PRALINE MUFFINS
Great quick and easy recipe from New Orleans, Louisana "Cajun Cookin' School". Picked up the recipe at their store/kitchen/cafe on my way back from Katrina Hurricane Relief along the Gulf Coast of USA. Has been a great treat for friends with a sweet tooth. LOL Actually my wife loves them too. I Bake'em, bag'em 6 in a bag, and we eat'em, whenever!
Provided by MadCity Dale
Categories Dessert
Time 30m
Yield 36 muffins
Number Of Ingredients 5
Steps:
- Mix all dry ingredients together in small bowl.
- Add melted butter to beaten eggs and then add dry ingredients. Refrigerate for 10 minutes.
- Use metal mini-muffin pans and spray with a non-stick cooking spray for baking or with flour. You MUST use metal pans and non stick spray or muffins will stick in pans.
- Use a tablespoon and spoon each muffun about 3/4 full into muffin pans. Use a second spoon to slide the mix cleanly off.
- Preheat oven to 350 degrees and bake for 20 minutes. Remove from oven and let rest 5 minutes. Gently tap pans upside down and muffins will fall out.
COFFEE PRALINE MUFFINS
These sweet and nutty muffins are perfect with a cup of cafe au lait.
Provided by Julieliz
Categories Muffins
Time 30m
Yield 10
Number Of Ingredients 12
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Lightly grease 10 muffin cups.
- In a large mixing bowl, combine flour, 1/3 cup brown sugar, baking powder, salt and 1/2 cup chopped pecans. Add melted butter, milk, instant coffee, vanilla and egg. Mix until all of the dry ingredients are absorbed. Fill the prepared muffin cups 2/3 full. Combine the remaining brown sugar and pecans, sprinkle over the tops of the muffins.
- Bake at 375 degrees F (190 degrees C) for 18 to 20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Nutrition Facts : Calories 253.3 calories, Carbohydrate 25.6 g, Cholesterol 44.5 mg, Fat 15.3 g, Fiber 1.3 g, Protein 4.3 g, SaturatedFat 6.7 g, Sodium 241.2 mg, Sugar 7.7 g
COFFEE PRALINE MUFFINS
These sweet and nutty muffins are perfect with a cup of cafe au lait.
Provided by Julieliz
Categories Muffins
Time 30m
Yield 10
Number Of Ingredients 12
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Lightly grease 10 muffin cups.
- In a large mixing bowl, combine flour, 1/3 cup brown sugar, baking powder, salt and 1/2 cup chopped pecans. Add melted butter, milk, instant coffee, vanilla and egg. Mix until all of the dry ingredients are absorbed. Fill the prepared muffin cups 2/3 full. Combine the remaining brown sugar and pecans, sprinkle over the tops of the muffins.
- Bake at 375 degrees F (190 degrees C) for 18 to 20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Nutrition Facts : Calories 253.3 calories, Carbohydrate 25.6 g, Cholesterol 44.5 mg, Fat 15.3 g, Fiber 1.3 g, Protein 4.3 g, SaturatedFat 6.7 g, Sodium 241.2 mg, Sugar 7.7 g
COFFEE-PRALINE CRUNCH ICE CREAM CAKE
Inspired by butter-pecan ice cream, this cake combines crunchy praline with graham crackers, coffee ice cream and fudge sauce to make an impressive, but easy to assemble dessert. Store-bought pralines are perfect here, but if you can't find them, you can make them from scratch with pantry staples. While they can be a little tricky, even a failed praline tastes great nestled in an ice cream cake, but toffee brickle or even just plain chopped nuts could stand in for the praline, too. While you could certainly buy fudge sauce, it's the one component that is definitely better homemade, just sweet enough and deeply chocolatey. Make a double batch for future sundaes.
Provided by Samantha Seneviratne
Categories ice creams and sorbets, dessert
Time 5h25m
Yield 8 to 10 servings
Number Of Ingredients 11
Steps:
- Prepare the fudge sauce: Set a fine-mesh sieve over a medium bowl. In a medium saucepan, combine the heavy cream, sugar, butter and salt. Cook over medium heat, stirring, until the butter is melted and the sugar has dissolved, about 2 minutes.
- Whisk in the cocoa powder and cook for another minute or two, whisking occasionally, until the mixture is thick and glossy. Run the sauce through the sieve into the bowl, working out any lumps directly in the sieve. Stir in vanilla. Let cool completely, about 1 hour. (You should have about 2 cups.) About 30 minutes before you assemble the cake, remove the ice cream from the refrigerator to soften.
- To assemble the cake, spray a 9-by-5-inch loaf pan lightly with nonstick cooking spray. (This is just to help keep the plastic in place.) Press plastic wrap into the pan, making it as smooth as possible against the bottom and sides of the pan, leaving a 3-inch overhang on each of the two long sides.
- Spread one third of the softened ice cream (about 2 cups) evenly over the bottom of the pan. (If your ice cream is still too firm to spread, cut it into slices, arrange them in a layer and smooth using an offset spatula.) Lay 3 crackers over the top, breaking them to fit as needed. Top with 1/3 of the fudge sauce (about ⅔ cup), using an offset spatula to spread evenly, and half of the praline, patting into an even layer. Top with another 1/3 of the ice cream, 3 more crackers, 1/3 more fudge sauce and the remaining praline. Finish with the remaining 1/3 of ice cream and 4 more crackers. Use the plastic overhang to wrap the cake up tightly and freeze until firm, at least 4 hours and preferably overnight.
