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Confetti Cornmeal Muffins

 Confetti Cornmeal  Muffins
Pretty flecks of green and red pepper give these moist muffins a colorful look that friends will be drawn to. But after one bite of what a tester described as “the best corn muffins I’ve ever had,” they’ll be hooked on the flavor. —Priscilla Gilbert, Indian Harbour Beach, Florida
12 ServingsPrep: 20 min. Bake: 20 min.

Ingredients

  • 3/4 cup chopped green pepper
  • 3/4 cup chopped sweet red pepper
  • 1/2 cup chopped onion
  • 1/2 cup butter, divided
  • 1-1/2 cups cornmeal
  • 1-1/4 cups all-purpose flour
  • 1/3 cup sugar
  • 3 tablespoons cornstarch
  • 2-1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 2 eggs
  • 1 cup 2% milk
  • 1 cup (4 ounces) shredded Mexican cheese blend
  • CILANTRO BUTTER:
  • 1/2 cup butter, softened
  • 1 tablespoon minced fresh cilantro
  • 1/4 teaspoon grated lime peel

Directions

  • In a large skillet, saute peppers and onion in 2 tablespoons butter
  • for 3-4 minutes or until tender. In a large bowl, combine the
  • cornmeal, flour, sugar, cornstarch, baking powder and salt. Melt the
  • remaining butter. Whisk in the eggs and milk until combined. Stir
  • into dry ingredients just until moistened. Fold in pepper mixture
  • and cheese.
  • Fill greased or paper-lined muffin cups three-fourths full. Bake at

2 of 2

Confetti Cornmeal Muffins (continued)

Directions (continued)

  • 400° for 18-20 minutes or until a toothpick comes out clean.
  • Meanwhile, in a small bowl, combine spread ingredients. Cool muffins
  • for 5 minutes before removing from pan to a wire rack. Serve warm
  • with butter. Yield: 1 dozen.
Nutritional Facts: 1 muffin with 2 teaspoons cilantro butter equals 339 calories, 20 g fat (12 g saturated fat), 85 mg cholesterol, 330 mg sodium, 34 g carbohydrate, 2 g fiber, 7 g protein.