CORN DOG Jalapeno Cheddar Cornbread Mini Muffins

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 Oh Boy... Mini Muffins...

But not just any mini muffins.  These are a wonderful cornbread recipe with just a bit of all beef hot Dog stuffed in the center.  Colorful and wonderfully tasty (The cornbread is LOADED with bits of Jalapeno Peppers and Cheddar Cheese), these will remind you of the Corn Dogs of your youth... Just LOTS better.

I was indeed pleasantly surprised at just how good these were.  Adding a ramekin of BBQ Sauce and of Mustard added to the fun.  But really, the taste is top notch.  Making a fun dish for the kids into a terrific tasting dish for the biggins too!

Keep scrolling down for this easy to follow recipe...

But first...

I have lots of recipes on this blog for mini muffins.  Sweet, Chocolate Chip, Savory, Cheddar Garlic, Traditional lemon poppyseed to well... Corn dogs.  I have a recommendation to make if you become fascinated with the idea of bite size treats for yourself and to give away.  All of my recipes make 48 muffins.  Just the right amount for a serving or two for a family or a Big Family get together pot luck or enough for you to enjoy and to give a couple dozen away.  Wilton makes a perfect pan for any of these muffins.  No need for paper liners, the pan is non stick (although I always spray with non stick spray anyway).  Just the right size for your oven (only have to bake once).  and a heavy feel to the pan for even baking.  Could not recommend this more.  One of those kitchen gadgets that is worth every penny!



No one is paying me for this ad, I just really like the product and use mine often!

 OK... Here's what I did...

CORN DOG
Jalapeno Cheddar
Cornbread
Mini Muffins
Jiffy Mix Upgrade

Ingredients

• 2 Boxes Jiffy Mix Cornbread mix
• 2 Eggs, whipped
• 1 Cup Sour Cream
• 4 Jalapeno Peppers, seeds and white membrane removed, minced
• 2 Cups Finely Shredded Sharp Cheddar Cheese
• Non-Stick Spray
• 10 "Bun Size" All Beef Hot Dogs cut into 1 inch pieces

Cooking Directions

1. Preheat oven to 400 degrees.
2. Prepare a large Mini Muffin pan (makes 48 Mini Muffins) with non stick spray
3. In a large bowl, combine the Jiffy Mix, Eggs, Sour Cream and Jalapenos Plus the Cheddar Cheese
4. Add 2 TBS of batter into each of the Mini Muffin slots.  Stand q piece of hot dog in the center of each muffin.  
5. Bake 20 minutes until the top starts to brown.
6. Serve Warm ... and ENJOY!

Lemon Poppy Seed Mini Muffins

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 OH BOY... Mini Muffins!

But not just any mini muffins, these have such a rick full flavor of LEMONS combined with the Earthy savory flavor of Poppy Seed.

They have a wonderful presentation look.  Not only the speckles of poppy Seed but also the mild lemon yellow color.

BUT ALSO...

The hints of deeper lemon yellow color from a sprinkling of lemon sugar.  The lemon sugar is the key to these muffins, on a couple of levels.  Lemon sugar is very simple to make, but will turn a simple muffin into a star of Pow Zap Zing extra flavor.

I did a separate post on DIY Lemon Sugar.  Just follow the Blue Letter links to see the details.  But really, there are only 2 ingredients, Lemon Zest and sugar.  The trick is to ise your fingers and rub the zest (with the oils) into the sugar.  There is far more lemon flavor in the zest than there is in the juice.  Just keep rubbing until the zest and sugar combine into a sandy texture.

Once you have your lemon sugar, just follow the simple recipe.  Lemon sugar is baked into the muffins and then a sprinkle of extra flavor of additional lemon sugar is added to the tops just as they come out of the oven.

Lemony Sweet and Lemony Delicious!

ENJOY Indeed!

 OK... Here's what I did...

