Stud Muffins Recipes

STUFFING MUFFINS

Stuffing Muffins image

Why wait for the holidays to enjoy stuffing? These cornbread stuffing muffins can be ready in just 30 minutes.

Provided by By Paula Jones

Categories Side Dish

Time 30m

Yield 9

Number Of Ingredients 6

Ingredients

1 box (6 oz) Betty Crocker™ Homestyle Stuffing cornbread flavored mix
1 1/2 cups water
1/4 cup butter, melted
1 apple, finely chopped
1 stalk celery, finely chopped
1 tablespoon chopped fresh Italian (flat-leaf) parsley

Steps:

Heat oven to 350°F. Spray 9 regular-size muffin cups with cooking spray.
In large bowl, toss stuffing mix, water and butter. Add apple, celery and parsley; toss until combined. Divide mixture evenly among muffin cups, pressing mixture in cups with spoon.
Bake about 20 minutes or until stuffing is firm and tops are golden brown.

Nutrition Facts : ServingSize 1 Serving

BREAKFAST MUFFINS

Breakfast Muffins image

Fresh fruit muffins, easily frozen or eaten any time of day. Try peaches, blueberries, strawberries, or my daughter's favorite--chocolate chips.

Provided by Carol Yarde

Categories Bread Quick Bread Recipes Muffin Recipes Blueberry Muffin Recipes

Time 40m

Yield 12

Number Of Ingredients 8

Ingredients

1 ¾ cups all-purpose flour
⅓ cup white sugar
2 ½ teaspoons baking powder
½ teaspoon salt
¾ cup milk
1 egg, lightly beaten
⅓ cup butter, melted
1 cup fresh blueberries

Steps:

Preheat oven to 400 degrees F (200 degrees C). Grease muffin cups, or line them with muffin liners.
In a large bowl, whisk together flour, sugar, baking powder, and salt. Add milk, egg, and butter; mix until ingredients are moistened. Do not overmix. Stir in fresh fruit. Spoon batter into prepared muffin cups.
Bake in preheated oven until the tops spring back when lightly touched, 20 to 25 minutes. Serve warm.

Nutrition Facts : Calories 154 calories, Carbohydrate 22.2 g, Cholesterol 30.3 mg, Fat 6 g, Fiber 0.8 g, Protein 3.1 g, SaturatedFat 3.6 g, Sodium 247.4 mg, Sugar 7.6 g

STUD MUFFINS

Stud Muffins image

Provided by Food Network

Time 1h

Yield 12 muffins

Number Of Ingredients 14

Ingredients

Nonstick baking spray, for the muffin tin, optional
1 cup coconut oil, melted and cooled (room temperature vegetable oil can be substituted)
2 teaspoons vanilla extract
1/2 teaspoon almond extract, optional
6 eggs, at room temperature
1 1/4 cups unsweetened almond milk
3 cups oat or fine almond flour, plus more if needed (see Cook's Note)
2 cups coconut sugar
1 cup coconut flour (see Cook's Note)
1 tablespoon baking powder
1/2 teaspoon fine salt
1 cup frozen blueberries
1/2 cup white, dark, milk or mini chocolate chips
1/3 cup rainbow sprinkles

Steps:

For the base muffins: Preheat the oven to 350 degrees F. Grease a 12-cup muffin tin with baking spray (or use paper muffin liners).
In a large bowl, mix together the coconut oil, vanilla extract, almond extract if using and eggs until well combined. Add the milk and mix again until well incorporated.
In a separate large bowl, whisk together the oat flour, sugar, coconut flour, baking powder and salt. Add the dry ingredients to the wet ingredients and mix well. The mixture should be on the thicker side (you can sprinkle in some extra flour if needed).
Divide the batter evenly among the muffin tin cups. Bake until golden brown, 35 to 40 minutes. Do not overbake to avoid drying out the muffins.
For the blueberry muffins: Follow the directions for the base muffins, mixing in the frozen blueberries after combining the wet and dry ingredients. Bake as directed above.
For the chocolate chip muffins: Follow the directions for the base muffins, mixing in the chocolate chips after combining the wet and dry ingredients. Bake as directed above.
For the confetti muffins: Follow the directions for the base muffins, mixing in the rainbow sprinkles after combining the wet and dry ingredients. Bake as directed above.

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