BUTTER PECAN CRUMPETS
Provided by Damaris Phillips
Categories dessert
Time 1h40m
Yield 8 crumpets
Number Of Ingredients 10
Steps:
- In a large bowl, whisk together the flour, sugar and salt to combine.
- Combine the milk and 1/2 cup warm water (about 100 degrees F) in a bowl and sprinkle with the yeast. Once the yeast starts to bubble, after 3 to 5 minutes, pour the liquid into the dry ingredients and stir with a wooden spoon to combine. The batter will be thick. Cover the bowl with plastic wrap and let it rise in a warm place for 30 minutes. The mixture will rise slightly and some bubbles will form on top.
- Stir the baking soda and 1/4 cup warm water (about 100 degrees F) into the batter. Cover back up and let rest until doubled in size, another 30 minutes. Spoon the mixture into a large liquid measuring cup with a pouring spout for ease of pouring into the crumpet molds.
- Put a cast-iron skillet over low to medium-low heat and spray with the cooking spray. Spray four 3-by-1-inch ring molds with the cooking spray and place in the hot skillet. Fill each ring half full with batter (the batter should spread inside the rings; if not, add another 1/4 cup water and stir well to thin it). Wait for bubbles to start to form, then top with some pecans and sprinkle with sugar. The bubbles will help keep the pecans and sugar from sinking to the bottom of the crumpets. Cook until golden on the bottom, 6 to 8 minutes. Remove the rings, flip and cook another 1 to 2 minutes, just to cook the other side. Repeat with the remaining batter.
- Serve with apricot jam and butter.
PECAN PIE MUFFINS
If you love Pecan Pie you will love these muffins! I make these muffins at least once every two weeks! I take them to work and to Church. Everyone loves them...you will too!
Provided by sewcraftymom
Categories Quick Breads
Time 35m
Yield 9 muffins, 9 serving(s)
Number Of Ingredients 5
Steps:
- Combine first 3 ingredients in a large bowl, make a well in center of mixture.
- Beat eggs until foamy.
- Stir together eggs and butter; add to dry ingredients stirring until moistened.
- Place foil-baking cups in muffin pans.
- Spoon batter into cups to 2/3 full.
- Bake at 350 degrees for 20-25 minutes or until done.
- Remove from pans immediately, cool on wire racks.
- Best served warm.
Nutrition Facts : Calories 308.2, Fat 20.1, SaturatedFat 7.6, Cholesterol 68.5, Sodium 112.8, Carbohydrate 31, Fiber 1.4, Sugar 24.3, Protein 3.4
PECAN PIE MUFFINS
It's hard to believe there are only five ingredients in these wonderful little muffins! The brown sugar makes them taste like pecan pie.
Provided by prissycat
Categories Bread Quick Bread Recipes Muffin Recipes
Time 40m
Yield 9
Number Of Ingredients 5
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour 18 mini muffin cups or line with paper muffin liners.
- In a medium bowl, stir together brown sugar, flour and pecans. In a separate bowl beat the butter and eggs together until smooth, stir into the dry ingredients just until combined. Spoon the batter into the prepared muffin cups. Cups should be about 2/3 full.
- Bake at 350 degrees F (175 degrees C) for 20 to 25 minutes. Cool on wire racks when done.
Nutrition Facts : Calories 338.2 calories, Carbohydrate 31.1 g, Cholesterol 77.4 mg, Fat 23.5 g, Fiber 1.4 g, Protein 3.4 g, SaturatedFat 9.7 g, Sodium 119.3 mg, Sugar 24.3 g
BASIC BUTTERMILK MUFFINS
This is a great basic muffin batter that can be adapted to almost anything.
Provided by DCKatie
Categories Bread Quick Bread Recipes Muffin Recipes
Time 35m
Yield 12
Number Of Ingredients 10
Steps:
- Preheat an oven to 375 degrees F (190 degrees C). Grease 12 muffin cups, or line with paper muffin liners.
- Sift together the flour, sugar, baking soda, baking powder, salt, and nutmeg. In a separate bowl, whisk together the melted butter, egg, buttermilk, and vanilla.
- Pour the buttermilk mixture into the dry ingredients and stir just until mixed (the batter will not be smooth). Gently stir in fruit, if desired (see Cook's Note).
- Scoop the batter into the prepared muffin tins; fill the cups almost to the top. Bake in the preheated oven until golden and the tops spring back when lightly pressed, about 18 minutes.
Nutrition Facts : Calories 167.7 calories, Carbohydrate 27.5 g, Cholesterol 26.5 mg, Fat 4.7 g, Fiber 0.7 g, Protein 3.7 g, SaturatedFat 2.7 g, Sodium 338.1 mg, Sugar 9.5 g
BUTTER TART MUFFINS WITH MAPLE SYRUP
These Muffins are so yummy. They actually taste like Butter tarts. I got the recipe from the LCBO magazine, I love that magazine! This recipe was from a coffee shop in Huntsville Ontario. I made 10 muffins using the 12 muffin tin pan, but they say to make 6 large. Mine turned out great.
