MEAN CHEF'S DRIED CHERRY CORN MUFFINS
Make and share this Mean Chef's Dried Cherry Corn Muffins recipe from Food.com.
Provided by Bliss
Categories Quick Breads
Time 35m
Yield 12 muffins
Number Of Ingredients 10
Steps:
- Preheat oven to 350.
- Spray a 12 cup muffin tin.
- Place cherries and 1 tbl flour in bowl, toss and set aside.
- Combine milk, melted butter and eggs in a bowl.
- Set aside.
- In bowl of mixer combine flour, sugar, cornmeal, baking powder and salt.
- Mix with paddle to blend.
- Add milk mixture and mix on low until just blended.
- Add cherries and mix to combine.
- Spoon into muffin tin.
- Bake until tests done.
- Remove muffins from pan to cool.
CHERRY PECAN SPREAD ON CORN MUFFINS
Steps:
- Preheat oven to 400 degrees F. Spray a 6-cup muffin pan with butter-flavored cooking spray; set aside.
- In a medium bowl, combine corn muffin mix, egg, milk, butter, and corn kernels. Stir until just combined.
- Pour equal amounts of mixture into each muffin cup.
- Bake in preheated oven for 16 to 18 minutes.
- In a medium bowl, combine all spread ingredients. Mix thoroughly. Refrigerate until ready to use.
- To serve, spread warm muffin with Cherry Pecan Spread.
MAX'S ULTIMATE CORN MUFFINS
I tried the "Delicious Corn Muffins" recipe posted here from "Top Secret Recipes" and found that it was lacking in a few areas, so here's my version. I changed some ingredients and gave more detailed instructions on how to mix them. This is the best muffin I have ever had, period. Be sure not to overcook them, they are done when the edges of the muffin are golden brown and the top is still yellow. (Note: it says 0-2/3 cup of sugar, this is a typo. It should say 2/3 cup)
Provided by Max Maloney
Categories Quick Breads
Time 1h
Yield 12 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 375 degrees.
- In a bowl, combine flour, cornmeal, baking soda, baking powder, and salt.
- In a mixer, beat butter until creamy.
- Add sugar and beat until light and fluffy, about 3 minutes.
- Add eggs while mixing, then honey.
- Slowly add dry ingredients while mixing.
- Add buttermilk while mixing.
- Add corn, use a spatula to stir kernels into batter.
- Lightly butter a 12 cup muffin pan and fill cups 3/4 full with batter.
- Bake for 20 minutes, until muffins are golden brown on edges and yellow on top.
Nutrition Facts : Calories 269.3, Fat 9.3, SaturatedFat 5.3, Cholesterol 51.7, Sodium 274.3, Carbohydrate 44, Fiber 2, Sugar 17.5, Protein 5
DRIED CHERRY MUFFINS
Make and share this Dried Cherry Muffins recipe from Food.com.
Provided by Lizzie Rodriquez
Categories Quick Breads
Time 40m
Yield 12 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 375 degrees F.
- For the topping, combine flour, sugar and cinnamon in a small bowl; mix well. Cut in butter until mixture resembles coarse crumbs; set aside.
- For the muffins, combine flour, sugar, baking powder, baking soda and salt in a large mixing bowl. In another bowl, combine eggs, sour cream, oil and milk; mix well. Add egg mixture, cherries and pecans to flour mixture; stir only until combined.
- Portion batter evenly into 12 paper-lined or lightly greased muffin cups (2 3/4 inches in diameter). Sprinkle reserved crumb topping evenly over batter.
- Bake in a preheated 375 degree F. oven 20 to 25 minutes, or until golden brown. Serve warm.
DRIED CHERRY MUFFINS
Make and share this Dried Cherry Muffins recipe from Food.com.
Provided by Dancer
Categories Quick Breads
Time 35m
Yield 18 serving(s)
Number Of Ingredients 10
Steps:
- Combine the cherries and buttermilk in a small bowl, and set aside to soak for 30 minutes.
- Preheat the oven to 350 degrees.
- Spray 18 muffin cups with nonstick spray or line them with paper liners and set aside.
- In a large bowl, sift together the flour, baking powder, baking soda, salt and sugar.
- In a measuring cup, combine the egg substitute, applesauce and almond extract.
- Make a well in the center of the dry ingredients, and spoon the buttermilk and cherries into it.
- Then add the egg-substitute mixture.
