36533 healthy jalapeno cornbread muffins Recipes

all-purpose flour, cornmeal, baking powder (18369) or reduced sodium, salt (lesser amount used with double-acting baking powder), eggs, low-fat buttermilk, canola oil, jalapeno pepper, minced, red bell pepper, minced, green bell pepper, minced, shredded) reduced-fat cheddar cheese

flour, cornmeal, brown sugar (or splenda brown blend ), baking powder, salt, baking soda, pepper, egg, sour cream, low-fat milk, canola oil, whole kernel corn, drained, jalapeno pepper (minced , and use 1/2 if less of a kick is wanted), butter, honey

all-purpose flour (i use whole wheat unbleached), yellow cornmeal (i d prefer the indian brand), baking powder, sugar, salt, jumbo eggs, melted unsalted butter, milk, jalapeno, diced and seeded, shredded cheddar cheese or 1/2 cup monterey jack pepper cheese

cornmeal, divided, king arthur unbleached all-purpose flour, sugar, baking powder, salt, cayenne pepper, eggs, lightly beaten, milk, butter, melted, jalapeno peppers, seeded and chopped

jiffy corn muffin mix, eggs, cheddar cheese, grated, jalapeno pepper, chopped, cream or 1 cup half-and-half

corn bread/muffin mix, minced fresh cilantro, grated lime peel, ground cumin, eggs, buttermilk, cream cheese, cubed, jalapeno peppers, seeded and minced, green onions, finely chopped

king arthur unbleached all-purpose flour, cornmeal, brown sugar, baking powder, salt, baking soda, pepper, egg, sour cream, milk, canola oil, whole kernel corn, drained, jalapeno pepper, minced, butter, softened, honey

muffin pans, a special metal baking pan , sometimes referred to as a muffin tin, with 6 or 12 cup-shaped depressions. most often this pan is made from aluminum., muffin cups are, standard muffin cup is about 2 1/2 inches in diameter and holds 1/4 to 1/3 cup batter., giant or texas-size muffin cup is about 3 1/2 inches in diameter and holds 5/8 cup batter., muffin cup is about 1 1/2 to 2 inches in diameter and holds 1/8 cup or 2 tbsp batter., muffin-top cup is about 4 inches in diameter but are only 1/2 inch deep ., substituting a different size muffin cup, substitute another size muffin cup for original size listed in recipe. if substituting a larger size muffin cup the recipe will yield fewer muffins and if using smaller size muffin cup the recipe will yield more muffins. the bake time will be changed also. bake a larger muffin longer than the original time and smaller muffins a shorter time., tips on baking muffins, grease muffin cups by spraying each cup with no stick cooking spray or using a paper towel dipped in shortening to grease each cup., use paper liners in muffin cups for easy clean-up., if muffin cups are filled more than 3/4 full the muffins will have flat, flying saucer tops. if sufficient room is not allowed for muffins to expand before reaching the top of the cup the muffin will flatten on top., if some muffin cups will remain empty during baking , put 2 to 3 tbsp water in the unused muffin cups to keep the pan from warping., if baked muffins stick to the bottom of the muffin cup, place hot muffin pan on a wet towel for about two minutes., source : land o lakes, all about muffins, are you eating muffins or cupcakes, hot breads are always a hit and muffins are 1 of the easiest to make. they are more quickly and easily made than biscuits and no kneading, rolling or cutting is required. they can be a savory, last minute dinner muffin or a sweet delicious breakfast muffin. made using whole-wheat flour, wheat germ, bran, honey, fruits and nuts they can be very nutritious. but like the healthy granola craze which turned into candy bars, muffins also can quickly turn into cupcakes. eating cupcakes for breakfast is your choice, but don tsp tell yourself you are eating healthy breakfast muffins. a recent magazine article revealed some muffins available in new york delicatessens were claimed to be low fat, but actually contained up to 23 g of fat. that s more fat than two egg mcmuffins., what is the difference between muffins and cupcakes, some say cupcakes have frosting. a basic formula for muffins is 2 cups flour, 2-4 tbsp sugar, 2 1/2 tsp baking powder, 1/2 tsp salt, 1 egg, 1/4 cup oil, shortening or butter, 1 cup milk. when the fat, sugar and egg ratio in a recipe reaches double or more than this, you have reached the cake level., other technical difference between muffins and cupcakes, method of cooking is different for muffins and cupcakes. the muffin method is by far the fastest and easiest. flour, sugar, baking powder and salt (all the dry ingredients) are mixed together. this is where the leavening can be uniformly dispersed into the flour. sugar is mixed with the flour to prevent the flour from lumping when combined with the wet ingredients., making and baking muffins, in a large bowl, oil (or melted butter) and egg are beaten together to form an emulsion to disperse the fat more uniformly. then the milk is stirred in. this much mixing can be done ahead and held. the two are combined just before baking., combine, cut and fold liquid into the dry ingredients. mix only to combine. batter will be lumpy but no pockets of dry ingredients should remain. the general rule is only 12 strokes., bake as soon as it s mixed. when filling cups, do not mix batter between scoops. excessive mixing causes loss of leavening., cake method for making muffins, sometimes muffins are made using the cake method , i.e. cream the fat and sugar, add eggs, add the dry ingredients and milk alternately. this is more time consuming but produces a lighter, more tender, cake-like muffin., perfect muffin, perfect muffin has a thin brown crust , a slightly rounded top with a pebbled appearance and a moist, even interior. there should be no peaks, no tunnels which are usually caused by excessive mixing and too much liquid (muffin batter should not be fluid)., more leavening is not better, just because a recipe is in print does not mean that it is in balance. a guide for leavening 2 cups of flour in a recipe is either 2 1/2 tsp double acting baking powder, or 4 tsp fast acting baking powder, or 1/2 tsp soda plus 1 cup buttermilk (for the acid) and 1 1/4 tsp baking powder. excess baking powder and soda taste bitter., here are a few tips for altering muffin recipes, substitute 2 egg whites for 1 egg in the recipe. if these are stiffly beaten and folded in at the end it will produce a lighter muffin with less fat., use non-fat milk instead of whole milk ., use salad oil in place of butter. in place of the fat in the recipe , use 1-fourth of the oil and replace the other three-fourths with fruit puree such as applesauce. jars of baby food fruits provide a quick choice of purees other than apple. adding non-gluten grain products (bran, germ, oatmeal, corn meal) for part of the flour makes a more tender muffin., create your own taste sensations, begin with the basic formula and change 1/2 cup of the flour to corn meal, bran, wheat germ, rye, oatmeal or leftover cooked cereal. add 1/2 to 1 cup chopped apple, dates, prunes, raisins, apricots, figs, blueberries, cranberries, cheese, nuts., make your favorite muffin mixes by measuring the dry ingredients twice (or more ) into two separate bowls. use 1 and package 1 with the list of wet ingredients to be added when mixing at a later date.

