Dinner Muffins Food

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DINNER MUFFINS



Dinner Muffins image

This is a delicious muffin recipe. My children LOVE the jam on top as an extra treat. My husband enjoys these muffins as well although he prefers to omit the jam for a nice slice of butter. They are also lovely to have for breakfast.

Provided by UltimaMommy

Categories     Breads

Time 22m

Yield 12 serving(s)

Number Of Ingredients 8

1 3/4 cups flour
1/4 cup sugar
2 1/4 teaspoons baking powder
3/4 teaspoon salt
1 egg
1/3 cup oil
3/4 cup buttermilk
jam (optional)

Steps:

  • Mix dry ingredients in bowl.
  • Mix milk, egg and oil.
  • Add all at once to dry ingredients. Stir quickly just until dry ingredients are moistened.
  • Fill greased muffin tins 1/3 full. Place a drop of jam on top of each muffin.
  • Bake at 400 for 12-15 minutes.

GARLIC-ONION DINNER MUFFINS



Garlic-Onion Dinner Muffins image

This muffin makes a perfect bread accompaniment for steaks and roast. The recipe comes from " A taste of Cuba" and was sent to me.

Provided by Barb G.

Categories     Quick Breads

Time 35m

Yield 12 Muffins

Number Of Ingredients 9

2 cups flour
3 teaspoons baking powder
1 teaspoon salt
2 tablespoons sugar
1 egg, beaten
1 cup milk
1/4 cup melted butter
2 garlic cloves, minced
1 medium onion, diced

Steps:

  • Heat oven to 400°F.
  • In a large bowl, mix flour, baking powder, salt and sugar.
  • In a small bowl, mix together egg, milk, garlic and onion.
  • Make a well in the center of dry ingredients and pour in the egg mixture and melted butter.
  • Mix together using as few strokes as possible.
  • DO NOT OVER BEAT--the batter should have small lumps in it.
  • Pour into 12 paper-lined muffins tins, filling about 2/3 full.
  • Bake 20 minutes or until muffins begin to turn golden on top.
  • Test for doneness with a toothpick which should come out clean.
  • Remove from tins and cool slightly before serving.

WHOLE WHEAT DINNER MUFFINS



Whole Wheat Dinner Muffins image

These are easy to put together and bake in about 18 minutes. They are low in fat and high in fiber. The recipe comes from Diabetes Cooking Magazine.

Provided by PaulaG

Categories     Quick Breads

Time 43m

Yield 10 serving(s)

Number Of Ingredients 7

2 cups whole wheat flour
1 cup oat bran
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1 1/4 cups low-fat buttermilk
1 tablespoon canola oil

Steps:

  • Preheat oven to 425 degrees.
  • Spray 10 muffin tins with non-stick cooking spray.
  • In a large bowl, mix the flour, bran, baking soda, baking powder and salt.
  • Make a well in the middle of flour mixture and pour in the buttermilk and oil.
  • Mix quickly with a rubber scraper until flour disappears, folding dough with a kneading motion.
  • Shape the dough into a round ball.
  • Using 2 tablespoons of dough for each muffin, shape into a ball and place in prepared tin.
  • Repeat until all dough is used.
  • Bake for 18 minutes.

Nutrition Facts : Calories 129.3, Fat 2.8, SaturatedFat 0.5, Cholesterol 1.2, Sodium 312.2, Carbohydrate 25.2, Fiber 4.4, Sugar 1.7, Protein 5.9

BASIC MUFFINS



Basic Muffins image

What could be nicer than warm classic but basic muffins in a napkin on the morning breakfast table? And they are so quick and easy to make, particularly since the ingredients are only lightly mixed, not beaten smooth.

Provided by Marion Cunningham

Categories     Bread     Milk/Cream     Egg     Breakfast     Brunch     Bake     Quick & Easy     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 12 muffins

Number Of Ingredients 7

2 cups white flour
1 tablespoon baking powder
1/2 teaspoon salt
2 tablespoons sugar
1 egg, slightly beaten
1 cup milk
1/4 cup melted butter

Steps:

  • Preheat the oven to 375°F. Butter muffin pans. Mix the flour, baking powder, salt, and sugar in a large bowl. Add the egg, milk, and butter, stirring only enough to dampen the flour; the batter should not be smooth. Spoon into the muffin pans, filling each cup about two-thirds full. Bake for about 20 to 25 minutes each.
  • Blueberry Muffins.
  • Use 1/2 cup sugar. Reserve 1/4 cup of the flour, sprinkle it over 1 cup blueberries, and stir them into the batter last.
  • Pecan Muffins.
  • Use 1/4 cup sugar. Add 1/2 cup chopped pecans to the batter. After filling the cups, sprinkle with sugar, cinnamon, and more chopped nuts.
  • Whole-Wheat Muffins.
  • Use 3/4 cup whole-wheat flour and 1 cup white flour.
  • Date or Raisin Muffins.
  • Add 1/2 cup chopped pitted dates or 1/3 cup raisins to the batter.
  • Bacon Muffins.
  • Add 3 strips bacon, fried crisp and crumbled, to the batter.

