FRESH CHERRY MUFFINS
This recipe came about from an abundance of fresh cherries and some hungry summertime kids! Enjoy!
Provided by MRSPARKERII
Categories Bread Quick Bread Recipes Muffin Recipes
Time 40m
Yield 12
Number Of Ingredients 10
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Line a muffin tin with paper liners.
- Mix flour, 3/4 cup sugar, baking powder, and salt together in a bowl.
- Whisk oil, milk, egg, and almond extract together in a small bowl. Pour into flour mixture; stir gently until incorporated. Fold cherries into the batter.
- Spoon batter into the muffin cups, filling each 2/3 of the way full. Sprinkle 1 tablespoon sugar on top.
- Bake muffins in the preheated oven until a toothpick inserted into the center comes out clean, about 20 minutes. Transfer to a wire rack to cool.
Nutrition Facts : Calories 181.8 calories, Carbohydrate 28 g, Cholesterol 16 mg, Fat 6.9 g, Fiber 0.7 g, Protein 2.5 g, SaturatedFat 1.2 g, Sodium 187.1 mg, Sugar 15.6 g
PECAN CORN MUFFINS
These dressed-up cornmeal muffins are chock-full of chopped pecans. Served warm with jalapeno pepper jelly, they make a zippy accompaniment to a bowl of chili or a brunch buffet. -Shirley Glaab, Hattiesburg, Mississippi
Provided by Taste of Home
Time 35m
Yield 16 muffins.
Number Of Ingredients 10
Steps:
- In a large bowl, combine the cornmeal, sugar, flour, baking powder and salt. In a small bowl, whisk the eggs, milk and butter; stir into dry ingredients just until moistened. Fold in pecans., Fill greased or paper-lined muffin cups two-thirds full. Bake at 400° for 15-18 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pans to wire racks. Serve warm with pepper jelly.
Nutrition Facts : Calories 229 calories, Fat 12g fat (5g saturated fat), Cholesterol 44mg cholesterol, Sodium 161mg sodium, Carbohydrate 27g carbohydrate (13g sugars, Fiber 2g fiber), Protein 4g protein.
PECAN CORNMEAL MUFFINS
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Yield Makes 10
Number Of Ingredients 11
Steps:
- Preheat oven to 400 degrees. Spread 1/2 cup pecans evenly on a baking sheet. Bake until golden brown and fragrant, 5 to 10 minutes. Cool briefly, then coarsely chop and set aside. Place muffin tins in oven to heat for 10 minutes.
- In a medium bowl, sift together flour, brown sugar, baking powder, and salt. Stir in cornmeal and reserved chopped pecans. In a second bowl, combine egg, milk, yogurt, and butter. Pour egg mixture over flour mixture, and stir until flour is moistened, using a wooden spoon and as few strokes as possible.
- Remove tins from oven, and spray with vegetable cooking spray. Spoon batter into muffin tins, filling all the way to the top. Top each muffin with a pecan half. Sprinkle with a little brown sugar, and drizzle with melted butter. Bake until tops are golden brown and a cake tester inserted in center comes out clean, about 15 minutes.
CHERRY PECAN SPREAD
Prize-tested winner from BHG magazine in the spreads for muffins, toast and bagels category. I've changed the cottage cheese and sour cream to fat free/low fat versions but if you're not dieting, hey, go for the big guns! ;-)
Provided by SusieQusie
Categories Breakfast
Time 15m
Yield 2 1/3 cups, 35 serving(s)
Number Of Ingredients 6
Steps:
- Place cottage cheese in a blender or food processor. Cover and blend or pulse until smooth.
- Transfer cottage cheese to a medium bowl. Stir in sour cream, brown sugar, pecans, cherries and lemon zest.
- Serve immediately or cover and refrigerate for up to 8 hours. (Spread can be kept chilled longer but cherries will begin to stain).
- Serve as a spread for muffins, bagels, English muffins or toast.
- * To toast the pecans - preheat oven to 350ºF. Spread nuts in a single layer on a baking sheet. Bake for 5-7 minutes or until lightly toasted.
- Serving size = 1 tablespoon.
Nutrition Facts : Calories 21.6, Fat 1.3, SaturatedFat 0.2, Cholesterol 0.9, Sodium 1.6, Carbohydrate 1.1, Fiber 0.2, Sugar 0.8, Protein 1.6
PECAN CORN MUFFINS
Pecans and brown sugar add a Southern touch of sweetness to these muffins.
Provided by Martha Stewart
Yield Makes 12
Number Of Ingredients 10
Steps:
- Heat oven to 425 degrees. Coat a muffin tin with oil or shortening, and put in oven to heat for 10 minutes. In a medium bowl, sift together flour, brown sugar, baking powder, and salt. Stir in cornmeal and chopped pecans.
- In another bowl, combine egg, milk, yogurt, and butter.
- Pour egg mixture on top of flour mixture and, using a wooden spoon, combine until flour is moistened, using as few strokes as possible.
- Spoon batter into muffin tins, filling all the way to the top. Garnish each muffin with a pecan half. Sprinkle with a little brown sugar, and drizzle with a little melted butter.
- Bake for about 15 to 20 minutes, until tops are golden brown.
CRANBERRY-PECAN CORN MUFFINS
I found a low-fat recipe for corn muffins and added cranberries and pecans to make a wonderful new holiday dish. They have just the right flavor for this time of year. -Lisa Varner, Charleston, South Carolina
Provided by Taste of Home
Time 35m
Yield about 1 dozen.
Number Of Ingredients 10
Steps:
- In a large bowl, combine the cornmeal, flour, baking soda and salt. In another bowl, combine the yogurt, egg, oil and honey. Stir into dry ingredients just until moistened. Fold in cranberries and pecans., Coat muffin cups with cooking spray; fill three-fourths full with batter., Bake at 375° for 18-20 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pans to wire racks. Serve warm.
Nutrition Facts :
CHERRY AND PECAN CREAM CHEESE SPREAD
Categories Condiment/Spread Quick & Easy Cream Cheese Lime Cherry Pecan Chill Thyme Simmer Gourmet
Yield Makes about 3 cups
Number Of Ingredients 8
Steps:
- In a small heavy saucepan simmer cherries in water until liquid is reduced to about 1 tablespoon. Remove pan from heat and cool mixture.
- In a bowl whisk together cream cheese, pecans, lime juice, thyme, zest, cherry mixture, and salt and pepper to taste until spread is combined well. Spread may be made 2 days ahead and kept chilled, covered.
- Serve spread with scones or crackers.
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