This is a very good recipe for corn muffins. Make a batch then freeze them individually and place them in a Zip-lock freezer bag. Take out what you need when you have made a yummy homemade soup.
1/2 stick butter
1/4 cup chopped onion
2 tablespoons dieced jalapeno pepper
1 (11oz.) can yellow corn with red and green peppers, drained
1 cup self-rising yellow cornmeal
1 cup all-purpose flour
1 cup shredded Cheddar cheese
1/4 cup sugar or Splenda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 1/4 cups nonfat buttermilk
1 large egg, lightly beaten
Melt butter in a skillet over medium-high heat; add onion and jalapeno, saute 3 to 5 minutes until onion is tender. Add to corn, cornmeal and remaining ingredients, stirring just until dry ingredients are moistened. Spoon batter into 12 lightly greased muffin tins. Bake at 375 degrees for 18 to 20 minutes until done.
Yield: 1 dozen muffins
About Me
- juclucy
- I am a simple country girl who loves life and lives it to the fullest. I cook for one of the greatest families ever. Cooking is my passion and I consider it as well to be my gift.
Showing posts with label Muffins. Show all posts
Showing posts with label Muffins. Show all posts
Monday, June 14, 2010
Tuesday, March 2, 2010
KEY LIME MUFFINS
Bake these sweet/tart muffins in either minature or regular muffin tins. I make all of my muffins in minature pans and just eat one as opposed to eating a whole large muffin. A girl has to do what a girl has to do.....
2 cups self-rising flour
1 cup sugar
1/3 cup milk
2 large eggs, lightly beaten
1/4 cup canola oil
1 teaspoon grated lime rind
1/4 cup Key lime juice
Combine sugar and flour in a large bowl; make a well in center. Combine remaining ingredients; stirring just until moistened. Spoon into lightly greased muffin pans, filling three-quarters full. Bake at 400 degrees for 18 minutes or until slightly golden around the edges. Remove from pans immediately, allow to cool then sprinkle with some powdered sugar if you like.
“Two old Bachelors were living in one house;/ One caught a Muffin, the other caught a Mouse.”~Edward Lear
2 cups self-rising flour
1 cup sugar
1/3 cup milk
2 large eggs, lightly beaten
1/4 cup canola oil
1 teaspoon grated lime rind
1/4 cup Key lime juice
Combine sugar and flour in a large bowl; make a well in center. Combine remaining ingredients; stirring just until moistened. Spoon into lightly greased muffin pans, filling three-quarters full. Bake at 400 degrees for 18 minutes or until slightly golden around the edges. Remove from pans immediately, allow to cool then sprinkle with some powdered sugar if you like.
“Two old Bachelors were living in one house;/ One caught a Muffin, the other caught a Mouse.”~Edward Lear
BLUE CORN MUFFINS with CHEDDAR CHEESE and PINE NUTS
Increasingly popular blue cornmeal can be found in the specialty section of most supermarkets. Enjoy these gourmet wonders with your favorite soup.
1 1/4 cups all-purpose flour
1/2 cup blue cornmeal
1 teaspoon baking soda
1 teaspoon baking powder
1 large egg, lightly beaten
1/2 cup vegetable oil
1/3 cup sugar
2 teaspoons salt
3/4 cup buttermilk
3/4 cup shredded white Cheddar cheese
2 green onions, thinly sliced
1/2 cup pine nuts, toasted
Combine first 4 ingredients in a large bowl; make a well in center of mixture. Combine egg through buttermilk; add to dry ingredients, stirring just until moistened. Add Cheddar cheese and remaining ingredients, and stir just until blended.
Spoon batter into greased muffin pans, filling two-thirds full. Bake at 350 degrees for 30 to 35 minutes or until lightly browned.
Yield: 1 dozen
Well put me in a "paper thingie" and call me a Muffin!
1 1/4 cups all-purpose flour
1/2 cup blue cornmeal
1 teaspoon baking soda
1 teaspoon baking powder
1 large egg, lightly beaten
1/2 cup vegetable oil
1/3 cup sugar
2 teaspoons salt
3/4 cup buttermilk
3/4 cup shredded white Cheddar cheese
2 green onions, thinly sliced
1/2 cup pine nuts, toasted
Combine first 4 ingredients in a large bowl; make a well in center of mixture. Combine egg through buttermilk; add to dry ingredients, stirring just until moistened. Add Cheddar cheese and remaining ingredients, and stir just until blended.