Lemon-Poppy Seed
 Mini Muffins

Ingredients

• For the Lemon Sugar -
  Zest from 3 Lemons (Also juice the lemons, you will use the juice later)
• 1-1/2 Cup Sugar
• 3/4 Cup (1-1/2 Stick) Butter, softened to room temperature
• 3/4 Cup Lemon Sugar
• 3 Large Eggs, slightly beaten
• 2 Cups Flour
• 2 tsp Baking Powder
• 1 tsp Baking Soda
• 4 TBS Poppy Seeds
• 3/4 Cup Buttermilk
• 1/4 Cup Lemon Juice
• 1 tsp Vanilla
• Use remaining lemon sugar to sprinkle on top of each muffin

Cooking Directions

1. Prepare a 48 mini muffin size  pan with non-stick spray.  Preheat the oven to 350 degrees
2. First, make the Lemon Sugar
   Zest 3 Lemons, mix with 1-1/2 Cup Sugar.  Using your fingers, rub the zest into the sugar until the oils have combined the sugar and the zest.  Will be the texture of sand.  Juice the lemons, saving the juice on a separate bowl.
3. In bowl of a stand mixer, cream together the butter and the Lemon Sugar.  use the whisk and cream for about 5 minutes.
4. Meanwhile, In a large bowl, combine the dry ingredients, Flour, Baking Powder, Baking Soda, and Poppy Seeds
5. Back to the stand mixer, add the eggs.  Then hand whisk in the remaining wet ingredients, Buttermilk, Lemon Juice and Vanilla.
6. Mix the wet ingredients into the bowl with the dry stir to evenly mix.  But only mi until just combined.  Do not over mix.
7. Add the batter into the muffin pan, filling to the top of each cavity. 
8. Bake 25 minutes until the tops just starts to brown.  Remove from the oven.  While still HOT, sprinkle a bit of additional Lemon Sugar on the tops of each Muffin.
9. Let the muffins rest in the pan for another 5 minutes.  Remove from the pan and allow to cool,
10. Serve Warm.  Store in an airtight container.
    ... and ENJOY!

Zucchini Mini Muffins WORLDS BEST with Peach Jam and Dried Bing Cherries

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OH BOY - Mini Muffins!

But not just any Mini Muffins, these are uniquely almost healthy.  LOADED with fresh grated zucchini.  It's that time of year when friends and neighbors with big gardens are offering free veggies, or your farmer's market is packed with seasonal bounty.  Of course zucchini is one of those veggies that always seem to be fresh and available year round.

Great excuses for making these wonderful muffins!

I'll give you a little secret about most Zucchini muffins... They are mostly tasteless.  Many recipes have a standard batter recipe with zucchini added.  Batter has little flavor, zucchini, while colorful and healthy has little flavor, so most zucchini muffin recipes have... You guessed it, little flavor.

This recipe however uses Peach Jam as a key ingredient to add flavor (and helps make for a very moist and tender muffin).  BUT Also, just to add even more tiny bursts of flavor,   I've added tart and tangy Dried Bing Cherries.  So, hints of savory from the vegetable, hints of sweet from the Peach Jam and hints of tart and tangy from the Cherries.

So, you betcha, Sweet Savory, Tart and Tangy and DELICIOUS! ... Yeap, World's Best Zucchini Mini Muffins!

ENJOY Indeed!

 OK... Here's what I did...

Loaded Cheddar Cheese Mini Muffins

Ingredients

• 2-1/4 Cups Flour
• 1/2 Cup Sugar
• 3 tsp Baking Powder
• 1 tsp Baking Soda
• 1 tsp Salt
• 1 tsp Cinnamon
• 2 Large Eggs
• 1/2 Cup Olive Oil
• 1/2 Cup Peach Jam
• 1 tsp Vanilla
• 2 Zucchini (Small size, firm), Shredded and VERY IMPORTANT, Squeeze shavings to remove as much water from the pulp as possible.
• 1 Cup Dried Bing Cherries, Diced 
• Non-Stick Spray

