Mini Orange Sichuan Pepper Muffins Food

MINI ORANGE MUFFINS

Steps:

• Preheat oven to 375º. Grease miniature muffin cups.
• Mix sugar and orange juice. Set aside for dipping after muffins are baked.
• Cream butter and sugar. Add sour cream alternately with the dry ingredients, just until moistened. Fold in orange peel, raisins and nuts (batter will be stiff).
• Bake at 375º for 10-12 minutes. While still warm, dip muffins in the sugar-orange juice mixture.

ORANGE MINI MUFFINS

Steps:

• Preheat the oven to 375 degrees F. Spray mini muffin tins with nonstick spray.
• Cream together the butter and granulated sugar in a large bowl by hand or using an electric mixer. Add the eggs and beat well. Mix in the flour. In a separate bowl, dissolve the baking soda in the buttermilk. Add the buttermilk mixture to the batter along with the orange zest and mix well.
• Fill the muffin tins two-thirds full with the batter and bake until lightly browned, 12 to 17 minutes.
• In a separate bowl, combine the brown sugar and orange juice (you should have about 1/2 cup juice) and mix well. Drizzle this glaze over the warm muffins in the tins. Remove the muffins while still warm.

MINI PEPPER CORN MUFFINS

Steps:

• In a small skillet, saute peppers in oil for 5 minutes or until tender; cool slightly. In a bowl, combine the cornmeal, flour, sugar, baking powder, baking soda and salt. In a small bowl, whisk the egg, buttermilk, butter and peppers until blended. Stir into dry ingredients just until moistened., Fill paper-lined miniature muffin cups three-fourths full. Bake at 425° for 6-9 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks.

MINI PEPPER CORN MUFFINS

Steps:

• In a small skillet, saute' peppers in oil for 5 minutes or until tender; cool slightly.
• In a bowl, combine the cornmeal, flour, sugar, baking powder, baking soda and salt.
• In a small bowl, whisk the egg, buttermilk, butter and peppers until blended.
• Stir into dry ingredients just until moistened.
• Fill paper-lined miniature muffin cups three-fourths full.
• Bake at 425 degrees for 6-9 minutes or until toothpick comes out clean.
• Cool for 5 minutes before removing from pans to wire racks.

BELL PEPPER MUFFINS

Steps:

• In a nonstick skillet, saute peppers in butter until tender; set aside. In a large bowl, combine the flour, sugar, baking powder, salt and basil. Whisk the egg, egg substitute and milk; stir into dry ingredients just until moistened. Fold in the peppers., Coat muffin cups with cooking spray; fill two-thirds full with batter. 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 pan to a wire rack. Serve warm.

MINI ORANGE-SICHUAN PEPPER MUFFINS

Steps:

• Preheat the oven to 375 degrees. Grease 2 miniature muffin pans. Set aside.
• Use an electric mixer to beat the butter until light. Beat in the sugar and then the egg. Mix in the orange juice and scallions.
• In a separate bowl, stir together the flour, cornmeal, baking powder, baking soda, salt, orange zest and peppercorns. Add to the butter mixture alternately with the sour cream, mixing just to combine.
• Spoon the batter into the prepared pans and bake until the muffins are lightly browned and spring back when touched in the center, about 15 minutes. Serve warm or at room temperature. The muffins are good with roast duck or pork.