Best 2 Mini Pepper Corn Muffins Recipes

Mini pepper corn muffins are a delightful treat that can be enjoyed for breakfast, lunch, or as a snack. These bite-sized muffins are packed with flavor and can be made in a variety of ways to suit your taste. Whether you prefer sweet or savory, there is a mini pepper corn muffin recipe out there for you. From classic cornbread muffins to zesty jalapeño corn muffins, these tasty treats are sure to please everyone. Let's dive into some of the best recipes for mini pepper corn muffins and explore the delicious possibilities they offer!

Here are our top 2 tried and tested recipes!

MINI PEPPER CORN MUFFINS

Mini Pepper Corn Muffins image

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

Ingredients

2 tablespoons each diced sweet red and green pepper
1-1/2 teaspoons olive oil
1/2 cup plus 2 tablespoons cornmeal
6 tablespoons all-purpose flour
1-1/2 teaspoons sugar
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1 egg
1/2 cup buttermilk
3 tablespoons butter, melted

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

Mini Pepper Corn Muffins image

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

Ingredients

2 tablespoons sweet red peppers, diced
2 tablespoons green peppers, diced
1 1/2 teaspoons olive oil
1/2 cup cornmeal, plus
2 tablespoons cornmeal
6 tablespoons flour
1 1/2 teaspoons sugar
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1 egg
1/2 cup buttermilk
3 tablespoons butter, melted

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:

Choose ripe mini peppers: Look for mini peppers that are firm and brightly colored. Avoid mini peppers that are bruised or have soft spots.
Roast the mini peppers before using: Roasting the mini peppers intensifies their flavor and makes them more tender. To roast the mini peppers, preheat your oven to 400 degrees Fahrenheit. Toss the mini peppers with olive oil and salt. Spread the mini peppers in a single layer on a baking sheet. Roast the mini peppers for 15-20 minutes, or until they are tender and slightly charred.
Use a variety of cheeses: This recipe uses a combination of cream cheese, cheddar cheese, and Parmesan cheese. You can use any type of cheese that you like, but be sure to use a cheese that melts well.
Add your favorite herbs and spices: This recipe uses a simple combination of garlic powder, onion powder, and paprika. You can add any other herbs and spices that you like. Some good options include basil, oregano, thyme, rosemary, and cayenne pepper.
Serve the mini pepper corn muffins warm: These muffins are best served warm, when the cheese is melted and gooey. You can reheat the muffins in the microwave or oven if you need to.

Conclusion:

These mini pepper corn muffins are a delicious and easy-to-make appetizer or snack. They are perfect for parties and potlucks, and they are also a great way to use up leftover mini peppers. With a few simple tips, you can make these muffins even more delicious. So next time you have a craving for something cheesy and flavorful, give these mini pepper corn muffins a try!

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