EASIEST MUFFINS BY TRISHA YEARWOOD
I saw this on Trisha Yearwood's new cooking show, Trisha's Southern Kitchen, and wanted to try them mainly because they looked so simple and quick. They are yummy with a LOT of butter taste. I may try to cut back on the butter with my next batch. I think a little shredded cheese would be awesome in these too. She made it with her recipe for her Daddy's Brunswick Stew and I think this would be a nice biscuit to complement soup--or anything! Mmmm, mmmmm, good!
Provided by Queen Puff
Categories Breads
Time 25m
Yield 12 muffins, 12 serving(s)
Number Of Ingredients 4
Steps:
- Preheat the oven to 400 degrees F.
- In an electric mixer, cream the margarine and sour cream.
- Add the flour and mix well.
- Drop large spoonfuls of the dough into a muffin pan that has been sprayed with cooking spray or lined with muffin cups.
- Bake until the tops of the muffins are golden brown, 15 to 20 minutes.
- Cook's note: For smaller muffins, use mini muffin pans and reduce the baking time to 10 to 12 minutes.
Nutrition Facts : Calories 178.4, Fat 11.6, SaturatedFat 3.8, Cholesterol 10, Sodium 368.7, Carbohydrate 16.1, Fiber 0.6, Sugar 0.7, Protein 2.5
EASIEST MUFFINS
Steps:
- Preheat the oven to 400 degrees F.
- In an electric mixer, cream the margarine and sour cream. Add the flour and mix well. Drop large spoonfuls of the dough into a muffin pan that has been sprayed with cooking spray or lined with muffin cups. Bake for until the tops of the muffins are golden brown, 15 to 20 minutes.
MEL'S BANANA MUFFINS
"My friend Melissa turned me on to these power muffins. Wheat germ is good stuff!"
Provided by Trisha Yearwood
Time 40m
Yield 12 muffins
Number Of Ingredients 13
Steps:
- Preheat the oven to 375 degrees F. Line a 12-cup muffin pan with paper liners and set aside. In a medium bowl, whisk together the flours, wheat germ, baking soda and 1/2 teaspoon salt.
- Using an electric mixer, beat the butter and sugars together in a separate bowl until light and fluffy, about 5 minutes. Add the eggs, one at a time, beating well after each addition. In a separate bowl, combine the mashed bananas with the milk and vanilla. With the mixer on low, alternately add one-third of the flour mixture and half of the banana mixture to the butter mixture, beginning and ending with the flour mixture. Mix until just combined. Fold in the blueberries.
- Divide the batter among the muffin cups. Bake 20 to 24 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
PECAN-PIE MUFFINS
Steps:
- Preheat the oven to 350 degrees F. Place paper liners in 9 muffin cups and spray with nonstick cooking spray.
- In a large bowl, combine the pecans, sugar and flour. Make a well in the center of the mixture.
- In a separate bowl, beat the eggs until foamy. Add the melted butter and stir to combine. Pour the egg mixture into the well in the dry ingredients, stirring until moistened.
- Spoon the batter into the cups, filling each almost full. Bake until a toothpick comes out clean when inserted in a muffin, about 20 minutes.
CHOCOLATE CHIP BANANA MUFFINS
Provided by Trisha Yearwood
Time 1h
Yield 12 muffins
Number Of Ingredients 13
Steps:
- Preheat the oven to 375 degrees F.
- Line a 12-cup muffin pan with parchment squares so they come up over the sides, and set aside.
- Whisk together the flours, wheat germ, baking soda and salt in a medium bowl. Beat the butter and sugars together with an electric mixer until light and fluffy, about 5 minutes. Add the eggs one at a time, beating well after each addition.
- Mash the bananas with a fork in a separate bowl. Stir in the milk and vanilla. With the mixer on low, alternately add thirds of the flour mixture and halves of the banana mixture to the butter mixture, beginning and ending with the flour mixture. Mix until just combined. Fold in the chocolate chips.
- Divide the batter among the muffin cups. Bake until a toothpick inserted in the center of a muffin comes out clean, 20 to 24 minutes.
MINI MONKEY BREAD MUFFINS
Steps:
- Preheat the oven to 375 degrees F.
- Place 24 mini cupcake liners in the cups of a mini-muffin pan. (Alternatively, use twelve 3-inch mini cast-iron pans.) With kitchen shears, cut each biscuit into 8 pieces. In a small bowl, combine the melted butter and maple syrup. In a separate bowl, mix together the sugar, pecans and cinnamon. Dip each biscuit piece in the maple-butter, and then roll it in the sugar mixture. Place 3 to 4 coated pieces in each muffin cup (or 5 to 6 pieces in each cast-iron pan), pressing to compact.
- Bake the muffins until browned, 15 to 17 minutes. Allow to cool in the pan for 5 minutes before removing to wire racks. Serve warm.
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