CANNED CORN BREAD MUFFINS
Provided by Sandra Lee
Time 30m
Yield 10 muffins
Number Of Ingredients 5
Steps:
- 10 empty (6-ounce) tomato paste cans, cleaned
- Butter-flavored nonstick cooking spray
- Preheat oven to 400 degrees F.
- In a large bowl, mix all ingredients except for 1/2 cup shredded cheese. Set aside. Spray nonstick butter spray inside cans. Fill each can about 2/3 full with corn muffin batter. Divide remaining 1/2 cup shredded cheese evenly over top. Place cans on baking sheet and bake for 20 minutes or until golden brown.
RICH AND BUTTERY CORN MUFFINS
Made with plenty of melted butter and sour cream, these golden, lightly sweet corn muffins are moist, rich and delicately crumbly. If you can find coarsely ground cornmeal (as opposed the fine stuff that's on most supermarket shelves), you'll also get deep corn flavor and a pleasantly grainy texture. Serve these warm from the oven, slathered with even more butter, or halved and toasted under the broiler to crisp the surface. They'll even keep for a few days if you store them in the fridge, and freeze perfectly for up to a month.
Provided by Melissa Clark
Categories breakfast, breads, side dish
Time 40m
Yield 12 muffins
Number Of Ingredients 12
Steps:
- Heat oven to 400 degrees, and generously butter the cups and tops of a muffin tin. (The muffins will overflow, and those crisp edges are delicious.)
- In a large bowl, whisk together cornmeal, flour, granulated sugar, baking powder, salt and baking soda.
- In a separate bowl, whisk together melted butter, sour cream, milk and eggs. Fold butter mixture into dry ingredients, then scoop batter into muffin tin (it will be very full). Sprinkle each muffin top with Demerara sugar.
- Bake until golden on the edges, 18 to 22 minutes. Cool on a wire rack for 10 minutes, then remove from muffin tin and cool to room temperature. Serve with even more butter.
PECAN CORNMEAL MUFFINS
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Yield Makes 10
Number Of Ingredients 11
Steps:
- Preheat oven to 400 degrees. Spread 1/2 cup pecans evenly on a baking sheet. Bake until golden brown and fragrant, 5 to 10 minutes. Cool briefly, then coarsely chop and set aside. Place muffin tins in oven to heat for 10 minutes.
- In a medium bowl, sift together flour, brown sugar, baking powder, and salt. Stir in cornmeal and reserved chopped pecans. In a second bowl, combine egg, milk, yogurt, and butter. Pour egg mixture over flour mixture, and stir until flour is moistened, using a wooden spoon and as few strokes as possible.
- Remove tins from oven, and spray with vegetable cooking spray. Spoon batter into muffin tins, filling all the way to the top. Top each muffin with a pecan half. Sprinkle with a little brown sugar, and drizzle with melted butter. Bake until tops are golden brown and a cake tester inserted in center comes out clean, about 15 minutes.
CHERRY PECAN SPREAD
Prize-tested winner from BHG magazine in the spreads for muffins, toast and bagels category. I've changed the cottage cheese and sour cream to fat free/low fat versions but if you're not dieting, hey, go for the big guns! ;-)
Provided by SusieQusie
Categories Breakfast
Time 15m
Yield 2 1/3 cups, 35 serving(s)
Number Of Ingredients 6
Steps:
- Place cottage cheese in a blender or food processor. Cover and blend or pulse until smooth.
- Transfer cottage cheese to a medium bowl. Stir in sour cream, brown sugar, pecans, cherries and lemon zest.
- Serve immediately or cover and refrigerate for up to 8 hours. (Spread can be kept chilled longer but cherries will begin to stain).
- Serve as a spread for muffins, bagels, English muffins or toast.
- * To toast the pecans - preheat oven to 350ºF. Spread nuts in a single layer on a baking sheet. Bake for 5-7 minutes or until lightly toasted.
- Serving size = 1 tablespoon.
Nutrition Facts : Calories 21.6, Fat 1.3, SaturatedFat 0.2, Cholesterol 0.9, Sodium 1.6, Carbohydrate 1.1, Fiber 0.2, Sugar 0.8, Protein 1.6
FRESH CHERRY PECAN MUFFINS
These are really good! The juices from the fresh Cherries gives this muffin a nice flavor and the pecans give it a nice crunchy texture.
