Feeds:
Posts
Comments

Posts Tagged ‘muffin recipes’

Corn-Cheese Mighty Muffins

Posted in About me, In The Kitchen, Recipes, Uncategorized, tagged , , , , , , , , , , , , , , on April 7, 2015| Leave a Comment »

n-Cheese Mighty Muffins Sometimes in life, bigger is better. Imagine a muffin that’s larger than a teacup. That translates to more crunchy muffin top to enjoy and more tender muffin to savor. This recipe won’t disappoint. It’s big, versatile, and beautiful. And if you’re on the go, wrap one up and take it with you. Nothing’s better than a freshly-baked muffin to munch on while you’re in transit.

Corn-Cheese Mighty Muffins
Sunset Magazine, October 1986

INGREDIENTS
1¼ cups all-purpose flour
1 cup yellow cornmeal
1/3 cup sugar
3½ teaspoons baking powder
1 cup (4 oz.) firmly packed shredded sharp cheddar cheese
1 cup milk
1 large egg
1/4 cup (1/8 lb.) butter or margarine, melted

DIRECTIONS
1. In a large bowl, mix flour, cornmeal, sugar, and baking powder.

2. Reserve 2 tablespoons of cheese: stir remaining cheese into flour mixture.

3. Form a well in center of flour mixture.

4. In a small bowl, beat to blend milk, egg, and butter; pour into well in flour mixture. Stir just until lightly blended; batter should be lumpy.

5. Spoon batter equally into 4 greased 6-ounce custard cups (set cups at least 2 inches apart on a shallow baking pan) or 6 greased muffin cups 2½ to 2¾ inches in diameter (fill alternate muffin cups); cups will be heaping full.

6. Sprinkle reserved cheese evenly over muffins.

7. Bake filled custard cups in a 375°F oven, filled muffin cups in a 400° oven, until browned and a slender wooden pick inserted in center comes out clean, 35 to 40 minutes for custard cup-size muffins, 25 to 30 minutes for smaller ones.

8. Let cool about 5 minutes. Remove muffins from cups or pans and serve hot or warm.

Makes 4 mighty or 6 large muffins.

LINNELL’S NOTES
1. The sprinkling of cheddar cheese on top gives these muffins an extra nice crunch.

2. I added some finely minced ham (leftover from Easter) into the batter just after adding the liquid components. This is a versatile recipe: you could also add corn kernels, chopped green chilies, or even bacon. Take some creative liberty!

3. Do not over-stir the batter. It’s okay for the batter to have lumps. Too much stirring overdevelops the gluten in the flour which can result in tough and rubbery muffins.

4. Grease the top rims of the custard cups or muffin tins. This will help the muffins release more easily from the cups, especially as they rise and bake over the edges.

5. All ovens vary in temperature and heat distribution. Be careful not to over bake muffins or else they will be dry.

Enjoy!

Read Full Post »

Savory Brunch Muffins

Posted in Holidays, Recipes, Uncategorized, tagged , , , , , , , , , , , , , , , , , , , , , , , , on April 8, 2014| Leave a Comment »

Savory Brunch Muffins 12 – 1 = 11. But in the world of muffins, 12 muffins – 1 muffin = 1 very happy tummy. Combine traditional brunch ingredients – eggs, smoked salmon, and fresh dill – and present them in a delightful and portable manner. These muffins, topped with crunchy and salty potato chips, make for one fabulous brunch-to-go, or serve them hot at your next brunch gathering.

Savory Brunch Muffins
Better Homes and Gardens

INGREDIENTS
2 cups all-purpose flour
1 Tbsp. sugar
1½ tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
1/2 cup buttermilk
1/2 cup sour cream
2 eggs
3 Tbsp. butter, melted
2 Tbsp. snipped fresh dill
2 oz. lox-style smoked salmon, chopped
2 hard-cooked eggs, peeled and chopped
1 cup wavy potato chips, crushed

DIRECTIONS
1. Preheat oven to 400°F. Grease twelve 2½-inch muffin cups or line with parchment paper squares; set aside.

2. In a large bowl stir together flour, sugar, baking powder, baking soda, and salt. Make a well in center of flour mixture; set aside.

3. In a 2-cup measure whisk together buttermilk, sour cream, eggs, butter, and dill; add to flour mixture. Stir just until moistened (batter should be lumpy). Gently fold in salmon and chopped eggs.

4. Spoon batter into prepared muffin cups, filling each three-fourths full. Sprinkle crushed potato chips over batter in cups.

5. Bake 15 minutes or until golden-brown. Cool in cups on wire rack 5 minutes.

Makes 12 servings

LINNELL’S NOTES
1. I cut parchment paper into roughly 5-inch by 5-inch squares. Try not to get any batter on the paper when filling the cups. After baking, any batter stuck to the paper will appear as dark brown spots. This is not the worst thing in the world, but it will look a little messy.

2. Place the potato chips in a plastic bag and crush with your fingers. Some of the potato chips should be slightly pressed into the batter or else they will all fall off after baking.

3. Don’t overbake these muffins or they will be dry.

4. The next time I make these I will add a pinch of black pepper and some snipped chives or chopped green onions to the batter to enhance their flavor.