- To serve, unwrap the plastic wrap, then quickly rub the outside of the pan with a warm, moistened kitchen towel to loosen. Flip out onto a serving plate and remove the plastic wrap. Top with whipped cream and more chopped praline. Cut slices with a knife dipped in hot water. (If too hard to slice, let sit for a few minutes to soften.) Serve with the remaining fudge sauce, warmed, if desired.
COFFEE PRALINE MUFFINS
Make and share this Coffee Praline Muffins recipe from Food.com.
Provided by Steve_G
Categories Quick Breads
Time 30m
Yield 10 muffins, 10 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- Lightly grease 10 muffin cups.
- In a large mixing bowl, combine flour, 1/3 cup brown sugar, baking powder, salt and 1/2 cup chopped pecans.
- Add melted butter, milk, instant coffee, vanilla and egg.
- Mix until all of the dry ingredients are absorbed.
- FIll the prepared muffin cups 2/3 full.
- Combine the remaining brown sugar and pecans, sprinkle over the tops of the muffins.
- Bake at 375 degrees F (190 degrees C) for 18 to 20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Nutrition Facts : Calories 278.5, Fat 16.6, SaturatedFat 7, Cholesterol 48.1, Sodium 253, Carbohydrate 29.1, Fiber 1.4, Sugar 10.2, Protein 4.4
PRALINE-CINNAMON MUFFINS
The combination of Nougat (Praline Paste) and spices in this muffin is a bit unusual, especially the use of pepper. These muffins are not overly sweet, but they have a fluffy texture with a nougat cube as surprise in them. The cinnamon in here is balanced by cardamom and clove flavours. The pepper adds a hint of sharpness. These muffins make a wonderful change in advent season. Remark: in Germany Praline Paste is called Nougat and is widely used in Christmas bakery. It has a wonderful nutty flavour, is firm at room temperature, but melt easily.
Provided by Thorsten
Categories Quick Breads
Time 40m
Yield 12 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven (360°F, 180°C).
- Grease muffin cups and place the in the freezer until use.
- Cut from the praline paste (nougat) 12 cubes of about 1 inch. If there is praline paste (nougat) left, cut it into very small pieces. Put the 12 cubes into the fridge.
- Chop hazelnuts and roast them in preheated oven for about 5 to 10 minutes or until desired roasting is achieved.
- In a bowl mix flour, baking powder and baking soda. Set aside.
- Open the cardamom pods and put the cardamom seeds into a mortar. Add peppercorns, cloves and salt. Crush them very finely using a pestle. Add cinnamon and set aside.
- In a bowl mix butter and brown sugar until creamy. Add egg and mix well. Add milk and mix well. The sugar must be dissolved completely.
- Add the finely cut nougat and mix well. Add the roasted almonds and the cinnamon mixture and mix again.
- Add the flour mixture and mix only until blended. Do not overmix it.
- Divide batter equally among the prepared muffin cups. Place a nougat cube on each muffin.
- Bake for about 20 minutes until golden brown and a toothpick comes out clean. The nougat cube will sink into the batter during baking.
- Take muffins out of the oven and let cool for 5 minutes in the muffin cups. Then remove muffins from the cups and let them cool completely on a cooling rack.
- After the muffins are cooled out completely dust them with caster sugar.
- NOTE on spices: You can omit the black pepper, if you don't like the pepperiness in here.
- NOTE on praline paste: In Germany this is called nougat or nut nougat. At room temperature this is firm and can be cut. It is very difficult to make this on your own. If you can't get it, you could replace it by chocolate or some other nut/almond bars. The consistency should be that of chocolate at room temperature.
Nutrition Facts : Calories 262.6, Fat 11.9, SaturatedFat 5.7, Cholesterol 40.8, Sodium 165.4, Carbohydrate 35.9, Fiber 1.1, Sugar 17.9, Protein 4.1
COFFEE MUFFINS
Make and share this Coffee Muffins recipe from Food.com.
Provided by CoffeeMom
Categories Quick Breads
Time 30m
Yield 12 muffins
Number Of Ingredients 6
Steps:
- Preheat oven to 400ºF, grease 12 count muffin pan.
- Put the coffee, sugar, eggs and yogurt into a bowl and mix well.
- In a separate bowl mix flour and baking powder. Add dry mix until just combined.
- Spoon into pans and bake for 15 to 20 minutes.
Nutrition Facts : Calories 184.6, Fat 1.8, SaturatedFat 0.7, Cholesterol 37.9, Sodium 82.5, Carbohydrate 37.7, Fiber 0.7, Sugar 17.7, Protein 4.5
PRALINE BANANA MUFFINS
Ever since my children were small (and it became too difficult for Santa to transport his goods!), I've invited my parents and in-laws over for Christmas breakfast. Undoubtedly, part of the tradition included these easy, rich muffins.
Provided by Taste of Home
Time 30m
Yield about 1 dozen.
Number Of Ingredients 8
Steps:
- In a small bowl, combine pecans, brown sugar and sour cream; set aside. Combine egg, bananas, sugar and oil; mix well. Stir in pancake mix just until moistened. Fill greased or paper-lined muffin cups two-thirds full. Drop 1 teaspoon of pecan mixture into center of each muffin. Bake at 400° for 15-20 minutes or until muffins test done.
Nutrition Facts :
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