Best Pepperoni Cheddar Corn Muffins In A Jiffy Recipes

Pepperoni & Cheddar Corn Muffins in a

Provided by januarybride

Categories Breads

Time 20m

Yield 1 muffin, 8-10 serving(s)

Number Of Ingredients 6

1 (8 1/2 ounce) box Jiffy corn muffin mix
1 egg
1/3 cup milk
1/2 teaspoon ground cumin
1/2 cup grated sharp cheddar cheese
1/4 cup sliced pepperoni, finely chopped

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 image

Provided by AustinMama

Time 27m

Yield 12 muffins, 12 serving(s)

Number Of Ingredients 9

1 cup unbleached flour
1 cup cornmeal (I like to use coarser polenta)
1 tablespoon baking powder
1/2 teaspoon salt
1/4 cup sugar
1 large egg
1 cup milk
4 tablespoons unsalted butter, melted
1 1/4 cups grated sharp cheddar cheese

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.