Provided by Leah Stacey
Categories Other Breakfast
Number Of Ingredients 11
Steps:
- 1. In a large bowl cream together the butter and sugar. Beat until light and lemon colored. Beat in the eggs.
- 2. Sift together the dry ingredients and add to the butter mixture beginning with the butter milk and ending with the regular milk.
- 3. Stir in the cherry halves, pecans and and almond extract.
- 4. Bake in muffin tins at 375 for 15-20 minutes. * If making mini loaves adjust the time accordingly, about 25-30 minutes.
FRESH CHERRY MUFFINS
This recipe came about from an abundance of fresh cherries and some hungry summertime kids! Enjoy!
Provided by MRSPARKERII
Categories Bread Quick Bread Recipes Muffin Recipes
Time 40m
Yield 12
Number Of Ingredients 10
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Line a muffin tin with paper liners.
- Mix flour, 3/4 cup sugar, baking powder, and salt together in a bowl.
- Whisk oil, milk, egg, and almond extract together in a small bowl. Pour into flour mixture; stir gently until incorporated. Fold cherries into the batter.
- Spoon batter into the muffin cups, filling each 2/3 of the way full. Sprinkle 1 tablespoon sugar on top.
- Bake muffins in the preheated oven until a toothpick inserted into the center comes out clean, about 20 minutes. Transfer to a wire rack to cool.
Nutrition Facts : Calories 181.8 calories, Carbohydrate 28 g, Cholesterol 16 mg, Fat 6.9 g, Fiber 0.7 g, Protein 2.5 g, SaturatedFat 1.2 g, Sodium 187.1 mg, Sugar 15.6 g
More about "cherry pecan spread on corn muffins food"
SOUTHERN PECAN CORNBREAD MUFFINS - THE …
From thesouthernladycooks.com
Cuisine American, SouthernCategory BreadServings 4Total Time 35 mins
- Whisk together the flour, cornmeal, baking powder, baking soda, salt and sugar. Stir in the eggs, buttermilk and melted butter. Fold in pecans. Spray a 12 cup muffin tin with cooking spray and fill cups about 3/4 full.
- Bake in preheated 425 degree oven for 20 minutes or until tops are golden brown. Makes 12 muffins.
PECAN CORN MUFFINS | MARTHA STEWART
CHERRY PECAN MUFFINS | WHAT WOULD CATHY EAT?
From whatwouldcathyeat.com
CHERRY PECAN SPREAD ON CORN MUFFINS RECIPE | SANDRA LEE | FOOD …
From foodnetwork.cel29.sni.foodnetwork.com
RECIPE: CHERRY-PECAN BRAN MUFFINS | WHOLE FOODS MARKET
From wholefoodsmarket.com
CHERRY PECAN MUFFINS - RECIPE - COOKS.COM
From cooks.com
STREUSEL-TOPPED CHERRY PECAN MUFFINS – ERICA'S RECIPES
From ericasrecipes.com
CHERRY PECAN SPREAD ON CORN MUFFINS – RECIPES NETWORK
From recipenet.org
CHERRY PECAN SPREAD ON CORN MUFFINS (SANDRA LEE) RECIPE
From recipeofhealth.com
CHERRY PECAN SPREAD ON CORN MUFFINS | PUNCHFORK
From punchfork.com
CHERRY PECAN CREAM CHEESE MUFFINS - SUGAR AND SOUL
From sugarandsoul.co
PECAN CORNMEAL MUFFINS – ART OF NATURAL LIVING
From artofnaturalliving.com
SOUTHERN PECAN CORN MUFFINS - PALATABLE PASTIME
From palatablepastime.com
PIN ON DIPS, GRAVY, SAUCES AND SYRUP - PINTEREST
From pinterest.com
FAITH, HOPE, LOVE, & LUCK SURVIVE DESPITE A WHISKERED ACCOMPLICE
From faithhopeloveandlucksurvivedespiteawhiskeredaccomplice.com
CHERRY PECAN SPREAD ON CORN MUFFINS RECIPE | SANDRA LEE | FOOD …
From foodnetwork.cel30.sni.foodnetwork.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love