PUMPKIN PRALINE MUFFINS
I made these muffins for my families Sunday big breakfast. My family really enjoyed these muffins. I loved the topping it really set them off. When I made these muffins I evenly divded the pumpkin batter and I put them in 12 large muffin tins. I think the praline topping needs to be doubled to top the muffins with 2 teaspoons praline topping. I got this recipe from a cookbook years ago.
Provided by internetnut
Categories Breads
Time 30m
Yield 4-8 serving(s)
Number Of Ingredients 14
Steps:
- Heat oven to 400.
- Grease muffin tins.
- Mix together brown sugar, sour cream, and pecans set aside.
- Mix together flour, baking powder, baking soda, ground cinnamon, ground nutmeg, and ground cloves.
- Mix into the dry ingredients egg, buttermilk, canned pumpkin, brown sugar, and butter until mixed through.
- Spoon batter into greased muffin tins.
- Sprinkle 1 teaspoon of the topping onto each filled muffin tin.
- Bake for 20 minutes.
Nutrition Facts : Calories 665.4, Fat 25, SaturatedFat 11.5, Cholesterol 96.7, Sodium 645.7, Carbohydrate 102, Fiber 4.3, Sugar 49.7, Protein 11.2
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.
PRALINES
Steps:
- In a heavy saucepan combine the sugar, brown sugar, and cream and bring to a boil. Cook on medium heat to softball stage (238 degrees F), then add the butter and pecans. Continue cooking until hardball stage (245 degrees F). Spoon large dollops of it onto a silicone mat or parchment lined baking tray. The pralines will spread and crystallize as they cool.
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
PRALINES 'N CREAM MUFFINS
These muffins are very moist and delicious! Great for breakfast or snack. I like to double the recipe because these little jewels freeze well. Just wrap securely; seal, label and freeze. To reheat frozen muffins, unwrap; microwave at HIGH about 45 seconds per muffin
Provided by Vseward Chef-V
Categories Quick Breads
Time 30m
Yield 12 muffins, 12 serving(s)
Number Of Ingredients 12
Steps:
- Heat oven to 400°F Line 12 medium muffin cups with paper baking cups.
- In medium bowl, combine oats, flours, baking powder and 1/2 cup pecans; mix well. In medium bowl, beat sugar, margarine and cream cheese until creamy. Add milk, egg and maple extract; mix well. Add to dry ingredients; stir just until dry ingredients are moistened. (Do not overmix.)
- Fill muffin cups 3/4 full. Sprinkle with remaining 1/4 cup pecans.
- Bake 20 to 22 minutes or until golden brown. Cool muffins in pan on wire rack 5 minutes. Remove from pan.
Nutrition Facts : Calories 223.8, Fat 13.9, SaturatedFat 3.4, Cholesterol 27.3, Sodium 284.3, Carbohydrate 22.2, Fiber 1.9, Sugar 9.5, Protein 4.3
BANANA-PRALINE MUFFINS
A break from the regular, blueberry, apple cinnamon, or lemon poppyseed muffin. These are yummy, and great for breakfast on the go.
Provided by KittyKitty
Categories Breakfast
Time 30m
Yield 12 muffins, 12 serving(s)
Number Of Ingredients 9
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.
Nutrition Facts : Calories 177.5, Fat 5.9, SaturatedFat 0.9, Cholesterol 21.5, Sodium 205.7, Carbohydrate 29.6, Fiber 1.4, Sugar 14.9, Protein 2.8
SOUTHERN PEACHES 'N CREAM PRALINE MUFFINS
This is my southern grandma's famous peach muffin recipe. You can make them year round with frozen peaches, but they're best with fresh peaches in the summertime. The crumbly pecan-streusel topping is my favorite! Who doesn't love buttery streusel?
Provided by Emily Hobbs
Categories Muffins
Time 30m
Number Of Ingredients 14
Steps:
- 1. Heat oven to 350 degrees F. Line a 12-cup Texas-sized muffin pan with paper liners.
- 2. In a medium bowl, stir together pecans, oats, 1/4 cup flour and brown sugar until well combined; knead in butter using your fingertips or a fork, until well incorporated and mixture starts to clump together.
- 3. In a medium mixing bowl, sift together remaining 2 cups flour, baking powder and salt. In a large mixing bowl, whisk together eggs, granulated sugar, buttermilk, oil, vanilla and cinnamon until well combined. Gently stir flour mixture into egg mixture until just combined; stir in peaches.
- 4. Divide muffin batter into cups; evenly sprinkle pecan-oat mixture on top. Bake 20 minutes or until well risen, golden brown, and a toothpick inserted into muffin comes out with moist crumbs attached. Cool 5 minutes before transferring muffins to a wire rack to cool.
BANANA PRALINE MUFFINS
Make and share this Banana Praline Muffins recipe from Food.com.
Provided by kvlong
Categories Quick Breads
Time 35m
Yield 12 muffins, 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 400°F
- Mash bananas, add egg, sugar and oil. Beat well. Add flour, baking powder and salt and mix until just moistened.
- Grease muffin tins, and put equal amount of batter in each.
- *Praline:
- Mix brown sugar and sour cream, add pecans.
- Top each with equal amount of praline mix in center of muffin.
- Bake for 15 minutes or until golden brown.
- Makes 12 Regular size muffins or 6 large.
