Best Pepperoni Cheddar Corn Muffins In A Jiffy Recipes
PEPPERONI & CHEDDAR CORN MUFFINS IN A "JIFFY"
These corn muffins are so easy, you simply add 3 items to a Jiffy corn muffin mix. Gotta love it. Taste wonderful with any chowder or soup.
Provided by januarybride
Categories Breads
Time 20m
Yield 1 muffin, 8-10 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 400 degrees.
- Grease muffin pans, or use paper baking cups.
- Blend all ingredients; batter will be slightly lumpy.
- For maximum crown on muffins let batter rest for 3 or 4 minutes, then restir before filling muffin cups/tins.
- Fill muffin cups 1/2 full.
- Bake 15-20 minutes or until golden brown.
Nutrition Facts : Calories 170.6, Fat 7, SaturatedFat 2.9, Cholesterol 35.9, Sodium 392.5, Carbohydrate 21.6, Fiber 2, Sugar 6.2, Protein 5
CHEDDAR CORN MUFFINS
I found this recipe in a cookbook called. Quick Vegetarian Pleasures. Makes 12 muffins. "These are light and moist, with a mild but irresistible cheese accent. They are equally good served for breakfast or with chili. If you want a more traditional corn muffin, just leave out the cheese."
Provided by AustinMama
Categories Quick Breads
Time 27m
Yield 12 muffins, 12 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 425 degrees.
- Butter the insides and the top of a regular muffin pan (1/3 cup).
- In large bowl thoroughly combine the flour, cornmeal, baking powder, salt and sugar.
- In medium bowl, beat the egg.
- Beat in the milk and the melted butter.
- Combine with the dry ingredients until just evenly moistened.
- Do not overmix.
- Stir in 1 cup of cheese.
- Immediately spoon the batter into the muffin pan.
- Evenly sprinkle the remaining cheese on top of the muffins.
- Bake 17 minutes or until a knife inserted in the center of the muffin comes out clean.
- Best served warm.
Nutrition Facts : Calories 191.8, Fat 9.3, SaturatedFat 5.6, Cholesterol 40.9, Sodium 281, Carbohydrate 21.3, Fiber 1, Sugar 4.3, Protein 6.1
ENHANCED JIFFY CORN MUFFINS
I've used the box mix for years but really longed for a more moist muffin (but not as wet as spoon bread). Last night I added in some sour cream and some honey to the box mix, and then just threw in fresh corn kernels from a lone leftover ear and leftover chipotle pepper I had from a previous recipe -- and it came out moist and sweet and tasty! You can add your own "enhancements", like diced red bell pepper or bacon, etc.
Provided by Gina Farina
Categories Quick Breads
Time 30m
Yield 8 muffins, 6-8 serving(s)
Number Of Ingredients 7
Steps:
- Mix all ingredients well. Use either cupcake paper cups or a greased muffin pan. Bake according to box instructions, erring on the short side of baking time in order to control how moist you want the muffins.
Nutrition Facts : Calories 251.4, Fat 8.4, SaturatedFat 3, Cholesterol 38.7, Sodium 356.4, Carbohydrate 39.7, Fiber 3.6, Sugar 11.6, Protein 5.7
MINI CORN MUFFINS WITH SPICY CHEDDAR FILLING
I'm an Iowa gardener and I like to feature sweet corn in my recipes. These cute, easy-to-eat bites are a fun change from the usual appetizers. -Margaret Blair, Lorimor, Iowa
Provided by Taste of Home
Categories Appetizers
Time 55m
Yield 4 dozen.
Number Of Ingredients 15
Steps:
- Preheat oven to 400°. In a large bowl, whisk the first 5 ingredients. In another bowl, whisk egg, milk and oil until blended. Add to flour mixture; stir just until moistened. Fold in corn., Fill greased mini muffin cups three-fourths full. Bake 15-18 minutes or until a toothpick inserted in center comes out clean. Cool 5 minutes before removing from pans to wire racks. Reduce oven setting to 350°., Meanwhile, in a large bowl, combine filling ingredients. Using a small melon baller, scoop out the center of each muffin; spoon a rounded teaspoon of filling into the center. Bake 10-12 minutes or until cheese is melted.
Nutrition Facts : Calories 67 calories, Fat 3g fat (1g saturated fat), Cholesterol 9mg cholesterol, Sodium 100mg sodium, Carbohydrate 8g carbohydrate (1g sugars, Fiber 0 fiber), Protein 2g protein.
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