Cherries

Pineapple Upside Down Muffins

6:13 AM


Pineapple Upside Down Muffins

1 can (8 ounces) crushed pineapple

1-1/2 cups all-purpose flour

3/4 cup sugar

2 teaspoons baking powder

1/4 teaspoon salt

2 large eggs, room temperature

1/2 cup vanilla yogurt

1/4 cup canola oil

5 teaspoons brown sugar

18 to 20 maraschino cherries, halved


Preheat oven to 400°. Drain pineapple, reserving 1 tablespoon juice. Set pineapple aside. In a large bowl, whisk flour, sugar, baking powder and salt. In another bowl, whisk eggs, yogurt, oil and reserved pineapple juice. Add to flour mixture; stir just until moistened. Fold in reserved pineapple. Fill greased mini-muffin cups two-thirds full. Sprinkle tops with brown sugar; top with halved cherries. Bake 9-12 minutes or until a toothpick inserted in center comes out clean. Cool 5 minutes before removing from pans to wire racks. Serve warm.

Cheddsar Cheese

Cheeseburger Muffins

8:47 AM



Cheeseburger Muffins


1/2 pound ground beef 

1 small onion, finely chopped

2-1/2 cups all-purpose flour

1 tablespoon sugar

2 teaspoons baking powder

1 teaspoon salt

3/4 cup ketchup

3/4 cup milk

1/2 cup butter, melted

2 large eggs

1 teaspoon prepared mustard

2 cups (8 ounces) shredded cheddar cheese


Cook ground beef and onion over medium heat until meat is no longer pink; drain. In a large bowl, combine the flour, sugar, baking powder and salt; set aside. In another bowl, combine the ketchup, milk, butter, eggs and mustard, and stir into the dry ingredients just until moistened. Fold in the beef mixture and cheese. Fill greased muffin cups three-fourths full. Bake at 425° for 20-25 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks. Serve warm. Refrigerate leftovers. Makes about 2 dozen.  (You can also make these in mini muffin pans.  Bake for 15-18 minutes.  You should get about 5 dozen.)

Blueberry

Blueberry Boy Bait

9:04 AM




Blueberry Boy Bait

2 cups all-purpose flour
1 ½ cups white sugar
⅔ cup butter (11 tbsp.)
1/2 teaspoon cinnamon
2 teaspoons baking powder
1 teaspoon salt
2 egg yolks
1 cup milk 
2 egg whites
1 teaspoon vanilla or almond extract
2 cup blueberries

Preheat the oven to 350 degrees F. Grease and flour a 9x13 inch baking dish. In a large bowl, stir together the flour and sugar. Cut in butter using a pastry blender or a fork until pea-sized. Measure out 3/4 cup of the mixture, place in a small bowl and mix in cinnamon. Set aside. Stir baking powder and salt into the remaining mixture, then mix in the egg yolks, milk, and extract using an electric mixer on low speed for 3 minutes. In a large glass or metal bowl, whip egg whites just until stiff peaks begin to form. Gently fold egg whites into the batter. Spread batter evenly into the prepared pan. Sprinkle blueberries over the batter, and sprinkle the reserved crumb mixture over the top. Bake for 40 to 50 minutes in the preheated oven, or until the cake springs back when lightly touched in the center

Apples

Apple Pumpkin Muffins

8:00 AM



Apple Pumpkin Muffins

2-1/2 cups all-purpose flour
2 cups sugar
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
2 eggs
1 cup canned pumpkin
1/2 cup vegetable oil
2 cups finely chopped peeled tart apples

In a large bowl, combine the first seven ingredients. In a small bowl, combine eggs, pumpkin and oil; stir into dry ingredients just until moistened. Fold in apples. Fill greased or paper-lined muffin cups two-thirds full. Bake at 350° for 30-35 minutes or until muffins test done. Cool for 10 minutes before removing from pan.

Maple

Morning Maple Muffins

9:00 AM




Morning Maple Muffins

2 cups all-purpose flour
1/2 cup packed brown sugar
2 teaspoons baking powder
1/2 teaspoon salt
3/4 cup milk
1/2 cup butter, melted
1/2 cup maple syrup
1/4 cup sour cream
1 egg
1/2 teaspoon vanilla extract

TOPPING:
3 tablespoons all-purpose flour
3 tablespoons sugar
2 tablespoons chopped nuts
1/2 teaspoon ground cinnamon
2 tablespoons cold butter

In a large bowl, combine the flour, brown sugar, baking powder and salt. In another bowl, combine the milk, butter, syrup, sour cream, egg and vanilla. Stir into the dry ingredients just until moistened. Fill greased or paper-lined muffin cups two-thirds full. For topping, combine the flour, sugar, nuts and cinnamon; cut in butter until crumbly. Sprinkle over batter. Bake at 400° for 16-20 minutes or until a toothpick inserted near the center comes out clean. Cool for 5 minutes before removing from pans to wire racks. Serve warm. About 16 muffins.