Provided by JenfromOro
Categories Quick Breads
Time 35m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Place sugar, butter, eggs, milk and vanilla in a heavy-bottom saucepan over medium heat and cook, stirring constantly, until slightly thickened and beginning to bubble. Remove from heat, and strain if necessary. Stir in raisins and let cool, uncovered in refrigerator for 10 minutes.
- Preheat oven to 350°F.
- Combine flour, baking powder and baking soda. Add reserved raisin mixture and mix well.
- Fill into lightly greased large muffin tins. Bake for 15 minutes or until golden and cake tester comes out clean. Remove from oven and brush tops with maple syrup.
- Makes 6 Texas-sized muffins.
BUTTER PECAN MUFFINS
Our youngest son lives in Georgia, and that is where we gather the fresh pecans we use for this recipe. The texture of these muffins is smooth and buttery, and the topping has just the right amount of pecans.
Provided by Taste of Home
Time 45m
Yield 1 dozen.
Number Of Ingredients 16
Steps:
- In a large bowl, combine the flour, brown sugar, baking powder and salt. In another bowl, combine the egg, milk, butter, syrup, sour cream and vanilla. Stir into dry ingredients just until moistened. Fill greased or paper-lined muffin cups three-fourths full., For topping, in a small bowl, combine the flour, sugar and cinnamon; cut in butter until crumbly. Stir in pecans. Sprinkle over tops., Bake at 400° for 18-22 minutes or until a toothpick inserted in the muffin comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm.
Nutrition Facts : Calories 273 calories, Fat 12g fat (7g saturated fat), Cholesterol 47mg cholesterol, Sodium 258mg sodium, Carbohydrate 37g carbohydrate (16g sugars, Fiber 1g fiber), Protein 4g protein.
BUTTER TART MUFFINS
This recipe won first place in a contest in Canada. Wonderful dessert muffin!
Provided by Joanne Emmons
Categories Bread Quick Bread Recipes Muffin Recipes
Time 35m
Yield 12
Number Of Ingredients 12
Steps:
- Place raisins, sugar, butter, eggs, milk, and vanilla in a large heavy-bottomed saucepan. Cook over medium heat, stirring frequently until mixture is hot, slightly thickened, and just beginning to bubble, about 4 to 5 minutes. Cool slightly, uncovered, in the refrigerator, while continuing with recipe.
- Preheat oven to 375 degrees F (190 degrees C). Grease 12 muffin cups or coat with cooking spray.
- Stir flour with baking powder, soda, and salt in a large mixing bowl. Make a well in center and pour in warm raisin mixture, stirring just until combined. Stir in nuts until evenly mixed. Spoon batter into muffin cups.
- Bake at 375 degrees F (190 degrees C) in center of oven until golden and a cake tester inserted into center of a muffin comes out clean, about 15 to 17 minutes. Remove from oven and immediately pour about 1 teaspoon syrup over each muffin. Cool muffins in cups for 10 minutes, then remove to a rack. Serve warm.
Nutrition Facts : Calories 294.7 calories, Carbohydrate 44.6 g, Cholesterol 52.1 mg, Fat 12.1 g, Fiber 1.4 g, Protein 4.4 g, SaturatedFat 5.6 g, Sodium 259.5 mg, Sugar 27.9 g
BUTTER PECAN MUFFINS
There is nothing like freshly baked muffins in the morning for breakfast with a nice hot cup of coffee. I hope you enjoy this recipe.
Provided by - Carla -
Categories Quick Breads
Time 30m
Yield 10 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 400 degrees.
- Grease muffin pans.
- Combine flour, pecans, and brown sugar in mixing bowl; set aside.
- In another bowl, beat egg; stir in milk, butter, and vanilla.
- Add liquid ingredients all at once to flour mixture.
- Stir only until flour is moistened.
- Fill muffin cups 2/3 full.
- Bake about 15 minutes or until golden brown.
- Serve warm with butter or jam and enjoy!
Nutrition Facts : Calories 243.5, Fat 13.8, SaturatedFat 4.2, Cholesterol 35.9, Sodium 291.1, Carbohydrate 27.1, Fiber 1.6, Sugar 11.1, Protein 4.1
BUTTERSCOTCH MUFFINS
Butterscotch pudding gives a distinctive flavor to these muffins topped with brown sugar and nuts. "My son made them for a 4-H competition and they won first-place purple ribbons," writes Jill Hazelton of Hamlet, Indiana.
Provided by Taste of Home
Time 35m
Yield about 1-1/2 dozen.
Number Of Ingredients 14
Steps:
- In a large bowl, combine the flour, sugar, pudding mixes, baking powder and salt. Combine the water, eggs, oil and vanilla; stir into the dry ingredients just until moistened. , Fill greased or paper-lined muffin cups two-thirds full. Combine the topping ingredients; sprinkle over batter. , Bake at 350° for 15-20 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pans to wire racks.
