Coffee Praline Muffins Food

COFFEE PRALINE MUFFINS

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Lightly grease 10 muffin cups.
• In a large mixing bowl, combine flour, 1/3 cup brown sugar, baking powder, salt and 1/2 cup chopped pecans. Add melted butter, milk, instant coffee, vanilla and egg. Mix until all of the dry ingredients are absorbed. Fill the prepared muffin cups 2/3 full. Combine the remaining brown sugar and pecans, sprinkle over the tops of the muffins.
• Bake at 375 degrees F (190 degrees C) for 18 to 20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.

PRALINE MUFFINS

Steps:

• Mix all dry ingredients together in small bowl.
• Add melted butter to beaten eggs and then add dry ingredients. Refrigerate for 10 minutes.
• Use metal mini-muffin pans and spray with a non-stick cooking spray for baking or with flour. You MUST use metal pans and non stick spray or muffins will stick in pans.
• Use a tablespoon and spoon each muffun about 3/4 full into muffin pans. Use a second spoon to slide the mix cleanly off.
• Preheat oven to 350 degrees and bake for 20 minutes. Remove from oven and let rest 5 minutes. Gently tap pans upside down and muffins will fall out.

COFFEE PRALINE MUFFINS

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Lightly grease 10 muffin cups.
• In a large mixing bowl, combine flour, 1/3 cup brown sugar, baking powder, salt and 1/2 cup chopped pecans. Add melted butter, milk, instant coffee, vanilla and egg. Mix until all of the dry ingredients are absorbed. Fill the prepared muffin cups 2/3 full. Combine the remaining brown sugar and pecans, sprinkle over the tops of the muffins.
• Bake at 375 degrees F (190 degrees C) for 18 to 20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.

COFFEE CAKE MUFFIN MIX

Steps:

• In a large bowl, whisk flour, sugar, baking powder and salt. Transfer to a 1-qt. resealable plastic bag. In a snack-size plastic bag, combine brown sugar, walnuts and cinnamon. Store bags in a cool, dry place or in freezer up to 3 months., To prepare muffins: Preheat oven to 350°. Place flour mixture in a large bowl. Cut in shortening until crumbly. In a small bowl, whisk egg and milk until blended. Add to flour mixture; stir just until moistened. In a small bowl, mix brown sugar mixture with melted butter., Fill greased or paper-lined muffin cups half full. Sprinkle with brown sugar mixture. Bake 18-22 minutes or until a toothpick inserted in center comes out clean. Cool 5 minutes before removing from pan to a wire rack. Serve warm.

PRALINE BANANA MUFFINS

Steps:

• In a small bowl, combine pecans, brown sugar and sour cream; set aside. Combine egg, bananas, sugar and oil; mix well. Stir in pancake mix just until moistened. Fill greased or paper-lined muffin cups two-thirds full. Drop 1 teaspoon of pecan mixture into center of each muffin. Bake at 400° for 15-20 minutes or until muffins test done.

COFFEE CAKE MUFFINS

Steps:

• Prepare streusel topping:
• In a medium bowl, stir together brown sugar, flour, and salt.
• With a pastry blender or two knives, cut in butter until mixture resembles large coarse crumbs; refrigerate until ready to use.
• Preheat oven to 350 degrees.
• Prepare muffins:
• Butter and flour a jumbo 12-cup muffin tin (or two 6-cup muffin tins).
• In a small bowl, whisk together flour, baking powder, and baking soda; set aside.
• Using an electric mixer on medium speed, beat together butter, sour cream, granulated sugar, and vanilla until light and fluffy.
• Beat in eggs, one at a time, until well combined.
• With mixer on low, beat flour mixture into butter mixture.
• Divide half the batter among prepared muffin cups.
• Top with half the streusel mixture, then remaining batter, and top with streusel.
• Bake 25 to 30 minutes or until a toothpick inserted in center of a muffin comes out clean.
• Cool in pan 5 minutes, then transfer to a wire rack to cool completely.
• Dust with confectioners' sugar, if desired.