Chicken Bread Muffins

Chicken Bread Muffins

Ingredients

• Flour 2 1/2 cups
• Baking Powder 2 tsp
• Baking Soda 1/2 tsp
• Salt 1 tsp
• Black Pepper Powder 1 tsp
• Butter 4 Tbsp melted
• Eggs 2 lightly beaten
• Cheddar cheese 1/2 cup grated
• Butter Milk 3/4 cup
• Sweet Corn Cream Style 1 can
• Boiled and Shredded chicken 1/2 cup
• Cheddar Cheese extra for topping
• Paprika Powder for sprinkling

Method:

• Pre-heat oven at 180C. Grease a cup cake tray with oil. Make butter milk by adding 1- ½ tbsp of white vinegar to 3/4 cup of warm milk. Stir together flour, baking powder, baking soda, salt and black pepper together. Add Cheddar cheese, shredded chicken, butter milk, eggs, sweet corn and melted butter to the flour mixture and mix well. Don’t over mix otherwise the mixture formed will be lumpy. Divide this mixture between cups in the cupcake tray. Sprinkle with extra cheddar cheese and paprika powder. Bake for about 20-25 minutes or until risen and golden.

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Strawberry shortcake doughnut muffin

Strawberry shortcake doughnut muffin

Ingredients:

• 12 tablespoons (1.5 sticks) butter, softened
• 3/4 cup sugar
• 2 eggs
• 3 cups (13.5 oz) all-purpose flour
• 1 tablespoon baking powder
• 1 teaspoon salt
• 3/4 cup milk
• 2 tbsp strawberry milk mix

Method

• Preheat oven to 350 degrees F.prepare a muffin tin. Beat the butter and sugar for 5 minutes until soft, fluffy and lighter in color. Beat in the eggs, one at a time, until just mixed in. Sift together the flour, baking powder, and salt. Stir a fourth of the dry ingredients into the batter. Then stir in a third of the milk mixture. Continue mixing in the remaining dry and wet ingredients alternately, ending with the dry. Mix until well combined and batter is smooth, but be careful not to overmix. Fill muffin tins with 1.5 tablespoons of batter (about 3/4ths full). Bake at 350 for 14-15 minutes until a toothpick comes out clean.

Brown Butter Cinnamon Sugar Crust

Ingredients:

• 8 tablespoons (1.5 sticks) butter
• 3/4 cup sugar
• 1 -1/2 tsp ground cinnamon

Method

• Melt the butter until it starts to bubble and then foam. When it starts to foam, whisk constantly for 1-2 minutes until it turns brown and you see brown flecks at the bottom of the pan. Immediately remove from heat and pour into a bowl for dipping. Combine the sugar and cinnamon. When the muffins are just cool enough to handle, remove from the tin and brush them on all sides with the melted butter then roll in the cinnamon sugar. serve with strawberry cheese dip and fresh strawberries.

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Corn Muffins in a Jiffy

I can whip these up anytime with ingredients I have

 on hand and save a trip to the store.

This recipe makes 6 corn muffins just like a box of

 Jiffy. 

 Whisk together; flour, cornmeal, sugar, BP,

and salt in a large bowl.

 In another medium bowl whisk the egg, milk 

and oil. Add to the dry ingredients and

 stir just until combined.

 Fill 6 sprayed muffin cups.

 Bake @400 for 12-15 minutes, until golden.

 Serve while still warm

 with butter or, my favorite way

with butter and raspberry jam. 

Nice with breakfast.

Corn Muffins in a Jiffy

1/2 C flour

1/2 C yellow corn meal

3 T sugar

1 T baking powder

1/4 t salt

Whisk together in a large bowl

1 egg

1/3 C milk

2 T vegetable oil

Whisk together then add to the dry 

ingredients and stir just until combined. 

Fill 6 sprayed muffin cups and bake 

@400 for 12-15 minutes, until golden.

Enjoy!

Links: My Romantic Home,
Design By Gollum,
Between Naps On The Porch

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Chocolate Chip Sour Cream Muffins

The thing I love about muffins is that you can mix 

them up and bake them in under 30 minutes.

Try these anytime you want something yummy 

and home baked to enjoy with your coffee.

You probably have  all the ingredients in the house.
Combine the dry ingredients in a large bowl.
Melt the butter in a medium bowl in the microwave.

 Add the sour cream, egg and vanilla to the butter.

 Whisk until well blended.

Add to the dry ingredients and gently stir until just
combined. Fold in the chocolate chips.

Divide the mixture among paper lined muffin pan.

 Bake until golden, about 16 minutes.

Remove from pan. I like them still warm.

Loaded with mini chocolate chips.

Homemade muffins....one dozen to share.

