Monday, November 1, 2010

Muffins and a Meal

If you like to bake, but don't have much time, muffins are some of the easiest to make and most versatile of baked goods out there! Here are some of my favorite recipes:

Morning Glory Muffins
Makes: about 1 1/2 dozen Prep: 20 min. Bake: 23 min. Cool: 6 min.

1/4 cup milk
1/4 cup vegetable oil
2 large eggs
1 (15.2-oz.) package cinnamon streusel muffin mix
1/2 t. ground cinnamon
1 (8-0z.) can crushed pineapple in juice
3/4 cup grated peeled Granny Smith apple (about 1 small apple)
3/4 cup shredded carrots
3/4 cup chopped toasted pecans
1/2 cup raisins
Vegetable cooking spray
1 cup powdered sugar (optional)
1/2 t. grated lemon rind (optional)
1 to 2 T. fresh lemon juice (optional)

*Whisk together first 3 ingredients until blended.

*Remove and reserve streusel packet from muffin mix package. Stir together contents of muffin mix package and cinnamon in a large bowl. Make a well in center of mixture. Add egg mixture, pineapple, and next 4 ingredients, stirring just until moistened.

*Place baking cups in muffin pans. Spray with cooking spray. Spoon batter into cups, filling two-thirds full. Sprinkle evenly with reserved streusel packet.

*Bake at 425 degrees for 18-23 minutes or until golden. Cool in pans on wire racks 5 minutes. Remove from pans, and cool on wire racks.

*Stir together powdered sugar, lemon rind, and lemon juice until smooth, and drizzle over tops of muffins, if desired.

Poppy Seed Muffins
Prep: 5 minutes Cook: 20 minutes Makes: 1 dozen

1 3/4 cups all-purpose flour
1/4 t. baking soda
1/2 t. salt
1/2 cup sugar
3 T. poppy seeds
1 (8-oz.) carton sour cream
1 large egg, lightly beaten
1/4 cup butter, melted
2 t. vanilla extract

*Combine first 5 ingredients in a bowl; make a well in center of mixture. Combine sour cream and remaining 3 ingredients; add to dry ingredients; stirring just until moistened.
*Spoon batter into greased muffin pans, filling two-thirds full. Bake at 400 degrees for 18-20 minutes or until lightly browned. Remove from pans immediately.

**Muffin recipes are both compliments of Southern Living.

MENU OF THE WEEK:

Taco Soup
1 lb. lean ground beef
1 onion, chopped
1 envelope taco seasoning mix
1 (16-oz.) can pinto beans
1 (16-oz.) can kidney beans
1 (16-oz.) can golden hominy
1 (17-oz.) can cream-style corn
1 (14-oz.) can diced stewed tomatoes
1 (10-oz.) can diced tomatoes with chilies (optional)
1 envelope ranch-style dressing mix
Tortilla chips
1 cup (4-oz.) grated Cheddar or Monterey Jack cheese

Brown ground beef and chopped onion; drain. Add taco seasoning; mix thoroughly. Add, without draining, the cans of beans, hominy, corn, and tomatoes. Stir in dry ranch dressing mix. Simmer over low heat until bubbly. Serve over tortilla chips and top with grated cheese. Serves 4-6.

**Recipe compliments of Coastal Cuisine.

Side: green salad with Craisins and almond slivers.

Apprécier!

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