Banana Cherry Custard Muffins Valerie Bertinelli Recipe 375 Recipes

BANANA CHERRY CUSTARD MUFFINS - VALERIE BERTINELLI RECIPE - (3.7/5)

Steps:

• Preheat the oven to 375°F. Spray a 12-cup muffin tin with cooking spray. Line a plate with 2 layers of paper towels and place the cherries on top to dry briefly. Put the bananas in a large bowl and mash them very thoroughly with a fork. Add the vanilla and mix and mash to combine. Add the eggs and whisk until well beaten. Divide the cherries evenly among the muffin cups, then pour in the banana custard (each cup will be about three-quarters full). Bake until the muffins are domed and set, 12 to 14 minutes. Run a thin knife around the edge of each muffin and remove with a small offset spatula. Cool slightly. Dust with powdered sugar if using and serve.

SPICED MINI CORN MUFFINS

Steps:

• Preheat the oven to 375 degrees F. Spray a 24-cup nonstick mini muffin pan with cooking spray.
• Whisk the cornmeal and flour together with the sugar, baking powder, paprika, salt, cinnamon, coriander, cumin, cayenne and baking soda in a large bowl and set aside.
• Whisk the buttermilk, egg, butter and oil together in a small bowl, then add the liquid to the dry ingredients. Mix until just incorporated.
• Divide the batter among the muffin cups (about 1 tablespoon per cup) and bake until puffed and golden and a wooden toothpick inserted into the center of a muffin comes out clean, about 11 minutes. Serve warm.

SAVORY MORNING MUFFINS

Steps:

• Preheat the oven to 375 degrees F. Butter 8 cups of a muffin tin.
• Whisk together the almond flour, baking powder, salt, cayenne and sage in a medium bowl. In a large bowl, combine the sausage, Cheddar and scallions. In a small bowl, whisk together the cream and eggs, then add them to the large bowl with the sausage mixture. Add the 6 tablespoons melted butter and the almond flour mixture to the large bowl and mix.
• Spoon the batter into the buttered 8 cups of the muffin tin. Bake until puffed, golden brown and a toothpick inserted into the center comes out clean, about 15 minutes.

SOUTH BEACH PHASE ONE FRIENDLY EGG MUFFINS RECIPE - (3.6/5)

Steps:

• Preheat oven to 375°F. Use regular or silicone muffin pan, 12 muffin size. If using silicone pan, spray with nonstick spray. If using regular muffin pan, put two paper liners into each slot, then spray liner with nonstick spray. In the bottom of the muffin cups layer diced meat, if using, vegetables, if using, cheese and green onions. You want the muffin cups to be about 2/3 full, with just enough room to pour a little egg around the other ingredients. Break eggs into large measuring bowl with pour spout, add Spike, and beat well. Pour egg into each muffin cup until it is 3/4 full. I like to stir slightly with a fork. Bake 25-35 minutes until muffins have risen and are slightly browned and set. Muffins will keep at least a week in the refrigerator without freezing. Egg muffins can be frozen and reheated. For best results, thaw in refrigerator before reheating. Microwave on high about 2 minutes to reheat.

BANANA & KIWI MUFFINS RECIPE - (3.8/5)

Steps:

• Combine the first 6 ingredients (dry) in a large mixing bowl; set aside. Mix yogurt, milk, oil, egg, vanilla and mashed bananas together in a smaller bowl until well-combined (wet). Add wet mixture to the dry mixture, mix until just combined (do not overmix) - lumps are ok. Now stir in chopped kiwi gently; you may also add chopped nuts if you like. Bake in a pre-heated oven at 375°F or 180°C for 25 to 30mins (mini muffins take about 20 minutes). Cool in pan for 10 minutes, then remove and cool thoroughly on wire rack.