Nutrition Facts : Calories 398.2, Fat 17.3, SaturatedFat 2.4, Cholesterol 36.1, Sodium 234.4, Carbohydrate 58.5, Fiber 3.1, Sugar 31, Protein 5.3
SOUTHERN BANANA PRALINE MUFFINS (HEALTHY)
I'm into banana recipes lately. I just got done making and eating one of these, and I knew I would have to sit down and share it. Right now, I'm anticipating tomorrow when I will have another one. This is another recipe by Joanna Lund. The diabetic exchanges per serving are: 1 1/2 Starch, 1/2 Fruit and 1/2 Fat. Each serving (muffin) is only 137 calories.
Provided by Doing it Right
Categories Quick Breads
Time 25m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 400°F.
- Spray 8 wells of a 12 hole muffin pan with butter-flavored cooking spray or line with paper lines.
- In a large bowl, combine baking mix, pecans, brown sugar Splenda and the Splenda.
- In a small bowl, combine bananas, egg, applesauce and vanilla extract.
- Add banana mixture to baking mix mixture.
- Mix gently just to combine.
- Evenly spoon batter into prepared muffin wells.
- Bake for 15-18 minutes or until a toothpick inserted in center comes out clean.
- Place muffin pan on a wire rack and allow to cool for 10 minutes.
- Remove muffins from pan and continue cooling on wire rack.
- HINT: Fill unused muffin wells with water, it protects the muffin pan and ensures even baking.
Nutrition Facts : Calories 63.3, Fat 3.1, SaturatedFat 0.4, Cholesterol 23.2, Sodium 12.3, Carbohydrate 8.1, Fiber 0.7, Sugar 2.9, Protein 1.2
PRALINE MINI MUFFINS
These little gems are super easy to make and taste wonderful. Nice to have a hand in the freezer for unexpected guests or for a quick snack. This recipe comes from my friend Darla!
Provided by Bonnie Young
Categories Dessert
Time 30m
Yield 24 muffins, 12-24 serving(s)
Number Of Ingredients 5
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.
Nutrition Facts : Calories 253.6, Fat 17.6, SaturatedFat 7.3, Cholesterol 62.4, Sodium 91.6, Carbohydrate 23.1, Fiber 1, Sugar 18.1, Protein 2.5
BASIC MUFFIN RECIPE
Good Food reader Charlotte Hilsdon shares her simple, chocolate chip muffin recipe, to which you can add fruit, chocolate or nuts
Provided by Good Food team
Categories Afternoon tea, Dessert, Snack, Treat
Time 45m
Yield Makes 20
Number Of Ingredients 7
Steps:
- Heat oven to 200C/180C fan/gas 6. Line 2 muffin trays with paper muffin cases. In a large bowl beat 2 medium eggs lightly with a handheld electric mixer for 1 min.
- Add 125ml vegetable oil and 250ml semi-skimmed milk and beat until just combined then add 250g golden caster sugar and whisk until you have a smooth batter.
- Sift in 400g self-raising flour and 1 tsp salt (or 400g plain flour and 3 tsp baking powder if using) then mix until just smooth. Be careful not to over-mix the batter as this will make the muffins tough.
- Stir in 100g chocolate chips or dried fruit if using.
- Fill muffin cases two-thirds full and bake for 20-25 mins, until risen, firm to the touch and a skewer inserted in the middle comes out clean. If the trays will not fit on 1 shelf, swap the shelves around after 15 mins of cooking.
- Leave the muffins in the tin to cool for a few mins and transfer to a wire rack to cool completely.
Nutrition Facts : Calories 205 calories, Fat 9 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 28 grams carbohydrates, Sugar 13 grams sugar, Fiber 1 grams fiber, Protein 3 grams protein, Sodium 0.5 milligram of sodium
PRALINE BANANA MUFFINS
Ever since my children were small (and it became too difficult for Santa to transport his goods!), I've invited my parents and in-laws over for Christmas breakfast. Undoubtedly, part of the tradition included these easy, rich muffins.
Provided by Taste of Home
Time 30m
Yield about 1 dozen.
Number Of Ingredients 8
Steps:
- In a small bowl, combine pecans, brown sugar and sour cream; set aside. Combine egg, bananas, sugar and oil; mix well. Stir in pancake mix just until moistened. Fill greased or paper-lined muffin cups two-thirds full. Drop 1 teaspoon of pecan mixture into center of each muffin. Bake at 400° for 15-20 minutes or until muffins test done.
Nutrition Facts :
COFFEE PRALINE MUFFINS
These sweet and nutty muffins are perfect with a cup of cafe au lait.
Provided by julieliz
Categories Bread Quick Bread Recipes Muffin Recipes
Time 30m
Yield 10
Number Of Ingredients 12
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Lightly grease 10 muffin cups.
- In a large mixing bowl, combine flour, 1/3 cup brown sugar, baking powder, salt and 1/2 cup chopped pecans. Add melted butter, milk, instant coffee, vanilla and egg. Mix until all of the dry ingredients are absorbed. Fill the prepared muffin cups 2/3 full. Combine the remaining brown sugar and pecans, sprinkle over the tops of the muffins.
- Bake at 375 degrees F (190 degrees C) for 18 to 20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Nutrition Facts : Calories 253.3 calories, Carbohydrate 25.6 g, Cholesterol 44.5 mg, Fat 15.3 g, Fiber 1.3 g, Protein 4.3 g, SaturatedFat 6.7 g, Sodium 241.2 mg, Sugar 7.7 g
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