Spoon batter into greased muffin pans, filling two-thirds full. Bake at 350 degrees for 30 to 35 minutes or until lightly browned.
Yield: 1 dozen
Well put me in a "paper thingie" and call me a Muffin!
CARROT ZUCCHINI MUFFINS
1/2 cup all-purpose flour
1/2 cup whole wheat flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon ground cinnamon
4 egg whites
2/3 cup sugar
1/4 cup canola oil
1/2 teaspoon's vanilla extract
3/4 cup shredded zucchini
3/4 cup shredded carrot
1 cup chopped walnuts
1/2 cup raisins
Combine first 6 ingredients in a large bowl; make a well in the center of mixture. Combine egg whites, sugar, oil, and vanilla; add to dry ingredients, stirring just until moistened. Stir in zucchini, carrot, walnuts, and raisins.
Spoon batter into two greased muffin pans, filling two-thirds full. Bake at 400 degrees for 18 to 20 minutes or until done. Remove from pans immediately and let cool on a wire rack.Yield: 1 1/2 dozen
One small step for Muffins, One Giant Leap for Muffinkind.
CHEDDAR and BACON MUFFINS
For the perfect accompaniment with a hearty bowl of soup, you can't beat these savoy muffins.
1 lb. bacon
1 cup finely chopped green onions
1 teaspoon salt
1 teaspoon freshly ground peper
3 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
2 tablespoons sugar
2 large eggs
1 1/2 cups milk
3 tablespoons Dijon mustard
3 tablespoons shortening, melted and cooled
2 cups shredded extra-sharp Cheddar cheese
Cook bacon until crisp. Drain, reserving 2 tablespoons drippings. Crumble and set aside.
Saute green onions, salt and pepper in reserved drippings until onion is tender. Set aside.
Combine flour through sugar.
Combine eggs, milk, mustard, shortening, and green onion mixture. Add to dry ingredients, stirring just until moistened. Stir in cheese and crumbled bacon.
Spoon batter into greased muffin pans. Bake at 375 degrees for 20 minutes or until done. Remove from pans immediately and allow to cool.
Yield: 1 1/2 dozen
May the muffins be with you!
1 lb. bacon
1 cup finely chopped green onions
1 teaspoon salt
1 teaspoon freshly ground peper
3 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
2 tablespoons sugar
2 large eggs
1 1/2 cups milk
3 tablespoons Dijon mustard
3 tablespoons shortening, melted and cooled
2 cups shredded extra-sharp Cheddar cheese
Cook bacon until crisp. Drain, reserving 2 tablespoons drippings. Crumble and set aside.
Saute green onions, salt and pepper in reserved drippings until onion is tender. Set aside.
Combine flour through sugar.
Combine eggs, milk, mustard, shortening, and green onion mixture. Add to dry ingredients, stirring just until moistened. Stir in cheese and crumbled bacon.
Spoon batter into greased muffin pans. Bake at 375 degrees for 20 minutes or until done. Remove from pans immediately and allow to cool.
Yield: 1 1/2 dozen
May the muffins be with you!
RAISIN BRAN MUFFINS
Sharon Buchanun Fitzwater shared her refrigerated raisin bran muffin with us. Thanks Sharon! Good job......
* 4 eggs beaten
* 1 quart buttermilk
* 5 cups flour
* 5 teaspoons baking soda
* 2 teaspoons salt
* 3 cups sugar
* 1 cup oil
* 1 15 ounce box raisin bran
Directions
1. Stir everything together in a large bowl. Cover..
2. Refrigerate over night. Or up to 3 weeks.
3. Preheat oven to 400 degrees.
4. Spray regular size muffin pan.
5. Fill 2/3 full.
6. Bake 15 minutes.
"A book reads the better which is our own, and has been so long known to us, that we know the topography of its blots, and dog's ears, and can trace the dirt in it to having read it at tea with buttered muffins."~Charles Lamb, Last Essays of Elia, 1833