Cooking Directions

1. Prepare a 48 mini muffin size  pan with non-stick spray.  Preheat the oven to 350 degrees
2. In a large bowl, combine the dry ingredients, Flour, Sugar, Baking Powder, Baking Soda, Salt and Cinnamon
3. In a different mixing bowl, whisk together the wet ingredients, Eggs, Olive Oil, Peach Jam and Vanilla.
4. Freshly Grate the Zucchinis, including the bright green skin.  VERY IMPORTANT, work in batches, take a small handful of the grated zucchini and squeeze the water out of the pulp.  Repeat until all gratings have been squeezed.  Place on a paper towel and [press one more time to get as much liquid as possible out of the mass.
5. Mix the wet ingredients into the bowl with the dry and fold in the zucchini to thoroughly combine.  Add the Bing Cherries  and stir to evenly mix.
6. Add the batter into the muffin pan, filling to the top of each cavity. 
7. Bake 25 minutes until the tops just starts to brown.  Remove from the oven but let the muffins rest in the pan for another 5 minutes.  Remove from the pan and allow to cool,
8. Serve Warm.  Store in an airtight container.
   ... and ENJOY!

Chocolate Chip LOADED Mini-Muffins

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 Oh Boy - mini Muffins!

But not just any Mini Muffins, these are beautiful LOADED muffins with tiny Chocolate Chips (to match the size of the tiny muffins) spread through out the sweet creamy muffin...  Like the best parts of a soft chewy chocolate chip cookie!

This is a buttermilk recipe meaning the batter turns into just about the most moist and tender muffin you can imagine.  Soft and chewy, sweet and Chocolaty delicious!

I make these when i have little kids visiting.

Great for breakfast (they never turn 'em down), great as a snack and great to grab and go after school between lessens.

Love the easy to follow recipe and love the look and best of all, the flavor...

Enjoy!!!

 OK... Here's what I did...

Loaded Cheddar Cheese Mini Muffins

Ingredients

• 3/4 Cup (1-1/2 Sticks) Butter, Melted
• 1-1/4 Cup Buttermilk
• 3 Large Eggs
• 1 tsp Vanilla
• 3 Cups Flour
• 1-1/4 Cup Sugar
• 2 tsp Baking Powder
• 1 tsp Baking Soda
• 1 tsp Salt
• 3 Cups (18 Ounces) Mini Chocolate Chips
• Non-Stick Spray

Cooking Directions

1. Prepare a 48 mini muffin size  pan with non-stick spray.  Preheat the oven to 350 degrees
2. In a large bowl, combine the dry ingredients, Flour, Sugar, Baking Powder, Baking Soda and Salt
3. In a small mixing bowl, whisk together the wet ingredients, Vanilla, Eggs Butter and Buttermilk.
4. Mix the wet ingredients into the bowl with the dry and fold to thoroughly combine.  Add the Chocolate Chips and stir to evenly mix.
5. Pour the batter into the muffin pan, filling to the top of each cavity. 
6. Bake 25 minutes until the tops just starts to brown.  Remove from the oven but let the muffins rest in the pan for another 5 minutes.  Remove from the pan and allow to cool,
7. Serve Warm.  Store in an airtight container.
   ... and ENJOY!

Loaded Cheddar Cheese Mini Muffins with Garlic and Sesame

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 OH BOY Mini Muffins!

But not just any muffins, these savory little gems are about my favorite of the "specialty" muffins.  Perfect for  breakfast, perfect to make a big batch for when you have overnight company.  Personally, my very favorite is to make a batch when I have a road trip.  Driving cross country, I'll pop one of these in my mouth and save a visit to the frozen burrito aisle of the gas station...

But I digress...

I think the real delight in these are the unexpected flavors of the topping... I use what I call, Sodom and Gomorrah salt substitute.  Equal parts of white and black sesame seeds (feel free to use only one color, but I like the presentation of the black and white), Garlic Flakes and some specialty coarse grain Sea Salt.  A little sprinkling on top as the muffins bake and you have such a delight as you eat.

Cheesy, a little bit Spicy, A surprising hit of extra Garlic and Earthy Sesame.  Salt adds the seasoning and indeed you have a truly LOADED Mini Muffin!

Enjoy indeed!

 OK... Here's what I did...

Loaded Cheddar Cheese Mini Muffins

Ingredients

• 3 Cups Flour
• 2 Cups Shredded Cheddar Cheese
• 1/4 Cup Sugar
• 2 TBS Baking Powder
• 1 tsp Salt
• 1 tsp Chili Powder
• 1 TBS Garlic Powder
• 2 Large Eggs
• 1/4 Cup Olive Oil
• 1 Cup Whole Milk
• 1 TBS Black Sesame Seeds
• 1 TBS White Sesame Seeds
• 1 TBS Garlic Flakes
• 1 TBS Coarse Grain Sea Salt
• Non-Stick Spray

Cooking Directions

1. Prepare a 48 mini muffin size  pan with non-stick spray.  Preheat the oven to 350 degrees
2. In a large bowl, combine the dry ingredients, Flour, Sugar, Baking Powder, Garlic and Chili Powder
3. In a small mixing bowl, whisk together the wet ingredients, Eggs Olive Oil and Milk.
4. In another small mixing bowl mix together the Sesame Seeds, Garlic and Sea Salt.
5. Mix the wet ingredients into the bowl with the dry and fold to thoroughly combine.  Add the Cheese and stir to evenly mix.
6. Pour the batter into the muffin pan, filling to the top of each cavity. Sprinkle a pinch of the Sesame/Garlic/Salt mix on the top of each muffin.
7. Bake 25 minutes until the tops just starts to brown.  Remove from the oven but let the muffins rest in the pan for another 5 minutes.  Remove from the pan and allow to cool,
8. Serve Warm.  Store in an airtight container.
   ... and ENJOY!

Raspberry Peach Melba Mini Muffins with Peach Schnapps

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 OH BOY Mini Muffins...

But not just any Mini Muffin, these have an incredible presentation of a bursting raspberry in the center of a peach loaded muffin.  With just a faint hint of peach booze to make this an amazing adult muffin destined to be legend around your Cul-de-Sac once you start bringing these around to jusa about any PotLuck, family gathering, Church function or any big gathering.

They are that good!

The recipe is very easy to follow.  The trick is to fill the raspberries to bursting with the peach schnapps.  Easy enough, just allow them to soak overnight in the schnapps (Marinade).  Then, as they bake nestled in the center of the peach muffin batter (Made extra moist and delicious with a bit of Sour Cream to insure the moist tender moist delicious muffin imaginable), that extra flavor BURSTS out into the batter adding color, texture and flavor to this classic combination...

Keep scrolling down for this easy to follow recipe...

And of course...
ENJOY!

 OK... Here's what I did...

Raspberry Peach 
Mini Muffins 
with Cherry Brandy

Ingredients

• 2 Cups Raspberries... Fresh is best but frozen works too
• 1 Cup Peach Schnapps
• 3/4 Cup Sugar
• 3 Cups Flour
• 3 tsp Baking Powder
• 1 tsp Salt
• 1 Cup Sour Cream
• 1/2 Cup (1 Stick) Butter Softened to Room Temperature
• 3 Large Eggs
• 1 Can (15 Ounces) Peach SLices, drained and diced fine

Cooking Directions

1. Marinate the Raspberries in the Peach Schnapps overnight in a sealed container
2. Prepare a 48 mini muffin size  pan with non-stick spray.  Preheat the oven to 350 degrees
3. In a large bowl, combine the Dry ingredients, Sugar, Flour, Baking Powder, Salt
4. In a medium mixing bowl, whisk together the Butter, Sour Cream and Eggs.
5. Combine the wet and dry ingredients, folding to mix.  DO not over mix.  
6. Add the Peaches and fold to evenly mix
7. Pour the batter into the muffin pan, filling to the top of each cavity. 
8. Push one marinated raspberry in the middle of each raw muffin..
9. Bake 25 minutes until the tops just starts to brown.  Remove from the oven but let the muffins rest in the pan for another 5 minutes.  Remove from the pan and allow to cool,  The Raspberries should have burst open spreading their flavor throughout each muffin.
10. Serve Warm.  Store in an airtight container.
    ... and ENJOY!

