BLUE CHEESE, SPINACH MEAT LOAF MUFFINS
Moist, flavorful and absolutely one of the best meat loaf recipes yet! Using a large muffin pan allows the mini meat muffins to cook faster and makes portion sizing easier. I like to serve this with sweet potatoes or butternut squash. I think the mini meat loaves taste great the next day as they are easy to put away and re-heat. Try making a meat loaf sandwich out of them too.
Provided by drbiffswife
Categories Main Dish Recipes Meatloaf Recipes Beef Meatloaf Recipes
Time 45m
Yield 6
Number Of Ingredients 7
Steps:
- Preheat an oven to 375 degrees F (190 degrees C). Grease a large muffin pan with cooking spray.
- Combine ground beef, blue cheese, onion, bread crumbs, spinach, eggs, and Worcestershire sauce in a large bowl until well blended. Divide meat mixture evenly into the prepared muffin pan.
- Bake in the preheated oven until no longer pink in the center, about 30 minutes. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C).
Nutrition Facts : Calories 351.3 calories, Carbohydrate 9.9 g, Cholesterol 153.7 mg, Fat 20.9 g, Fiber 0.8 g, Protein 29.4 g, SaturatedFat 9.2 g, Sodium 563.6 mg, Sugar 1.9 g
BLUE CHEESE MINI-MUFFINS
The ideal accompaniment to a buffet meal, these muffins are a breeze to make besides, "Folks just love them," comments subscriber Nancy Bruce of Citrus Heights, California. "It's my most-requested recipe."
Provided by Taste of Home
Time 30m
Yield 3 to 3-1/2 dozen.
Number Of Ingredients 13
Steps:
- In a bowl, cream butter and sugar. Beat in eggs until light and fluffy. Add milk and lemon juice; mix well. Combine dry ingredients; add to creamed mixture along with blue cheese and walnuts. Stir just until moistened. , Fill greased mini-muffin cups three-fourths full. Sprinkle with sesame seeds. Bake at 350° for 18-20 minutes or until lightly browned. Serve warm.
Nutrition Facts :
BLUE CHEESE MUFFINS
If you're not a fan of blue cheese, substitute another strong-flavoured shredded cheese such as parmesan, provolone, gruyere or extra-sharp cheddar.
Categories Breakfast,Brunch,Appetizers
Time 37m
Yield 12 servings
Number Of Ingredients 9
Steps:
- Preheat oven to 375ºF and coat a 12-hole muffin tin with cooking spray or line with muffin liners. In a large bowl, sift together flour, baking powder, salt, and paprika.
- Create a well in flour mixture with a spoon and place butter, egg and milk into well; mix until just blended. (Do not beat until smooth.)
- Fill each muffin hole with a tablespoon of batter (you'll have about 1/2 the batter left). Divide cheese evenly over centre of each muffin, saving just enough cheese for a sparse topping. Continue filling muffin holes with batter so each is about 2/3 to 3/4 full; sprinkle muffins with remaining cheese.
- Bake until a toothpick inserted in centre of a muffin comes out clean, about 25 minutes; serve warm. Yields 1 muffin per serving.
Nutrition Facts : Calories 42 kcal
BLUE CHEESE MUFFINS
Make and share this Blue Cheese Muffins recipe from Food.com.
Provided by Theresa Thunderbird
Categories Quick Breads
Time 30m
Yield 10 muffins
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees.
- Butter 10 (2 1/2 inch) muffin cups.
- Combine flour, sugar, baking powder, salt and cheese in a large bowl.
- Combine egg, milk and butter in small bowl until blended.
- Stir into flour mixture just until moistened.
- Spoon into prepared muffin cups, filling 3/4 full.
- Bake 20-25 minutes or until golden brown.
- Remove from pan.
SMOKED BACON BLUE CHEESE MUFFINS
Steps:
- Combine the bacon fat, egg, water, milk, sugar and salt in the bowl of an electric mixer with the whip attachment. Mix until everything is incorporated. Sift together the flour and baking powder and add into the bowl. Whip until there are no lumps. (do not overmix!) Incorporate the basil, chopped bacon and amish blue cheese. Scoop the muffin mix into well greased muffin tins and bake at 350 for 20 to 25 minutes.
CHEESECAKE-STUFFED BLUEBERRY MUFFIN
Bran muffins beware -- beneath the sugary tops of these dump-and-stir blueberry muffins is a creamy cheesecake surprise that makes them the only muffin you'll crave. Eat them for breakfast or dessert and add a little lemon zest to the batter if you like yours with some citrus zing.
Provided by Food Network Kitchen
Categories dessert
Time 1h
Yield 12 muffins
Number Of Ingredients 15
Steps:
- Preheat the oven to 375 degrees F.
- For the cheesecake filling: Whisk together the cream cheese, sour cream and granulated sugar in a small bowl until well combined. Transfer to a medium plastic resealable bag and refrigerate until ready to use.
- For the batter: Line a 12-cup muffin tin with liners and coat with nonstick spray.
- Whisk together the flour, cornmeal, sugar, baking powder and salt in a medium bowl. Whisk together the milk, oil, vanilla and eggs in a large bowl. Fold the flour mixture into the egg mixture until well combined and smooth. Gently fold in the blueberries.
- Fill each muffin cup about three-quarters of the way with batter. Snip the tip off the plastic bag. Insert the tip into the center of each cup and pipe some of the cream cheese mixture into the batter. Sprinkle the top of each cup with 1 teaspoon coarse sugar. Bake until golden brown and a toothpick inserted in the side the muffins come out clean (not the cream cheese center), 14 to 16 minutes. Cool the muffins in the pan on a rack. Serve at room temperature.