* 4 eggs beaten
* 1 quart buttermilk
* 5 cups flour
* 5 teaspoons baking soda
* 2 teaspoons salt
* 3 cups sugar
* 1 cup oil
* 1 15 ounce box raisin bran
Directions
1. Stir everything together in a large bowl. Cover..
2. Refrigerate over night. Or up to 3 weeks.
3. Preheat oven to 400 degrees.
4. Spray regular size muffin pan.
5. Fill 2/3 full.
6. Bake 15 minutes.
"A book reads the better which is our own, and has been so long known to us, that we know the topography of its blots, and dog's ears, and can trace the dirt in it to having read it at tea with buttered muffins."~Charles Lamb, Last Essays of Elia, 1833
APPLESAUCE SPICE MUFFINS
Here's a mini-muffin recipe that will work around your busy schedule. Once you mix the batter, store in the refrigerator in an airtight container up to a week, or bake into muffins immediately.
4 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon salt
1 tablespoon ground cinnamon
2 teaspoons ground allspice
1/2 teaspoon ground cloves
2 sticks butter, softened
2 cups sugar
2 large eggs
2 cups applesauce
1 cup chopped pecans
1/4 cup sifted powdered sugar
Stir together first 6 ingredients in a large bowl; make a well in center of mixture.
Beat butter at electric speed of an electric mixer until creamy; gradually add two cups sugar, beating well. Add eggs, one at a time, beating well after each addition. Stir in applesauce. Add applesauce mixture to dry ingredients, stirring just until moistened. Fold in pecans. Spoon into greased miniature muffin tins, filling two-thirds full.
Bake at 350 degrees for 14 to 16 minutes. Remove from pans immediately and cool. Sprinkle with powdered sugar.
Yield 6 dozen
"The smell of buttered toast simply talked to Toad, and with no uncertain voice; talked of warm kitchens, of breakfasts on bright frosty mornings, of cozy parlour firesides on winter evenings, when one's ramble was over and slippered feet were propped on the fender; of the purring of contented cats, and the twitter of sleepy canaries."~Kenneth Grahame
4 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon salt
1 tablespoon ground cinnamon
2 teaspoons ground allspice
1/2 teaspoon ground cloves
2 sticks butter, softened
2 cups sugar
2 large eggs
2 cups applesauce
1 cup chopped pecans
1/4 cup sifted powdered sugar
Stir together first 6 ingredients in a large bowl; make a well in center of mixture.
Beat butter at electric speed of an electric mixer until creamy; gradually add two cups sugar, beating well. Add eggs, one at a time, beating well after each addition. Stir in applesauce. Add applesauce mixture to dry ingredients, stirring just until moistened. Fold in pecans. Spoon into greased miniature muffin tins, filling two-thirds full.
Bake at 350 degrees for 14 to 16 minutes. Remove from pans immediately and cool. Sprinkle with powdered sugar.
Yield 6 dozen
"The smell of buttered toast simply talked to Toad, and with no uncertain voice; talked of warm kitchens, of breakfasts on bright frosty mornings, of cozy parlour firesides on winter evenings, when one's ramble was over and slippered feet were propped on the fender; of the purring of contented cats, and the twitter of sleepy canaries."~Kenneth Grahame
Monday, February 1, 2010
GINGERBREAD MUFFINS
These spicy muffins would be wonderful on your breakfast table. Serve warm with pats of butter.
1 cup shortening
1 cup sugar
1 cup molasses
3 large eggs
1 cup buttermilk
3 cups all-purpose flour
1 tsp. baking soda
1/2 tsp. salt
1 1/2 Tbsp. ground ginger
1 tsp. ground cinnamon
1/2 tsp. nutmeg
Beat shortening at medium speed of electric mixer until fluffy; gradually add sugar, beating well. Add molasses, beat until blended. Add eggs, one at a time, beating until just blended after each addition. Add buttermilk; beat until blended in.
Combine flour with remaining dry ingredients. Gradually add to buttermilk mixture; beat until blended. Spoon into muffin tins, filling two-thirds full. Bake at 350 degrees for 20 minutes.
Yield: 2 1/2 dozen.