Nutrition Facts : Calories 284 calories, Fat 13g fat (2g saturated fat), Cholesterol 47mg cholesterol, Sodium 352mg sodium, Carbohydrate 40g carbohydrate (27g sugars, Fiber 1g fiber), Protein 3g protein.
HOT BUTTERED RUM MUFFINS
Wonderful buttery flavor. Enjoy!
Provided by Cookin' in FL
Categories Bread Quick Bread Recipes Muffin Recipes
Time 40m
Yield 12
Number Of Ingredients 11
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Grease 12 muffin cups.
- Beat butter with an electric mixer at medium speed in a large bowl until creamy. Beat 1/2 cup sugar into the butter until fully incorporated. Beat one egg into the butter mixture until fully incorporated before beating second egg into the mixture.
- Stir flour, baking powder, salt, cloves, and nutmeg together in a separate bowl. Mix milk and 3 tablespoons rum in a third bowl.
- Alternately add small amounts of the flour mixture and the milk mixture to the butter mixture while beating on Low speed, mixing each addition until just incorporated into a batter. Spoon batter into prepared muffin cups to about 3/4 full.
- Bake in the preheated oven until golden brown and a toothpick inserted into the center of a muffin comes out clean, 20 to 25 minutes. Remove muffins immediately from the cups to cool on a wire rack.
- Stir remaining rum and 3 tablespoons sugar together in a small saucepan over low heat; cook, stirring constantly, until the sugar dissolves, 3 to 5 minutes. Brush rum mixture onto the tops of the warm muffins.
Nutrition Facts : Calories 219 calories, Carbohydrate 28.1 g, Cholesterol 52.1 mg, Fat 8.9 g, Fiber 0.6 g, Protein 3.6 g, SaturatedFat 5.3 g, Sodium 249 mg, Sugar 12.1 g
YOGURT BRAN PECAN MUFFINS
Make and share this Yogurt Bran Pecan Muffins recipe from Food.com.
Provided by Northern_Reflectionz
Categories Quick Breads
Time 45m
Yield 12 serving(s)
Number Of Ingredients 12
Steps:
- Mix yogurt and baking soda.
- In another bowl, beat sugars, oil and egg.
- Sit in bran and vanilla.
- Mix flour baking powder and salt together.
- Add flour mixture to sugar mixture alternately with yogurt.
- Fold in nuts or fruit.
- Bake 350F for 35 mins.
Nutrition Facts : Calories 239.5, Fat 14.1, SaturatedFat 2.1, Cholesterol 20.3, Sodium 233.2, Carbohydrate 28.1, Fiber 1.9, Sugar 14.3, Protein 4.1
PEANUT BUTTER MUFFIN
Kids of all ages will love these delicious peanutty treats from Ann Janis of Tucson, Arizona. Topped with your favorite jelly, the pretty muffins are sure to bring back sweet childhood memories.
Provided by Taste of Home
Time 30m
Yield 1 dozen.
Number Of Ingredients 10
Steps:
- In a large bowl, combine flour, sugar, baking powder and salt. Cut in peanut butter and 2 tablespoons butter until the mixture resembles coarse crumbs. Beat the eggs and milk; stir into the dry ingredients just until moistened. Fill greased or paper-lined muffin cups two-thirds full. , Bake at 400° for 15-17 minutes or until muffins test done. Melt remaining butter; brush over the tops of muffins. Sprinkle with cinnamon-sugar. Cool for 10 minutes; remove to a wire rack. Serve with jelly if desired.
Nutrition Facts : Calories 221 calories, Fat 10g fat (4g saturated fat), Cholesterol 46mg cholesterol, Sodium 298mg sodium, Carbohydrate 27g carbohydrate (10g sugars, Fiber 1g fiber), Protein 7g protein.
BUTTER TART MUFFINS
I found this recipe in the local paper, who's source was "The Great Cdn. Muffin Bake-Off, Chatelaine, April 1966." I tried it and was pleased.
Provided by Shar-on
Categories Quick Breads
Time 47m
Yield 12 serving(s)
Number Of Ingredients 12
Steps:
- In a medium saucepan, cook raisins, sugar, butter, eggs, milk and rum flavoring, stirring frequently, until it is slightly thickened and just beginning to bubble.
- Cool slightly, uncovered.
- In a large mixing bowl, stir tog the dry ingredients.
- Make a well in the centre and pour in warm raisin mixture, stirring just until combined.
- Spoon muffin mixture into 12 greased muffins cups.
- Sprinkle walnuts over top of each muffin.
- Bake at 375°F for 17 minutes or until centre tests done.
- Remove from oven and immediately pour 1 tsp syrup over each muffin.
- Cool about 10 minutes before removing them to cool on rack.
- Serve warm or at room temperature.
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