GARLIC BUTTER ENGLISH MUFFINS
Provided by Ree Drummond : Food Network
Categories side-dish
Time 20m
Yield 2 servings
Number Of Ingredients 4
Steps:
- Preheat the oven to 350 degrees F. Position a rack over a baking sheet.
- Melt the butter with the garlic in a small saucepan over medium-low heat. Brush both sides of the muffins with the garlic butter and place them split-side up on the rack. Sprinkle with the Parmesan. Bake until browned, about 10 minutes. Serve immediately.
BASIC BUTTERMILK MUFFINS
This is a great basic muffin batter that can be adapted to almost anything.
Provided by DCKatie
Categories Bread Quick Bread Recipes Muffin Recipes
Time 35m
Yield 12
Number Of Ingredients 10
Steps:
- Preheat an oven to 375 degrees F (190 degrees C). Grease 12 muffin cups, or line with paper muffin liners.
- Sift together the flour, sugar, baking soda, baking powder, salt, and nutmeg. In a separate bowl, whisk together the melted butter, egg, buttermilk, and vanilla.
- Pour the buttermilk mixture into the dry ingredients and stir just until mixed (the batter will not be smooth). Gently stir in fruit, if desired (see Cook's Note).
- Scoop the batter into the prepared muffin tins; fill the cups almost to the top. Bake in the preheated oven until golden and the tops spring back when lightly pressed, about 18 minutes.
Nutrition Facts : Calories 167.7 calories, Carbohydrate 27.5 g, Cholesterol 26.5 mg, Fat 4.7 g, Fiber 0.7 g, Protein 3.7 g, SaturatedFat 2.7 g, Sodium 338.1 mg, Sugar 9.5 g
DUN-BUTTERED MUFFINS
Chicago Sun-Times, originally from Dinner Doctor Ann Byrn. Don't substitute fat-free sour cream, they won't turn out right. Can also use these for strawberry shortcake dessert.
Provided by Hey Jude
Categories Quick Breads
Time 25m
Yield 24 muffins
Number Of Ingredients 3
Steps:
- Set aside a miniature muffin tin with 24 cups, or use 2 tins with 12 cups each.
- Place biscuit mix, butter and sour cream in a large mixing bowl and stir with a wooden spoon until ingredients come together. Spoon batter by tablespoons into ungreased muffin tins, filling the cups 2/3 full.
- Bake muffins on center rack of a preheated 350° oven until they are light brown, 15-18 minutes. Remove muffin tins from oven and place them on a wire rack to cool for 10 minutes. Then, run a sharp knife around edges of muffins and invert them onto the rack. Transfer to a platter and serve at once.
Nutrition Facts : Calories 90.3, Fat 6.6, SaturatedFat 3.6, Cholesterol 14.3, Sodium 159, Carbohydrate 6.8, Fiber 0.2, Sugar 1.2, Protein 1.1
BUTTER MUFFIN MIX
Lois Stiteley from Sun City West, Arizona uses a basic muffin mix to create both sweet and savory treats. The mild almond and apricot muffins are great for breakfast, while the savory beef and onion muffins make a nice dinner accompaniment.
Provided by Taste of Home
Time 15m
Yield 1 dozen.
Number Of Ingredients 17
Steps:
- In a large bowl, combine the flour, sugar, baking powder and salt. Cut in butter until the mixture resembles coarse crumbs. Store in an airtight container in the refrigerator for up to 3 months. Yield: 3 batches (about 7 cups mix). , To prepare Apricot Muffins: Contents of muffin mix may settle during storage. When preparing recipe, spoon mix into measuring cup. In a large bowl, combine 2-1/3 cups muffin mix and sugar. Combine the egg, milk and extract; stir into dry ingredients just until moistened. Fold in apricots and almonds. , Fill greased or paper-lined muffin cups two-thirds full. Bake at 425° for 10-13 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Yield: 1 dozen., To prepare Beef and Onion Muffins: Contents of muffin mix may settle during storage. When preparing recipe, spoon mix into measuring cup. Place 2-1/3 cups muffin mix in a bowl. Combine egg and milk; stir into mix just until moistened. Fold in beef and onions. , Fill greased or paper-lined muffin cups two-thirds full. Bake at 425° for 10-13 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack. , ,
Nutrition Facts : Calories 163 calories, Fat 6g fat (3g saturated fat), Cholesterol 30mg cholesterol, Sodium 287mg sodium, Carbohydrate 23g carbohydrate (7g sugars, Fiber 1g fiber), Protein 4g protein.
BUTTER TART MUFFINS
I found this recipe in the local paper, who's source was "The Great Cdn. Muffin Bake-Off, Chatelaine, April 1966." I tried it and was pleased.
Provided by Shar-on
Categories Quick Breads
Time 47m
Yield 12 serving(s)
Number Of Ingredients 12
Steps:
- In a medium saucepan, cook raisins, sugar, butter, eggs, milk and rum flavoring, stirring frequently, until it is slightly thickened and just beginning to bubble.
- Cool slightly, uncovered.
- In a large mixing bowl, stir tog the dry ingredients.
- Make a well in the centre and pour in warm raisin mixture, stirring just until combined.
- Spoon muffin mixture into 12 greased muffins cups.
- Sprinkle walnuts over top of each muffin.
- Bake at 375°F for 17 minutes or until centre tests done.
- Remove from oven and immediately pour 1 tsp syrup over each muffin.
- Cool about 10 minutes before removing them to cool on rack.
- Serve warm or at room temperature.
BUTTER TART MUFFINS
This recipe won first place in a contest in Canada. Wonderful dessert muffin!
Provided by Joanne Emmons
Categories Bread Quick Bread Recipes Muffin Recipes
Time 35m
Yield 12
Number Of Ingredients 12
Steps:
- Place raisins, sugar, butter, eggs, milk, and vanilla in a large heavy-bottomed saucepan. Cook over medium heat, stirring frequently until mixture is hot, slightly thickened, and just beginning to bubble, about 4 to 5 minutes. Cool slightly, uncovered, in the refrigerator, while continuing with recipe.
- Preheat oven to 375 degrees F (190 degrees C). Grease 12 muffin cups or coat with cooking spray.
- Stir flour with baking powder, soda, and salt in a large mixing bowl. Make a well in center and pour in warm raisin mixture, stirring just until combined. Stir in nuts until evenly mixed. Spoon batter into muffin cups.
- Bake at 375 degrees F (190 degrees C) in center of oven until golden and a cake tester inserted into center of a muffin comes out clean, about 15 to 17 minutes. Remove from oven and immediately pour about 1 teaspoon syrup over each muffin. Cool muffins in cups for 10 minutes, then remove to a rack. Serve warm.
Nutrition Facts : Calories 294.7 calories, Carbohydrate 44.6 g, Cholesterol 52.1 mg, Fat 12.1 g, Fiber 1.4 g, Protein 4.4 g, SaturatedFat 5.6 g, Sodium 259.5 mg, Sugar 27.9 g
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