"I remember that at one time I saw two of my young mistresses and some lady visitors eating ginger cakes, in the yard. At that time those cakes seemed to me to be absolutely the most tempting and desireable things that I have ever seen; and I then and there resolved that , if I ever got free, the height of my ambition would be reached if I could get to the point where I could secure and eat ginger cakes in the way I saw those ladies doing."~Booker T. Washington
1 cup shortening
1 cup sugar
1 cup molasses
3 large eggs
1 cup buttermilk
3 cups all-purpose flour
1 tsp. baking soda
1/2 tsp. salt
1 1/2 Tbsp. ground ginger
1 tsp. ground cinnamon
1/2 tsp. nutmeg
Beat shortening at medium speed of electric mixer until fluffy; gradually add sugar, beating well. Add molasses, beat until blended. Add eggs, one at a time, beating until just blended after each addition. Add buttermilk; beat until blended in.
Combine flour with remaining dry ingredients. Gradually add to buttermilk mixture; beat until blended. Spoon into muffin tins, filling two-thirds full. Bake at 350 degrees for 20 minutes.
Yield: 2 1/2 dozen.
"I remember that at one time I saw two of my young mistresses and some lady visitors eating ginger cakes, in the yard. At that time those cakes seemed to me to be absolutely the most tempting and desireable things that I have ever seen; and I then and there resolved that , if I ever got free, the height of my ambition would be reached if I could get to the point where I could secure and eat ginger cakes in the way I saw those ladies doing."~Booker T. Washington
Wednesday, January 6, 2010
PEANUT BUTTER & JELLY MUFFINS
Young and old alike will love these power-packed muffins.
1 cup whole-wheat flour
1½ teaspoons baking powder
1 teaspoon baking soda
½ teaspoon kosher salt
½ cup maple sugar
1 teaspoon ground cinnamon
6 tablespoons old-fashioned oats
3 tablespoons raisins
¼ cup chopped peanuts, divided
½ cup soy milk
4 tablespoons canola oil
6 tablespoons maple syrup
1 teaspoon vanilla extract
½ cup peanut butter
1 tablespoon cider vinegar
2 medium bananas, mashed
4 tablespoons strawberry jam
Instructions
1. Preheat oven to 350F. Grease 20 (2-inch) muffin cups.
2. Sift together flour, baking powder, baking soda, salt, maple sugar and cinnamon. Add oats, raisins and half the peanuts.
3. Combine soy milk, oil, maple syrup, vanilla, peanut butter, vinegar and bananas. Mash until well blended. Add to dry ingredients, stirring to mix just until all ingredients are incorporated. Do not over mix.
4. Fill muffin cups two-thirds full with batter, then drop a little jam onto the top of each muffin. Sprinkle with remaining peanuts. Bake about 20 minutes, until a toothpick comes out clean. Spoon extra jam on top, if desired. Makes 20 muffins.
“There's nothing better than good sex. But bad sex? A peanut butter and jelly sandwich is better than bad sex.”~Billy Joel
1 cup whole-wheat flour
1½ teaspoons baking powder
1 teaspoon baking soda
½ teaspoon kosher salt
½ cup maple sugar
1 teaspoon ground cinnamon
6 tablespoons old-fashioned oats
3 tablespoons raisins
¼ cup chopped peanuts, divided
½ cup soy milk
4 tablespoons canola oil
6 tablespoons maple syrup
1 teaspoon vanilla extract
½ cup peanut butter
1 tablespoon cider vinegar
2 medium bananas, mashed
4 tablespoons strawberry jam
Instructions
1. Preheat oven to 350F. Grease 20 (2-inch) muffin cups.
2. Sift together flour, baking powder, baking soda, salt, maple sugar and cinnamon. Add oats, raisins and half the peanuts.
3. Combine soy milk, oil, maple syrup, vanilla, peanut butter, vinegar and bananas. Mash until well blended. Add to dry ingredients, stirring to mix just until all ingredients are incorporated. Do not over mix.
4. Fill muffin cups two-thirds full with batter, then drop a little jam onto the top of each muffin. Sprinkle with remaining peanuts. Bake about 20 minutes, until a toothpick comes out clean. Spoon extra jam on top, if desired. Makes 20 muffins.
“There's nothing better than good sex. But bad sex? A peanut butter and jelly sandwich is better than bad sex.”~Billy Joel
Subscribe to:
Posts (Atom)