Sensational Side Dish: Corn Muffin

Ingredients

1 1/2 cups cornmeal
1 cup all-purpose flour
1/4 cup sugar
1 teaspoon baking soda
1/2 teaspoon salt
1 egg
1 cup half and half
1 stick melted butter

Directions

Preheat the oven to 375 degrees F (190 degrees C). Spray a muffin tin with butter flavored cooking spray or line with paper muffin cups, and set aside.

In a bowl, combine cornmeal, flour, sugars, baking soda and salt.

In another bowl, beat egg, half and half and melted butter.

Create a well in the dry ingredients.  Pour the wet ingredients in the well, and stir just until moistened.

Fill prepared muffin tin three-fourths full.  Bake at 375 degrees F for 20-25 minutes or until muffins test done. Cool in pan for 10 minutes before removing to a wire rack.

Addicting Appetizer: Herb Mini Muffins

Ingredients

1 1/2 cups sour cream
1/2 cup cooked, finely crumbled bacon (The meat is interchangeable. you can use browned bulk mild sausage, diced ham, diced sausage, browned ground beef, chicken, or turkey. )
1/2 cup melted butter (infuse with garlic for additional flavor)
1/4 cup finely chopped assorted fresh herbs
2 green onions, chopped
1/2 teaspoon pepper
2 cups self-rising flour (if none on hand then, then try this recipe using all-purpose flour)
6 ounces garlic flavored cream cheese

Directions

Preheat oven to 375°F.  Prepare a mini muffin tin with butter flavored cooking spray.

Stir together first 6 ingredients.

WARNING: The mixture will be thick! Stir in flour until well blended.  Spoon batter into prepared miniature muffin pans, filling completely full.

Bake at 375° for 26 to 28 minutes or until golden brown.

Remove muffins from pans to a wire rack, and cool completely, about 30 minutes.

Spread tops of cupcakes with cream cheese.

Bread Basket: Cornbread Muffins

Ingredients

1 1/2 cups cornmeal
1 cup all-purpose flour
1/3 cup granulated sugar
1/3 cup Parmesan Cheese, grated
1 teaspoon baking soda
1/2 teaspoon salt
1 egg, lightly beaten
1 cup buttermilk
1 stick melted unsalted butter

Directions

Preheat the oven to 375 degrees F (190 degrees C). Greece a 6-muffin tin cup and set aside.

In a bowl, combine cornmeal, flour, sugar, baking soda and salt.

In another bowl combine the Parmesan cheese, beaten egg, buttermilk, melted unsalted butter.  Create a well in the dry ingredients.  Pour the wet mixture into the well, and stir until just until moistened.

Fill greased or paper-lined muffin cups three-fourths full. Bake at 375 degrees F for 20-25 minutes or until muffins test done. Cool in pan for 10 minutes before removing to a wire rack.

Extraordinary Entree: Turkey Loaf Muffins

Ingredients

1 onion, diced
1 green bell pepper, diced
2 cloves garlic, minced
2 stalks celery, minced
1 teaspoon onion powder
1 teaspoon garlic powder
2 eggs
2 tablespoons Worcestershire sauce
1 tablespoon Dijon mustard
1 pound extra lean ground turkey
2-1/2 turkey sausage links, casings removed and minced
1 cup cooked couscous
1/4 cup Parmesan cheese


Topping (optional):
1/3 cup brown sugar
1/4 cup catsup
1 tablespoon dijon mustard
Mix together. Spread over unbaked meatloaf.

Directions

Preheat oven to 400 degrees F (200 degrees C). Spray muffin cups with olive oil flavored cooking spray.

Rough chop the onions, green bell pepper,  garlic cloves, and celery stalks.

Transfer the veggies into a food processor, and pulse several times until pureed.

Place ground turkey and turkey sausage into a bowl.

Add the pureed vegetables, couscous,  Parmesan cheese, and spices into the bowl.

Add the Worcestershire sauce and Dijon mustard.  Mix the contents of the bowl until thoroughly combined.

Fill each prepared muffin cup about 3/4 full.

Spread the topping over each uncooked muffin cup.

 
Bake in the preheated oven until juices run clear, about 30 minutes. Remove from the muffin tin,  transfer the muffins to a baking sheet, and cook for an additional 15 minutes.

Let stand 5 minutes before serving. These turkey muffins are DEE-LISH paired with my Roasted Brown Sugar Glazed Sweet Potato. 

 After looking at my Roasted Brown Sugar Glazed Sweet Potato, LET'S GET COOKING!

