Best Southwest Style Double Corn Muffins Recipes

DOUBLE-CORN MUFFINS

Steps:

• Heat oven to 400°F. Grease bottoms only of 8 regular-size muffin cups with shortening, or line with paper baking cups.
• In medium bowl, beat milk, oil and egg with spoon. Stir in remaining ingredients except corn just until flour is moistened. Fold in corn. Divide batter evenly among muffin cups (about 3/4 full).
• Bake 18 to 20 minutes or until golden brown. Immediately remove from pan to wire rack. Serve warm or cool.

SOUTHWESTERN CORNBREAD

Steps:

• Preheat the oven to 375 degrees F. Spray a 12-cup muffin tin with nonstick spray and place in the oven while you make the batter.
• In a large bowl, combine the cornmeal, baking powder, sugar, red pepper flakes and salt. Stir to combine. Add the milk, oil and corn and stir until just combined. Stir in the Cheddar, onions and green peppers and stir just until incorporated.
• Carefully remove the hot muffin tin from the oven and ladle the batter into it. Return to the oven and bake until a toothpick comes out clean, about 15 minutes. Let cool 5 minutes. Remove from the muffin tin and serve.

EASY SOUTHWESTERN CORN MUFFINS

Steps:

• Preheat oven to 400ºF.
• Spray insides of muffin tins. (*I used my regular-sized one and got 8 nice-sized muffins.)
• In medium bowl, add corn muffin mix breaking up any large lumps.
• Add rest of ingredients and stir until everything is moistened but batter is still lumpy.
• Let rest 5 minutes.
• Use your 1/3 measuring cup as a scoop, and fill muffin tin cups 2/3 - 3/4 full.
• Pop into the oven and bake 15 - 20 minutes until golden and done inside. *My size (and oven) took 19 minutes.
• Let rest about 5 minutes or so. Then run a knife around edges and remove muffins to a baking rack to cool. Serve with butter and/or honey if desired. Store in airtight container.
• Great for breakfast or a snack, with a meal, or use for sliders!

SOUTHWESTERN CORN MUFFINS

Steps:

• Lightly grease or line 8 muffin cups with paper baking cups. Set aside. Prepare corn muffin mix as directed on package. Stir chiles and chili powder into batter.
• Spoon batter into prepared muffins cups, filling each cup two-thirds full. Half-fill empty muffin cups with water.
• Bake as directed on package. Serve warm.

BASIC CORN MUFFINS

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Grease muffin pan or line with paper muffin liners.
• In a large bowl, mix together corn meal, flour, sugar, baking powder and salt. Add egg, oil and milk; stir gently to combine. Spoon batter into prepared muffin cups.
• Bake at 400 degrees F (200 degrees C) for 15 to 20 minutes, or until a toothpick inserted into a muffin comes out clean.

SOUTHWEST CORNBREAD

Steps:

• Heat oven to 400ºF.
• Mix first 4 ingredients in large bowl until well blended. Add remaining ingredients; mix just until moistened.
• Pour into greased 13x9-inch pan.
• Bake 25 to 30 min. or until golden brown.

SOUTHERN STYLE SWEET CORNBREAD MUFFINS

Steps:

• Heat oven to 425°F Take a muffin pan and using Crisco All-Vegetable Shortening, coat each individual muffin cup with the shortening.
• Mix all ingredients in a large bowl. Stir till moistened and lumpy.
• Pour batter into each cup till the cup is 2/3 full.
• Bake 20 to 25 minutes.

SOUTHWEST-STYLE DOUBLE CORN MUFFINS

Steps:

• Beat egg substitute, milk, and apple juice concentrate together until well-blended. Stir in corn. In another bowl, stir together flour, cornmeal, baking powder, salt, cumin seed, oregano and cilantro. Make well and stir in egg-corn mixture mixing just until batter is blended. Spray nonstick muffin cups with nonstick cooking spray. Fill cups about 1/2 full. Bake 425 @ 15 minutes or until done

MINI SOUTHWESTERN CORN PUP MUFFINS WITH FIESTA DIPPING SAUCE

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Coat two 12 cup muffin tins with nonstick cooking spray or line with paper liners.
• In a large bowl, stir together the cornmeal, flour, sugar, baking powder, salt, chili powder, cumin and garlic powder. Make a well in the center and pour in the milk, egg and oil. Stir until well blended, then gently stir in the cheese. Drop a smal spoonful of the batter into the bottom of each muffin cup. Place a piece of hot dog on top of this batter. Fill cups with enough additional batter to cover the hot dog pieces.
• Bake for 10 to 12 minutes in the preheated oven, or until muffins are lightly browned and spring back when lightly pressed. Cool slightly before removing from the muffin pans. Serve warm with the Fiesta Dipping Sauce.
• To make the Fiesta Dipping Sauce, whisk together the sour cream, mayonnaise and taco seasoning mix until smooth. Serve immediately.