Mini Pecan Pie Muffins: Breakfast Is Served

Mini Pecan Pie Muffins: Breakfast Is Served

Hi everybody,

"Welcome to another Breakfast Is Served Sunday!" If you're just tuning  in to my post, every Sunday I post a Breakfast Is Served. Last week breakfast Cranberry Muffins  was a variation  of a Basic Muffin Batter.  

Today's recipe is Pecan Mini Muffins, from Make-Ahead Meals For Busy Moms by Jane Doiron, cookbook author and fellow food blogger. The book is full of make-ahead recipes for breakfast, lunch, dinner, and snacks. 

These make-ahead  mini muffins are great for a brunch party or gathering; or when you're entertaining during the holidays. Another bonus is, they're also easy to make and only take minutes to prepare.   

 Mini Pecan Pie Muffins
 
Ingredients

1 cup light brown sugar, packed
1 cup pecans, chopped
1/2 cud flour
2/3 cup butter, melted
2 eggs, beaten

Spray 20 mini muffin cups with nonstick spray: set aside. Preheat the oven to 350°F. In a medium bowl, mix all of the ingredients together. (I only had 16 mini muffins)

Spoon the batter into the muffin cups evenly. (I place pecan halves on top of each muffin before baking.)

Bake for 18 - 20 minutes. The edges will be crispy. Do not overcook. Remove the muffins and cool on a wire rack.  (TIP: Add a little water to muffin tins if you don't have enough batter to fill them, to keep them from burning.) 

To Freeze:
Cool muffins completely,  place them in a labeled freezer bag and freeze up to 2 months. (I individually wrapped them and then place them in freezer bag)

What I Did and/or Think:
The minor changes I did are in Bold Purple and Italic.
 
The Taste: These mini muffin really live up to its name! They taste just like mini pecan pies!
I kidded you not!! Your guests will definitely be impressed by these delightful treats.  A DELICIOUS REPEAT!! 

ENJOY! Come again...

Linked to:
Sweet 2 Eat Baking: Sugar & Slice Sunday   
Think Pink Sunday @ Flamingo Toes Get Your Party On
Everyday Moms Meals 
Nifty Thrifty Sunday 
Foodie Friday @ Simple Living 
Melt In Your Mouth Monday @ Make Ahead Meals for Busy Moms  
The Girl Creative: Just Something I Whipped Up Christmas 
Marvelous Mondays @ This Gal Cooks
The Chicken Chick: Clever Chicks Blog Hop
Scrumptious Sunday Recipe Link Party @ Addicted Recipes 
Flour Me With Love: Mix it up Monday! 

Cranberry Muffins from a Basic Batter: Breakfast Is Served

Cranberry Muffins from a Basic Batter:  Breakfast Is Served

Hi everybody :)

Before I get started today...

 Make A Difference:  Justice for Brandon C. Jackson

I like to call your attention to the new widget I have on the top left side of my blog. It's about the injustice treatment of Brandon C. Jackson. I don't know him, but his story have touched my heart.  I like to implore you to take a little time, if you will, to read his story, sign his petition and pass it along.  

"Welcome to another Breakfast Is Served Sunday!" If you're just tuning  in to my post, every Sunday I post a Breakfast Is Served. Last week breakfast Cherry Berry Crescent Rolls was made from a Basic Roll Dough  today's post is made from a base recipe too. This basic muffin batter can be use to create whatever flavor of muffins you desired. I love recipes like these, I'm sure you will too. Now, let's get it started...
                BASIC MUFFIN BATTER  adapted   The Woman 's Day Cookbook: Great Recipes, Bright Ideas, And Healthy Choices for Today's Cook
 
 Makes 12 muffins

Preparation time: 10 minutes
Baking time 17 minutes plus cooling

2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup (1 stick) butter or margarine, room temperature
1/2 cup granulated sugar
2 large eggs
1/2 cup buttermilk
I added  1 teaspoon lemon zest
 
Heat the oven to 375°F. Grease twelve 2 1/2-inch muffin cups or line with foil (not paper) baking cups.

In a small bowl, combine the flour, baking powder, baking soda, and salt.In a large bowl with an electric mixer, beat the butter and sugar until pale and fluffy. Beat in the eggs and buttermilk until blended. Stir in the flour mixture just until blended.

Follow the directions for the variation you have chosen and divide the batter among the muffin cups.
 
Bake for 15 to 17 minutes, or until a toothpick inserted into the center of a muffin comes out clean. Set the pan on a wire rack to cool for 5 minutes. Turn the muffins out onto the rack and cool completely.

