Best Mexican Muffins Recipes

KICKS LIKE A MULE - MEXICAN JALAPENO AND CORNBREAD MUFFINS!

Steps:

• Pre-heat oven to 200C/400F and grease a 12 hole muffin tin.
• Mix all the dry ingredients together and then add the yoghurt or buttermilk, melted butter and the egg. Mix until all the ingredients are combined - do NOT overmix!
• Add the jalapeno peppers and mix gently again.
• Spoon into pre-greased muffin tin and then bake for 20 to 25 minutes or until well risen and pale golden brown.
• Serve with chili, chilli con carne, stews, soups or split and spread with savoury butter or dips.

MEXICAN MEATLOAF MUFFINS RECIPE BY TASTY

Steps:

• Make the taco sauce: In a medium bowl, whisk together the tomato sauce, honey, vinegar, and Club House® Taco Seasoning until smooth. Set aside.
• Make the meatloaf muffins: Preheat the oven to 180°C (350°F).
• Heat olive oil in a medium pan over medium-high heat. Add the onion and sauté for 4-5 minutes, until softened and starting to brown. Add the garlic and sauté for another minute, until fragrant. Remove the pan from the heat.
• Add the ground beef to a large bowl with the cooked onion and garlic, bread crumbs, Club House® Taco Seasoning, eggs, and ½ cup taco sauce. Mix until well combined.
• Divide the beef mixture into 12 4-ounce balls.
• Grease a muffin tin with nonstick spray. Gently press the tortillas into each muffin cup, making mini bowls. Place a meatloaf ball in each bowl and top each with 1 teaspoon taco sauce.
• Bake the meatloaf muffins for 30 minutes, or until the internal temperature of the beef reaches 70°C (160°F). Let the muffins cool in the tin for 5 minutes.
• Remove the muffins from the tin. Serve with guacamole, salsa, shredded cheese, and sour cream for topping.
• Enjoy!

MEXICAN CORNBREAD MUFFINS, SUPER MOIST

Steps:

• Mix all ingredients. Milk may be half buttermilk and half plain. Spoon into cupcake paper lined muffin pan (3/.4 full). Bake 400F 20 min.

MEXICAN CORN MUFFINS

Steps:

• Preheat oven to 375°F Grease a large muffin pan, or use paper liners.
• Mix all ingredients together, blending well.
• Pour into muffin pan (liners) and fill about 1/2 full.
• Bake for 22-28 minutes.

MEXICAN CHOCOLATE-BANANA MUFFINS

Steps:

• Preheat the oven to 350 degrees F.
• In a large bowl, mix the flour, sugar, baking powder and salt.
• In a separate mixing bowl, combine the mashed bananas, egg, melted butter and milk until incorporated.
• Stir the banana mixture into the dry ingredients just until blended (but do not over-mix as it could result in a tough muffin). Stir in the chopped Mexican chocolate.
• Divide the batter among the prepared muffin cups, filling each about 3/4 full.
• Bake the muffins until the tops are pale golden and a tester inserted into the center comes out with some melted chocolate attached but no crumbs, about 30 minutes.
• Transfer the muffins to rack to cool for 15 minutes. Then remove from the muffin tins.

MARVELOUS MEXICAN CHOCOLATE MUFFINS

Steps:

• Position oven rack in center of oven, and preheat to 400°F Spray the inside of the muffin tins and the rims with nonstick spray or put the paper cups inches If you are using silicone, spray as directed then place them on a cookie sheet.
• Place the chocolate and butter in the top of a double boiler set over simmering water. If you don't a double boiler, use a heat safe bowl the fits snugly over a small pan of simmering water. Stir constantly until the chocolate and butter are half melted. Remove double boiler/bowl from heat then continue stirring, away from the heat until smooth. Cool for 10 minutes.
• Meanwhile, whisk the flour, baking soda and salt in a medium bowl until well blended. Set aside.
• Once the chocolate mixture has cooled, whisk in the eggs one at a time, making sure the first is completely incorporated before adding the second. Whisk in the sugar until completely dissolved. Then whisk in the milk and vanilla until smoot, about 2 minutes.
• Stir in the prepared flour mixture with a wooden spoon until well blended. Do not overmix.
• Fill the prepared muffin pans 3/4 full. Save leftover batter for second batch. Bake for 20 minutes or until the muffins have pale brown, smooth, rounded tops and a toothpick comes out clean.
• Set the pan on a wire rack to cool for 10 minutes. Gently rock each muffin from side to side to release. Remove from pan and set on rack to cool for an additional 5 minutes more then serve. If storing or freezing, let cool completely before storing in airtight containers or freezer bags. These muffins will stay fresh up to 24 hours at room temperature, or up to 1 month in the freezer.

