Best 6 Corn Muffins In Poblano Cups Recipes
Indulge in a culinary escapade with our tantalizing Corn Muffins in Poblano Cups, an exceptional dish that harmonizes the sweetness of corn with the smoky warmth of poblano peppers, crafting a symphony of flavors that will captivate your taste buds. These individual cups of delight are not only visually appealing but also bursting with wholesome goodness. But our culinary journey doesn't stop there; discover a treasure trove of delectable recipes that will tantalize your palate and elevate your culinary skills. From the classic flavors of Cheddar Bacon Muffins to the indulgent decadence of Chocolate Chunk Muffins, each recipe is a testament to the versatility of muffin artistry. Embark on a baking expedition that promises satisfaction with every bite, exploring a world of flavors that will transform your kitchen into a haven of culinary delight.
Let's cook with our recipes!
CORN MUFFINS IN POBLANO CUPS
Make and share this Corn Muffins in Poblano Cups recipe from Food.com.
Provided by Sharon123
Categories Quick Breads
Time 35m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 400 degrees F.
- Coat a large baking sheet with cooking spray.
- Prepare corn muffin mix according to package directions, adding cheese, pimentos and cilantro when you add other ingredients.
- Arrange poblano pepper halves on prepared baking sheet and fill each pepper with an equal amount of corn muffin mix.
- Bake 18 to 20 minutes, until a wooden pick inserted in 1 muffin comes out clean. Serve and enjoy!
- For Vegetarian do not use Jiffy corn mix. It contains Lard [animal fat].
Nutrition Facts : Calories 233.4, Fat 8.8, SaturatedFat 3.3, Cholesterol 12.2, Sodium 855.5, Carbohydrate 33.6, Fiber 6.2, Sugar 7.2, Protein 7
CHICKEN BREASTS WITH GLAZED PEACHES AND FENNEL AND CORN MUFFINS IN POBLANO CUPS
Provided by Robin Miller : Food Network
Categories main-dish
Time 45m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Preheat oven to 400 degrees F. Coat a large baking sheet with cooking spray.
- Prepare corn muffin mix according to package directions, adding cheese, pimentos and cilantro when you add other ingredients. Arrange poblano pepper halves on prepared baking sheet and fill each pepper with an equal amount of corn muffin mix.
- Bake 18 to 20 minutes, until a wooden pick inserted in 1 muffin comes out clean.
- Meanwhile, heat oil in a large skillet over medium-high heat. Add onion and fennel and saute 3 to 5 minutes, until soft. Add chicken, peaches and rosemary and bring to a simmer. Cook for 5 minutes, until chicken is heated through and sauce thickens.
- Serve chicken with poblano corn muffins on the side.
CORN MUFFINS
Tried these out during Thanksgiving. They were a big hit!
Provided by Anne O. Nymous
Categories Bread Quick Bread Recipes Muffin Recipes Corn Muffin Recipes
Time 40m
Yield 12
Number Of Ingredients 8
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Grease 12 muffin cups.
- Mix flour, cornmeal, sugar, baking powder, and salt in a large bowl. Add buttermilk, butter, and egg; mix well. Spoon the batter into the prepared muffin cups.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 12 to 15 minutes. Cool in the pans 10 to 15 minutes before removing from pan to cool completely on a wire rack.
Nutrition Facts : Calories 194.9 calories, Carbohydrate 26.6 g, Cholesterol 36.7 mg, Fat 8.6 g, Fiber 0.7 g, Protein 3.2 g, SaturatedFat 5.1 g, Sodium 357.8 mg, Sugar 9.6 g
DELUXE CORN MUFFINS
These tender corn muffins are the cream of the crop! Tender and moist, the muffins get a pleasing hint of sweetness from the easy homemade honey butter. -Angela Lively Baxter, Tennessee
Provided by Taste of Home
Time 35m
Yield 1 dozen (1/2 cup butter).
Number Of Ingredients 14
Steps:
- In a large bowl, combine the first six ingredients. In another bowl, combine the egg, egg yolk, buttermilk and oil. Stir into dry ingredients just until moistened. Fold in corn., Fill greased muffin cups three-fourths full. Bake at 400° for 18-23 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pan to a wire rack. , In a small bowl, beat butter and honey until blended. Serve with muffins.
Nutrition Facts :
PLANTAIN CORN MUFFINS
This is a recipe I came up with when I needed to use the last two over-ripe plantains in my fruit bowl.
Provided by Pixelsicle
Categories Bread Quick Bread Recipes Muffin Recipes Corn Muffin Recipes
Time 40m
Yield 16
Number Of Ingredients 10
Steps:
- Preheat an oven to 350 degrees F (175 degrees C). Grease 16 muffin cups or line with paper muffin liners.
- Stir the flour, sugar, cornmeal, baking powder, and salt together in a bowl. Whisk the milk, plantains, eggs, oil, and butter together in a separate bowl. Mix the flour mixture into the milk mixture until just combined; do not over mix. Allow the mixture sit at room temperature for 10 to 15 minutes. Pour into prepared muffin cups to about 2/3 full.
- Bake in the preheated oven until golden and the tops spring back when lightly pressed, 15 to 18 minutes.
Nutrition Facts : Calories 178.6 calories, Carbohydrate 24.6 g, Cholesterol 30.2 mg, Fat 7.9 g, Fiber 0.7 g, Protein 3 g, SaturatedFat 2.4 g, Sodium 166.9 mg, Sugar 10.6 g
BASIC CORN MUFFINS
A simple but delicious muffin recipe that can easily be dressed up by adding jalapenos, honey or anything else.
Provided by Doug Matthews
Categories Bread Quick Bread Recipes Muffin Recipes Corn Muffin Recipes
Time 30m
Yield 12
Number Of Ingredients 8
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.
Nutrition Facts : Calories 154 calories, Carbohydrate 22.5 g, Cholesterol 17.1 mg, Fat 5.9 g, Fiber 1 g, Protein 3.1 g, SaturatedFat 0.8 g, Sodium 196.1 mg, Sugar 6.6 g
Tips:
- For the corn muffins, use fresh or frozen corn kernels. If using frozen, thaw them before using.
- To make the poblano cups, use poblano peppers that are firm and have no blemishes. Roast the peppers until they are charred and blistered.
- To make the cornbread filling, use a mix of cornmeal, flour, baking powder, baking soda, sugar, and salt. Add milk, eggs, and melted butter to the dry ingredients and mix until just combined.
- To assemble the corn muffins in poblano cups, place a poblano pepper cup in each muffin tin. Fill each cup with cornbread filling and bake until the muffins are golden brown and a toothpick inserted into the center comes out clean.
- Serve the corn muffins in poblano cups warm or at room temperature. Top with sour cream, salsa, or guacamole.
Conclusion:
Corn muffins in poblano cups are a delicious and easy-to-make appetizer or side dish. The combination of sweet cornbread and savory poblano peppers is a perfect match. These muffins are also gluten-free and can be made ahead of time, making them a great option for parties or potlucks.
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