I divided the batter in half. Did 1/2 Cranberry Muffins, 1/2 Cranberry Up-Down Muffins

I prepared the pan for each half . For Jumbo Muffin see "What I Did ..." section below.

 With filling below, I mix as directed adding 1 teaspoon lemon zest to it. I also added about 3 Tablespoons of Cherry Berries Blend, sniped; to the filling.

  CRANBERRY MUFFINS  

Mix 3/4 cup whole-berry cranberry sauce, 1/4 cup chopped pecans, 2 tablespoons granulated sugar, and 3/4 teaspoon grated nutmeg into the basic batter.

Divide the batter among the muffin cups and top each with 1 pecan half. Bake and cool as directed.

OR  

CRANBERRY UPSIDE-DOWN MUFFINS

Thoroughly grease muffin pan cups (do not line with paper cups). Mix 3/4 cup whole-berry cranberry sauce, 1/4 cup chopped pecans, 2 tablespoons granulated sugar, and 1/4 teaspoon grated nutmeg until well blended.

Divide the mixture among the muffin cups. Press 1 pecan half, top side down, Into the cranberries. Add 1/2 tea- spoon grated nutmeg to the flour in step 2 of the basic batter. Divide the batter among the muffin cups and spread gently to cover the cranberries. Bake as directed. Turn out the muffins after cooling in the pan for 15 minutes.

What I Did and/or Think:
The changes I made are in Bold, Italic, and Purple.

This recipe was designed to make regular-sized muffins, but I like my muffins BIG : )  So I baked these in my jumbo muffin pan at 400 degree for 10 minutes, reduced oven temperature to 350 and baked 15 - 18 more minutes.

The Taste: The taste of these muffin reminds me of pound cake. They were tender and buttery with a nice tangy from the buttermilk and a burst of citrus from the lemon zest addition. I also LOVE the taste of the cranberry filling. Whether you swirled the filling into the batter or  layer the bottom, to produce the lovely up-down-look these muffins would make a wonderful addition to your breakfast table. MOST DEFINITELY REPEAT.

 












ENJOY! Come again...

Linked to:
BYOB @ girlichef: BYOB - Bake Your Own Bread
Scrumptious Sunday Recipe Link Party @ Addicted Recipes 
Nifty Thrifty Sunday  
Everyday Moms Meals 
Think Pink Sunday @ Flamingo Toes Get Your PartyOn
Sweet 2 Eat Baking: Sugar & Slice Sunday  
 Marvelous Mondays @ This Gal Cooks
 The Chicken Chick: Clever Chicks Blog Hop
 Melt In Your Mouth Monday @ Make Ahead Meals for Busy Moms 
Just Something I Whipped Up
Recipe Sharing Monday @ Jam Hands
Jaime @ Mom's Test Kitchen
Carole's Chatter: Muffin & Cupcake Links Food Friday 

Lemon-Streusel Oatmeal Muffins: Breakfast Is Served

Lemon-Streusel Oatmeal Muffins: Breakfast Is Served 

 Oatmeal Love Part 2: Oatmeal Muffins

Hi everybody :)

It that time again, "Welcome to another Breakfast Is Served Sunday".  I hope you all enjoyed and had a safe holiday.   If you're just tuning  in to my post every Sunday I post a Breakfast Is Served.  Last week breakfast, Jammin' Oatmeal,  was one of the ways I love to eat my oatmeal. 

Continuing my love for the oats, today post is all about the oatmeal, part 2: Oatmeal muffins.  Let's get it started...

Oatmeal Muffins adapted Southern Living 1982 Annual Recipes

Ingredients

   1 cup quick-cooking oats, uncooked
   1 cup buttermilk
   1 cup firmly packed light brown sugar
   1 egg, slightly beaten
   1 3/4 all-purpose flour
   1 teaspoon baking powder
   1 teaspoon baking soda
   1 teaspoon salt
   1/2 teaspoon ground cinnamon
   1/4 teaspoon ground cloves (I used nutmeg, freshly grated)
   1/4 teaspoon ground mace (I used allspice)
   1/2 cup vegetable oil
   1/2 teaspoon grated lemon rind
   1/2 cup raisins

Combine oats and buttermilk in a large bowl;  let stand 1 hour. 
Add brown sugar and egg: mix well.


Combine next 7 ingredients. 

 Stir into oat mixture. Stir in oil. grated lemon rind, and raisins.

Spoon into greased muffin pans, filling one-half full. Bake at 400° for 20 minutes. Yield: about 1 1/2 dozen. (I used jumbo muffin pans; see detail below)


Tip: Add a little water to muffin tins if you don't have enough batter to fill them, to keep them from burning.