5. Because of the salty potato chips and smoked salmon, there is not a lot of additional salt added to the batter. If you like your food saltier, cautiously add more salt only after you have determined the degree of saltiness of the salmon and potato chips you are using. Not all smoked salmon or potato chips have the same amount of sodium.

Enjoy!

Read Full Post »

Bread Pudding Muffins

Posted in Husbands, Recipes, Uncategorized, tagged , , , , , , , , , , , , , , on October 22, 2013| Leave a Comment »

Bread Pudding Muffins My husband has two sweet loves that drive him crazy. Both possess endearing qualities that he cannot resist. If ever they appeared together, he would be beside himself with indecision. Recognizing that his birthday highlights this conflict, I decided to alleviate his stress this year. I figured out a way he could have his cake and eat it too—a way he could enjoy one love in the morning and one love after dinner. For breakfast I made him custard-rich bread pudding muffins and in the evening he blew out birthday candles on a moist and spicy carrot cake. Problem solved.

Bread Pudding Muffins
The Grand Central Baking Cookbook

INGREDIENTS
1 pound crusty artisan white bread
1/2 teaspoon ground cinnamon
6 eggs
3/4 cup granulated sugar
1½ cups heavy cream
1½ cups milk
2 teaspoons vanilla extract
Confectioners’ sugar, for dusting

DIRECTIONS
1. Slice the bread and cut it into 1-inch cubes. Put it in a large bowl and toss it with the cinnamon.

2. Whisk the eggs, sugar, cream, milk, and vanilla together until well combined, then pour the custard over the bread. Cover and refrigerate for at least 4 hours and up to 24 hours.

3. Preheat the oven to 325 degrees F.

4. Line a standard-size 12-cup muffin tin with paper liners, or generously grease with butter.

5. Scoop a heaping 1/2 cup of the pudding mixture into each of the 12 muffin cups; each one should be nicely mounded. Top off each pudding with the remaining custard.

6. Bake for 45 minutes, rotating the tin halfway through the baking time. The puddings should be lightly golden brown on top. Dust them with confectioners’ sugar while they’re still warm.

Makes 12 Pudding Muffins

LINNELL’S NOTES
1. Because of the amount of soaking time involved, if you plan on serving these muffins in the morning, it is best to begin soaking the bread the evening before.

2. I was able to get 18 muffins out of the recipe.

3. Although these are categorized as muffins, these little bread puddings would make nice individual desserts.

ENJOY!

Read Full Post »

Pumpkin Streusel Muffins

Posted in Holidays, Recipes, Uncategorized, tagged , , , , , , , on November 8, 2011| 1 Comment »

It’s not too early to plan your menu for the Thanksgiving holidays, especially if you are having overnight guests. These pumpkin muffins have a lot going for them: a moist, subtle-pumpkin-flavored cake with a little cream cheese surprise tucked in the center and topped with a nutty, crunchy streusel. All that deliciousness, plus you can do the preparations the night before and quickly throw them together the next morning. Your guests will wake up to the smell of freshly-baked muffins! A word of caution, though, with food coming out of the kitchen like this, your guests may never want to go home!

Pumpkin Streusel Muffins
Adapted from a recipe found on Pumpkin Nook

Ingredients:
1/2 cup pumpkin purée
1/2 cup milk
1/3 cup vegetable oil
1 egg, beaten
1¾ cups all-purpose flour
1/2 cup sugar
3 teaspoons baking powder
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon salt
3 ounces cream cheese, cut into 12 cubes

Streusel Topping Ingredients:
1/4 cup brown sugar
1/2 teaspoon cinnamon
1-2 tablespoons butter or margarine
1/3 cup chopped walnuts

Directions:
1. Preheat oven to 400 degrees F and put paper liners into a 12-cup muffin pan.
2. In a bowl, combine egg, milk, pumpkin, oil and mix well.
3. In a another bowl mix together flour, baking powder, sugar, and spices.
4. Stir dry ingredients into wet ingredients just enough to moisten the dry ingredients. The batter will be lumpy.
5. Fill each muffin cup about 1/2 full of batter.
6. Place one cube of cream cheese on top of each muffin cup of batter.
7. Add remaining batter on top of the cream cheese, distributing the batter evenly.
8. Combine streusel topping ingredients, mixing well. Sprinkle over the muffins.
9. Bake for 18-22 minutes until golden brown.
10. Serve warm.

Makes 12 muffins.

Linnell’s Notes:
1. Do not over mix the batter when incorporating dry into wet ingredients. Too much stirring overdevelops the gluten in the flour, resulting in rubbery and dense muffins.

2. If you like nice, crusty muffins (tops and sides), forgo the paper liners and grease the muffin tins thoroughly, even the top surface.

3. For the best flavor, use butter instead of margarine when making the streusel topping and use freshly ground nutmeg if you can!

4. To do ahead for Thanksgiving morning: prepare the wet, dry, and streusel ingredients in separate bowls. Cover and refrigerate. Cut the cream cheese into cubes and place in airtight container and refrigerate. As soon as you get up the next morning, heat the oven and then proceed with the recipe directions.

5. Watch the muffins towards the end of the baking time. Muffins are baked in a hot oven to get “crunchy” tops, but muffins topped with streusel can also burn easily.

Enjoy!

Read Full Post »

%d bloggers like this: