Acorn Muffin Food

ACORN MUFFIN

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Spray a muffin tin with cooking spray.
• Whisk sugar and butter together until sugar is mostly dissolved. Stir in baking powder, baking soda, and salt. Add vinegar. Pour in flour slowly; make a small indent in the flour. Crack egg into the indent. Mix batter slightly and gradually pour in milk, mixing until just combined. Fold in Cheddar cheese.
• Spoon batter into the muffin cups until 3/4 full.
• Bake in the center of the preheated oven until a toothpick inserted into a muffin comes out clean, about 15 minutes. Cool in the tin for 5 minutes. Transfer to a wire rack to cool completely.

ACORN MUFFINS

Steps:

• Preheat the oven to 425F. Grease a muffin tin with butter or something similar.
• Whisk together the buttermilk, egg, oil, brown sugar and vanilla extract in a bowl. Whisk together the wheat bran, acorn flour, all-purpose flour, baking powder, baking soda, and salt in a larger bowl.
• Pour the wet ingredients into the dry ones and add the acorn grits and berries. Stir to combine. You want a thick, sticky batter. Add a little buttermilk if it's too tight, one tablespoon at a time.
• Fill the muffin tin with the batter evenly, then sprinkle the maple sugar over them as a topping. Bake for 15 to 18 minutes, until a toothpick comes out cleanly when poked into a muffin. Remove from the oven and let sit for 10 minutes before turning out onto a cooling rack.

ACORN SQUASH MUFFINS

Steps:

• Preheat oven to 400 degrees F. Grease muffin tins, or line with paper cups. Combine flour, baking powder, baking soda and salt in large mixing bowl and toss to mix. Add eggs, mashed squash, butter and sugar and beat just until mixed; the batter should not be smooth. Spoon batter into prepared muffin pans, filling each cup almost to the top. Bake for about 15 minutes or until toothpick inserted in the center of a muffin comes out clean. Remove from the oven and serve warm.

CORNMEAL MUFFINS

Steps:

• Preheat oven to 375º F.
• Grease muffin pan.
• Mix dry ingredients together.
• In a seperate bowl combine melted butter, egg and milk; mix well.
• Add dry mix to wet mix and stir until just combined.
• Spoon batter into muffin pan and bake for 15-20 minutes.
• Serve hot.

WINTER SQUASH OATMEAL MUFFINS

Steps:

• Whisk together sugar and wet ingredients.
• Add dry ingredients and combine.
• Fold in raisins and nuts.
• Use 1/4 C to measure evenly into muffin tin.
• Bake at 350 for 20-30 min or until toothpick tests clean.

ACORN SQUASH APPLE MUFFINS

Steps:

• Preheat the oven to 375 °F. Lightly spray the muffin cups with vegetable oil spray.
• In a large mixing bowl, sift together the flour, baking soda, baking powder, salt, cinnamon powder, nutmeg, and stevia. Set aside.
• In another mixing bowl, combine together the flaxseed meal and lukewarm water to make the flaxseed egg. Set aside for 5 minutes and then add oil, squash puree, and applesauce into the flaxseed egg.
• Mix dry ingredients into the wet ingredients until just combined. Add chopped apple, then gently Spoon the batter into the prepared muffin cups. Sprinkle squash seed kernels on top. Bake for 20 minutes until the muffins are springy. Let cool in the pan for 5 minutes, then transfer to a wire cooling rack. Serve warm.

SPICED ACORN SQUASH APPLE MUFFINS

Steps:

• Position the oven rack in the center and preheat the oven to 400 degrees F. Grease a standard 12 muffin pan or line it with paper cups.
• Whisk/sift together the all purpose flour, whole wheat flour, baking soda, sea salt and pumpkin pie spice.
• In a stand mixer with the paddle attachment (or using a hand mixer), cream the butter and sugars together on high speed until light and fluffy. Turn the speed down to low and add the eggs, one at a time, allowing each to incorporate completely for about 30 seconds.
• By hand, stir in the the vanilla, acorn squash and buttermilk. Do not over-mix or the batter might break (the muffins will still be fine if it does, you'll just want to move more quickly).
• Once the wet ingredients are combined, stir in the flour mixture by hand, followed by the chopped apples.
• Use a muffin scoop to evenly distribute the batter into the prepared muffin pan. Bake for 20 minutes. Allow to cool before serving.

ACORN MUFFIN

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Spray a muffin tin with cooking spray.
• Whisk sugar and butter together until sugar is mostly dissolved. Stir in baking powder, baking soda, and salt. Add vinegar. Pour in flour slowly; make a small indent in the flour. Crack egg into the indent. Mix batter slightly and gradually pour in milk, mixing until just combined. Fold in Cheddar cheese.
• Spoon batter into the muffin cups until 3/4 full.
• Bake in the center of the preheated oven until a toothpick inserted into a muffin comes out clean, about 15 minutes. Cool in the tin for 5 minutes. Transfer to a wire rack to cool completely.

ACORN GRITS

Steps:

• Shell your acorns and remove the papery "test," the skin on the nuts. If you're using dried acorns, soak them in water overnight. Once the acorns are soft(ish), i.e., soaked overnight or fresh, grind in a food processor or meat grinder until they are the consistency of stone ground corn or even a bit larger.
• Move the acorn grits to a large container and cover with water. Keep cool. Change the water once or twice a day for at least five days. Taste the grits for bitterness. They are done when they are not bitter.
• If you want to do the lye treatment, add the tablespoon of lye when the acorn grits have lost most of their bitterness, anywhere from five to 10 days after you started leaching them. Stir in the lye and keep everything cool. Let the acorn grits sit in the lye water 12 hours or so.
• To remove the lye from the water, pour out the lye water, then refill the container. Repeat this a few times a day until the water is mostly clear, about 3 days.
• Store the grits in a jar of water in the fridge, or dry them. Dried, they will last indefinitely.

ACORN SQUASH MUFFINS WITH SWEET WALNUT TOPPING RECIPE

Steps:

• Pre-heat oven to 350 degrees F and prepare a 12 cup muffin tin with muffin papers or brush with melted butter.
• Add whole wheat flour, all purpose flour, baking powder, baking soda, cinnamon, nutmeg, and salt into a medium bowl and whisk together.
• Whisk to beat egg and sugar together till light (I did this by hand for just a couple minutes).
• Whisk in applesauce, acorn squash, milk, canola oil, vanilla extract, and lemon zest.
• Pour dry ingredient mixture into the wet ingredient mixture, and stir gently just to combine - careful to not over-mix.
• Pour muffin batter into muffin tin cups - about 3/4 full each. If using walnuts topping, mix butter, brown sugar and walnuts together and evenly sprinkle walnut mixture on top of each muffin.
• Bake for 18-22 minutes until centers set or a toothpick inserted in the center of a muffin comes out clean.
• Cool at least 10-15 minutes, or until safe to eat, before serving.

ACORN MUFFINS

Steps:

• Sift all dry ingredients together. Sift again and set aside. Cream butter and honey well. Mix eggs and milk in with the creamed butter and honey mixture. Pour wet ingredients into dry ingredients and stir just until moistened. Spoon into prepared muffin tins about 3/4 full. Bake in a preheated 400 degrees F oven for 20 minutes or until done.