Praline Cinnamon Muffins Food

PRALINE MUFFINS

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.

CANTALOUPE MUFFINS WITH PRALINE TOPPING

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease 10 jumbo muffin cups or line with paper muffin liners.
• Mix pecans, brown sugar, 1/2 cup flour, and softened butter together in a bowl until mixture is crumbly.
• Beat 1 cup white sugar and oil together in a bowl with an electric mixer until smooth. Add eggs one at a time, beating well after each addition. Beat pureed cantaloupe and vanilla extract into sugar mixture.
• Whisk 1 1/2 cup flour, baking powder, cinnamon, and salt together in a mixing bowl. Stir flour mixture into cantaloupe puree mixture; gently fold in cantaloupe chunks and lemon zest. Pour batter into prepared muffin cups.
• Bake in the preheated oven for 25 minutes. Remove from oven and sprinkle pecan mixture over the top of each muffin. Continue baking until a toothpick inserted into the center comes out clean, about 10 more minutes. Cool in the pan for 10 minutes before removing to cool completely on a wire rack.

CINNAMON MUFFINS

Steps:

• Mix flour, sugar, baking powder, salt, nutmeg and allspice.
• Add egg, milk and butter.
• Stir into dry ingredients until moistened.
• Spoon into greased or paper-lined muffin cups.
• Bake at 400 degrees for 20 minutes or until done.
• For topping combine sugar and cinnamon.
• Brush top of warm muffin in butter and dip top of muffin into sugar/cinnamon mixture.

PRALINE-CINNAMON MUFFINS

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.

APPLE CINNAMON MUFFINS

Steps:

• In a bowl, combine the first six ingredients. In another bowl, combine the egg, milk, oil and applesauce. Stir into dry ingredients just until moistened. Fold in apple. Fill greased or paper-lined muffin cups two-thirds full. For topping, combine brown sugar and flour. cut in butter until crumbly. Stir in oats and nuts. Sprinkle over muffins. Bake at 400° for 18-22 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm.

BANANA-PRALINE MUFFINS

Steps:

• Stir together pecans, brown sugar and sour cream. Set aside.
• Mash bananas in a medium bowl , add egg and next 3 ingredients, stirring just until dry ingredients are moistened.
• Place paper baking cups in muffin pans and coat cups with cooking spray.
• Spoon batter into muffin cup, filling three fourths full. Carefully spoon pecan mixture evenly in center of each muffin.
• Bake at 400F for 18-20 minutes or until golden. Remove from pans immediately and cool on wire racks.
• Note; You can freeze muffins, if desired. To reheat, microwave at HIGH 1 minute.

PRALINE MINI MUFFINS

Steps:

• Mix all ingredients together . Spoon into prepared pans ( I spray with release spray).
• Bake @350 degrees for 20 minutes.
• This batter does not rise so you can fill the muffins tins.