Hidden Surprise Elvis Crumb Muffins Food

ELVIS MUFFINS

Steps:

• Mix dry ingredients in one large bowl.
• Put peanut butter and butter in glass measuring cup and microwave until melted, about 40 seconds.
• Add peanut butter/butter mix to wet ingredients.
• Add wet ingredients to dry and mix gently. (Not too much!)
• Bake at 400 degree oven for 15-20 minutes.

HIDDEN SURPRISE MUFFINS

Steps:

• Grease the bottom ONLY of a 12-cup muffin tin.
• Preheat the oven to 400 degrees F.
• In a medium mixing bowl, stir together the flour, sugar, baking powder and salt.
• In a second medium sized bowl, combine the egg, milk, vanilla and vegetable oil.
• Make a "well" in the dry ingredients and add the wet ingredients to the well.
• Stir until the mixture is moist.
• Don't overmix - the batter should be lumpy.
• Fill the muffin tins half full.
• Now, here is the surprise - drop a teaspoon of jelly into the center of each muffin.
• Add more batter on top of the jelly so that each cup is 2/3 full.
• Bake for 20-25 minutes, or until golden brown.
• When the muffins are baked there will be a jelly surprise in the middle.

BRAN SURPRISE MUFFINS

Steps:

• Preheat oven to 400° F. and line twenty-four 1/2-cup muffin tins with paper liners.
• Make filling:
• In a small bowl stir together filling ingredients until combined well. Filling keeps, covered and chilled, 1 week.
• Make batter:
• Into a large bowl sift together flour, sugar, baking soda, salt, cinnamon, and nutmeg and stir in cereal. Add eggs, buttermilk, oil, and raisins, stirring just until combined well. Batter keeps, covered and chilled, 1 week.
• Spoon 1 heaping tablespoon batter into each tin and top with 2 teaspoons filling. Spoon 1 heaping tablespoon batter over filling, spreading to cover filling completely. Bake muffins in middle of oven 20 to 25 minutes, or until a tester comes out clean.

SURPRISE MUFFINS

Steps:

• Preheat oven to 425°F degrees.
• FOR THE FILLING. In a small bowl, combine peanut butter and chocolate chips; set aside.
• FOR THE MUFFINS. In a medium bowl, combine flour, bran, brown sugar, baking powder, and salt. In a small bowl, whisk milk, oil, eggs, and maple extract. Make a well in center of dry ingredients and add milk mixture; stir just until moistened. Spoon about 2 Tablespoons batter into each cup of a greased muffin pan. Spoon about 2 teaspoons peanut butter mixture over batter in each cup. Spoon remaining batter over peanut butter mixture, filling each cup three fourths full. Bake 15 to 18 minutes or until muffins pull away from sides of pan. Remove from pan and cool completely on a wire rack. Store in an airtight container. Muffins may be served at room temperature or reheated.
• To reheat, cover and bake in a preheated 350°F oven 5 to 8 minutes or until heated through. Yield: about 1 dozen muffins.
• The Spirit of Christmas Cookbook.

MINI STRAWBERRY SURPRISE MUFFINS

Steps:

• Grease mini or large muffin tray.
• Mash strawberries, stir in sugars, oil, vanilla, almond extract and eggs until fully incorporated.
• In seperate med bowl, mix together flour, cinnaomon, B. Soda, and salt.
• Combine the dry ingredient to the wet. Mix till blended.
• Fill mini muffin trays until almost full, then add the magic -- a blob of berry cream cheese in the middle of the batter on the top.
• Bake 425F for approx 12 - 14 Minutes.
• Should make approx 36 muffins.
• If you are making large muffins bake at 425F for about 14 - 16 minutes.
• makes 12.

BANANA CRUMB MUFFINS

Steps:

• Preheat oven to 350°F Grease or line 12 muffin tins with paper liners.
• Prepare the crumb topping: In a small bowl, whisk together flour, sugar and salt. Cut shortening into flour mixture until it resembles coarse crumbs. Larger crumbs are a bit more desirable. Stir in the mashed banana and set bowl aside.
• Prepare the batter: In a medium bowl, sift together flour, baking soda, baking powder and salt. In a large bowl, whisk together sugar, vegetable oil, buttermilk, egg, bananas and vanilla. Pour flour mixture into banana mixture and stir until batter is just combined. Spoon into muffin tins, filling each 2/3 full. Top each muffin with crumb mixture, dividing it evenly.
• Bake for 18-21 minutes, until a tester comes out clean and the muffins spring back when gently touched.