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Sweet Corn Mini Muffins
At a Glance
- Prep
- 10 minutes
- Cook
- 90 minutes
- Total
- 1 hr 30 min
- Yield
- 72.00 mini muffins, serving(s)
Categories
- Appetizer
Cuisine
- Fusion
Cooking Method
- Bake
Difficulty
- Easy
Dietary
- Omnivore
Allergens
- Possible Milk — check ingredient labels
- Possible Eggs — check ingredient labels
Servings & Nutrition
Original recipe serves 72. Current scale: 1x.
Nutrition and servings are approximate based on the ingredient list. Please verify for dietary or medical needs.
This recipe for Sweet Corn Mini Muffins brings together 1 lb butter, room temperature, 2 cups sugar, 8 large eggs in a practical dish for home cooking. It takes about 1 hr 30 min to prepare and cook. It makes approximately 72 servings.
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Ingredients
- 1 lb butter, room temperature
- 2 cups sugar
- 8 large eggs
- 3 red jalapenos, diced
- 8 ounces cheddar cheese, shredded
- 8 ounces mozzarella cheese, shredded
- 1 quart kernel corn, drained
- 2 cups flour
- 2 cups yellow cornmeal
- 3 tablespoons baking powder
- 1 teaspoon salt
- Pam cooking spray, baking with flour spray
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Instructions
Preheat oven to 350 degrees.
Cream butter and sugar together, then add eggs one at a time, mixing thoroughly after each egg.
Stir in jalapenos, corn and cheeses. Mix well.
Blend dry ingredients in a bowl flour, cornmeal, baking powder and salt. Add dry ingredients mixture to butter/sugar mixture, mix well and refrigerate for 10 minutes. Spray metal mini-muffin pans well with baking non stick spray(baking/flour). Fill muffin 3/4ths full.
Put into preheated oven @ 300 degrees. Bake for 1 hour.
Remove and place on stove top for 15 minutes. Knock out onto a towel.
Garnish with fine diced cilantro. Serve with chips.
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