BASIC MUFFINS
What could be nicer than warm classic but basic muffins in a napkin on the morning breakfast table? And they are so quick and easy to make, particularly since the ingredients are only lightly mixed, not beaten smooth.
Provided by Marion Cunningham
Categories Bread Milk/Cream Egg Breakfast Brunch Bake Quick & Easy Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 12 muffins
Number Of Ingredients 7
Steps:
- Preheat the oven to 375°F. Butter muffin pans. Mix the flour, baking powder, salt, and sugar in a large bowl. Add the egg, milk, and butter, stirring only enough to dampen the flour; the batter should not be smooth. Spoon into the muffin pans, filling each cup about two-thirds full. Bake for about 20 to 25 minutes each.
- Blueberry Muffins.
- Use 1/2 cup sugar. Reserve 1/4 cup of the flour, sprinkle it over 1 cup blueberries, and stir them into the batter last.
- Pecan Muffins.
- Use 1/4 cup sugar. Add 1/2 cup chopped pecans to the batter. After filling the cups, sprinkle with sugar, cinnamon, and more chopped nuts.
- Whole-Wheat Muffins.
- Use 3/4 cup whole-wheat flour and 1 cup white flour.
- Date or Raisin Muffins.
- Add 1/2 cup chopped pitted dates or 1/3 cup raisins to the batter.
- Bacon Muffins.
- Add 3 strips bacon, fried crisp and crumbled, to the batter.
EASY MUFFIN MELTS
I really like these as a warm snack, or sliced up and served as a buffet or party appetizer. And they're very easy to make. It's such a veratile recipe, too, because you can experiment with a variety of spice and vegetable garnish combinations. The original recipe, as given to me by a friend, called for minced onion. But my husband and I like garlic, so I replaced the onion with minced garlic, which is how I always make these appetizers now.
Provided by Northwestgal
Categories Lunch/Snacks
Time 30m
Yield 12 appetizer snacks
Number Of Ingredients 5
Steps:
- In a large skillet, cook the sausage thoroughly, until no pink remains. Add the minced onion (or minced garlic) and basil, and mix well. Set the sausage mixture aside.
- Spread about 3/4 tablespoon of the Old English cheese across the top of each muffin half. Place the muffin halves on an ungreased baking sheet. Spread a large spoonful of the sausage mixture evenly across the top of the cheese layer of each muffin half.
- Bake the appetizers in a 350 degree oven for about 10 to 15 minutes, or until the English muffins just begin to toast and are heated through.
- These can be served as a warm snack right out of the oven, or after being cooled completely.
- OPTIONAL STEP: For added flavor, you can sprinkle the tops of each baked appetizer with chopped green onion or minced olives, mushrooms, or pimiento. Or for a more zesty flavor top each appetizer with a thin red pepper strip.
- FOR SERVING SIZES: If served whole, the recipe will yield 12 large appetizer snacks. Or you can cut each appetizer in half, which will yield 24 (half circle shape) appetizers. Or you can cut each half-circle piece in half again, which will yield 48 mini wedge-shaped appetizers.
ENGLISH MUFFIN PATTY MELTS
English muffins are the perfect vehicle for this twist on a patty melt because they toast as you're melting the super gooey cheese, plus the nooks and crannies of the buns soak up all the juices of the special sauce, patty and caramelized onions!
Provided by Gabriela Rodiles
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Put 2 tablespoons butter, the onions and 1 teaspoon salt in a medium skillet over medium heat. Cook, stirring occasionally, until the onions begin to soften and release liquid, 10 minutes. If the skillet becomes a little brown, add 1 to 3 tablespoons of water, 1 tablespoon at a time, and scrape the bottom with a wooden spoon to release the browned bits and prevent burning. Add 1 teaspoon sugar and cook, stirring occasionally, until the onions are golden brown and soften, 10 minutes.
- Form the ground beef into four 6-ounce patties (about 1/2 inch thick). Season the patties on both sides with several cracks of pepper and 1 tablespoon salt total.
- Heat the oil in a 12-inch cast-iron skillet or large skillet over medium high heat until shimmering. Add the patties and cook to your desired degree of doneness, about 4 minutes per side for medium rare or 5 minutes per side for medium.
- Meanwhile, make the special sauce. Stir together the mayonnaise, ketchup, relish, horseradish, Worcestershire sauce, remaining 1 teaspoon sugar and 1/4 teaspoon salt in a small bowl. Set aside.
- Generously spread the remaining 1 tablespoon butter on the outsides of the English muffins. Put the tops, buttered-side down, in a large nonstick skillet over medium-low heat.
