PILLSBURY CORN MUFFINS RECIPES

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JALAPEÑO JACK CORN MUFFINS RECIPE - PILLSBURY.COM



Jalapeño Jack Corn Muffins Recipe - Pillsbury.com image

Bake these savory muffins made with cornmeal and jalapeño cheese – a delicious bread recipe.

Provided by Pillsbury Kitchens

Total Time 8 hours 30 minutes

Prep Time 30 minutes

Yield 12

Number Of Ingredients 11

3/4 cup milk
1/2 cup buttermilk
2 tablespoons margarine or butter, melted
1 egg
1 1/2 cups all-purpose flour
1/2 cup yellow cornmeal
1 tablespoon sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3 oz jalapeño Monterey Jack cheese, cut into 12 (3/4-inch) cubes

Steps:

  • Heat oven to 425°F. Spray 12 regular-size muffin cups with cooking spray, or line with paper baking cups and spray paper cups.
  • In medium bowl, mix milk, buttermilk, margarine and egg; blend well.
  • In large bowl, mix flour, cornmeal, sugar, baking powder, baking soda and salt.
  • Push dry ingredients aside to form well in center. Add milk mixture; stir just until dry ingredients are moistened. Spoon batter evenly into muffin cups, filling each 2/3 to 3/4 full. Press 1 cheese cube into center of each.
  • Bake 10 to 15 minutes or until golden brown and firm to the touch. Immediately remove muffins from pan. Cool slightly. Serve warm.

Nutrition Facts : Calories 140 , CarbohydrateContent 20 g, CholesterolContent 30 mg, FatContent 1 , FiberContent 0 g, ProteinContent 5 g, SaturatedFatContent 3 g, ServingSize 1 Muffin, SodiumContent 320 mg, SugarContent 3 g, TransFatContent 0 g

MEXICALI CORN MUFFINS RECIPE - PILLSBURY.COM



Mexicali Corn Muffins Recipe - Pillsbury.com image

Enjoy these Mexicali corn muffins - that are baked in just 35 minutes!

Provided by Pillsbury Kitchens

Total Time 35 minutes

Prep Time 10 minutes

Yield 12

Number Of Ingredients 10

1 1/4 cups all-purpose flour
3/4 cup cornmeal
2 tablespoons sugar
4 teaspoons baking powder
1/2 teaspoon salt
3/4 cup milk
1/4 cup sour cream
1/4 cup oil
1 egg
1 (4-oz.) can chopped green chiles, drained

Steps:

  • Heat oven to 400°F. Line 12 muffin cups with paper baking cups or grease. In large bowl, combine flour, cornmeal, sugar, baking powder and salt; mix well.
  • In medium bowl, combine milk, sour cream, oil, egg and chiles; beat well. Add to flour mixture; stir just until dry ingredients are moistened. Fill paper-lined muffin cups 2/3 full.
  • Bake at 400°F. for 18 to 22 minutes or until toothpick inserted in center comes out clean. Immediately remove from pan. Serve warm.

Nutrition Facts : Calories 160 , CholesterolContent 20 mg, FatContent 1 , FiberContent 1 g, SaturatedFatContent 2 g, ServingSize 1 Muffin, SodiumContent 270 mg

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