Best 3 Mozzarella Stuffed Mini Corn Muffins Recipe By Tasty Recipes
Indulge in a delightful culinary experience with these tantalizing mozzarella-stuffed mini corn muffins, a perfect combination of sweet corn and creamy mozzarella cheese. These bite-sized treats are not only visually appealing but also bursting with flavor, making them ideal for any occasion. Whether you're hosting a party, looking for a quick and easy snack, or simply craving a comforting meal, these mini muffins will surely satisfy your taste buds.
The article features two variations of the recipe: one for traditional corn muffins and the other for gluten-free corn muffins. Both recipes use simple and accessible ingredients, ensuring that you can easily whip up these delicious treats in your own kitchen. With step-by-step instructions and helpful tips, you'll be able to create these mouthwatering muffins effortlessly.
Prepare to be amazed by the classic mozzarella-stuffed corn muffins, which combine the sweetness of corn with the gooey goodness of melted mozzarella cheese. For those seeking a healthier alternative, the gluten-free version offers a delectable treat without compromising taste. Both recipes promise a delightful burst of flavor in every bite.
PIMENTO CHEESE-STUFFED CORN MUFFINS
Freshly baked corn muffins and pimento cheese are hallmarks of the South. But instead of slathering our muffins with the creamy-sharp spread, we decided to stuff them with it. The cheesy center is a welcome surprise.
Provided by Food Network Kitchen
Categories side-dish
Time 55m
Yield 12 muffins
Number Of Ingredients 14
Steps:
- Stir together the Cheddar, cream cheese, pimentos, onion, cayenne, 1/2 teaspoon salt and several grinds of pepper in a mixing bowl until combined and creamy. Divide the cheese mixture into 12 heaping tablespoons and shape into balls. Chill the balls until firm and cold, about 20 minutes.
- Preheat the oven to 375 degrees F. Coat a 12-cup muffin tin with cooking spray.
- Whisk together the cornmeal, flour, sugar, baking powder and 1/2 teaspoon salt in a medium bowl. Whisk together the buttermilk, butter and beaten egg and yolk in another medium bowl. Fold the egg mixture into the cornmeal mixture using a rubber spatula, mixing until a slightly lumpy batter just comes together.
- Fill each prepared muffin tin cup about halfway full with some of the batter. Put a chilled cheese ball in each muffin cup, pushing down slightly so the batter swells up around the cheese. Top evenly with the remaining batter (each cheese ball will be completely covered) and dust lightly with cayenne. Bake until golden, about 15 minutes.
MINI CORN MUFFINS WITH SPICY CHEDDAR FILLING
I'm an Iowa gardener and I like to feature sweet corn in my recipes. These cute, easy-to-eat bites are a fun change from the usual appetizers. -Margaret Blair, Lorimor, Iowa
Provided by Taste of Home
Categories Appetizers
Time 55m
Yield 4 dozen.
Number Of Ingredients 15
Steps:
- Preheat oven to 400°. In a large bowl, whisk the first 5 ingredients. In another bowl, whisk egg, milk and oil until blended. Add to flour mixture; stir just until moistened. Fold in corn., Fill greased mini muffin cups three-fourths full. Bake 15-18 minutes or until a toothpick inserted in center comes out clean. Cool 5 minutes before removing from pans to wire racks. Reduce oven setting to 350°., Meanwhile, in a large bowl, combine filling ingredients. Using a small melon baller, scoop out the center of each muffin; spoon a rounded teaspoon of filling into the center. Bake 10-12 minutes or until cheese is melted.
Nutrition Facts : Calories 67 calories, Fat 3g fat (1g saturated fat), Cholesterol 9mg cholesterol, Sodium 100mg sodium, Carbohydrate 8g carbohydrate (1g sugars, Fiber 0 fiber), Protein 2g protein.
MINI CORN MUFFINS
"When my great-grandson was a teenager, he and his friends could hardly wait for these muffins to come out of the oven. The aroma is heavenly as they bake," writes field editor Ruby Williams of Bogalusa, Louisiana. "I like them because they're not crumbly like some lighter corn muffins."
Provided by Taste of Home
Time 25m
Yield 16 muffins.
Number Of Ingredients 8
Steps:
- In a large bowl, combine the flour, cornmeal, sugar, baking powder and salt. In another bowl, combine the egg substitute, milk and oil; stir into dry ingredients just until moistened., Fill miniature muffin cups coated with cooking spray three-fourths full. Bake at 400° for 10-12 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pans to wire racks. Serve warm.
Nutrition Facts : Calories 58 calories, Fat 2g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 82mg sodium, Carbohydrate 8g carbohydrate, Fiber 0 fiber), Protein 2g protein.
Tips:
- Use fresh corn kernels for the best flavor and texture. If using frozen corn, thaw it completely before using.
- Be sure to drain the corn kernels well before adding them to the batter. This will help prevent the muffins from being too wet.
- Grate the mozzarella cheese fresh for the best results. Pre-shredded cheese can be used, but it will not melt as smoothly.
- Be careful not to overmix the batter. Overmixing can result in tough muffins.
- Fill the muffin cups only about 2/3 full. This will allow the muffins to rise properly.
- Bake the muffins until a toothpick inserted into the center comes out clean. The muffins should be golden brown on top.
- Serve the muffins warm or at room temperature. They can be enjoyed on their own, or with butter, honey, or your favorite jam.
Conclusion:
These Mozzarella Stuffed Mini Corn Muffins are a delicious and easy-to-make snack or side dish. They are perfect for any occasion, from a casual get-together to a backyard barbecue. With their sweet corn flavor and gooey mozzarella cheese center, these muffins are sure to be a hit with everyone who tries them. So next time you are looking for a tasty and satisfying snack, give these Mozzarella Stuffed Mini Corn Muffins a try. You won't be disappointed!
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