Note: Wrap any leftovers in foil and freeze. To reheat, thaw to room temperature and bake in unopened foil at 350° for 15 minutes or until hot.

 

















What I Did and/or Think:
The changes I made are in Italic and Purple. 

This recipe was designed to make regular-sized muffins, but I like my muffins BIG : )  So I baked these in my jumbo muffin pan at 400 degree for 10 minutes, reduced oven temperature to 350 and baked 15 - 18 more minutes. I made 7 Jumbo muffins.

To up the lemon flavor I added a Lemon-Streusel Topping and Lemon Glaze to the muffins; recipe below.

The Taste: DELICIOUS!!!  Soft tender oatmeal muffin with bits of raisins and lemon flavor combined. I love the flavor, taste, and smell of these muffins. They are definitely worthy of REPEATING!
 
For the Lemon-Streusel Topping:  Optional
1 cup all-purpose flour
1/2 cup oatmeal
1 teaspoon cinnamon 
1/4 teaspoon salt
1/2 cup parked brown sugar
1/2 cup cold butter, cubed
1/2 cup chopped pecans 
1 tablespoon lemon zest

Mix flour, oatmeal, cinnamon, salt, nuts, sugar; cut in butter until crumbly. Toss in nuts and
zest. You can cut this recipe in half if you like, because some will be leftover after sprinkling (just let the salt stay as is). 

Lemon Glaze: Optional
1 tablespoon Lemon juice
1/4 cup Powder sugar
1 teaspoon Butter

ENJOY! Come again... 

Linked to:

BYOB @ girlichef: BYOB - Bake Your Own Bread
Nifty Thrifty Sunday
Everyday Moms Meals  
Think Pink Sunday @ Flamingo Toes Get Your Party On
WTFab: Sunday Funday Blog Hop
Scrumptious Sunday Recipe Link Party @ Addicted Recipes
Mop Up Mondays - I Should be Mopping the Floor 
Marvelous Mondays @ This Gal Cooks 
Melt In Your Mouth Monday @ Make Ahead Meals for Busy Moms
The Bulletin Board @ Mrs Happy Homemaker 
Sew Can Do - Craftastic Monday Link Up Party 
The Chicken Chick: Clever Chicks Blog Hop
Jaime @ Mom's Test Kitchen 
Flour Me With Love: Mix it up Monday!
Carole's Chatter: Muffin & Cupcake Links Food Friday

Jammin' Muffins

Jammin' Muffins : Jams In Season

Hi everybody. Today recipe is all about Jams. Are you into jamming, preserving or pickling, if you are this recipe is for you, if not... it's still for you : )

Uncooked  Muffin

This recipe was designed to make mini muffins, but I like my muffins BIG : )  So I baked these in my jumbo muffin pan at 400 degree for 10 minutes, reduced oven temperature to 350 and baked 15 - 18 more minutes. I sprinkled sliced almond on top before baking. Recipe yielded 3 jumbo muffins.












The taste, oh my...was delicious!!!  Tender goodness, if you don't believe me, go make some and give it a try! Make sure to use your favorite jam or preserves for this. 











Jammin' Muffins from Gifts That Taste Good 
Ingredients:
1 1/2 cups all-purpose flour
1/3 cup granulated sugar
2 teaspoons baking powder
1/2 teaspoon salt
1 egg. beaten
1/2 cup milk
1/4 cup vegetable oil
1 teaspoon vanilla extract
1/2 cup desired flavor jam, room temperature ( I use Polaner All Fruit with Fiber Raspberry Seedless  Spreadable Fruit)

Topping:
2 tablespoons butter or margarine, melted
1/4 cup granulated sugar

Preheat oven to 400 degrees. In a large bowl, combine flour, sugar, baking powder, and salt.

In a separate bowl, combine egg, milk, oil, and vanilla.  Add to dry ingredients, stirring just until blended. Fill greased miniature muffin pans two-thirds full with batter. Top each with 1/4 teaspoon jam. Gently swirl jam
into batter with a toothpick.

Bake 12 to 15 minutes, testing for doneness with a toothpick.  Remove from pans and brush tops with melted butter; sprinkle with sugar. Serve warm.

Yield: about 1 dozen muffins To reheat: Wrap muffins in aluminum foil and bake in 350 degree oven 10 minutes.

ENJOY!  Come again...

Linked to: 
Tuesday-Talent-Show:  Chef In Training 
Carole's Chatter: Muffin & Cupcake Links Food Friday