Spicy Cornbread Mini-Muffins

These are perfect for making 3 dozen mini muffins to take to a potluck. Basting the muffin tin with melted butter and dusting with cornmeal are an essential step to getting a marvelous crispy exterior to the muffins. To add more kick, do not seed the jalapenos and add an extra one.

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Crab-Stuffed Corn Muffins

These muffins remind me of a New England crab or lobster roll, where they simply pile warm, buttery seafood on those toasted rolls. These would make a great game day party snack.

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BBQ Pork-Stuffed Corn Muffins

          

This new American classic-part Chinese pork bun, part corn dog-looked good, tasted great, and felt oh-so-right in my hand. Not only did the warm muffin feel good, but also I was eating cornbread with barbecue pork and my fingers were absolutely spotless!

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Easy, Speedy Corn Muffins

     

This is a very moist, made-in-minutes corn muffin with a hint of sweetness. The batter can also be baked in a 13×9 pan for approximately 40 minutes to make corn bread.

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Vegan Agave Cornbread Muffins

This vegan cornbread is made with whole-wheat flour and sweetened with agave syrup. It got votes as being better than traditional cornbread muffins by my anti-vegan roommates! They can also be made macrobiotic if you substitute the agave with maple syrup.

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