Cornbread Mini-Muffins Tomato, Onion & Goat Cheese - Jiffy Mix Easy Upgrade

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 Oh Boy Corn Bread Mini-Muffins...

But not just any cornbread, these are loaded with flavors.  Sweet fresh tomatoes are diced small and added to the muffins.  Add some rustic Earthy Green Onions, again, chopped small for flavor and adding a bit of green speckles for presentation and you have a real winner!

But the cherry on the top... Well, the toasted Goat Cheese on the top is the toasted goat cheese on the top!


There is a secret ingredient I use (Sour Cream) to make my corn bread moist and tender. So, you get a moist tender corn bread, accented with flavors of sweet fresh tomatoes and Earthy green onions.  Then top everything with the creamy goodness of Goat Cheese and you have a memorable flavor combination.  Then take a look at the presentation, the lightly toasted cheese topping and the speckles of red and green against a yellow background and ...

Well, like I said, not just any Cornbread...

And all made easy with a Jiffy Mix Corn Bread Box mix.  Just a few simple upgrades and you have those memorable muffins welcome at any family event, brunch, breakfast, snack or a great addition to a soup and sandwich lunch... And even better at a chili feed!

Enjoy!

  OK... Here's what I did...

CornBread
Mini-Muffins
Tomato, Onion and Goat Cheese

Ingredients

• 2 Boxes Jiffy Mix Cornbread mix
• 2 Eggs, whipped
• 1 Cup Sour Cream
• 1 Cup Fresh Tomatoes, seeds removed, chopped small
• 6 Green Onions, chopped small, green amd white parts
• 1 tub of goat cheese crumbles (4 ounces)
• Non-Stick Spray

Cooking Directions

1. Prepare a 48 mini muffin size  pan with non-stick spray.  Preheat the oven to 350 degrees
2. In a large bowl, combine the Jiffy Mix, Eggs, Sour Cream, stir to mix
3. Add the Tomatoes and Green Onions.  Stir to evenly mix
4. Pour the batter into the muffin pan, filling to about 2/3rds of each cavity. 
5. Add the goat cheese crumbles to the tops of each muffin.
6. Bake 25 minutes until the tops just starts to brown.  Remove from the oven but let the muffins rest in the pan for another 5 minutes.  Remove from the pan and allow to cool,
7. Serve Warm with honey or butter.  Store in an airtight container.
   ... and ENJOY!

Frangelico Cranberry Mini-Muffins

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 OH BOY MINI MUFFINS!!!

But not just any Mini-Muffins... These have hints of that Hazelnut Liquor Frangelico.  Although you could easily double down on the Orange flavor and use Cointreau. Triple Sec, Grand Marnier  or  even Orange Juice (for a Virgin Muffin) to re-hydrate the dried fruit.

These muffins are perfect for a special occasion (Christmas and Cranberries just seem to go together).  I love mini muffins, just a couple of bites with a cup of coffee seems the perfect amount sometimes.  They sit around the counter to munch on throughout the day and they add a whimsy factor to your conversation!


Sadly, for the record, it would be impossible to get any type of buzz from the booze.  The actual alcohol will cook out as they bake, leaving that Earthy nutty flavor behind (and the name... Frangelico)...

Although Grand Marnier Mini muffins would sound even MORE GRAND!


Keep scrolling down for this easy to follow recipe and of course...

ENJOY!

 OK... Here's what I did...

