions.
Divide batter evenly among the muffin cups (batter will be almost level with rims of muffin cups).
Bake muffins for about 20 minutes or until light golden brown.

Corn and Pepper Muffins image

Provided by Valerie Johnson

Time 35m

Number Of Ingredients 14

1 c all purpose flour
1 c yellow cornmeal
3 Tbsp sugar
1 Tbsp baking powder
1/2 tsp baking soda
1 tsp salt
1 1/2 tsp chili powder
1/4 tsp black pepper
1 stick unsalted butter, melted and cooled
1 c buttermilk, room temperature
1 large egg yolk
1/4 c corn kernals, fresh or frozen
1 small jalapeno pepper, seeded and finely diced
1/4 red bell pepper, seeded and finely diced

Steps:

1. Gather all ingredients for recipe.
2. Center rack in oven and preheat oven to 400 degrees F. Butter or spray a regular-size muffin pan or line with paper muffin cups.
3. In a large mixing bowl, whisk together the flour, cornmeal, sugar, baking powder, baking soda, salt, chili powder and black pepper.
4. In a large measuring cup or another bowl, whisk buttermilk, melted butter and egg yolk together until well blended.
5. Pour the liquid ingredients over the dry ingredients and with the whisk or rubber spatula, gently but quickly stir to blend. The batter should be lumpy. Stir in the corn kernels, jalapeno and red pepper.
6. Divide the batter evenly among muffin cups. Bake for about 20 minutes, or until the tops are golden and a toothpick inserted into the center of the muffin comes out clean. Transfer the pan to a rack and cool for 5 minutes before removing each muffin to finish cooling.