PRALINE MUFFINS
Great quick and easy recipe from New Orleans, Louisana "Cajun Cookin' School". Picked up the recipe at their store/kitchen/cafe on my way back from Katrina Hurricane Relief along the Gulf Coast of USA. Has been a great treat for friends with a sweet tooth. LOL Actually my wife loves them too. I Bake'em, bag'em 6 in a bag, and we eat'em, whenever!
Provided by MadCity Dale
Categories Dessert
Time 30m
Yield 36 muffins
Number Of Ingredients 5
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.
PRALINE PUMPKIN MUFFINS
I found this recipe on the internet so I decided to try it. DH said he didn't like pumpkin but he ate five of them so far. This is a good little muffin with just an underlying hint of orange flavor.
Provided by Luby Luby Luby
Categories Quick Breads
Time 50m
Yield 18 Muffins
Number Of Ingredients 17
Steps:
- Praline: Combine ingredients, mixing well then set aside.
- Combine dry ingredients, mixing well then set aside.
- Combine pumpkin, buttermilk, oil, egg and marmalade, mixing well.
- Combine pumpkin mixture with dry ingredients, mixing well.
- Spoon batter into greased muffin pans or into paper muffin cups, filling 3/4 full.
- Spoon praline mixture over batter.
- Bake at 400 degrees for 18 to 20 minutes, checking for doneness by inserting toothpick into middle and coming out clean.
- Cool in pan 2 to 3 minutes before removing.
Nutrition Facts : Calories 306.5, Fat 16.2, SaturatedFat 4.5, Cholesterol 25.5, Sodium 157.7, Carbohydrate 39.6, Fiber 1.4, Sugar 26.9, Protein 2.9
PRALINE-CINNAMON MUFFINS
The combination of Nougat (Praline Paste) and spices in this muffin is a bit unusual, especially the use of pepper. These muffins are not overly sweet, but they have a fluffy texture with a nougat cube as surprise in them. The cinnamon in here is balanced by cardamom and clove flavours. The pepper adds a hint of sharpness. These muffins make a wonderful change in advent season. Remark: in Germany Praline Paste is called Nougat and is widely used in Christmas bakery. It has a wonderful nutty flavour, is firm at room temperature, but melt easily.
Provided by Thorsten
Categories Quick Breads
Time 40m
Yield 12 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven (360°F, 180°C).
- Grease muffin cups and place the in the freezer until use.
- Cut from the praline paste (nougat) 12 cubes of about 1 inch. If there is praline paste (nougat) left, cut it into very small pieces. Put the 12 cubes into the fridge.
- Chop hazelnuts and roast them in preheated oven for about 5 to 10 minutes or until desired roasting is achieved.
- In a bowl mix flour, baking powder and baking soda. Set aside.
- Open the cardamom pods and put the cardamom seeds into a mortar. Add peppercorns, cloves and salt. Crush them very finely using a pestle. Add cinnamon and set aside.
- In a bowl mix butter and brown sugar until creamy. Add egg and mix well. Add milk and mix well. The sugar must be dissolved completely.
- Add the finely cut nougat and mix well. Add the roasted almonds and the cinnamon mixture and mix again.
- Add the flour mixture and mix only until blended. Do not overmix it.
- Divide batter equally among the prepared muffin cups. Place a nougat cube on each muffin.
- Bake for about 20 minutes until golden brown and a toothpick comes out clean. The nougat cube will sink into the batter during baking.
- Take muffins out of the oven and let cool for 5 minutes in the muffin cups. Then remove muffins from the cups and let them cool completely on a cooling rack.
- After the muffins are cooled out completely dust them with caster sugar.
- NOTE on spices: You can omit the black pepper, if you don't like the pepperiness in here.
- NOTE on praline paste: In Germany this is called nougat or nut nougat. At room temperature this is firm and can be cut. It is very difficult to make this on your own. If you can't get it, you could replace it by chocolate or some other nut/almond bars. The consistency should be that of chocolate at room temperature.
Nutrition Facts : Calories 262.6, Fat 11.9, SaturatedFat 5.7, Cholesterol 40.8, Sodium 165.4, Carbohydrate 35.9, Fiber 1.1, Sugar 17.9, Protein 4.1
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