Mean Chefs Dried Cherry Corn Muffins Recipes

Steps:

• While cherries are still frozen, cut them into halves, then set aside to thaw and drain in a mesh colander over a bowl.
• Cream butter and sugar using an electric mixer.
• Add eggs, almond extract, and vanilla and beat well.
• Crush 1/2 cup of the thawed cherries with a fork; add the mashed cherries to the batter.
• Mix flour, baking powder, and salt in a separate bowl.
• Fold half of the flour mixture into the butter mixture using a spatula; do not overmix.
• Add half of the cream or milk, mixing just enough to combine.
• Add remaining flour, then remaining milk; again avoid overmixing.
• Fold in the remaining cherry halves.
• Fill 12 paper-lined muffin tins with batter.
• If desired, you may sprinkle the muffins with some extra sugar.
• Bake in a preheated 375 F oven until golden brown, about 20-30 minutes.

Steps:

• Preheat oven to 400 degrees F. Spray a 6-cup muffin pan with butter-flavored cooking spray; set aside.
• In a medium bowl, combine corn muffin mix, egg, milk, butter, and corn kernels. Stir until just combined.
• Pour equal amounts of mixture into each muffin cup.
• Bake in preheated oven for 16 to 18 minutes.
• In a medium bowl, combine all spread ingredients. Mix thoroughly. Refrigerate until ready to use.
• To serve, spread warm muffin with Cherry Pecan Spread.

Steps:

• Preheat oven to 350F (175C). Line 2 muffin tins with muffin liners. I got 16 nicely-sized muffins out of this recipe. Half fill any empty muffin containers with water to distribute heat while baking.
• Toss the dried fruit and almond paste with the 2 tblsps of flour to coat. Set aside.
• Combine all the wet ingredients in a bowl and whisk to blend.
• Combine all the dry ingredients in a large bowl and whisk to combine and distribute well.
• Add wet ingredients to dry and stir to mix. Stir in dried fruit and almond paste. Do not overmix. You will have a very thick batter.
• Fill muffin tins to just above top of liner (easy to do as batter is so thick).
• Bake for 25-30 minutes, or until golden and test done with a toothpick.

Steps:

• Preheat oven to 350 degrees. Line a standard 12-cup muffin tin with baking cups. Whisk together cornmeal, flour, sugar, baking powder, and 1 1/4 teaspoons salt in a large bowl. Combine oil, butter, and honey; stir in eggs and milk. Stir oil mixture into cornmeal mixture. Divide batter evenly among baking cups.
• Bake until tops are golden and a toothpick inserted into the centers comes out clean, about 18 minutes. Let cool for 10 minutes.

Steps:

• Preheat oven to 375 degrees F.
• For the topping, combine flour, sugar and cinnamon in a small bowl; mix well. Cut in butter until mixture resembles coarse crumbs; set aside.
• For the muffins, combine flour, sugar, baking powder, baking soda and salt in a large mixing bowl. In another bowl, combine eggs, sour cream, oil and milk; mix well. Add egg mixture, cherries and pecans to flour mixture; stir only until combined.
• Portion batter evenly into 12 paper-lined or lightly greased muffin cups (2 3/4 inches in diameter). Sprinkle reserved crumb topping evenly over batter.
• Bake in a preheated 375 degree F. oven 20 to 25 minutes, or until golden brown. Serve warm.

Steps:

• In a small bowl, cream shortening and sugar until light and fluffy. Beat in egg. Combine the flour, baking soda and salt; add to creamed mixture alternately with buttermilk, beating well after each addition. Fold in cherries., Coat muffin cups with cooking spray or line with paper liners; fill three-fourths full. Bake at 350° for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing to a wire rack. Serve warm.

Steps:

• Combine the cherries and buttermilk in a small bowl, and set aside to soak for 30 minutes.
• Preheat the oven to 350 degrees.
• Spray 18 muffin cups with nonstick spray or line them with paper liners and set aside.
• In a large bowl, sift together the flour, baking powder, baking soda, salt and sugar.
• In a measuring cup, combine the egg substitute, applesauce and almond extract.
• Make a well in the center of the dry ingredients, and spoon the buttermilk and cherries into it.
• Then add the egg-substitute mixture.
• Mix until thoroughly blended, but do not overmix.
• Fill the prepared muffin cups two-thirds full with batter, and bake for 18 to 20 minutes in the preheated oven, or until the top springs back when touched lightly with a fingertip.
• Transfer to a wire rack to cool.

Steps:

• Preheat oven to 375 degrees.
• In a bowl, combine flour, cornmeal, baking soda, baking powder, and salt.
• In a mixer, beat butter until creamy.
• Add sugar and beat until light and fluffy, about 3 minutes.
• Add eggs while mixing, then honey.
• Slowly add dry ingredients while mixing.
• Add buttermilk while mixing.
• Add corn, use a spatula to stir kernels into batter.
• Lightly butter a 12 cup muffin pan and fill cups 3/4 full with batter.
• Bake for 20 minutes, until muffins are golden brown on edges and yellow on top.