CRUNCHY TOFFEE MUFFINS
From Better Homes and Garden. They are soooo good!! Used low-fat milk and low-fat sour cream and they turned out delicious! Also baked them at 350 for about 25 minutes!
Provided by Redsie
Categories Quick Breads
Time 35m
Yield 10 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 400°F.
- Grease ten 2-1/2-inch muffin cups or line with paper bake cups; set aside.
- In a medium bowl, stir together flour, brown sugar, baking powder, baking soda, and salt.
- Make a well in the center of flour mixture.
- In another medium bowl, combine egg, milk, sour cream, melted butter, and vanilla.
- Add all at once to the flour mixture.
- Stir just until moistened (batter should be lumpy).
- Gently fold two-thirds of the chopped toffee into batter.
- Spoon batter into prepared muffin cups, dividing batter evenly.
- Sprinkle tops with remaining chopped toffee.
- Bake about 20 minutes or until muffin tops are golden brown and a wooden toothpick inserted in centers comes out clean.
- Cool in muffin cups on a wire rack for 5 minutes.
- Remove from muffin cups. Serve warm.
- Make-Ahead Tip: Prepare and bake the muffins as directed; cool completely. Place in an airtight container and freeze for up to 3 months. Thaw muffins, covered, at room temperature. Wrap the muffins in foil and bake in a 300 degree F oven about 15 minutes or until heated through.
Nutrition Facts : Calories 231, Fat 10.8, SaturatedFat 6.4, Cholesterol 43.4, Sodium 299.9, Carbohydrate 30, Fiber 0.7, Sugar 14.3, Protein 3.7
CRUNCHY TOFFEE BUCKEYES
Provided by Valerie Bertinelli
Categories dessert
Time 1h30m
Yield 32 buckeyes
Number Of Ingredients 6
Steps:
- Combine the peanut butter, vanilla and salt in a large bowl. Beat with an electric mixer, adding about 1/2 cup confectioners' sugar at a time, until all the sugar is incorporated and the mixture is stiff and dry to the touch. Mix the toffee by hand.
- Roll the mixture into 1-inch balls (about 32) and place on plates. Insert a toothpick into the center of each ball and freeze until firm, 1 hour.
- Once the balls are frozen, put the chopped chocolate in a small, heat-safe bowl. Set the bowl over a saucepan filled with 1/2 inch of barely simmering water (make sure the bottom of the bowl does not touch the water) and heat, stirring, until melted. Remove the balls from the freezer and, one at a time, dip them in the chocolate, leaving a small round of peanut butter still visible. Let the excess chocolate drip off before returning the balls to the plate. Refrigerate until ready to serve. Remove the toothpick before serving.
EASY CRUNCHY TOFFEE
Make and share this Easy Crunchy Toffee recipe from Food.com.
Provided by pammyowl
Categories < 30 Mins
Time 20m
Yield 30 pieces, 20 serving(s)
Number Of Ingredients 5
Steps:
- Place the matzo crackers on a greased jellyroll pan, to cover the entire bottom.
- Bring butter and brown sugar to a boil, boil for three minutes. Pour the mixture over the crackers. Bake in preheated 350 degree oven for 15 minutes. Remove, sprinkle chocolate chips evenly over the top. Wait five minutes, then spread the melted chips over the crackers. Sprinkle toasted almonds over the crackers, chill. Break apart, and enjoy!
- You can adapt this with saltines, simply cover the pan with them. I have to say, I couldn't believe how good they were, and I'm not a sugary treat kind of girl!
CINNAMON TOAST CRUNCH™ COFFEE CAKE MUFFINS
Love coffee cake? Then these Cinnamon Toast Crunch™ Coffee Cake Muffins are absolutely perfect for you and your family or friends. Cinnamon Toast Crunch™ Cinnadust™ brings some epic flavor to sweet and easy streusel-topped muffins. Bake up a batch whenever you're craving delicious, warm coffee cake in muffin form!
Provided by Betty Crocker Kitchens
Categories Breakfast
Time 45m
Yield 12
Number Of Ingredients 4
Steps:
- Heat oven to 425°F (400°F for dark or nonstick pan). Place paper baking cup in each of 12 regular-size muffin cups.
- In medium bowl, stir coffee cake mix, water, oil and eggs with spoon just until blended (batter may be lumpy). Divide batter evenly among muffin cups (about 3 tablespoons each). Sprinkle Streusel over batter in each cup; press lightly.
- Bake 15 to 19 minutes or until golden brown and toothpick inserted in center comes out clean. Cool in pan on cooling rack 5 minutes. Carefully remove from pan, and place on cooling rack. Let stand 5 minutes.
- Place cooling rack with muffins over cookie sheet or waxed paper. In small microwavable bowl, place frosting. Microwave uncovered on High 10 to 15 seconds or until frosting is thin enough to drizzle. Dip fork into warmed frosting, and drizzle half the frosting over muffins. Sprinkle cereal pieces on top. Drizzle remaining frosting over cereal pieces.
Nutrition Facts : Calories 240, Carbohydrate 35 g, Cholesterol 30 mg, Fat 2, Fiber 0 g, Protein 2 g, SaturatedFat 3 1/2 g, ServingSize 1 Muffin, Sodium 230 mg, Sugar 21 g, TransFat 0 g
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