Company Spoon Bread Muffins Food

IRISH SODA BREAD MUFFINS

Steps:

• Preheat oven to 375 degrees F. Add liners to muffin pan or generously spray with baking spray.
• In a large bowl mix together flour, sugar, baking powder, baking soda, salt, and caraway seeds until combined.
• In a medium bowl, whisk buttermilk, egg, and butter until combined.
• Add wet ingredients to dry and gently mix until just moistened (do not over mix). Gently fold in raisins.
• Spoon batter (a scant 1/3 cup) into each well. Bake at 375 degrees F until golden-brown and toothpick inserted into center comes out clean, about 20 minutes.
• Let cool for 5 minutes in pan before transferring onto wire rack to cool further.
• Serve room temperature or warm with butter and/or jam.

SPOON BREAD MUFFINS

Steps:

• Preheat oven to 425º. Grease 12 cup muffin pan with butter or cooking spray.
• Combine cornmeal, baking soda and salt in a large bowl. Whisk eggs and buttermilk into dry ingredients, stirring vigorously until smooth. Stir in cheese and chives. Pour into muffin tins, fill almost to the top. The batter will be runny.
• Bake for 13-15 minutes until lightly brown. Cool in pan on a wire rack for 5 minutes before removing.

COMPANY SPOON BREAD MUFFINS

Steps:

• 1. Preheat oven 375 lightly grease 9x13 pan or in this case place cupcake wrapper in muffin tin (12)
• 2. Mix all the ingredients by hand in a large mixing bowl
• 3. scoop out mixture and fill up the muffin cups and bake 35 minutes on center rack. I saw this on Sandra Lee's cooking show. Not the recipe but the process of using the muffin tin for a indiviual spoon bread muffin. If you prefer you may pour into a greased 9x13 pan and bake at 35 minutes on center rack and cut in squares. These company spoonbread muffins are so moist and good.

ENGLISH MUFFIN TOASTING BREAD

Steps:

• Whisk together the flour, sugar, salt, baking soda, and instant yeast in a large bowl, or the bowl of a stand mixer. Combine the milk, water, and oil in a separate, microwave-safe bowl, and heat to between 120°F and 130°F. Be sure to stir the liquid well before measuring its temperature; you want an accurate reading. If you don't have a thermometer, the liquid will feel quite hot (hotter than lukewarm), but not so hot that it would be uncomfortable as bath water.
• Pour the hot liquid over the dry ingredients in the mixing bowl. Using an electric beater, or stand mixer with beater attachment, beat at high speed for 1 minute; the dough will be smooth and very soft. If you don't have a stand or electric hand mixer, beat by hand for 2 to 3 minutes, or until the dough is smooth and starting to become elastic.
• Lightly grease an 8½×4½-inch loaf pan, and sprinkle the bottom and sides with cornmeal. Scoop the soft dough into the pan, leveling it in the pan as much as possible.
• Cover the pan, and let the dough rise until it's just barely crowned over the rim of the pan. When you look at the rim of the pan from eye level, you should see the dough, but it shouldn't be more than, say, ¼-inch over the rim. This will take about 45 minutes to 1 hour, if you heated the liquid to the correct temperature and your kitchen isn't very cold. While the dough is rising, preheat the oven to 400°F.
• Remove the cover, and bake the bread for 22 to 27 minutes, until it's golden brown and its interior temperature is 190°F.
• Remove the bread from the oven, and after 5 minutes, turn it out of the pan onto a rack to cool. Let the bread cool completely before slicing.