Tasty Tokens: OOEY GOOEY Chocolate Chocolate Chip Muffins

Ingredients

8 ounce semisweet chocolate
1 stick unsalted butter
1 cup buttermilk
1 tablespoon espresso
1/4 cup boiled water
1/2 cup white sugar
1 egg
2 teaspoons vanilla extract
3 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1-1/2 cup JUMBO semi-sweet chocolate chips (get the regular ones if you must but then you'll only get gooey instead of ooey gooey...IJS)

Directions

Preheat the oven to 400 degrees F (205 degrees C). Lightly grease muffin pans, or use paper liners.

Dissolve the espresso in hot water, and set aside.

Over a double boiler over low heat, melt the semisweet chocolate together with the butter and buttermilk. Add the dissolved espresso, and let stand until cooled, about 10 minutes.

Lightly beat the egg. In a small bowl, stir together the melted chocolate mixture with the sugar, egg, and vanilla, until blended well.

In a large bowl, stir together flour, baking soda, and salt. Make a well in the dry ingredients, pour the chocolate mixture into the well, and stir until just combined.  The resulting mixture may have lumps, and that's ok. Do not over mix the batter or else you will have tough muffins.

Gently stir in the mini chocolate chips. Spoon the batter into the lined muffin cups.  Fill the muffin cups just below the edge.

Bake at 400 degrees F (205 degrees C) for 20-25 minutes or until a toothpick inserted in the center of a muffin comes out clean.

Remove muffin tin from oven and let stand at least 10 minutes in the tin. Place the muffins on a wire rack and allow to cool completely (if you can wait). Serve warm or cooled; can be frozen as well and reheated in a toaster oven or microwave! When you bite into this chocolaty goodness you'll fall in OOEY GOOEY LOVE!

Serves 10

(I will display the OOEY GOOINESS of these muffins on my next go 'round with them!)

Tasty Token: Apple Spice Muffin

Ingredients
Muffin:
1-1/2 cups Old Fashion oatmeal, pulsed in a food processor
1/2 cup coconut oil
2 eggs
1 cup half and half
2 apples - peeled, cored, and shredded

1-1/2 cups all-purpose flour
1/2 teaspoon salt
1 tablespoon baking powder
1-1/2 teaspoons ground cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon allspice
1 cup brown sugar

Topping:
1/2 cup brown sugar
1/2 cup all-purpose flour
1/2 stick butter, cubed
1 tablespoon ground cinnamon

Directions
Preheat oven to 375 degrees F (200 degrees C). Lightly grease 2-six muffin cup tins or line with paper muffin liners.

Soak oatmeal in half and half for 30 minutes.

Stir together flour, salt, baking powder, cinnamon.  Whisk in the brown sugar.

Mix in oil, egg, oatmeal-milk mixture. Fold in apples. Make a well in the dry ingredients, pour wet ingredients into well and mix until just moistened.  Do not over mix or else the muffins will not be moist.

Spoon batter into prepared muffin cups, filling 3/4 of the way.

Topping: In a small bowl, stir together brown sugar, flour, butter, and cinnamon. Mix together with fork and sprinkle over unbaked muffins.

Bake in preheated oven for 20 to 25 minutes, until a toothpick inserted into center of a muffin comes out clean.

Tasty Tokens: Double Chocolate Muffins

Ingredients
8 (1 ounce) squares semisweet chocolate
1 stick unsalted butter
1 cup half and half
1 teaspoon espresso

1/2 cup boiled water
1 cup white sugar
1 large egg
2 teaspoons vanilla extract
3 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1-1/2 cup mini semi-sweet chocolate chips

Directions
Preheat the oven to 400 degrees F (205 degrees C). Lightly grease muffin pans, or use paper liners.

Over a double boiler over low heat, melt the semisweet chocolate squares together with the butter and 1/2 cup of half and half. Dissolve the espresso in hot water and add to the melted chocolate.  Let stand until cooled, about 10 minutes.

Lightly beat the egg. In a small bowl, stir together the melted chocolate with 1/2 cup half and half, sugar, egg, and vanilla, until blended well.

In a large bowl, stir together flour, baking soda, and salt. Make a well in the dry ingredients, pour the wet chocolate mixture into the well, and stir until just combined.

Gently stir in the mini chocolate chips. Spoon the batter into the lined muffin cups.

Bake at 400 degrees F (205 degrees C) for 20-25 minutes or until a toothpick inserted in the center of a muffin comes out clean.

Remove muffin tin from oven and let stand at least 10 minutes in the tin. Let them cool on a wire rack. Serve warm or cooled; can be frozen as well.