Italian Muffins Recipes

ITALIAN HERB MUFFINS

Steps:

• In a large bowl, combine the flour, cheese, sugar, Italian seasoning, baking powder and salt. In another bowl, combine the egg, milk and oil; stir into dry ingredients just until moistened. , Fill greased or paper-lined muffin cups three-fourths full. Bake at 400° for 15-20 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pan to a wire rack. , In a small bowl, combine the butter and garlic powder. Serve with warm muffins.

BEST EVER MUFFINS

Steps:

• Preheat oven to 400 degrees F (205 degrees C).
• Stir together the flour, baking powder, salt and sugar in a large bowl. Make a well in the center. In a small bowl or 2 cup measuring cup, beat egg with a fork. Stir in milk and oil. Pour all at once into the well in the flour mixture. Mix quickly and lightly with a fork until moistened, but do not beat. The batter will be lumpy. Pour the batter into paper lined muffin pan cups.
• Variations: Blueberry Muffins: Add 1 cup fresh blueberries. Raisin Muffins: Add 1 cup finely chopped raisins. Date Muffins: Add 1 cup finely chopped dates. Cheese Muffins: Fold in 1 cup grated sharp yellow cheese. Bacon Muffins: Fold 1/4 cup crisp cooked bacon, broken into bits.
• Bake for 25 minutes, or until golden.

ITALIAN MAC AND CHEESE MUFFINS

Steps:

• Heat oven to 350°F. Spray 12 regular-size muffin cups with cooking spray. Cook macaroni as directed on package-except cook 2 minutes less time. Drain; place in large bowl.
• Meanwhile, in 10-inch skillet, cook ground beef over medium-high heat 5 to 7 minutes, stirring occasionally, until thoroughly cooked. Drain; set aside.
• In microwavable bowl, microwave butter, milk and prepared cheese product on High about 5 minutes. Remove from microwave; stir with whisk until cheese begins to melt. Microwave on High in 1-minute increments, stirring after each minute, until cheese is completely melted and mixture is smooth.
• Add cheese mixture and ground beef to macaroni in bowl. Stir in 1 1/2 cups of the shredded cheese until well mixed. Add salt and pepper to taste.
• Fill each muffin cup with macaroni mixture. Sprinkle bread crumbs and remaining shredded cheese over tops.
• Cover pan loosely with foil, making sure foil does not touch cheese. Bake 20 minutes.
• Remove from oven; remove foil. Cool at least 10 minutes before remove muffins from cups.

ITALIAN MUFFINS

Steps:

• Heat oven to 400 degrees.
• Mix margarine, Italian seasoning, and pepper together.
• Brush 12 medium muffin cups (2 1/2 x 1 1/4 inches) with about 3 tablespoons of the margarine mixture.
• Mix baking mix, milk, and cheese until soft dough forms; beat 30 seconds.
• (If dough is too sticky, gradually mix in enough baking mix- up to 1/4 cup- to make dough easy to handle).
• Turn dough onto surface dusted with baking mix; roll in baking mix to coat.
• Shape into ball; knead gently 6 to 8 times.
• Cut dough into 12 pieces; shape each piece into a ball.
• Place balls in muffin cups; brush with remaining margarine mixture.
• Bake 15 to 20 minutes or until golden brown.

SAVOURY ITALIAN MUFFINS

Steps:

• Preheat the oven to 350°F Line a 12-hole muffin pan with paper cases.
• Sift the flour into a large bowl, add a pinch of salt, and rub in the butter with your fingertips until combined. Stir through the oregano and cheese.
• Whisk the tomato pesto into the buttermilk and add 3/4 of the liquid to the flour mixture.
• Gradually stir in the remaining liquid to form a softish dough. Fill muffin cases with mixture and place a semi-dried tomato quarter on top of each muffin.
• Bake for 25 minutes or until golden and cooked through. Serve warm.