Best 4 Red Pepper Corn Muffins Recipes

SPICY ROASTED RED PEPPER CORN MUFFINS

Steps:

• Preheat oven to 425°F. and butter twelve 1/3-cup muffin tins.
• In a bowl whisk together cornmeal, flour, sugar, baking powder, baking soda, salt, and Cheddar. In a small bowl whisk together buttermilk, egg, butter, and chilies. Add buttermilk mixture to cornmeal mixture, stirring until just combined, and stir in roasted peppers (do not overmix).
• Divide batter evenly among muffin tins and bake in middle of oven 15 to 20 minutes, or until golden and a tester comes out clean.

RED PEPPER CORN MUFFINS

Steps:

• Preheat oven to 400 degrees.
• Generously butter muffin tin -- 12 muffin regular size.
• Whisk together cornmeal, flour, baking powder, baking soda and salt in a large mixing bowl.
• Whisk together eggs, buttermilk and melted butter in a medium bowl.
• Add buttermilk mixture and red peppers to the flour mixture and stir until just combined; do not overmix.
• Place about 1/3 cup mixture into each of 12 muffin cups.
• Bake for 12 minutes or until a toothpick inserted in the middle of a muffin comes out clean.
• Carefully remove muffins from tin to a wire rack to cool.

ONION AND RED PEPPER CORN MUFFINS

Steps:

• Heat oven to 400°F.
• Grease bottoms only of 18 muffin cups (2 1/2inches x 1 1/2 inches in size).
• Cook onions and peppers in butter for 2 minutes, stirring occasionally, until softened.
• In a large bowl, using a fork, beat milk, 4 Tablespoons melted butter and eggs until well combined.
• Stir in cornmeal, flour, sugar, baking powder and salt until flour is moistened.
• (Batter will be slightly lumpy).
• Fold in the peppere and onions.
• Divide batter evenly among the muffin cups (batter will be almost level with rims of muffin cups).
• Bake muffins for about 20 minutes or until light golden brown.

JALAPEñO CORN MUFFINS WITH RED BELL PEPPER

Steps:

• Position rack in center of oven and preheat to 400°F. Spray fourteen 1/3-cup muffin cups with nonstick vegetable oil spray, or line with paper liners. Melt 2 tablespoons butter in heavy small saucepan over medium heat. Add onion and garlic and sauté until onion is tender, about 8 minutes. Add remaining 6 tablespoons butter; stir until melted.
• Combine cornmeal and next 5 ingredients in large bowl. Whisk milk and eggs together in medium bowl; mix into dry ingredients. Add onion-butter mixture, corn, red bell pepper, cilantro and jalapeño and stir until just blended.
• Divide batter among prepared muffin cups. Bake until tester inserted into center of muffins comes out clean, about 20 minutes. Cool muffins slightly on wire rack; serve warm.