JALAPENO MEXICAN CORN MUFFINS

Steps:

• Sift flour, baking powder and salt together.
• Add cornmeal, eggs, sour cream, cheese, corn, jalapeno peppers and butter; mix well.
• Spray a medium muffin tin or use paper liners and fill with the mixture.
• Bake at 450 for 15-20 minutes.

MEXICAN POPCORN MUFFINS

Steps:

• Sift flour, measure and sift with baking powder, salt, and sugar.
• Add milk, popped corn, eggs and melted butter.
• Stir in cheese and green chiles.
• Fill well-oiled muffin tins 2/3 full.
• Bake in pre-heated oven (435 F) for 20 minutes.
• Makes 12 regular sized muffins.

MEXICAN CHOCOLATE MUFFINS

Steps:

• Note on using lentils: If using canned lentils, drain first and omit salt; if using dry (my preference is dry red lentils) measure 1/3 cup rinsed lentils into saucepan, add 2/3 cup water and bring to boil; reduce heat and simmer 20 minutes (may need to add a small amount of water) cool and measure.
• Mash lentils with a fork in mixing bowl.
• Add eggs, oil, sugars, and vanilla extract to lentils.
• Mix just to combine.
• Mix flour, baking soda, baking powder, salt, cocoa and cinnamon in separate bowl.
• Add dry mixture and blend until combined.
• Fold in chocolate chips and walnuts.
• Pour into greased muffin tins.
• Bake at 350 degrees F for 20-25 minutes.
• Let cool 10-15 minutes for easy turn out.
• Dust tops with confectioners sugar.

MEXICAN STYLE CORNBREAD MUFFINS

Steps:

• 1. Mix meal, flour, cheese,milk, eggs, mayo, oil,peppers,together. Spray muffin pans with pam or cooking spray of your choice. Bake in the oven on 350 for 25min. You can stick a toothpick to see if center ready.

MEXICAN MUFFINS

Steps:

• Preheat oven to 400°; grease muffin tin.
• In a bowl, whisk the milk, butter, and eggs together.
• In another bowl, mix together the flour, baking powder, cumin, and salt; add liquid mixture to flour mixture; stir just until blended; stir in cilantro.
• Spoon batter into prepared muffin tin, filling cups to the top.
• Bake about 15 minutes or until pick comes out clean and dry.

MEXICAN CORNBREAD MUFFINS

Steps:

• 1. Preheat oven to 425 degrees
• 2. Mix all ingredients
• 3. Pour into greased muffin tins.
• 4. Cook 10-13 minutes until golden brown.
• 5. This recipe will make 12-18 muffins depending on how much batter you put in the muffin tin.

MEXICAN HASH BROWN MUFFINS

Steps:

• Heat oven to 400°F. Generously spray each of 12 regular-size muffin cups with cooking spray. In large bowl, mix potatoes, oil and taco seasoning mix. Divide evenly among cups; press lightly. Bake 55 to 65 minutes or until deep brown.
• Top each muffin cup with green chiles, then sprinkle with cheese. Bake 3 to 5 minutes longer or until cheese is melted.
• Run knife around edges, and remove from muffin cups. Top with sour cream. Sprinkle with green onion and cilantro.

MEXICAN MEATLOAF MUFFINS

Steps:

• PREHEAT oven to 350º F.
• COMBINE ground beef, evaporated milk, eggs, ketchup, quick oats, taco seasoning, black pepper and parsley in large bowl until just mixed. Divide meat mixture into 20 ungreased muffin cups; mound tops slightly.
• BAKE for 25 to 30 minutes or until no longer pink in center. Cool for 5 minutes before removing from muffin cups.
• SERVE half the meatloaf muffins over lettuce, cheese and tomatoes, if desired. Makes enough for two 5-serving meals or 20 muffins.
• TIPS:
• • Freeze half the meatloaf muffins for another meal. Wrap each in freezer wrap; freeze. To reheat, microwave unwrapped frozen meatloaf muffin on HIGH (100% power) for 2 minutes. If thawed, microwave for 1 minute.
• • Meat Loaf mixture can be divided into two ungreased 8 x 4-inch loaf pans instead of muffin cups. Bake for 55 to 60 minutes or until no longer pink in center.
• • Serve taco sauce along with the muffins.
• • For a more "comfort food" type meal, serve with mashed potatoes. Slice and serve on a dinner roll or wrapped in a flour tortilla. These are quite portable, great for school lunches along with a packet of ketchup.