BLUEBERRY CREAM CHEESE MUFFINS
Make and share this Blueberry Cream Cheese Muffins recipe from Food.com.
Provided by Kim127
Categories Quick Breads
Time 30m
Yield 12 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 400 degrees.
- Toss blueberries with about 2 tablespoons flour and set aside.
- Combine remaining flour with the other dry ingredients and set aside.
- In a large mixer bowl, cream the cream cheese, lemon juice and vanilla until smooth.
- Add eggs, then flour mixture, butter and milk and mix until just moistened.
- Fold in the blueberries.
- Fill paper-lined muffin pans 2/3 full.
- Bake for 18-20 minutes or until lightly browned.
- Remove from pan immediately.
Nutrition Facts : Calories 210.4, Fat 7.7, SaturatedFat 4.3, Cholesterol 50.4, Sodium 184.9, Carbohydrate 31.3, Fiber 0.9, Sugar 14.1, Protein 4.1
OUR FAVORITE BLUEBERRY MUFFINS
Blueberry muffins are a breakfast staple in most homes. This recipe from "Martha's Entertaining" features two options to finish: make a crumb topping, or sprinkle granulated sugar and freshly grated mace over the batter just before baking.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Yield Makes 1 1/2 dozen
Number Of Ingredients 15
Steps:
- Crumb topping, if desired:Whisk together flour, brown sugar, salt, and cinnamon in a bowl. Pour in melted butter and toss with a flexible spatula until large crumbs form.
- Muffins:Preheat oven to 375 degrees. Line standard 12-cup muffin tins with paper liners.
- Sift together flour, baking powder, and salt into a bowl.
- With an electric mixer on medium speed, cream together butter and granulated sugar until fluffy.
- Add eggs and vanilla; mix until well combined. Reduce speed to low; alternate adding reserved flour mixture and milk, beginning and ending with flour. Gently fold in blueberries by hand.
- Divide batter evenly among prepared cups; if desired, sprinkle generously with granulated sugar and mace. Alternatively, sprinkle crumb topping evenly over batter in each cup.
- Bake, rotating tins halfway through, until light golden on top, about 30 minutes. Cool in tins on wire racks 15 minutes before turning out muffins. Serve warm or at room temperature.
CREAM CHEESE-BLUEBERRY MUFFINS
A quick yet delicious recipe that will wow your whole family!
Provided by Giulyfafuly
Categories Bread Quick Bread Recipes Muffin Recipes Blueberry Muffin Recipes
Time 20m
Yield 12
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease muffin cups with cooking spray or line with paper muffin liners.
- Sift flour, baking powder, baking soda, and salt together with a sifter into a bowl. Combine sugar, cream cheese, table cream, eggs, and 1/4 cup vegetable oil plus 1 teaspoon vegetable oil in a large bowl.
- Fold flour mixture into sugar mixture until batter is smooth. Stir in blueberries. Scoop batter into prepared muffin cups.
- Bake in preheated oven until golden brown, 10 to 15 minutes.
Nutrition Facts : Calories 209.7 calories, Carbohydrate 26.2 g, Cholesterol 46.9 mg, Fat 10.7 g, Fiber 0.8 g, Protein 3.3 g, SaturatedFat 3.9 g, Sodium 264 mg, Sugar 15 g
OLD-FASHIONED BLUEBERRY MUFFINS
AT the end of the summer years ago, our family often gathered to pick wild blueberries. Mother canned them and saved them for special pie treats during the holidays. If there were any leftover she made them into these delicious blueberry muffins. -June Morris, Water Mill Long Island, New York
Provided by Taste of Home
Time 30m
Yield 6 muffins.
Number Of Ingredients 9
Steps:
- In a small bowl, combine the flour, sugar, baking powder and salt. In another bowl, whisk the egg, milk, butter and vanilla; stir into dry ingredients just until moistened. Fold in blueberries., Fill greased or paper-lined muffin cups three-fourths full. Bake at 400° for 18-22 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm.
Nutrition Facts : Calories 192 calories, Fat 5g fat (3g saturated fat), Cholesterol 47mg cholesterol, Sodium 220mg sodium, Carbohydrate 33g carbohydrate (15g sugars, Fiber 2g fiber), Protein 4g protein.
SPINACH, BLUE CHEESE & WALNUT MUFFINS
Enjoy the classic combination of walnuts and blue cheese in these savoury muffins made with spelt wholemeal flour, baby spinach and spring onions
Provided by Sara Buenfeld
Categories Snack
Time 35m
Number Of Ingredients 10
Steps:
- Heat the oven to 180C/160C fan/gas 4. Line 11 muffin tin holes with cases. Cut the cheese into 11 pieces.
- Heat 1 tbsp of the oil in a non-stick pan, add the spring onions and cook briefly to soften for about 2-3 mins over a medium heat. Add the spinach and stir so the leaves just wilt, then remove from the heat and set aside.
- Mix the flour, chopped walnuts, smoked paprika and baking powder with a good grinding of black pepper and a little salt. Beat the eggs with the milk in another bowl, then add the cooked spinach mixture and remaining oil. Stir well, then fold into the dry ingredients and divide between the muffin cases (it's easier with an ice cream scoop if you have one). Poke a piece of cheese into the centre of each muffin and top with the reserved walnuts.
- Bake for 20-25 mins until firm and golden. Cool on a wire rack. Will keep chilled in an airtight container for a couple of days.
Nutrition Facts : Calories 194 calories, Fat 10 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 17 grams carbohydrates, Sugar 1 grams sugar, Fiber 3 grams fiber, Protein 7 grams protein, Sodium 0.4 milligram of sodium
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