Vidaliacheddarpecanmuffins Recipes

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LET'S MAKE A DATE MUFFINS



Let's Make a Date Muffins image

Provided by Anne Bramley

Categories     Bread     Food Processor     Mixer     Breakfast     Brunch     Bake     Vegetarian     Kid-Friendly     Mother's Day     Date     Fall     Spring     Summer     Winter     Shower     Kidney Friendly     Pescatarian     Peanut Free     Soy Free     Kosher     Small Plates

Yield Makes 12 muffins

Number Of Ingredients 16

STREUSEL TOPPING
2 tablespoons flour
3 tablespoons rolled oats
1/4 cup packed brown sugar
1/2 cup chopped toasted pecans
2 tablespoons unsalted butter, softened
MUFFINS
9 ounces whole Medjool dates, pitted (about 14 dates or 2 cups)
3/4 cup boiling water
2 cups flour
2 1/2 teaspoons baking powder
1/2 teaspoon salt
4 tablespoons (1/2 stick) unsalted butter, softened
3/4 cup packed dark brown sugar
2 eggs
1 teaspoon vanilla

Steps:

  • To make the streusel topping:
  • In a medium bowl, stir together the flour, oats, brown sugar, and pecans. Using a fork, cut in butter until well combined and mixture begins to hold together a bit. Set aside.
  • To make the muffins:
  • Preheat the oven to 375°F. Butter a 12-cup muffin tin. Place the dates in a shallow bowl (in a single layer if possible), pour the boiling water over them, and soak for 15 minutes. Transfer the dates and soaking liquid to a food processor and puree until almost smooth but a few pea-sized fruit pieces remain. Set aside to cool slightly.
  • In a medium bowl, combine the flour, baking powder, and salt. Set aside.
  • In the bowl of an electric mixer, cream together the butter and brown sugar. With the motor running, mix in the eggs, one at a time. Add the vanilla. Add half of the flour mixture and mix until moistened. Follow with the date puree, and when thoroughly combined, mix in remainder of the flour mixture. Scrape down the sides and give a final stir with a spatula to make sure all ingredients are thoroughly combined. Divide the batter among the muffin cups. Top with the streusel and press down gently to adhere. Bake for 20 to 25 minutes.

BANANA-DATE MUFFINS



Banana-Date Muffins image

A tasty sweet muffin recipe that won't blow your diet. Bananas and dates team up with bran cereal for a tasty breakfast treat. You'll love it!

Provided by SHERRY SMITH

Categories     Bread     Quick Bread Recipes     Muffin Recipes     Banana Muffin Recipes

Time 30m

Yield 12

Number Of Ingredients 11

2 ⅛ cups all-purpose flour
2 tablespoons baking powder
½ teaspoon ground cinnamon
½ teaspoon salt
½ cup sugar
½ cup reduced-calorie margarine
1 egg
3 medium ripe bananas, mashed
1 ½ teaspoons vanilla extract
¾ cup bran flakes cereal
12 dates, pitted and chopped

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C). Grease a muffin pan with non-stick spray or line with paper muffin liners. Sift together the flour, baking powder, cinnamon and salt; set aside.
  • In a medium bowl, cream together the sugar, margarine and egg with an electric mixer until light and fluffy. Mix in bananas, vanilla, cereal and dates. Blend in dry ingredients until just incorporated. Spoon into prepared muffin cups to about 2/3 full.
  • Bake for 20 to 25 minutes in the preheated oven, until a toothpick inserted into the center comes out clean. Cool in pan over a wire rack for at least 10 minutes before removing muffins from the pan.

Nutrition Facts : Calories 210.2 calories, Carbohydrate 40.3 g, Cholesterol 15.5 mg, Fat 4.1 g, Fiber 2.4 g, Protein 3.5 g, SaturatedFat 0.9 g, Sodium 371.5 mg, Sugar 17.7 g

CHEDDAR MUFFINS



Cheddar Muffins image

Interesting combination of ingredients make it an ideal accompaniment to home-made soup, stew or light salad luncheon. Also school lunchboxes or brown-bagger's lunch.

Provided by JJOHN32

Categories     Bread     Quick Bread Recipes     Muffin Recipes     Savory Muffin Recipes

Time 40m

Yield 12

Number Of Ingredients 9

2 cups all-purpose flour
3 ½ teaspoons baking powder
1 teaspoon salt
1 teaspoon paprika
¼ cup butter
1 egg
1 cup milk
1 cup shredded Cheddar cheese
⅔ cup raisins

Steps:

  • Sift flour with baking powder, salt, and paprika. Cut in butter finely. Stir in remaining ingredients just until dry ingredients are moistened.
  • Spoon into well-greased muffin pans. Bake in a preheated 425 degree F (220 degrees C) oven for 25 minutes.

Nutrition Facts : Calories 189.2 calories, Carbohydrate 23.9 g, Cholesterol 37.2 mg, Fat 8 g, Fiber 0.9 g, Protein 6 g, SaturatedFat 4.8 g, Sodium 437.3 mg, Sugar 5.9 g

VIDALIA MUFFINS



Vidalia Muffins image

These slightly sweet onion muffins are a snap to make and are great when served with homemade stew or soup. I hope this recipe becomes a favorite with your family as much as it has with mine.

Provided by Taste of Home

Time 25m

Yield 1 dozen.

Number Of Ingredients 8

1 cup self-rising flour
1 cup quick-cooking oats
1/4 cup sugar
1 egg
3/4 cup milk
1/3 cup vegetable oil
3/4 cup shredded cheddar cheese
1/2 cup chopped Vidalia or sweet onion

Steps:

  • In a large bowl, combine the flour, oats and sugar. In another bowl, whisk the egg, milk and oil. Stir into dry ingredients just until moistened. Fold in cheese and onion. , Fill greased muffin cups three-fourths full. Bake at 400° for 15-20 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm. Refrigerate leftovers.

Nutrition Facts : Calories 172 calories, Fat 9g fat (3g saturated fat), Cholesterol 27mg cholesterol, Sodium 176mg sodium, Carbohydrate 17g carbohydrate (5g sugars, Fiber 1g fiber), Protein 5g protein.

MAPLE PECAN MUFFINS



Maple Pecan Muffins image

Yield 12 Muffins

Number Of Ingredients 15

DRY INGREDIENTS
1 cup whole wheat flour
3/4 cup barley flour
1/2 cup unbleached flour
1/2 cup malt milk powder
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1/4 teaspoon sea salt
WET INGREDIENTS
1 cup maple syrup
3/4 cup buttermilk
1/4 cup canola oil
1 large egg
GOODIES
1 1/4 cups chopped roasted pecans

Steps:

  • 1. Preheat the oven to 400°F. 2. Sift the dry ingredients together in a large bowl. 3. Whisk the wet ingredients in a medium bowl or blend in a food processor. Add the goodies and stir to combine. 4. Pour the wet ingredients into the dry mixture. Stir just until mixed. Do not overstir. 5. Spoon the batter into a greased or papered muffin tin. Fill each cup nearly to the top. 6. Bake for 15 to 20 minutes. 7. Cool the muffins at least 10 minutes before removing from the tin.

Nutrition Facts : Nutritional Facts Serves

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