Bacon Cheddar Muffins

 

I’ve been making this muffin recipe for my family and friends for years; it’s been a staple in our family our whole married life.

Ingredients
1 3/4 Cup Flour
1 Cup Cheddar, shredded (or cubed real small)
1/4 Cup Sugar
2 tsp baking Powder
1/4 tsp salt
1 egg slightly beaten
1 1/2 Cup milk
1/3 Cup oil
1 pkg. bacon (cut small, cooked, cooled, drained)

Directions
Combine the first five ingredients in one mixing bowl; the rest in another. Stir the two together, spoon into greased muffin tin. Bake at 400 degrees for 20 – 25 minutes, or until golden brown. Serve warm.

Cheese Muffins

This recipe started life as something else, then I worked it over to be what it is here. I may not be done “tweaking”, but couldn’t wait to share it. If you have any suggestions, please let me know.

Ingredients:

1 ½ Cup flour
1 Cup (at least) Cheddar, shredded
2 Tablespoons sugar
2 tsp baking powder
½ tsp salt
A pinch of cayenne pepper*
~~~~~~~~~~~~~~~~~~~~~~~~
1 egg slightly beaten
1 Cup milk
¼ Cup oil

Directions:

Preheat oven to 350 degrees F (175 degrees C).Combine the dry ingredients in one bowl, the wet in another.

 Stir the two together. Spoon into greased muffin tin.

(grease the inside and top side) Bake at 350 degrees for 18 —- 20 minutes, or until golden brown.

* Or white pepper. They need just a little zing; you may think them bland without it.

Cinnamon Roll Muffins

Anyone not like cinnamon rolls? You’re excused from the room – the rest of us know the warm, rich, comfort of a great cinnamon roll. I tend to avoid the time and work involved in most yeast breads, but I will make a “batter bread” – one that you stir up on a bowl rather than knead. Don’t be alarmed at the seemingly small amount of batter to divide amongst the muffin tin cups, it will rise as the oven warms up and fill the cups.

 

Cinnamon Roll Muffins

Batter:
1 1/2 cups all purpose flour
1/3 cup sugar
1/4 teaspoon salt
4 teaspoons active dry or rapid rise yeast
2/3 cup milk
3 tablespoons vegetable oil
1/2 teaspoon vanilla extract
1 large egg

Filling/Topping:
2 tablespoons butter, room temperature
2/3 cup brown sugar
3/4 teaspoons ground cinnamon
pinch ground cardamom

Icing:
1 cup powdered sugar
1-2 tablespoon milk or cream

 

In a large bowl, combine flour, sugar, salt and yeast. Combine the milk, oil, vanilla extract and egg in a medium microwave safe bowl. Slowly and gently (like, on medium to low power) warm the mixture until it is just more than lukewarm (100-110F). Combine the slurry with the flour mixture. Mix well, until very smooth, and let rest for 15 minutes. While the dough rests, mix together butter, brown sugar, cinnamon and cardamom in a small bowl using a fork until all the butter has been incorporated into the sugar and mixture is crumbly. Divide the batter between 12 greased muffin cups, grease the top of the muffin tin too. Sprinkle evenly on top of rested dough and press the mixture down into the dough with your fingertips (or swirl in with a chopstick, popsicle stick, fork, etc.)

(Note: You really have to mix most of the topping into the muffin batter. If you leave it just crumbled on top, it will melt and then will boil over on top of the muffin tin, rather than being incorporated into the bread.)

Place pan into a COLD oven, then set the oven temperature to 350F. Bake for 20 minutes or until bread is lightly browned at the edges and the center of the bread springs back when lightly pressed.

Cool 20 – 30 minutes. Whisk the powdered sugar and milk together to form an icing and drizzling it onto the bread. Serve warm. They’re also delicious reheated in the microwave.

Corndog Muffins

Anyone not like corndogs? I’m sorry – you really are missing out on a fun treat. WAYYY back in the day, my buddies and I would ride our bikes “to town” (from Leland). We could get lunch for just about a quarter at Glades; corndog for 15 cents, and a drink for a dime. These come together pretty quickly and easily – and if the hotdogs don’t appeal to you, just leave them out, and you will have a very good cornmeal muffin.

 

Ingredients:

1 cup flour

1 cup cornmeal

1/4 to 1/3 cup sugar, depending on how sweet you like your cornbread

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1 egg

1 cup sour cream

1/2 cup milk

1/4 cup oil

6 hot dogs

 

Directions:

Preheat oven to 400 degrees. In a large bowl, combine the flour, cornmeal, sugar, baking powder, baking soda and salt. In a separate bowl, combine the egg, sour cream, milk and oil. Stir into the dry ingredients until well blended. Spoon into a greased, 12-hole muffin tin, filling each cup ~ 2/3 full. Cut the hot dogs in half, and push into the top of the muffin batter. Bake for 15 minutes, or until edges are brown and a toothpick inserted into the muffin comes out dry. Serve warm. (Note: if you have too much batter for the muffin tin, bake the remaining batter in a small loaf dish – you can even put a whole hotdog in that!)