Chocolate Chip Sour Cream Muffins

 1-1/2 C flour

2/3 C sugar

3/4 t baking powder

3/4 t baking soda

1/4 t salt

Mix dry ingredients together in a large bowl.

5 T butter, melted

1 C sour cream

1 egg

1 t vanilla

Melt the butter in a medium bowl. 

Add sour cream, egg and vanilla.

Whisk until well blended. Add to the

dry ingredients and stir with a rubber 

spatula until just combined. Do not beat.

Gently stir in

1 C mini chocolate chips

Evenly divide batter among a 

paper-lined 12 cup muffin pan.

Bake @350 for 16-18 minutes.

12 muffins

Enjoy!

Links: Designs By Gollum,
At The Picket Fence, Common Ground
French Country Cottage, The Charm of Home,
My Romantic Home, Stone Gable

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Kreppel for Fastnacht!

I posted about this holiday tradition on my blog

 MAY DAYS.

Kreppel are a German yeast doughnut made on 

Fastnacht also called Fat Tuesday. 

We know it as Mardi Gras. 

It's always celebrated on the Tuesday 

before Ash Wednesday, the beginning of Lent.

My plateful of warm Kreppel.

 My Aunt and Uncle in Germany sent me pictures 

of their Kreppel making day.

 They make perfect Kreppel. Years of making them.

 Some are filled with jam. All are rolled in sugar.

Ready for family and friends to stop by for coffee.

Now it's my turn to make them.....here goes!

I just made half the recipe.

German Kreppel

4-1/2 C flour

1 pkg yeast 

1 stick butter

2 T sugar 

1/2 t salt

1/4 t vanilla

2 eggs

3/4 C milk

In mixer, combine the flour, sugar and yeast. 

In a saucepan or microwave, melt the butter.  

Whisk in the milk, salt, vanilla, and eggs. 

Let cool to lukewarm, then add to the mixer.

 Mix on low speed until the flour is combined. 

Turn the speed up to medium-high and 

beat well for about 5 minutes until smooth. 

Cover with a towel and let rise in a warm area

for 30 minutes or until doubled.

Remove the dough to a floured surface 

and knead briefly.

 Roll out to about 3/4" thickness.

Cut into circles using a juice glass dipped in flour. 

Place the cut Kreppel on a parchment paper lined 

or oiled cookie sheet to keep from sticking.

 Cover again with a towel.

Let rise for another 30 minutes. 

Ready to cook.

To Cook:
Heat 2" of vegetable oil in a medium saucepan. I use 1/2 Crisco and 1/2 oil.
Test the temperature of the oil with a small scrap of dough. It should sizzle.

Gently add the Kreppel to the hot oil without

them touching each other. 

Fry both sides about 1 minute until golden.  

Remove with a slotted spoon and place on

 paper towel-lined plate to drain. 

Roll in a plate of sugar to coat. 

 Best eaten while still warm.

A great coffee break or breakfast treat.

Enjoy! 

Just don't wait for Fastnacht to make them again!

Links: Foodie Friday,
Between Naps On The Porch

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Cranberry Orange Muffins

This is a nice winter muffin. 

Good during Christmas thru Valentine's Day.

I had a bag of cranberries in the freezer.

 You'll need 1 cup. Cut them in half.

 Ingredients.

 I use a  microplane to get 1 T of orange zest. 

Use your 20% off coupon at BBB and get one. 

They are great. 

 Dry ingredients in one  bowl, wet in another.

 Combine the two but don't over mix.

Stir in the cranberries.

 I'm using heart shaped silicone cupcake molds.

Use your 40% coupon for these at the crafts store.

 Spray with Pam before filling. 

 Not too full (see the line) or they will lose their 

heart shape after baking. I sprinkled some of the

tops with cinnamon sugar. The pink ones.

After baking, let cool 5 minutes. 

They pop right out of the silicone hearts.

 Wash the cups in soapy water or the dishwasher

 and use over and over.

I piled mine into a milk glass bowl as

part of my Valentine kitchen decor.

Then I will stack them and store 

in a glass container.

 The heart shapes were small so I had batter left 

to make two jumbo muffins in glass custard cups.

Store some in the freezer.

But be sure to have one still warm from the oven!

Cranberry Orange Muffins

2-1/2 C flour

1 C sugar

2 t baking soda

Combine in a medium bowl

___________

1/2 C butter (1 stick), melted

2 eggs

3/4 C orange juice

1 T grated orange zest

Whisk together.

Stir into dry ingredients and mix just until

combined. Do not over mix.

Stir in:

1 C cranberries, cut in half

Spoon batter into paper-lined muffin tins

Sprinkle the tops of some with:

cinnamon sugar

Bake @350 for 20-25 minutes.

Makes 12-15 muffins

Enjoy!

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