cornbread cubes, dried (i use healthy cornbread healthy cornbread), lean italian turkey sausage, casing removed, canola oil, chopped yellow onions or 1 cup white onion, chopped celery, chopped carrot, garlic clove, crushed, dried apricot, coarsely chopped, pitted dried plum, coarsely chopped, dried thyme, dried sage, dried marjoram, fat-free low-sodium chicken broth, minced fresh parsley, salt, ground black pepper, canola oil cooking spray, egg, lightly beaten

self rising cornmeal, eggs, oil (i use olive ), sourcream, corn of cream corn, jalapeno peppers, onion, bellpepper, green onions, cheese

butter, chopped onions, fresh corn kernels, salt plus 3/4 tsp, all-purpose flour, yellow cornmeal, baking powder, cayenne pepper, shredded cheddar, buttermilk, vegetable oil, eggs, minced green jalapeno , seeds and stem removed, minced red jalapeno , seeds and stem removed, honey

unsalted butter, chopped onions, fresh corn kernels, salt, all-purpose flour, yellow cornmeal, baking powder, cayenne pepper, shredded cheddar, buttermilk, vegetable oil, eggs, lightly beaten, minced seeded green jalapenos, minced seeded red jalapenos, honey

rolled oats, sugar, yellow cornmeal, baking powder, kosher salt, baking soda, cayenne pepper, eggs, skim milk, cider vinegar, jalapeno peppers

corn muffin mix, cheddar cheese, grated, corn kernels, pickled jalapenos, minced, oil

all-purpose flour, yellow cornmeal, sugar, baking powder, salt, buttermilk, canola oil or 1/2 cup vegetable oil, eggs, lightly beaten, chopped green chilies, well drained (or 1 fresh jalapenos finely chopped), shredded cheddar cheese, divided

sour cream, shredded cheddar cheese, grated parmesan cheese, jalapeno peppers, finely diced, ground cumin or chili powder, milk, king arthur unbleached self-rising flour, eggs, golden baking onions or french-fried onions, fresh or canned peppers may be used. if you like things really hot , include the seeds. note: the different brands of canned jalapeno peppers vary greatly in intensity of flavor.

buttermilk cornbread -and-muffin mix, shredded pepper jack cheese, divided, jalapeno pepper, seeded and finely chopped, cold butter , cut into pieces, eggs, divided, buttermilk, parchment paper

dried california figs, pitted and roughly chopped, honey, lemon juice, warm water, balsamic vinegar, unsalted butter , for the glaze, kosher salt, freshly ground black pepper, extra-virgin olive oil, onion, finely chopped, chopped rosemary leaves, loose sweet italian sausage, all-purpose flour, cornbread muffins , torn into pieces, or 1/2 loaf cornbread, cubed (about 2 cups), rehydrated dried figs, roughly chopped, salt, pepper, egg, lightly beaten, heavy cream, chicken stock, homemade or store-bought, cornish game hens , 1 to 1 1/2 lb each, unsalted butter, room temperature, kosher salt, freshly ground black pepper