Mini BLT Muffins
Bacon Lettuce (Basil) and Tomatoes

Ingredients

• 2 Cups Craisins (Dried Cranberries)
• 1 Cup Frangelico Liquoer 
• 3 Cups Flour
• 3/4 Cup Sugar
• 3/4 Cup Brown Sugar
• 1-1/2 TBS Baking Powder
• 1 tsp Salt
• Zest and Juice from 1 Fresh Orange
• 1 Large Egg, whipped
• 1/2 Cup Sour Cream
• 1/2 Cup Whole Milk (for extra moistness, use 1/2 and 1/2)

Cooking Directions

1. Rehydrate the dried Cranberries, soak overnight in the Frangelico.
2. Prepare a mini-muffin pan with non stick spray.  Pre heat the oven to 350 degrees
3. In the bowl of a stand mixer, Egg, Sour Cream, Milk and Orange Juice.
4. In a separate bowl, whisk together the dry ingredients, Flour, Baking Powder, Salt, Orange Zest Brown Sugar and Sugar.
5. Add the wet ingredients to the dry and fold to mix.
6. Add the re-hydrated Cranberries and stir to evenly mix.  Fold gently to mix, do not over mix,
7. In a prepared mini muffin baking sheet (non-stick spray is a must, the extras will caramelize and stick), Spoon the batter into the pan, filling each cup to the level of the rims.
8. Bake for 25-30 minutes until the tops just start to turn golden brown and delicious.
9. Allow to rest for 5 minutes in the pan then transfer to a cooling rack.
10. Serve warm with a COLD Glass of milk or room temperature with a HOT cup of coffee and ENJOY!

Mini BLT Muffins Bacon Lettuce (Basil) and Tomatoes

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 OH BOY MUFFINS!  And just the right size... Min Muffins, just a bite or two!

But not just any muffins.  For these I went totally savory with all the flavors of a Classic BLT (Bacon lettuce and tomato Sandwich)!

Rich, moist (two secrets to insure extra moistness, sour cream and Mayonnaise) and simply exploding with flavors.

I made these for a Sunday morning Church social hour and they were a huge hit.  Of course anything with bacon is always a hit but the flavor combination set these apart!

The recipe will make 48 mini muffins, make larger muffins (be sure to cut the baking time by about 1/3rd) and the recipe will make about a dozen.

Unique flavors for a muffin (Classic flavors for a sandwich), super moist and a delicious combination makes these such a winner...

Enjoy indeed!

Keep scrolling down for this easy to follow recipe.

 OK... Here's what I did...

Mini BLT Muffins
Bacon Lettuce (Basil) and Tomatoes

Ingredients

• 3 Cups Flour
• 2 TBS Baking Powder
• 2 TBS Sugar
• 1 Cup Half and Half
• 1/2 Cup Sour Cream
• 1/2 Cup mayonnaise
• 1/2 Pound Crumbled cooked crispy Bacon
• 1 Cup Chopped Tomatoes, drained and seeds removed
• 1/4 Cup Fresh chopped Basil

Cooking Directions

1. Prepare a mini-muffin pan with non stick spray.  Pre heat the oven to 350 degrees
2. In the bowl of a stand mixer, cream the Half and Half, Mayonnaise and Sour Cream.
3. In a separate bowl, whisk together the dry ingredients, Flour, Baking Powder and Sugar.
4. Add the wet ingredients to the dry and fold to mix.
5. Add the BLT (Bacon basil and Tomatoes) and stir to evenly mix.  Fold gently to mix, do not over mix,
6. In a prepared mini muffin baking sheet (non-stick spray is a must, the extras will caramelize and stick), Spoon the batter into the pan, filling each cup to the level of the rims.
7. Bake for 25-30 minutes until the tops just start to turn golden brown and delicious.
8. Allow to rest for 5 minutes in the pan then transfer to a cooling rack.
9. Serve warm with a COLD Glass of milk or room temperature with a HOT cup of coffee and ENJOY!