- On each top, add 2 teaspoons of the special sauce, 1 cheese slice, 1 tablespoon caramelized onions and 1 patty. Top each patty with 1 tablespoon caramelized onions, 1 cheese slice and 1 English muffin bottom. Cover and cook until the bottom cheese slice melts, 2 to 3 minutes. Flip using two spatulas, cover and cook until bottom cheese slice melts and the English muffin is toasted, 2 to 3 minutes. Serve with the remaining sauce.
DINER-STYLE PATTY MELT
Steps:
- Stir together the mayonnaise, mustard, caraway, 1/4 teaspoon of salt and several grinds of black pepper in a small bowl and set aside.
- Heat a 2-burner griddle over medium heat. Melt 1 tablespoon of the butter over the surface of the griddle. Add the onions and peppers and season with 1/4 teaspoon salt. Cook, tossing occasionally, until tender and golden, 8 to 10 minutes. Push to one side of the griddle and Scrape the griddle clean.
- Combine the beef, Worcestershire and 3/4 teaspoon salt in a medium bowl and mix with your hands to combine. Form into 2 oval patties about 1/2 inch thick each, slightly larger than the size of the slices of toast (they will shrink a little as they cook). Season both sides of the patties with the remaining 1/4 teaspoon of salt and a couple cranks of black pepper.
- Melt the remaining tablespoon of butter on the grill over medium to medium-high heat. Add the patties on one side of the griddle and press to flatten with a metal spatula. Cook, flipping once, until browned and almost cooked through, 2 to 3 minutes per side. Meanwhile, lay the Texas toast down on the other side of the griddle. Toast one side, 1 to 2 minutes, then remove to your cutting board.
- To assemble, spread the toasted side of 2 pieces of bread with half of the mayo mixture. Add a slice of Swiss cheese to each, then a burger patty. Top with the onion mixture and the American cheese. Spread the remaining mayo mixture on the toasted sides of the last 2 pieces of Texas Toast and top the sandwiches mayo-side down.
- Set the sandwiches on the griddle over medium low heat. Toast, flipping once, until the cheese is melted and the bread is crisp and toasty, about 3 minutes per side. Cut in half to serve, with ketchup on the side.
SUPER-SMART PATTY MELTS
Bake a better burger with our patty melt recipe! These Super-Smart Patty Melts are lip-smackingly delicious and a great take on a classic recipe.
Provided by My Food and Family
Categories Home
Time 50m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Mix meat and MIRACLE WHIP just until blended. Shape into 4 (1/2-inch-thick) patties.
- Heat 1 Tbsp. of the Italian dressing in large nonstick skillet on medium heat. Add onions; stir. Cook on medium-low heat 10 min. or until onions are tender and golden brown, stirring occasionally. Remove onions from skillet; reserve for later use.
- Heat oven to 400�F. Add meat patties to skillet; cook on medium heat 5 to 6 min. on each side or until done (160�F). Remove from heat.
- Spray baking sheet with cooking spray. Brush bread with remaining Italian dressing. Place 4 bread slices, dressing sides down, on prepared baking sheet; top with 2% Milk Singles, onions and meat patties. Cover with remaining bread slices, dressing sides up.
- Bake 20 min., turning sandwiches after 10 min.
Nutrition Facts : Calories 360, Fat 11 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 75 mg, Sodium 680 mg, Carbohydrate 0 g, Fiber 5 g, Sugar 0 g, Protein 33 g
EASY AS 1-2-3 MUFFINS MIX
An easy make ahead dry muffin mix just add eggs, milk and fruit, nuts or other goodies to make your favorite muffins. Will last 12 weeks stored in an air tight container.
Provided by Steve P.
Categories Quick Breads
Time 35m
Yield 10 Cups muffin mix
Number Of Ingredients 8
Steps:
- For Dry muffin Mix: In a large bowl, combine dry ingredients and mix well.
- Cut in shortening until evenly distributed.
- Store in a large airtight container in a cool, dry place.
- Use within 12 weeks as this contains no preservatives.
- Makes 10 cups muffin mix.
- For Baking muffins: Preheat oven to 400°F.
- Grease muffin tins.
- Put 2 1/3 cups muffin mix into a medium bowl.
- Stir in blueberries or whatever fruit, nut etc.
- you decided on and stir to coat.
- Combine egg and milk in a small bowl.
- Add all at once to muffin mix.
- Stir just until moistened; batter should be lumpy.
- Fill prepared muffin cups 2/3 full.
- Bake 15-20 minutes or until golden brown.
- Makes 12 large muffins.
Nutrition Facts : Calories 631.6, Fat 22.9, SaturatedFat 6, Cholesterol 24.6, Sodium 1299.1, Carbohydrate 94.7, Fiber 3.1, Sugar 15.1, Protein 11.9
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