Easiest Muffins By Trisha Yearwood Recipes

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EASIEST MUFFINS BY TRISHA YEARWOOD



Easiest Muffins by Trisha Yearwood image

I saw this on Trisha Yearwood's new cooking show, Trisha's Southern Kitchen, and wanted to try them mainly because they looked so simple and quick. They are yummy with a LOT of butter taste. I may try to cut back on the butter with my next batch. I think a little shredded cheese would be awesome in these too. She made it with her recipe for her Daddy's Brunswick Stew and I think this would be a nice biscuit to complement soup--or anything! Mmmm, mmmmm, good!

Provided by Queen Puff

Categories     Breads

Time 25m

Yield 12 muffins, 12 serving(s)

Number Of Ingredients 4

1 cup margarine (softened)
1 cup sour cream
2 cups self-rising flour
cooking spray

Steps:

  • Preheat the oven to 400 degrees F.
  • In an electric mixer, cream the margarine and sour cream.
  • Add the flour and mix well.
  • Drop large spoonfuls of the dough into a muffin pan that has been sprayed with cooking spray or lined with muffin cups.
  • Bake until the tops of the muffins are golden brown, 15 to 20 minutes.
  • Cook's note: For smaller muffins, use mini muffin pans and reduce the baking time to 10 to 12 minutes.

Nutrition Facts : Calories 178.4, Fat 11.6, SaturatedFat 3.8, Cholesterol 10, Sodium 368.7, Carbohydrate 16.1, Fiber 0.6, Sugar 0.7, Protein 2.5

PECAN-PIE MUFFINS



Pecan-Pie Muffins image

Provided by Trisha Yearwood

Categories     side-dish

Time 30m

Yield 9 servings

Number Of Ingredients 6

Nonstick cooking spray
1 cup chopped pecans
1 cup brown sugar, packed
1/2 cup all-purpose flour
2 large eggs
1 1/3 sticks butter, melted

Steps:

  • Preheat the oven to 350 degrees F. Place paper liners in 9 muffin cups and spray with nonstick cooking spray.
  • In a large bowl, combine the pecans, sugar and flour. Make a well in the center of the mixture.
  • In a separate bowl, beat the eggs until foamy. Add the melted butter and stir to combine. Pour the egg mixture into the well in the dry ingredients, stirring until moistened.
  • Spoon the batter into the cups, filling each almost full. Bake until a toothpick comes out clean when inserted in a muffin, about 20 minutes.

BLUEBERRY MUFFINS



Blueberry Muffins image

Categories     Breakfast     Bake     Blueberry

Yield makes 18

Number Of Ingredients 10

2 cups all-purpose flour
3/4 cup sugar
1 tablespoon baking powder
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 cup (1 stick) butter, melted
1/2 cup milk
2 large eggs, beaten
1/2 teaspoon vanilla extract
1 1/2 cups fresh blueberries

Steps:

  • Preheat the oven to 350°F. Place paper liners in an 18-cup mini-muffin pan.
  • Sift the flour with the sugar, baking powder, salt, and cinnamon into a large bowl. Make a well in the center of the flour mixture. Add the melted butter, milk, eggs, and vanilla, and stir just enough to moisten the flour. Gently fold in the blueberries.
  • Spoon the batter into the lined muffin pan. Bake for 25 minutes, or until a toothpick inserted in a muffin comes out clean.

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