Best Sweet Corn Mini Muffins Recipes

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SWEET CORN MINI MUFFINS



Sweet Corn Mini Muffins image

Needing a "kicked up" recipe for a Chili Dinner for a bunch of students at the University of Wisconsin Odyssey class, I dug this recipe out of my "clippings to some day try". Very tasty and a little on the sweet side! This recipe is adapted from The All-American Cookbook of the ICS (International Chili Society). The original recipe comes from Cathy and Doug Wilkey, ICS World Champions (1993 & 2005).

Provided by MadCity Dale

Categories     Lunch/Snacks

Time 1h30m

Yield 72 mini muffins, 30 serving(s)

Number Of Ingredients 12

1 lb butter, room temperature
2 cups sugar
8 large eggs
3 red jalapenos, diced
8 ounces cheddar cheese, shredded
8 ounces mozzarella cheese, shredded
1 quart kernel corn, drained
2 cups flour
2 cups yellow cornmeal
3 tablespoons baking powder
1 teaspoon salt
Pam cooking spray, baking with flour spray

Steps:

  • Preheat oven to 350 degrees.
  • Cream butter and sugar together, then add eggs one at a time, mixing thoroughly after each egg.
  • Stir in jalapenos, corn and cheeses. Mix well.
  • Blend dry ingredients in a bowl flour, cornmeal, baking powder and salt. Add dry ingredients mixture to butter/sugar mixture, mix well and refrigerate for 10 minutes. Spray metal mini-muffin pans well with baking non stick spray(baking/flour). Fill muffin 3/4ths full.
  • Put into preheated oven @ 300 degrees. Bake for 1 hour.
  • Remove and place on stove top for 15 minutes. Knock out onto a towel.
  • Garnish with fine diced cilantro. Serve with chips.

MINI SWEET CORN MUFFINS



MINI SWEET CORN MUFFINS image

Number Of Ingredients 10

1 cup flour
1 cup cornmeal
1/4 cup sugar
1 1/2 tsp baking powder
1/4 tsp baking soda
1 cup buttermilk
1/2 tsp salt
1 large egg
1/4 cup oil
1/2 cup corn kernals

Steps:

  • Heat oven to 375, spray a muffin tin with olive oil fill muffin cups about 3/4th full Bake about 12-15 minutes. Cool on a wire rack

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