- Mix until thoroughly blended, but do not overmix.
- Fill the prepared muffin cups two-thirds full with batter, and bake for 18 to 20 minutes in the preheated oven, or until the top springs back when touched lightly with a fingertip.
- Transfer to a wire rack to cool.
Nutrition Facts : Calories 91.3, Fat 0.5, SaturatedFat 0.1, Cholesterol 0.6, Sodium 153.4, Carbohydrate 19.2, Fiber 0.4, Sugar 9.1, Protein 2.5
DRIED CHERRY ALMOND MUFFINS
My friend, Biscuit, had sent me some lovely, dried, Mount Rainier cherries and I wanted to use them in a muffin. I found Mean Chef's Recipe #41601 here and used that as a jumping off point. As my cooking/baking is wont to do, the recipe morphed quite substantially from the original, but kept the basic integrity of Mean's recipe. The cherries are the star of the show here- plump and full of flavour. I wanted to add another 'flavour' to the muffin that would set off the cherries and thought of the almond paste in the cupboard, and that went in too. Ingredients were changed and adjusted here and there...I cut the sugar back to half a cup as I figured the fruit and almond paste would provide lots of added sweetness and, well, please try it. You will be pleased.
Provided by evelynathens
Categories Quick Breads
Time 45m
Yield 16-18 muffins
Number Of Ingredients 12
Steps:
- Preheat oven to 350F (175C). Line 2 muffin tins with muffin liners. I got 16 nicely-sized muffins out of this recipe. Half fill any empty muffin containers with water to distribute heat while baking.
- Toss the dried fruit and almond paste with the 2 tblsps of flour to coat. Set aside.
- Combine all the wet ingredients in a bowl and whisk to blend.
- Combine all the dry ingredients in a large bowl and whisk to combine and distribute well.
- Add wet ingredients to dry and stir to mix. Stir in dried fruit and almond paste. Do not overmix. You will have a very thick batter.
- Fill muffin tins to just above top of liner (easy to do as batter is so thick).
- Bake for 25-30 minutes, or until golden and test done with a toothpick.
Nutrition Facts : Calories 323.5, Fat 17.3, SaturatedFat 8.2, Cholesterol 77.4, Sodium 410.3, Carbohydrate 36.4, Fiber 1.7, Sugar 13, Protein 6.4
MEAN CHEF'S FRENCH FRIES
Make and share this Mean Chef's French Fries recipe from Food.com.
Provided by Bekah
Categories Potato
Time 22m
Yield 6 serving(s)
Number Of Ingredients 3
Steps:
- Pour oil in a deep fryer or heavy saucepan to reach halfway up the sides of the pan.
- Heat to 325 degrees F, use a deep fry thermometer to determine this.
- While the oil is heating, peel the potatoes and push through a French fry cutter to form uniform sticks.
- As you go, place the cut potatoes in a bowl of ice water to release some of the starch and to keep them from browning.
- Dry the potato strips thoroughly, this will keep the oil from splattering.
- Fry the potatoes in batches so the pan isn't crowded and the oil temperature does not plummet.
- Cook for 3 minutes until they are soft but not browned.
- Remove the potatoes with a long-handled metal strainer and drain on brown paper bags.
- Bring oil temperature up to 375 degrees F.
- Return the par-fried potatoes to the oil in batches and cook a second time for 4 minutes until golden and crispy.
- Drain on fresh brown paper bags then place in a serving bowl lined with paper towels.
- Salt and serve immediately.
DRIED CHERRY MUFFINS
Try this luscious muffin that stars sweet-tart dried cherries for breakfast or brunch, suggests Sandra Wagner of Chicago, Illinois.
Provided by Taste of Home
Time 30m
Yield 6 muffins.
Number Of Ingredients 8
Steps:
- In a small bowl, cream shortening and sugar until light and fluffy. Beat in egg. Combine the flour, baking soda and salt; add to creamed mixture alternately with buttermilk, beating well after each addition. Fold in cherries., Coat muffin cups with cooking spray or line with paper liners; fill three-fourths full. Bake at 350° for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing to a wire rack. Serve warm.
Nutrition Facts : Calories 184 calories, Fat 4g fat (1g saturated fat), Cholesterol 36mg cholesterol, Sodium 226mg sodium, Carbohydrate 32g carbohydrate, Fiber 1g fiber), Protein 4g protein.
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