BEST EVER MUFFINS



Best Ever Muffins image

Start with this basic recipe, and add one of several different ingredients for a variety of different muffins.

Provided by Lori

Categories     Bread     Quick Bread Recipes     Muffin Recipes     Savory Muffin Recipes

Time 35m

Yield 12

Number Of Ingredients 7

2 cups all-purpose flour
3 teaspoons baking powder
½ teaspoon salt
¾ cup white sugar
1 egg
1 cup milk
¼ cup vegetable oil

Steps:

  • Preheat oven to 400 degrees F (205 degrees C).
  • Stir together the flour, baking powder, salt and sugar in a large bowl. Make a well in the center. In a small bowl or 2 cup measuring cup, beat egg with a fork. Stir in milk and oil. Pour all at once into the well in the flour mixture. Mix quickly and lightly with a fork until moistened, but do not beat. The batter will be lumpy. Pour the batter into paper lined muffin pan cups.
  • Variations: Blueberry Muffins: Add 1 cup fresh blueberries. Raisin Muffins: Add 1 cup finely chopped raisins. Date Muffins: Add 1 cup finely chopped dates. Cheese Muffins: Fold in 1 cup grated sharp yellow cheese. Bacon Muffins: Fold 1/4 cup crisp cooked bacon, broken into bits.
  • Bake for 25 minutes, or until golden.

Nutrition Facts : Calories 181.5 calories, Carbohydrate 29.7 g, Cholesterol 17.1 mg, Fat 5.6 g, Fiber 0.6 g, Protein 3.3 g, SaturatedFat 1 g, Sodium 233.4 mg, Sugar 13.5 g

HERBED DINNER ROLL MUFFINS



Herbed Dinner Roll Muffins image

Why settle for refrigerated rolls when it's so easy to make your own? These cheese-topped bites baked in muffin cups are best served warm. -Harrison Carpenter, Longmont, Colorado

Provided by Taste of Home

Time 30m

Yield 8 rolls.

Number Of Ingredients 8

1-1/2 cups all-purpose flour
4-1/2 teaspoons herbes de Provence
2 teaspoons baking powder
1/2 teaspoon salt
2 eggs, beaten
1 cup buttermilk
1 tablespoon butter, melted
1/2 cup grated Romano cheese

Steps:

  • In a large bowl, combine the flour, herbs de Provence, baking powder and salt. In another bowl, combine the eggs, buttermilk, and butter. Stir into dry ingredients just until moistened., Fill greased muffin cups half full. Sprinkle with cheese. Bake at 400° for 18-20 minutes or until a toothpick inserted in muffin comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm.

Nutrition Facts : Calories 161 calories, Fat 5g fat (3g saturated fat), Cholesterol 65mg cholesterol, Sodium 436mg sodium, Carbohydrate 20g carbohydrate (2g sugars, Fiber 1g fiber), Protein 8g protein.

TURKEY DINNER MUFFINS



Turkey Dinner Muffins image

"I love experimenting in the kitchen," relates Margaret Berardi of Bridgeport, Connecticut. "That's how I created these muffins that use up leftovers from a turkey dinner. Team them with a bowl of soup and some fresh fruit for a satisfying lunch," she suggests.

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 10 muffins.

Number Of Ingredients 10

1-3/4 cups all-purpose flour
3 tablespoons sugar
3 teaspoons baking powder
1/2 teaspoon salt
1/4 teaspoon poultry seasoning
1 egg
3/4 cup turkey gravy
1/3 cup canola oil
3/4 cup diced cooked turkey
2 tablespoons jellied cranberry sauce

Steps:

  • In a bowl, combine the flour, sugar, baking powder, salt and poultry seasoning. In another bowl, combine the egg, gravy and oil; mix well. Stir into dry ingredients just until combined. Fold in the turkey., Fill greased muffin cups two-thirds full. Top each with 1/2 teaspoon cranberry sauce. Bake at 400° for 15-18 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pans to wire racks. Serve warm.

Nutrition Facts : Calories 198 calories, Fat 9g fat (1g saturated fat), Cholesterol 31mg cholesterol, Sodium 352mg sodium, Carbohydrate 23g carbohydrate (5g sugars, Fiber 1g fiber), Protein 6g protein.

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