Best 2 Mini Pepper Corn Muffins Recipes
Indulge in a delightful culinary journey with our versatile mini pepper corn muffins, a true symphony of flavors that cater to every palate. These bite-sized treats are not just visually appealing but also pack a punch of taste. Dive into the savory goodness of our classic corn muffin recipe, elevated with the vibrant crunch of bell peppers and the subtle warmth of peppercorns. For those seeking a vegan alternative, our plant-based version offers a guilt-free indulgence without compromising on taste. Craving something sweet? Look no further than our irresistible blueberry corn muffins, bursting with juicy blueberries and a hint of cinnamon. And for a gluten-free delight, our almond flour corn muffins provide a delectable option that caters to dietary restrictions. Each recipe is a culinary masterpiece, promising a delightful experience with every bite.
Check out the recipes below so you can choose the best recipe for yourself!
MINI PEPPER CORN MUFFINS
Mini Pepper Corn Muffins, from Lucy Fouts of Jacksonville, Texas, make a cute accompaniment to almost any meal. These golden bite-size gems are enhanced by flecks of red and green pepper.
Provided by Taste of Home
Time 20m
Yield about 2 dozen.
Number Of Ingredients 11
Steps:
- In a small skillet, saute peppers in oil for 5 minutes or until tender; cool slightly. In a bowl, combine the cornmeal, flour, sugar, baking powder, baking soda and salt. In a small bowl, whisk the egg, buttermilk, butter and peppers until blended. Stir into dry ingredients just until moistened., Fill paper-lined miniature muffin cups three-fourths full. Bake at 425° for 6-9 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks.
Nutrition Facts : Calories 117 calories, Fat 6g fat (3g saturated fat), Cholesterol 39mg cholesterol, Sodium 206mg sodium, Carbohydrate 13g carbohydrate (2g sugars, Fiber 1g fiber), Protein 3g protein.
MINI PEPPER CORN MUFFINS
Make and share this Mini Pepper Corn Muffins recipe from Food.com.
Provided by CookingONTheSide
Categories Quick Breads
Time 19m
Yield 2 dozen, 24 serving(s)
Number Of Ingredients 13
Steps:
- In a small skillet, saute' peppers in oil for 5 minutes or until tender; cool slightly.
- In a bowl, combine the cornmeal, flour, sugar, baking powder, baking soda and salt.
- In a small bowl, whisk the egg, buttermilk, butter and peppers until blended.
- Stir into dry ingredients just until moistened.
- Fill paper-lined miniature muffin cups three-fourths full.
- Bake at 425 degrees for 6-9 minutes or until toothpick comes out clean.
- Cool for 5 minutes before removing from pans to wire racks.
Nutrition Facts : Calories 40.4, Fat 2.1, SaturatedFat 1.1, Cholesterol 12.8, Sodium 64.6, Carbohydrate 4.6, Fiber 0.3, Sugar 0.6, Protein 0.9
Tips:
- Use fresh mini peppers for the best flavor and texture.
- If you don't have buttermilk, you can make your own by adding 1 tablespoon of lemon juice or vinegar to 1 cup of milk and letting it sit for 5 minutes.
- Be sure to grease the muffin cups well to prevent the muffins from sticking.
- Fill the muffin cups only about 2/3 full, as the muffins will rise during baking.
- Bake the muffins until a toothpick inserted into the center comes out clean.
- Let the muffins cool in the pan for a few minutes before transferring them to a wire rack to cool completely.
Conclusion:
These Mini Pepper Corn Muffins are a delicious and easy-to-make snack or side dish. They are perfect for parties, potlucks, or simply enjoying at home. The muffins are also a great way to use up leftover mini peppers. With their slightly sweet and savory flavor, these muffins are sure to be a hit with everyone who tries them. So next time you are looking for a quick and easy snack or side dish, give these Mini Pepper Corn Muffins a try. You won't be disappointed!
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