Food recipe

food recipe muffins


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Corn muffins on the farm.

Who doesn’t love a muffin? Here are three of my favorite recipes to try.

APPLE MUFFINS

2 cups of flour

2 teaspoons of yeast

1 cup of sugar

1/4 teaspoon freshly ground nutmeg

1/4 teaspoon freshly ground cinnamon

1 teaspoon of salt

1 cup of milk

1 egg

1/4 cup vegetable oil or butter, melted

1 cup medium to large sweet and sour apple, cored, peeled and chopped

Preheat the oven to 400 degrees F.

Butter a 12 muffin tin or use paper tins. Using a whisk, combine the dry ingredients.

In another bowl, combine the wet ingredients. Add the chopped apple and the wet ingredients to the dry ingredients. Stir only until moistened. Pour into prepared muffin pan. Bake for 20 minutes or until a toothpick inserted in the center of a muffin comes out clean.

MUFFINS AT THE MAS AT THE FARM

These muffins are so delicious that your kids might not even realize they’re eating veggies. Read the recipe carefully before you start. Some vegetables go into the dough; some will be added as toppings just before cooking.

1 tbsp unsalted butter, melted

1 cup plain yellow cornmeal

1/4 cup self-rising flour

1 teaspoon kosher salt, divided

1 teaspoon ground black pepper

1 cup whole buttermilk

1/4 cup vegetable oil

1 large egg

1 cup of fresh corn kernels, divided

4 tablespoons diced red pepper, divided

3 tablespoons seeded jalapeño pepper, divided

1/4 cup sliced ​​cherry tomatoes

2 tablespoons minced red onion

2 tablespoons finely grated cheddar cheese

2 teaspoons of chopped fresh thyme

1 cup unsalted butter, softened

1/4 cup chopped fresh cilantro

Preheat the oven to 425 degrees F. Brush the wells of a 12 muffin pan with melted butter. Place the dish in the oven to preheat it for 10 minutes.

In a large bowl, combine the cornmeal, flour, 1 teaspoon of salt and pepper. In a small bowl, whisk together buttermilk, oil and egg. Make a well in the center of the dry ingredients; stir in buttermilk mixture, a cup of corn kernels, 2 tbsp of bell pepper and 1 tbsp of jalapeño until combined.

Carefully remove the hot pan from the oven. Distribute the dough in the prepared wells. The dough should sizzle. Sprinkle with tomatoes, onion, cheese, thyme, remaining cup of corn kernels, remaining 2 tbsp of pepper and remaining 1 tbsp of jalapeno.

Bake until golden brown and a toothpick inserted in the center comes out clean, about 18 minutes. Let cool in pan for 10 minutes.

Meanwhile, in a small bowl, combine the softened butter, cilantro and remaining salt until blended. Serve with hot cornbread. Cover and refrigerate remaining cilantro butter for up to 1 week.

LOW CARBOHYDRATE BREAKFAST MUFFINS

These muffins are packed with protein to help you get through the morning carbohydrate-free, which can cause blood sugar spikes that can wear you out before lunch.

Choose the protein or cheese you prefer. The eggs are beaten together, but each muffin will contain (more or less) one egg.

1 cup pre-cooked turkey sausage crumbs

1 cup diced red peppers

12 eggs

Salt and pepper to taste

1 cup grated low fat cheddar cheese

Preheat oven to 350 degrees F. Spray 12 muffin pan with nonstick spray. Divide the turkey sausage crumbs among the 12 muffin cups. Garnish with the peppers.

Beat the eggs in a large measuring cup. Add a teaspoon of salt and black pepper. Whisk again to combine.

Slowly pour the egg mixture over the sausage and peppers. Sprinkle the cheese evenly over the dough.

Bake for 15 to 18 minutes until the eggs are cooked through. Cool the muffins on a wire rack. Refrigerate when cool. Reheat in a toaster oven or microwave.

Laura Tolbert can be reached at [email protected]

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