Savory Onion & Red Pepper Cornbread Muffins

Onion and Red Pepper Corn Muffins Recipe

Overview

This delightful recipe for Onion and Red Pepper Corn Muffins offers a fresh twist on the classic corn muffin, infusing it with the sweet and savory flavors of onions and red peppers. Ideal for barbecues, picnics, or as a side dish, these muffins are easy to prepare and require just a short baking time. Below is a comprehensive guide to making these scrumptious muffins, complete with ingredients, step-by-step instructions, nutritional information, and some tips for variations and serving suggestions.

Recipe Details

• Cook Time: 20 minutes
• Prep Time: 10 minutes
• Total Time: 30 minutes
• Recipe Category: Quick Breads
• Keywords: Breads, Vegetable, < 30 Mins, Oven, Easy
• Yield: 18 muffins

Ingredients

• 1 medium onion, finely chopped
• 1 medium red bell pepper, finely chopped
• 2 tablespoons butter (for sautéing the vegetables)
• 1 ½ cups milk
• 4 tablespoons melted butter
• 2 large eggs
• 1 ½ cups yellow cornmeal
• 1 cup unbleached all-purpose flour
• 1 tablespoon sugar
• 1/3 cup baking powder
• 1 teaspoon salt

Nutritional Information (Per Muffin)

• Calories: 136.2 kcal
• Fat Content: 5.6 g
• Saturated Fat Content: 3.1 g
• Cholesterol Content: 36.5 mg
• Sodium Content: 238.7 mg
• Carbohydrate Content: 19 g
• Fiber Content: 1.1 g
• Sugar Content: 4.4 g
• Protein Content: 3.1 g

Instructions

1. Preheat Oven: Set your oven to 400°F (200°C) to ensure it’s ready for baking.

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2. Prepare Muffin Pan: Grease the bottoms only of 18 muffin cups. Each muffin cup should be approximately 2 1/2 inches in diameter and 1 1/2 inches in height. Greasing only the bottoms helps the muffins to rise better.

3. Sauté Vegetables: In a skillet, melt 2 tablespoons of butter over medium heat. Add the finely chopped onion and red bell pepper. Cook for about 2 minutes, stirring occasionally, until the vegetables are softened. Remove from heat and set aside.

4. Mix Wet Ingredients: In a large bowl, use a fork to beat together the milk, 4 tablespoons of melted butter, and the eggs until they are well combined.

5. Combine Dry Ingredients: Gradually add the yellow cornmeal, unbleached flour, sugar, baking powder, and salt to the wet mixture. Stir until the flour is just moistened. The batter will be slightly lumpy, which is perfect for this recipe.

6. Incorporate Vegetables: Gently fold the sautéed onion and red bell pepper into the batter until they are evenly distributed.

7. Fill Muffin Cups: Divide the batter evenly among the 18 prepared muffin cups. The batter should almost reach the rim of each cup, as these muffins don’t rise excessively.

8. Bake: Place the muffin pan in the preheated oven and bake for about 20 minutes. The muffins are done when they are a light golden brown color and a toothpick inserted into the center comes out clean.

9. Cool and Serve: Remove the muffins from the oven and let them cool in the pan for a few minutes before transferring them to a wire rack to cool completely. Enjoy them warm or at room temperature.

Tips for Perfect Muffins

1. Ensure Ingredients are at Room Temperature: Allow your milk, eggs, and melted butter to come to room temperature before mixing. This helps the batter mix more smoothly and results in a better texture.

2. Avoid Overmixing: Stir the batter just until the dry ingredients are moistened. Overmixing can result in dense, tough muffins instead of light and fluffy ones.

3. Use Fresh Ingredients: Fresh baking powder is crucial for a good rise. Check the expiration date to ensure it’s still active.

4. Muffin Liners: If you prefer, you can use paper liners in your muffin cups instead of greasing them. This makes cleanup easier and can add a decorative touch.

Variations

1. Cheesy Muffins: Add 1/2 cup of shredded sharp cheddar cheese to the batter for a cheesy variation. This pairs wonderfully with the onions and red peppers.

2. Spicy Kick: For a bit of heat, consider adding 1 finely chopped jalapeño to the sautéed vegetables or a pinch of cayenne pepper to the batter.

3. Whole Grain: Substitute half of the unbleached flour with whole wheat flour to increase the fiber content and add a more complex flavor to the muffins.

4. Herbs: Incorporate fresh herbs like chopped chives, parsley, or cilantro into the batter for an herby twist.

Serving Suggestions

1. As a Side Dish: These muffins make a great side for barbecued meats, soups, and stews. They’re especially good with chili or a hearty vegetable soup.

2. Breakfast: Serve these muffins as part of a breakfast spread alongside scrambled eggs, bacon, and fresh fruit.

3. Picnic: Pack these muffins in your picnic basket along with some cheese, cold cuts, and a crisp salad for a delightful outdoor meal.

4. Snacks: Enjoy a muffin as a mid-afternoon snack with a pat of butter or a drizzle of honey.

Storing and Reheating

• Storing: Keep the muffins in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate them for up to a week.
• Freezing: These muffins freeze well. Place them in a single layer on a baking sheet to freeze them individually. Once frozen, transfer them to a freezer bag. They can be frozen for up to 3 months.
• Reheating: To reheat, thaw frozen muffins at room temperature or warm them in a microwave for 20-30 seconds.

Conclusion

Onion and Red Pepper Corn Muffins offer a delightful blend of savory and slightly sweet flavors, with a tender crumb and a subtle crunch from the cornmeal. This versatile recipe is quick to prepare and bakes to golden perfection, making it an excellent choice for a variety of occasions. Whether you’re serving them at a summer barbecue, adding them to a cozy brunch, or enjoying them as a snack, these muffins are sure to become a favorite in your baking repertoire. Experiment with the variations and enjoy these muffins in new and exciting ways!